Classic Baba Ghanoush is a creamy Mediterranean eggplant dip made with roasted eggplant, tahini, and garlic. Its standout trait is the rich, smoky flavor achieved by roasting eggplant over an open flame, then hand-mashing the components with a fork to achieve authentic texture.
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Roast the eggplant. You will find that roasting over an open flame will produce richer smoky flavor. For instructions, click here. Place the roasted eggplant pulp into a bowl with half of the smoky cooking liquid. Discard the skin and reserve the remaining cooking liquid. Let the eggplant return to room temperature.
Add tahini, garlic, fresh lemon juice, cumin, salt, cayenne pepper and 1 tbsp extra virgin olive oil to the bowl. Use a fork and/or spoon to mash together the mixture, using firm pressure to break up the tahini paste, roasted garlic, and any stringiness of the eggplant. Mix until well combined. Note- I don't recommend using a food processor here, the texture is most authentic when using a fork to mash.Taste the dip. Add additional tahini, lemon juice, salt or cayenne pepper, if desired. The cayenne is extremely spicy, so add with care.
Drizzle with olive oil, if desired - just a small amount will do. Garnish with fresh parsley, if desired. Serve as a dip with pita bread, crackers or chips. If you prefer a cold dip, chill in the refrigerator prior to garnish. Store refrigerated in an airtight container.
Store refrigerated in an airtight container. Chill prior to garnish if a cold dip is preferred.
open flame (for eggplant roasting) · fork and spoon (for mashing)
Yes, oven roasting works, but open flame produces richer smoky flavor, which is characteristic of authentic baba ghanoush.
No. The creator recommends using a fork and spoon to mash the mixture; food processors produce a texture that is less authentic.
Yes, the recipe lists roasted garlic (or 1 raw, crushed) as an option, though roasted garlic provides milder flavor.
Store refrigerated in an airtight container for up to 5 days.
Yes. Prepare the dip, chill in the refrigerator, then garnish with parsley and olive oil before serving.
