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Baba Ganoush · Classic

Smoky Baba Ganoush

Eggplant charred until collapsing, then mashed with tahini, lemon and garlic into a silky, smoky dip. Serve it with warm pita, crackers or cut vegetables.

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Prep
10 min
Cook
45 min
Total
1 hr 10 min
Serves
6 · about 2 cups
Level
Easy

Ingredients

  • 2 medium eggplants, about 2 1/2 pounds total
  • ¼ cup tahini, stirred well
  • 3 tbsp lemon juice
  • 1 clove garlic, finely grated
  • ¾ tsp kosher salt
  • ¼ tsp ground cumin
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tbsp fresh parsley, chopped
  • ¼ tsp smoked paprika, for sprinkling (optional)

To serve

  • pita, warmed, for serving

Steps

  1. Move an oven rack about 6 inches below the broiler and turn the broiler to high. Line a sheet pan with foil.
  2. Prick each eggplant a few times with a fork and set them on the pan. Broil, turning every 10 minutes with tongs, until the skin is blackened all over and the eggplants have collapsed and feel completely soft.
  3. Let the eggplants cool on the pan until you can handle them.
  4. Split them open, scoop the soft flesh into a strainer and let it drain, discarding the skins and any big seed pockets.
  5. Mash the eggplant in a bowl with a fork until mostly smooth, then stir in the tahini, lemon juice, garlic, salt, cumin and olive oil.
  6. Taste and add more lemon or salt, then spread in a shallow bowl, drizzle with oil and sprinkle with parsley and smoked paprika.

Tip: For the smokiest flavor, char the eggplants right over a gas burner or on a hot grill instead of under the broiler.

Tip: Mash by hand for a little texture; a food processor makes it whipped and smooth.

Storage: Refrigerate up to 4 days.

Estimated nutrition per serving: 150 calories · protein 4 g · carbohydrates 14 g · fiber 7 g · sugars 7 g · fat 10 g (saturated 1.5 g) · sodium 230 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 8 of 8 ingredients.