Easy Baba Ganoush Recipe
- PREP 25min
- COOK 40min
- TOTAL 1hrs 5min
My family’s baba ganoush recipe is super simple to make at home. I leave it rustic with some texture. Simply mashing and stirring the roasted eggplant into the other ingredients with a fork is perfect. Baba ganoush gets even better after a day or two in the refrigerator, so this is perfect for making ahead!
You Will Need
2 medium eggplants (2 pounds or 900g)
1/4 cup (60ml) tahini, try our homemade tahini recipe
1/4 cup (60ml) lemon juice
2 to 3 garlic cloves, finely minced
1/4 teaspoon ground cumin
1/4 teaspoon fine sea salt
2 tablespoons chopped fresh parsley leaves
1 teaspoon olive oil, optional
Directions
Adjust an oven rack to the middle position and turn the broiler on (high heat). Line a baking sheet with aluminum foil.
Place the eggplants on the baking sheet and prick them in several places using a fork (this helps steam escape while the eggplants roast).
Broil eggplants for 2 minutes on all sides. The skin will darken a little and begin to smell smoky, adding flavor to the dip.
Turn the broiler off, but do not remove the eggplants from the oven.
Heat the oven to 375°F (190°C). Roast the eggplants until very soft, 25 to 30 minutes. Cool them for 10 to 15 minutes or until you can easily handle them.
While the eggplants roast, combine the tahini, lemon juice, garlic, cumin, and salt in a medium bowl. Set aside so the flavors meld.
Split the roasted eggplants, drain excess liquid, scrape out the flesh, and add to the tahini mixture. (Discard excess liquid and skins).
Mash the roasted eggplant into the tahini mixture with a fork until somewhat smooth, with some texture remaining.
Cool to room temperature, stir in parsley, and drizzle the top with olive oil.
Adam and Joanne's Tips
- Garlic: We enjoy the extra kick garlic gives this dish. The tahini stands up very well to it. If you’re unsure you want to use three cloves, reduce to 1 or 2 cloves.
- Tahini: I highly recommend using tahini for the most authentic flavor. But if you’re not a fan, try reducing the amount in the recipe above to 2 tablespoons instead of ¼ cup.
- Storing: One of the best things about homemade baba ganoush is that while it tastes great right after making it, it tastes even better after a day or two in the fridge, making it a perfect make-ahead appetizer! Store in an airtight container in the refrigerator for up to 5 days.
- How to make baked pita chips: Cut 2 to 3 pitas into wedges (try homemade pita bread). Add to a baking sheet and bake in a 375°F (190°C) oven until lightly browned and crisp, 7 to 10 minutes.
- The nutrition facts provided below are estimates.