Smoky Eggplant Dip (Baba Ganoush Recipe)
This Eggplant Dip is a healthy eggplant salad and a true flavor explosion, combining the smoky goodness of grilled or roasted eggplants with a vibrant mix of Mediterranean-inspired ingredients. Get your forks ready for a delicious adventure!
Servings: 6 people
Calories: 232kcal
Ingredients
- 3 Italian Eggplants prick the eggplant
- ¼ cup tahini paste
- 1 ½ lemons juice of
- 2 garlic cloves minced
- 1 teaspoon sumac
- ⅓ cup extra virgin olive oil or more if needed
Instructions
Prepare the Eggplant
If using a grill:
- Preheat the grill
- Place the pricked eggplants directly over the heat source.
- Cook, turning occassionally with tongs so all sides are comletely tender and well charred. About 30-40 minutes.
- Wrap with foil and let rest 15 minutes before proceeding.
If using your broiler:
- Adjust the rack to 6 inches below the broiler element and preheat.
- Place the eggplant on a foil-lined rimmed baking sheet and prick.
- Broil, turning occassionally, until charred on all sides and completely tender. About 30 minutes. Remove and wrap in foil for 15 minutes.
If roasting:
- Preheat your oven to 475 ℉.
- Place the eggplant on a foil-lined rimmed baking sheet and prick.
- Roast for 30 minutes or more untiil charred and tender. Remove and wrap in foil for 15 minutes.
Make the Salad:
- Once the eggplant has rested for 15 minutes, place into a colander and let drain. Lightly mash with the back of a spoon to get the water out.
- Peel the charred skin off of the eggplant (a little bit left on tastes good) and discard along with the stems.
- Transfer the fully cooked and drained eggplant to a bowl.
- Use a fork to completely break down the eggplant into smaller pieces. How small depends on whether you wish to use this as a salad or a dip (which is smaller).
- Add the tahini paste, garlic, lemon juice, salt, pepper, and sumac. Add Aleppo pepper or yogurt if using.
- Cover and place in the refrigerator for 30 minutes untiil cool.
- To serve, drizzle with olive oil and top with your favorite toppings. Serve with pita bread, pita chips or veggies.
Notes
For the best smoky flavor, allow the eggplant skin to become deeply charred before removing it from the grill, broiler, or oven. The flesh should feel completely soft and collapsed.
After roasting, let the eggplant drain in a colander for a few minutes. Removing excess moisture creates a thicker, creamier dip and prevents it from becoming watery.
Taste before serving and adjust the lemon juice, garlic, or tahini to your preference. Baba ganoush recipes vary widely, and a small adjustment can make the dip perfectly suited to your taste.
This dip can be made up to a day in advance. In fact, the flavors continue to develop as it chills in the refrigerator.
Serve with pita chips, warm pita bread, fresh vegetables, or as part of a Mediterranean mezze platter alongside olives, feta, and other spreads.
Nutrition
Calories: 232kcal | Carbohydrates: 18g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 9mg | Potassium: 612mg | Fiber: 8g | Sugar: 9g | Vitamin A: 65IU | Vitamin C: 20mg | Calcium: 44mg | Iron: 1mg
