Roasted Eggplant Baba Ganoush with Tahini
Smoky, creamy baba ganoush made the way I learned it in Türkiye. Draining the roasted eggplant is the step that keeps it thick instead of watery.
Servings: 6 servings
Ingredients
- 2 ½-3 lbs globe eggplant 2-3 eggplants depending on the size
- 2 cloves garlic minced
- ¼ cup lemon juice plus more to taste
- ¼ cup tahini
- 2 tablespoons olive oil plus more as a drizzle
- 1 ½ teaspoons kosher salt plus more to taste
- Pinch ground cumin optional
- Pinch paprika to finish it off - optional
- 1 tablespoon fresh Italian parsley chopped (as garnish)
- Handful of pomegranate seeds optional
- Pinch Aleppo pepper or red pepper flakes (optional)
Instructions
- Roast whole eggplants in the oven: Preheat oven to 400°F (204°C). Using a fork, poke 7-10 ¾-inch holes throughout each eggplant. Place eggplants on a foil-lined sheet pan in a single layer. Roast them for 50-60 minutes, turning them every 20 minutes until they burst, collapse, and soften.
- Let the now-cooked eggplant cool down. Meanwhile, place a fine-mesh strainer over a large bowl and set it aside.
- When cool enough to handle, working on one eggplant at a time, slit open each eggplant lengthwise and carefully scoop the eggplant flesh removing as much of the skin as possible.
- Transfer the eggplant flesh into the fine mesh strainer. Using the back of a spoon, gently press to remove as much of the liquid as much as possible. Let it drain while you are working on the rest of the ingredients. In the end, you should have about 17 ounces (~480 gr.) of eggplant flesh.
- Transfer the eggplant to a medium bowl. Add minced garlic and lemon juice. Using a fork, give it a mix while breaking the large chunks of eggplant flesh until fully combined.
- While stirring constantly, pour in the tahini, followed by olive oil, in a steady stream. Mix constany until fully combined.
- Add salt, ground cumin, and paprika (if using.). Taste for seasoning and add in more seasoning and/or lemon juice if you want.
- Transfer baba ganoush to a serving bowl, garnish with fresh parsley, Aleppo pepper (if using), and pomegranate seeds if desired.*
- If preferred, drizzle it with olive oil and serve with pita chips on the side.
Video
Notes
Yields: This recipe yields about 2 cups of roasted eggplant dip, enough for 6 servings when served as an appetizer.
Eggplant seeds: Globe eggplants tend to have many seeds. The seeds are entirely edible and will blend into the dip after everything is mixed.
*Let it rest: You can enjoy it right away, but if you have the time, cover it tightly and let it sit in the fridge for 30 minutes (or up to 8 hours) for the flavors to meld.
Make ahead: Roast the eggplant a day in advance; place it in a colander set in a bowl to drain. Mix it with the remaining ingredients an hour before serving.
Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
It is normal for the eggplant to release a little more moisture as it rests. If you notice water at the top, give it a good stir to bring back the creamy texture. Taste and adjust the seasoning before serving.
Freeze: You can freeze baba ganoush, though I will be honest, it loses some of its creamy texture in the freezer, so it is not my first choice. If you want to freeze it anyway, transfer it to an airtight container, press out as much air as possible, and freeze for up to one month.
Thaw: Thaw it in the fridge overnight. It will likely turn watery as it sits, so drain off the excess liquid, then taste and adjust the seasoning before serving.
Nutrition
Calories: 152kcal | Carbohydrates: 14g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 589mg | Potassium: 497mg | Fiber: 6g | Sugar: 7g | Vitamin A: 107IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 1mg
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