The Best Baba Ganoush Recipe (2024)

Why It Works

  • Charring the eggplant over high heat infuses the baba ganoush with plenty of smokiness.
  • A salad spinner is the quickest and easiest way to remove moisture from the cooked eggplant flesh, concentrating its flavor.
  • Emulsifying the eggplant, tahini, and olive oil by hand, instead of using a food processor, produces a chunkier dip with pleasant textural contrast.

The first time I had a taste of truly excellent excellent baba ganoush—the Middle Eastern dip of roasted eggplant mixed with olive oil, sesame tahini, garlic, and lemon juice—it was made by a good friend of mine, an Israeli line cook who'd take time out of her afternoon to hover over the eggplants as they slowly charred over the open flames of the kitchen's burners. She'd wait until they were meltingly tender before recruiting me to carefully peel them, and then she'd mix them up with lemon juice, tahini, garlic, and olive oil. The resulting dip was simultaneously smoky, savory, bright, and creamy.

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Could I say it was the best thing I'd ever had? No. Could I even say it was the best baba ganoush I could have imagined? Uh-uh. But what I had in that first bite was the promise of greatness, and I've been seeking that greatness ever since.

Like many great dishes, baba ganoush is extraordinarily simple in concept: Roast some eggplants; scrape out the flesh; mix it with some garlic, lemon, tahini, and olive oil; and serve. It's in the details where things get a little more complicated.

Choosing and Cooking the Eggplant

First things first: the type of eggplant. Big ol' globes are usually the eggplant of choice, but I find that smaller Italian eggplants tend to be more intensely flavored, have fewer seeds, and are smaller, and therefore quicker to cook, to boot.

When cooking the eggplant, one of our primary goals is developing some nice smoky flavor. This comes from the charring of the skin and requires the intense radiation of a broiler or a direct flame. If you've got anoutdoor grill, that's your best bet; you want to carefully turn the eggplant directly on the flame until it is soft and charred. Otherwise, a broiler will do.

If there's one thing you should know about making baba ganoush, it's this:Cook your eggplants until they're done, then cook them some more.Your eggplants should be deeply charred and completely tender, collapsing at the slightest touch and giving no resistance when poked with a toothpick or knife. When you lift them from their stem caps with a pair oftongs, they should hang completely limp, like deflated hot-air balloons. A good rule of thumb? Cook them until you think they're burnt beyond saving, and that's when you're good to go.

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Extracting Moisture for Creamier Baba Ganoush

Next step: drainage. In Yotam Ottolenghi'sPlenty, he suggests transferring the scooped eggplant flesh to afine-mesh strainerto drain off excess liquid. This is a good idea—the dip I made with drained eggplant flesh had a much better, creamier texture than the version made with undrained flesh—but it's time-consuming, taking up to an hour for the eggplant to drain completely. Could I hasten the process?

I tried squeezing the eggplant in cheesecloth and pressing it through my fine-mesh strainerwith a ladle. Both methods work, but they're a bit messy. Instead, I reached for mysalad spinner, placed the fat chunks of eggplant flesh around its perimeter, then took them for a gentle spin and watched as the brown, watery juices flowed out of them. I was left with eggplant as dry and concentrated in flavor as if I'd let it rest in a strainer for a full hour, in just about 30 seconds.

Emulsify, Emulsify!

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With our eggplant cooked and packed with intense, smoky flavor, we're now in the home stretch. Baba ganoush is a simple dip, and there are really only four more essential flavoring elements: garlic, tahini, lemon juice, and olive oil. How we add them is what's important.

The garlic and lemon juice—both largely water-based additives—are easy: Just stir them right in. I go with a whole clove of garlic and about a tablespoon of lemon juice per eggplant, which is higher than what most recipes call for, but I like my baba ganoush bright and hot. (Feel free to start with less and add more to taste.)

The tahini and olive oil, on the other hand, are fat-based additives. What does this mean for our dip? Well, as we all know, fat and water don't play together very nicely. Dump your tahini and olive oil directly into the eggplant and stir it in, and your dip ends up with a greasy aftertaste. Some recipes overcome this effect with the use of power tools: Afood processorwill quite easily get that oil to emulsify with the liquid, resulting in a smooth,hummus-liketexture.

