Baba Ganoush
Jump to recipeIngredients
- 2 Italian eggplants or small globe eggplants
- 1/4 cup tahini paste
- 1 lemon, juiced
- 1 garlic clove, minced
- 1 tbsp plain Greek yogurt, optional
- Kosher salt and black pepper, to taste
- 1 tsp sumac
- 3/4 tsp Aleppo pepper or red pepper flakes, optional
- Extra virgin olive oil, for serving
- Toasted pine nuts, for garnish, optional
Instructions
- 1
Smoke or grill the eggplant: Turn one gas burner on medium-high. Place the eggplant directly over the flame. Using tongs, turn the eggplant every 5 minutes or so until tender and the skin is charred and crispy on all sides, about 20 minutes. The eggplant should deflate and become super tender.
- 2
Remove the eggplant from heat and transfer to a large colander set over a bowl. Allow to sit and drain for a few minutes until fully cooled and all excess water has drained. Open the eggplant up a bit and push on it with a knife or spoon to help release its juices.
- 3
Once cool enough to handle, peel the charred skin off and discard along with the stem. A few bits of skin remaining is fine for added flavor.
- 4
Transfer the cooked and fully drained eggplant to a bowl. Use a fork to break it down into smaller pieces. Add the tahini paste, garlic, lemon juice, Greek yogurt (if using), salt, pepper, sumac, and Aleppo pepper or red pepper flakes. Mix gently with a wooden spoon or fork until well combined.
- 5
Cover the baba ganoush and chill in the fridge for 30 minutes to 1 hour.
- 6
To serve, transfer to a rimmed serving dish or bowl. Top with a generous drizzle of extra virgin olive oil and toasted pine nuts, if desired. Serve with pita wedges, pita chips, or fresh vegetables.