Baba ganoush is a classic Levantine eggplant and tahini dip that is beloved throughout the Middle East. The main variations are whether yogurt is included (it’s generally added to smooth out the flavor of the garlic) and how the eggplant is cooked. Our version calls for grilling the eggplant and skipping the yogurt to allow the charred smoky flavor to really shine.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings (about 6 cups) |
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings (about 6 cups) |
Ingredients
- 2 tablespoons olive oil, plus more for the grill grates
- 2 pounds eggplant (about 4)
- 1/4 cup tahini
- 3 tablespoons lemon juice (from about 1 lemon)
- 3 cloves garlic, minced
- Kosher salt
- Sumac, for sprinkling, optional
- Fresh pita, for serving
Instructions
- Preheat a grill to medium high and brush the grates with olive oil.
- Pierce each eggplant all over 5 to 6 times to prevent splitting and help the interior cook all the way through. Place on the grill and cook, turning them every 5 minutes to make sure they’re charred equally on all sides, until the flesh is very soft when pierced with the tip of a paring knife, 25 to 35 minutes (see Cook’s Note). Transfer to a cutting board and let cool for 5 minutes.
- Peel each eggplant under cold running water, then return it to the cutting board. Finely chop the flesh and transfer it to a large bowl. Add the tahini, lemon juice, garlic and 1 teaspoon salt and mix well. Taste and add more salt, if needed.
- Transfer the baba ganoush to a serving bowl and make divots in it using a spoon. Drizzle with the 2 tablespoons olive oil and sprinkle some sumac on top if using. Serve with pita. The baba ganoush will keep in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
| Calories | 205 |
| Total Fat | 14 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 0 milligrams |
| Sodium | 606 milligrams |
| Carbohydrates | 18 grams |
| Dietary Fiber | 9 grams |
| Sugar | 26 grams |
| Protein | 5 grams |
| Calories | 205 |
| Total Fat | 14 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 0 milligrams |
| Sodium | 606 milligrams |
| Carbohydrates | 18 grams |
| Dietary Fiber | 9 grams |
| Sugar | 26 grams |
| Protein | 5 grams |
Reviews
Spot on when compared to great restaurants where I’ve enjoyed it.
HHBO nh I
Made this pretty much the same except I minced some of the burnt eggplant skin in with it cause I like the flavor it adds. Pretty easy to make and if you’re too tired you can leave the grilled eggplant in the fridge and later peel and chop.
Pretty good taste just like the kind I get at some of my more favorite restaurants. I love eating it with tortilla chips since I can’t eat pita bread most days. Lol
If you find yours isn’t tasting right or is a little bland, add more salt, the salt is pretty important. Also any eggplant will do.
If you don’t own sumac, I highly recommend getting some, even though it’s optional here it definately adds good flavor not just to this but you can use it on rice and meat. ^^