MediterraneanAppetizer, DipVegetarianGluten-Free

Baba Ganoush

Name: Baba Ganoush
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 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

Charred eggplant transforms into a silky, smoky dip when blended with tahini, lemon, and garlic—the sumac and Aleppo pepper adding a bright, complex finish. The creamy-yet-earthy result is perfect for scooping with pita or vegetables, and the Greek yogurt keeps it light without sacrificing richness. Make this when you want an impressive appetizer that feels restaurant-quality but comes together with minimal hands-on effort.

Prep

15 minutes

Cook

20 minutes

Total

1 hour 35 minutes

Serves

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Ingredients

Units

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 it 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 it 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.

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Baba Ganoush

Prep

15 minutes

Cook

20 minutes

Total

1 hour 35 minutes

Serves

Jump to recipe

Ingredients

Units

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 it 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 it 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.

Reviews

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