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White bowl of pureed eggplant topped with parsley, olive oile, and pomegrante on a white plate with pita bread.

Baba Ganoush

Sarah
It's time for hummus to move over and make room for the Authentic Baba Ganoush! This dip is EPIC, so toss out your store-bought dip and light your grill. It's time to find out why this dip is so epic!
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Prep Time 10 minutes
Cook Time 40 minutes
Course Dips
Cuisine Middle Eastern
Servings 6
Calories 287 kcal

Ingredients
  

  • 1 large globe eggplant
  • 2 tablespoon tahini
  • ½ lemon juiced
  • 1-2 garlic pressed
  • 1 teaspoon sea salt
  • 1 tablespoon Greek yogurt
  • 1 teaspoon cumin ground
  • ½ teaspoon smoked paprika
  • ¼ teaspoon citric acid optional
  • Extra virgin olive oil drizzling & serving

Instructions
 

Oven-Roasted Eggplant: 

  • Preheat oven to 425ºF. Line a baking sheet with parchment paper
  • Remove the stem and then cut the eggplant in half, length-wise. Drizzle the eggplant with olive oil and rub the oil all over each side
  • Place the eggplant cut-side down onto the baking sheet
  • Bake for 30 minutes, flip the eggplant upside down and continue baking for 10 minutes or until the eggplant is super soft
  • Set aside to cool. Once cooled scoop out the flesh and place it into a bowl.

Grill or smoke the eggplant: 

  • Remove the stem and then rub olive oil all over the eggplant
  • Wrap the eggplant in tin-foil⏤make sure the eggplant is well sealed in the foil
  • Lay the eggplant over a gas burner turned on high (or an outdoor grill.)⏤ this technique will also work with an electric burner
  • Using a pair of tongs, turn the eggplant every 5 minutes or until it is completely tender and the skin is well charred and flaky (about 15 to 20 minutes)
  • Don’t worry if the eggplant deflates, it’s supposed too.
  • Remove from heat and let the eggplant cool, remove and discard charred skin and place the flesh into a bowl.

Smooth Baba Ganoush:

  • Place eggplant flesh into the bowl of a food processor attached with a blade. Add the yogurt, tahini, garlic, lemon juice, salt, pepper, cumin and paprika
  • Smooth Baba Ganoush: Pulse the food processor or a hand blender ever so briefly, just until everything is blended. I usually pulse the mixture about five times. (Don't over-process⏤you want the dip to have a bit of texture)
  • Transfer the baba ganoush dip to a shallow bowl. Cover and refrigerate for an hour (if you don’t have the time, try putting it in the freezer for a few minutes to let the baba ganoush thicken a bit)
  • Just before serving, top the baba ganoush with olive oil and parsley leaves. 
  • Enjoy with a side of warm pita bread.

Chunky Baba Ganoush:

  • Place eggplant flesh into a medium-sized bowl. Add the yogurt, tahini, garlic, lemon juice, salt, pepper, cumin and paprika
  • Mash the eggplant mixture with a fork, until you've achieved your desired constancy.
  • Transfer the baba ganoush dip to a shallow bowl. Cover and refrigerate for an hour (if you don’t have the time, try putting it in the freezer for a few minutes to let the baba ganoush thicken a bit)
  • Just before serving, top the baba ganoush with olive oil and parsley leaves. 
  • Enjoy with a side of warm pita bread.

Notes

Topping Inspiration:

Smooth or chunky? That is based 100% on your taste & texture preferences.

  • If you like a more traditional texture of the dip, use the smooth version. (Best to be eaten with pita bread & veggies)
  • Looking for a more salad-like texture? Use the chunky version (best to be eaten with a nourish bowl or a rice pilaf)
When blending the dip, it's important not to over-blend when making the smooth version. You should still have some texture, unless you want to create an eggplant sauce, in that case blend away!⏤I'm sure it would make a pretty tasty sauce for a grain-based salad, sandwich or pasta.