But I like my baba ganoush to have some more textural interest to it, with tender chunks and strips of eggplant bound together in a creamy dip. How do you get that?

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The best way I know of is a method another old friend, Paula, learned from her Lebanese mother-in-law: pretend you're making mayonnaise. After all, on a microscopic level, baba ganoush and mayonnaise are not all that different; both are oil-in-water emulsions. The key to a smooth, stable emulsion is to slowly introduce the oil. I start by whipping up my eggplant, garlic, and lemon juice with a fork as if I were scrambling eggs, breaking down the eggplant into a rough paste.

Next, I add the tahini and whip it in vigorously until it's incorporated. Finally, I slowly drizzle in olive oil (and plenty of it—a third of a cup for my three eggplants), whisking hard the whole time.

The result is a baba ganoush that's lighter, creamier, and more intense than any other I've had, with a savory, smoky aroma, bright acidity, a hint of garlicky heat, and plenty of good olive oil flavor. (You did remember to use your best olive oil, right?)

February 2014

Recipe Details

The Best Baba Ganoush Recipe

Prep25 mins

Cook30 mins

Active15 mins

Total55 mins

Serves4to 6 servings

Ingredients

  • 3 medium Italian eggplants (about 2 pounds/900g total), pricked all over with a fork

  • 2 tablespoons (30 ml) lemon juice from 1 lemon, plus more as desired

  • 3 medium cloves garlic, minced

  • 3 tablespoons (45 ml) tahini

  • 1/3 cup (80 ml) extra-virgin olive oil, plus more for serving

  • 1/4 cup chopped fresh parsley leaves

  • Kosher salt

Directions

  1. If Using a Grill (recommended): Preheat a gas or charcoal grill to medium heat and place eggplants directly over heat source. Cook, turning occasionally with tongs, until eggplants are completely tender and well charred on all sides, 30 to 40 minutes. Wrap with foil and let rest 15 minutes. Continue to step 3.

  2. If Using the Broiler: Adjust rack to 6 inches below broiler element and preheat broiler to high. Place eggplants on a foil-lined rimmed baking sheet and prick all over with a fork. Broil, turning occasionally, until charred on all sides and completely tender, about 30 minutes (timing may vary depending on broiler strength). Eggplants should be very, very tender when cooked; if eggplant is not fully tender once skin is charred all over, switch oven to 425°F and roast until fully tender (a toothpick or skewer inserted near stem and bottom ends should not meet any resistance). Remove from oven and gather up foil, crimping it around eggplants to form a sealed package. Let eggplants rest for 15 minutes. Continue to step 3.

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  3. Open foil package. Working with one eggplant at a time, use a sharp paring knife to slit each eggplant open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a fine-mesh strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.

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  4. Transfer eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently until all excess moisture is extracted. Discard all drippings, wipe out large bowl, and return eggplant to bowl.

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  5. Add lemon juice and garlic to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add tahini, followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt, plus more lemon juice if desired.

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  6. Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping.

Special Equipment

Grill, rimmed baking sheet, fine-mesh strainer, paring knife, salad spinner

Make-Ahead and Storage

The baba ganoush can be made ahead of time and stored in an airtight container in the refrigerator for up to four days. Let it come back to room temperature before serving.

  • Eggplant
  • Middle Eastern
  • Dairy-free Sides
  • Gluten-free Sides
  • Dips
The Best Baba Ganoush Recipe (2024)

FAQs

What are the ingredients for baba ganoush? ›

Baba ganoush is a Mediterranean eggplant dip made from roasted or grilled eggplant, tahini, olive oil, lemon juice, garlic, and salt. Like hummus, it's delicious with pita or fresh veggies, but its silky texture and irresistible smoky flavor set it apart. This baba ganoush recipe is a must-try summer dip!

How do you get the bitterness out of baba ganoush? ›

Resting eggplants with some salt is very important because it will take out the bitterness from them. If you put too much tahini sauce then your Baba ganoush will turn runny. Most recipes call for raw garlic but I find roasted garlic gives a much more dense taste.

How long does homemade baba ganoush last in the fridge? ›

Homemade baba ganoush can be stored in the fridge in a tight-lid container for about 4 days or so (some say up to a week, but mine never lasts that long).

