Baba Ganoush: Smoky Eggplant Dip

This classic smoky, garlicky Middle Eastern roasted eggplant dip with charred eggplant flavored with tahini, lemon juice and fresh herbs is very easy to make at home.
By Lail Hossain

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Baba ganoush also referred as baba ghanouj, or baba ghanoush, is a savory dip of charred eggplant flavored with tahini, lemon juice and fresh herbs. This classic smoky, garlicky Middle Eastern roasted eggplant dip is very easy to make at home.

The process of making baba ganoush resembles similar technique of Bangladeshi begun bhorta a.k.a. mashed eggplant. Off course with the differences of the spices and herbs used in the dips. While, begun bhorta is predominantly served with plain rice, the classic way to enjoy baba ganoush is by dipping pita bread in it or spooning it over roasted meats and vegetables.

The Levantine dip can be made with eggplants cooked by charring them over a gas ring, on a barbecue or under the broiler. During the summer months, I throw the eggplants in the outdoor grill but use the broiler or gas top when the weather is chilly outside. Just like hummus, baba ganoush is another mezze/dip which comes in all sorts of different guises. Add anything from broiled bell peppers to a dollop of plain yogurt or roasted tomatoes to transform it into something quite different, but equally delicious.

During this time of the year, when it’s pomegranate season, I like to add the red jewels on the dip, other times I enjoy without. The choice is up to you.

Baba Ganoush: Smoky Eggplant Dip
 
This garlicky Middle Eastern roasted eggplant dip with charred eggplant flavored with tahini, lemon juice and fresh herbs is very easy to make at home.
Author:
Recipe Type: Side
Cuisine: Middle Eastern
Ingredients
  • 2 large eggplants (aubergines)
  • 3 tablespoon lemon juice
  • 2 tablespoon tahini
  • 3 garlic cloves, crushed
  • 2 tablespoon extra virgin olive oil, plus more oil for drizzle
  • 1 tablespoon pomegranate seeds (optional)
  • 2 tablespoon flat-leaf parsley, chopped
  • Salt to taste
Instructions
  1. Wash and cut the eggplants in halves.
  2. Blacken the eggplants over stove turning regularly with tongs, until completely charred and soft or broil the eggplants until soft. Allow to cool.
  3. Scoop out the eggplant flesh in long strands and discard the skins.
  4. Mix lemon juice, tahini, garlic, oil and mix together in a mixing bowl.
  5. Mash the eggplants with a fork, and stir into the tahini mixture. Season to taste.
  6. Top with the herbs and the pomegranate seeds, if using. Pour a moat of oil around the edge and serve.
Notes
i. It is better to surround the stove rings with foil, as it can get messy.
ii. Use less tahini if you prefer a less nutty flavor or omit it per personal preference. If tahini is not at hand, grind roasted sesame seeds and add to the dip.
iii. Feel free add anything from broiled bell peppers to a dollop of plain yogurt or roasted tomatoes to transform it into something quite different.
iv. Adjust other ingredients per your taste preference. A good baba ganoush yields from blending, stopping, stirring, tasting, adding more of this or that per your taste.
 

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