Baba Ghanoush
Ingredients
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- 2 pounds eggplant (~1.5 medium eggplants)
- 2 cloves garlic – finely grated
- 2 tbsp lemon juice – freshly squeezed
- 1/4 cup tahini – well-stirred
- 3/4 tsp salt
- 2 tbsp olive oil
- olive oil – for serving
Instructions
1. Prick the eggplants all over with a fork. Char them directly over a gas flame or on a hot grill, turning every 5–7 minutes, until the skins are blackened and the flesh collapses and is very tender, 20–35 minutes. Alternatively, broil on a rack set close to the element, turning as needed, 25–40 minutes.
2. Transfer the hot eggplants to a bowl, cover, and let steam 10 minutes. When cool enough to handle, peel off and discard the skins and stems.
3. Place the flesh in a colander set over a bowl, break it up, and drain 10–20 minutes, pressing gently to release excess bitter juices.
4. Move the drained eggplant to a mixing bowl and mash with a fork to a rough puree. Add tahini, lemon juice, garlic, and salt. Stir vigorously until the mixture lightens and turns creamy, then mix in the 2 tbsp olive oil. Taste and adjust salt and lemon.
5. Let the baba ghanoush rest 10 minutes at room temperature to let flavors meld.
6. Spoon into a shallow bowl, make a swirl on top, and drizzle with olive oil (for serving). Serve at room temperature.
Baba ghanoush is a silky roasted eggplant dip with a deep smoky aroma, nutty tahini richness, bright lemon, and garlicky lift. The texture is luscious yet slightly rustic, with tender strands of eggplant suspended in a creamy emulsion. A final flourish of good olive oil adds fruitiness and sheen, making it ideal for scooping and swiping as part of a spread.
Rooted in the Levant, this mezze staple appears across Lebanon, Syria, Palestine, Jordan, and beyond, where live-fire cooking imparts its signature smokiness. Naming and composition can vary regionally; within the Levant, the tahini-forward version is often called mutabbal, while some local baba ghanouj include chopped vegetables. Globally, however, “baba ghanoush” commonly refers to the tahini-based roasted eggplant dip popularized throughout the Eastern Mediterranean and abroad.