Is baba ganoush healthy or unhealthy? ›

Baba Ganoush is not only delicious but also packed with nutritional benefits. Eggplants are a great source of fiber, vitamins, and minerals, while tahini adds a dose of healthy fats and protein. This makes Baba Ganoush a heart-healthy choice that supports overall well-being.

What pairs well with baba ganoush? ›

I like to serve my baba ganoush with sturdy raw veggies like carrot sticks, cucumber rounds and bell pepper sticks. Toasted pita wedges or pita chips are great, too. For a full Mediterranean spread, serve this baba ganoush with herbed hummus or tahini sauce and fresh salads.

What country eats baba ganoush? ›

Baba ghanoush
CourseAppetizer
Place of originLevant
Associated cuisineIraq, Armenia, Syria, Jordan, Israel, Palestine, Lebanon, Egypt, Libya, and Turkey
Main ingredientsEggplant, olive oil
Cookbook: Baba Ganoush Media: Baba ghanoush
1 more row

Why does baba ganoush taste bad? ›

Baba Ghanoush may taste bitter due to factors like the choice of eggplant, insufficient roasting, or the use of too much garlic, lemon juice, or low-quality tahini.

What draws out bitterness in eggplant? ›

If you are worried that the eggplant might be bitter, slice or cube it, then salt it liberally and allow it to drain for an hour or so before cooking. Putting salt on the eggplant triggers osmosis, which draws out excess moisture and the bitterness along with it.

Why do you soak eggplant in milk? ›

Milk is said to help draw out the bitterness in eggplant. Our recipe doesn't call for milk, but if you're worried that your eggplant will taste bitter, you can soak the slices in milk for 20 to 30 minutes. Drain and pat them dry before proceeding with the rest of the recipe.

What is the myth of baba ganoush? ›

baba ghanoush, relish with Middle Eastern origins that is made of eggplant (aubergine) blended with tahini, garlic, lemon juice, and salt. The Arabic term for the dish means “pampered daddy,” the person in question being, legend has it, a sultan spoiled with a concoction invented by a member of his harem.

How to tell if baba ganoush has gone bad? ›

Consumption Window: Generally, baba ganoush maintains its quality for 3-5 days when refrigerated properly. Indicators of Spoilage: Spoilage can be identified by off-odors, a change in color, or the presence of mold. If these signs are evident, the baba ganoush should not be consumed.

Can you freeze fresh baba ganoush? ›

Freezing: Baba ganoush will freeze in an airtight container for up to 3 months, but the texture will not be quite the same as fresh.

What is the best store-bought baba ganoush? ›

In first place, the baba ghanoush from Whole Foods ($5.99/pound) had "good smoke and garlic notes." Tasters called it "smooth with some seeds for interest," and "well seasoned, with a nice hint of eggplant." One said it was "surprisingly good for the supermarket." Four would buy this brand and one might.

Which is healthier, hummus or baba ganoush? ›

3) Health – Both dishes are very healthy, but baba ganoush has a slight edge here with more vitamins from the eggplant and a lower calorie count. 4) Big meal to come – Get baba ganoush, it's less filling than hummus.

Is baba ganoush good for diabetics? ›

Eggplants are a good source of dietary fibre, which can help slow down the digestion and absorption of carbohydrates, preventing rapid spikes in blood sugar. Even though Baba Ganoush can be diabetes-friendly, portion control is still key. Monitor the quantity you consume to manage your carbohydrate intake.

What is the difference between baba ganoush and Mama Ganoush? ›

You may already be familiar with Baba Ganoush, but have you heard of Mama Ganoush? (Or Mama Ghannouj) It's similar, but instead of using eggplant, this simple recipe uses zucchini. That can be very helpful if you're avoiding nightshade vegetables.

Which is healthier hummus or baba ganoush? ›

3) Health – Both dishes are very healthy, but baba ganoush has a slight edge here with more vitamins from the eggplant and a lower calorie count. 4) Big meal to come – Get baba ganoush, it's less filling than hummus.

What's the difference between hummus and ganoush? ›

One main difference between baba ganoush and hummus is baba ganoush's main ingredient, which is eggplant. In hummus, chickpeas are the primary ingredient. Although the difference seems simple, it makes a huge difference in the taste. Baba ganoush has an earthy taste while hummus has a more nutty tone.

References

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