Every time I whip up baba ganoush, I’m hit with a wave of nostalgia—like a warm hug from a long-lost friend—reminding me of sunlit picnics and laughter-filled family gatherings. Creamy, smoky, and embarrassingly easy to make, this dish is a testament to how a few humble ingredients can transform into something magical. Oh, and if you’ve got a loaf of warm, crusty bread lying around, you’re in for a treat beyond words!
Steps
- Preheat your oven to 450°F and arrange a rack in the upper third. Prepare a large baking sheet with parchment paper to prevent sticking, then halve the eggplants lengthwise and brush the cut sides with olive oil. Place them cut-side down on the baking sheet.
- Roast the eggplants until they are very tender and the skins are collapsing, which takes about 35 to 40 minutes. Let them cool slightly, then flip the eggplants and scoop out the flesh, discarding the skins.
- Place the eggplant flesh in a mesh strainer over a bowl to drain excess moisture. Let it sit for a few minutes, stirring to release more liquid. Discard the drippings and transfer the eggplant to a clean bowl.
- Add minced garlic and lemon juice to the eggplant, stirring vigorously with a fork to break down the mixture. Incorporate tahini and gradually drizzle in olive oil while stirring until the mixture becomes pale and creamy.
- Mix in chopped parsley, salt, and cumin, adjusting the seasoning with additional salt or lemon juice if desired. Transfer the baba ganoush to a serving dish and drizzle lightly with olive oil.
- Garnish with extra parsley and a pinch of smoked paprika. Serve with your choice of accompaniments like pita bread or raw veggies, and enjoy this delicious dip.
Ingredients
- 2 pounds Italian eggplants (approximately 2 small-to-medium eggplants)
- 2 medium cloves of garlic, pressed or minced
- 2 tablespoons lemon juice, with additional as needed
- ¼ cup tahini
- ? cup extra-virgin olive oil, plus more for brushing and garnish
- 2 tablespoons chopped fresh flat-leaf parsley, with extra for garnish
- ¾ teaspoon salt, adjust to taste
- ¼ teaspoon ground cumin
- Pinch of smoked paprika, for garnish
- Serving options: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.
FAQ
- What is the main difference between baba ganoush and hummus?
- Baba ganoush and hummus are both Mediterranean dips, but the key difference is their main ingredient. Baba ganoush uses roasted or grilled eggplant, while hummus is made with chickpeas.
- Can I make baba ganoush without a grill?
- Yes, you can make baba ganoush without a grill. Roasting the eggplant in the oven works perfectly and can even enhance the flavor by caramelizing the eggplant.
- How can I reduce the bitterness of eggplant in baba ganoush?
- To reduce the natural bitterness of eggplant, ensure you salt the baba ganoush generously. This helps to balance and diminish any bitter taste.
- What can I serve with baba ganoush?
- Baba ganoush is versatile and can be served with a variety of accompaniments like carrot sticks, cucumber slices, bell pepper strips, or toasted pita wedges. It can also be part of a larger Mediterranean spread with dishes like hummus or tabbouleh.
- How should I store leftover baba ganoush?
- Store leftover baba ganoush in an airtight container in the refrigerator for up to four days. While it tastes best fresh, some people enjoy it more after a day or two as flavors continue to meld.
Tips
- Roasting for Flavor: For a rich, smoky taste without a grill, roast the eggplants cut-side down until they collapse. This caramelizes the eggplant and enhances the flavor, making your baba ganoush irresistibly smooth.
- Moisture Extraction: After roasting, let the eggplant sit in a strainer to drain excess moisture. Stirring it while it rests helps release more liquid, resulting in a more concentrated and flavorful dip.
- Salt Generously: Eggplants have a natural bitterness that can be neutralized with a good amount of salt. Be sure to season your baba ganoush well to bring out its full, savory flavor.
- Eggplant Selection: Choose small, shiny eggplants to avoid a seedy texture. Smaller eggplants are less bitter and yield a smoother dip, enhancing the overall quality of your baba ganoush.
Equipment
- Mesh Strainer – Used to strain the eggplant to remove excess moisture.
- Large Rimmed Baking Sheet – Required for roasting the eggplant.
- Parchment Paper – To line the baking sheet and prevent sticking.
