The Best Baba Ganoush

Baba Ganoush is a simple Middle Eastern dip that every eggplant lover needs to try and this is the best Baba Ganoush that I have eaten. It’s chunky and meaty, yet creamy with a clean fresh taste.

My Notes to you…

• The original recipe (thank you Kenji) has you char the skin of the eggplant in the broiler before baking to add a smoky flavor - So I charred on my first attempt, but I didn’t feel that it added to the flavor enough to justify the extra effort. I just bake my eggplants whole without the extra step, but wanted you to know that charring is an option.
• Make sure you drain the excess moisture from the eggplant or your dip will be watery. So don’t skip this step.
• The fork and knife method requires a bit of muscle, but for me the meaty texture that I achieve is worth it. However, if you would like yours creamy, without the lumps – pulse the ingredients in a food processor until you get your desired consistency. You want the flesh mashed, but not pulverized to give your baba ganoush a meatier texture.
• Trader Joes has the best taste and priced tahini.
• This will hold well in the fridge for about 4 days – if it last that long.
• Baba Ganoush is also an excellent spread when making veggie sandwiches.

Sometimes all we need to cook is one eggplant and other times we need to make more.

General Rule for each Eggplant

1 clove garlic, minced

1 Tbsp. fresh lemon juice

1 Tbsp. tahini

1 Tbsp. olive oil (more to drizzle on top)

1/2 tsp. Kosher salt

Baba Ganoush

2 large eggplants

2 cloves garlic, minced

2 Tbsp. fresh lemon juice (about 1 large)

2 Tbsp. Tahini

2 Tbsp. Olive Oil, plus more for drizzling

1 tsp. kosher salt

1.      Bake eggplant whole on a sheet pan covered with foil in a 350 degree oven for about 1 hour. It’s better to have the eggplant over-cooked, than under cooked. Flip them with a tong, being careful not to pierce the skin about halfway in to the cooking.

2.      Take eggplant out of the oven and let eggplants sit for about 15-20 minutes or until they are cool enough to handle. Pluck off the stem and the skin should peel off easily.

3.      Place eggplant flesh in a colander and let drain for 15 min. to remove excess moisture.

4.      Mix garlic, lemon juice, tahini, olive oil and salt in a bowl.

5.      Rough chop drained eggplant and add to the bowl. Mix and mash with a fork until the eggplant absorbs all the sauce.

6.      Transfer to a bowl and drizzle more olive oil. Serve with pita.