Baba Ganoush Recipe (Smoky Eggplant Dip)

Creamy baba ganoush with olive oil drizzle.

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Baba Ganoush Recipe (Smoky Eggplant Dip)

Baba Ganoush is a smoky eggplant dip made with roasted eggplants, tahini, yogurt, garlic, lemon juice and olive oil. The eggplants are fire roasted or grilled in an oven until soft and then blended to a creamy consistency. It has a mildly tangy, spiced and nutty taste and a subtle smoky flavor. This vegetarian dip pairs well with pita bread, naan, falafel, crackers or fresh vegetable sticks.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, Side Dish

Cuisine: Middle Eastern, World

Diet: Gluten Free, Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 120kcal

Author: Dassana Amit

Ingredients

Main Ingredients

550 grams or 2 eggplants – large sized
¼ cup tahini
¼ cup yogurt
½ teaspoon sea salt or preferred salt, add salt according to taste
1 to 2 tablespoons lemon juice or as required, * check point no 6 in notes section below
½ teaspoon garlic – chopped
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon cayenne pepper or paprika or red chili powder
1 tablespoon extra virgin olive oil

For Garnish

a few sprigs cilantro (coriander leaves) or parsley
a few pinches cayenne pepper or paprika or red chili powder, optional
1 to 2 teaspoons extra virgin olive oil

Instructions

Prep The Eggplants

Rinse the eggplants thoroughly in water a few times. Pat them dry completely with a kitchen napkin and keep aside.
To check for worms before roasting, place the eggplant on a chopping board. With a knife, cut from the base upwards to about 1 inch below the stem. Do not cut through completely. The eggplant should remain whole.
Make these cuts on four sides, like giving four vertical slits. Cut gently so it does not break apart.
Slightly open the cut sections with your fingers and check inside for worms, black spots or spoilage. If you notice any worms, discard the eggplant.
If clean, you can optionally rub a little oil all over the skin. This helps in even roasting.

Roast Eggplants On Stovetop (For Smoky Flavor)

This method works best on a gas stovetop. If you do not have one, use the oven method mentioned below.
Place a flame-proof wired rack on the stovetop burner. You can use a round metal rack. Make sure the rack is sturdy and does not burn or melt.
Keep the flame on medium or medium-low. Place one or two eggplants on the rack, depending on size.
Note: As the slit eggplant roasts, it will shrink and the cut sections will soften and loosen. While turning with tongs, gently support the softened, hanging sections so they remain attached and cook evenly without tearing.
Roast directly over the flame. Turn the eggplants every 2 to 3 minutes using tongs so that all sides cook evenly.
The skin will blacken, char and shrink. Continue roasting until the eggplant softens completely and collapses slightly.
To check doneness, insert a knife into the roasted eggplant. It should slide in easily without resistance. If there is resistance, roast a little longer.
Once fully cooked, switch off the flame and place the eggplants on a plate to cool.

Oven Method (Alternative)

Preheat your oven to 180°C (356°F) for 10 minutes.
After rinsing, you can cut the eggplants into halves or quarters. You may also keep them whole. If keeping whole, make a few slits with a knife.
Line a baking tray with foil or parchment paper. Lightly grease the eggplant pieces with oil if desired.
Place the eggplants cut side down on the tray.
Bake in the center of the oven at 180°C (356°F) for 25 to 35 minutes or longer, until completely soft and cooked through.
The oven method will cook the eggplants well, but the smoky flavor won't be there.
Remove and let them cool.

Scoop, Blend & Make Baba Ganoush

Once the roasted eggplants are cool enough to handle, cut them in half.
Scoop out the soft flesh with a spoon and transfer it to a blender jar. You can also peel off the skin instead of scooping.
If there are too many seeds, remove them and discard.
Add tahini, yogurt, salt, chopped garlic, ground black pepper, ground cumin, cayenne or paprika, lemon juice and olive oil.
Blend until smooth and creamy. Taste and adjust salt or lemon juice if needed.

Serving Suggestions

Transfer the baba ganoush to a serving bowl using a spatula.
Drizzle a little extra virgin olive oil on top.
Garnish with chopped cilantro or parsley. Sprinkle a few pinches of cayenne or red chilli powder if you like.
Serve with vegetable sticks, falafel, pita bread, pita chips, naan or toasted bread.

Notes

Fire Roasting: Roast on open flame for authentic smoky flavor. Always check for worms using the slit method before roasting. Turn frequently so it cooks evenly from all sides. When using the slit method, handle gently while turning, as the softened sections may loosen and hang. Support them with tongs. Some juices may drip while roasting. This is normal. Do not undercook. The eggplant must be fully soft inside.
Texture & Moisture: Remove excess seeds if the eggplant is very seedy. If the roasted flesh looks watery, let it drain briefly before blending. For a chunkier texture, mash with a fork instead of blending fully smooth.
Flavor & Variations: Adjust lemon juice depending on the type of tahini used. For a vegan version, skip yogurt and increase tahini slightly or use plant-based yogurt.

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