Baba Ganoush (Authentic & Smoky)

4.96 from 41 votes

Baba Ganoush (Authentic & Smoky)

This baba ganoush is a deliciously creamy and smoky roasted eggplant dip that tastes amazing with fresh-cut vegetables or when slathered onto bread. It's the perfect appetizer! Watch the video below to see how I make it in my kitchen!

Prep Time5

Cook Time30

Total Time35

Course: Appetizer

Cuisine: Mediterranean, Middle Eastern

Keyword: Baba Ganoush, Baba Ganoush Recipe, How To Make Baba Ganoush

Servings: servings

Author: Lisa Bryan

Equipment

Zwilling Chef's Knife My favorite chef's knife of all time!
Glass Mixing Bowls The perfect set of nesting bowls of different sizes.
Long Tongs My favorite OXO tongs I've had for ages.

Ingredients

2 medium eggplants approx 2 to 2 ½ pounds total
3 tablespoons tahini
2 tablespoons extra-virgin olive oil
1 ½ tablespoon lemon juice
1 garlic clove minced
¼ teaspoon salt or more to taste
1 to 2 teaspoons chopped parsley for garnishing

US - Metric

Instructions

Roast eggplants. Turn your stovetop to medium-high heat and place your eggplants above the flames. Use tongs to rotate the eggplant every 3 to 4 minutes. Roast for about 15 minutes, until the skin is deeply charred and the eggplant starts to deflate.
Steam eggplants. Place the eggplants in a large bowl and cover with plastic wrap. Allow them to steam and cool for 15 minutes, so that excess liquid can be removed.
Scoop the flesh and chop. Cut the eggplants in half lengthwise and scoop out the flesh onto a cutting board. Roughly chop the eggplants to break apart the stringy bits.
Mix everything together. Add the chopped eggplants to a large mixing bowl and use a fork to mash it up. Once it becomes a nice chunky consistency, add in the tahini, lemon juice, olive oil, garlic, salt, and parsley. Give everything a good stir with until it’s well combined.
Garnish and serve. Transfer the final baba ganoush into a small bowl and garnish with extra chopped parsley and a drizzle of olive oil.

Video

Notes

If you don't have time to make my homemade tahini, this Kevala tahini is a favorite of mine you can buy from Amazon.
To store leftovers: Place them in an airtight container in the fridge for 4 to 4 days. I actually love baba ganoush on the second day and find it to be even more flavorful. Side note: You can reserve the leftover smoky liquid and add it to salad dressings or marinades!
Prep this ahead of time to make in the future: Did you know you can freeze the eggplant flesh for a few months? Once you’ve let the eggplant steam in the bowl, scoop out the flesh and store it in containers or freezer bags. When it comes time to make the dip, let the eggplant thaw to room temperature and mix in all the ingredients.

Nutrition