Make Ahead

Baba Ganoush

by:
September  6, 2013
4.3
6 Ratings
Baba Ganoush
  • Makes approximately 1 1/2 cups of dip
Author Notes

I am one of those people who sees the word "eggplant" on a menu and I must order it. I just love eggplant. Baked, grilled, breaded, I will take it any which way. Being such a lover of eggplant, I am naturally a Baba Ganoush lover too. Give me a bowl of that smoky eggplant spread and some toasted pita chips and I am a happy girl.

This summer, I made sure to plants several different varieties of eggplants in my garden to fulfill all my eggplant cravings . Currently, I have dozens of eggplants to harvest, and one of my favorite things to make to with all that eggplant is homemade Baba Ganoush. It is one of those things that is so easy to make, there is pretty much no reason to ever buy it in the store. It makes a great appetizer for a dinner party, and you can make it ahead of time and keep it around for a snack. It only gets better the longer it has to marinate.

There aren't too many ingredients in Baba Ganoush, and the ingredients are ones that I typlically have on hand. The tricky part to this recipe is that each time you make this, your eggplants will, without fail, yield slightly different amounts each time. Therefore, the ingredients and measurements are more of a guideline instead of a steadfast rule.

Feel free to experiment with this basic Baba Ganoush recipe. I love to add toppings that enhance it's flavor, and make it pretty. Toasted pine nuts are a great addition, seseame seeds, red pepper flakes, cucumbers. Also, be sure to serve it next to some toasted pita, crackers, or any vegetables you have available.
Enjoy! —Jodi Moreno

What You'll Need
Ingredients
  • 5 medium sized eggplants (I used graffiti eggplant)
  • 2 tablespoons lemon juice + the zest of 1/2 of a lemon
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon tahini
  • 1 clove garlic, minced
  • 1 tablespoon flat leaf parsley, chopped
  • 5 leaves of basil, chopped
  • salt + pepper (to taste)
  • 1 tablespoon pine nuts, toasted (optional)
  • a pinch of toasted sesame seeds (optional)
Directions
  1. Place the wire rack in your oven close to the boiler, and pre-heat the broiler on its highest setting. Score the eggplants all around and then place them on a baking sheet directly under the broiler. Broil the eggplants for about 45 minutes - 1 hour, turning over half way through. You want them to be totally charred on the outside, and soft on the inside. When they are done, remove them from the oven and allow them to cool.
  2. Once the eggplant has cooled, open them up and scoop out the insides into a colander using a spoon. Allow some of the water to drain and then transfer to a bowl.
  3. Mix the eggplant with the lemon juice, olive oil, tahini, garlic, salt, and pepper. Adjust seasonings to taste. Garnish with herbs and toasted pine nuts or sesame seeds, and serve with pita chips or crudités.
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Jodi Moreno
Jodi Moreno is a Natural Foods Chef, Photographer, and creator of the blog What’s Cooking Good Looking where she shares her healthy, clean, seasonal recipes and photographs. She’s passionate about showing people that vegetables can play a main role on the plate.

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8 Reviews

ARay
ARay August 11, 2020
This worked splendidly! Delicious! Tiny apartment with not a whit of outside space to be had, so, no grill, but the broiler worked brilliantly... An idea would be to add a pinch of toasted nigella seeds too...
 
Tom
Tom February 26, 2017
I never realised I could get a smoky taste from cooking the aubergines in an electric oven - made this recipe twice in two days now, it's so easy and where I live you can't buy babaganoush ready-made, so I'm very happy to have discovered this. Thank you!
 
Lisa B.
Lisa B. August 8, 2016
I charred the eggplant under the broiler and then added about 1/4 tsp each smoked paprika and roasted cumin with all the other ingredients. I did add more tahini and another clove of garlic too. I loved the addition of the basil - I hadn't done that before. It was absolutely delicious!!!
 
Ilana F.
Ilana F. January 20, 2016
We use so much more Tehini. We mix the Tehini with herbs and spices and lemon juice and gradually add water while mixing until it is a texture that is smooth and pours thickly off the spoon but does not plop off. Then we mix this with the eggplant.
 
belindajk
belindajk June 28, 2015
Will the broiler of an electric oven do the trick or must I have a gas oven to char the eggplant?
 
marymary
marymary October 14, 2014
Thanks for the grilling suggestion, folks. Can't wait to make this!
 
Sucheta M.
Sucheta M. April 26, 2014
Davilchick - I agree with you, the smokiness that the grill imparts is so much better than if you bake the eggplant.
 
DAVILCHICK
DAVILCHICK September 15, 2013
Fantastic recipe! But it's 94 degrees in L.A. today so I was not about to turn my oven on. I cooked the eggplants on the grill outside. Leave the eggplants whole just poke them full of holes. Cook on high heat and turn ever 5 mins. for about 20 minutes till they're all soft and wrinkled. I also had to add garlic. Sorry we've had a ton of vampire sightings and I wasn't going to take a chance.