55 minutes
A delightful smoky and creamy baba ganoush made with charred eggplants, tahini, garlic, and fresh parsley, perfect for dipping with pita bread or fresh veggies.
Italian Eggplants, pricked all over with a fork
0 lb
Lemon Juice, freshly squeezed
tablespoons
Garlic, minced
each
tablespoons
Fresh Parsley Leaves, chopped
cups
to taste
1. Char the Eggplants
If using a grill, preheat it to high heat. Place the eggplants directly on the grill grates and cook, turning occasionally with tongs, until completely tender and well charred on all sides, about 30-40 minutes. Once done, wrap the eggplants in foil and let rest for 15 minutes.
2. Broil the Eggplants (Alternative Method)
If using a broiler, adjust the oven rack to the highest position and preheat the broiler. Place the eggplants on a foil-lined rimmed baking sheet and broil, turning occasionally with a fork, until very tender and charred, about 30 minutes. Once broiled, seal the eggplants in foil and let rest for 15 minutes.
3. Drain the Eggplant Flesh
After resting, open the foil and slit each eggplant lengthwise. Use a large spoon to scoop out the flesh into a fine-mesh strainer set over a large bowl. Let the eggplant flesh drain for a few minutes to remove excess moisture.
4. Extract Additional Moisture
Transfer the eggplant flesh to a salad spinner and spin to extract additional moisture. Discard the drippings, wipe out the large bowl, and return the eggplant flesh to it.
5. Combine Ingredients
Add the lemon juice, minced garlic, tahini, and olive oil to the eggplant flesh. Stir vigorously for about 1.5 minutes until the mixture becomes pale and creamy. Season with kosher salt to taste and fold in the chopped parsley leaves.
6. Serve
Transfer the baba ganoush to a serving bowl. Drizzle a bit of extra-virgin olive oil on top. Serve with warm pita bread, fresh veggies, or as part of a mezze platter.
Use roasted garlic instead of raw for a sweeter, more mellow flavor that adds a new dimension to the dish.
Add roasted red peppers to the blend for a sweet and smoky variation.
Mix in a dollop of Greek yogurt to add a tangy flavor and extra creaminess.
Sprinkle with feta cheese or another crumbly cheese just before serving. The saltiness of the cheese will balance the smokiness and creaminess of the eggplant.
Incorporate red chili flakes or a dash of cayenne pepper for those who enjoy a spicy kick.
Properly roast eggplants to achieve a deep smoky flavor. You can do this on a gas stove, grill, or under a broiler, ensuring to rotate them for an even char.
Start with less lemon juice, tahini, and garlic, adjusting as needed to balance the flavors perfectly.
Let the eggplants drain in a colander for 10-15 minutes after peeling to prevent your dip from becoming too watery.
Allow Baba Ganoush to sit in the fridge for a few hours before serving for the flavors to meld and deepen.
Choose eggplants that are firm and heavy for their size with smooth, shiny skin. Smaller eggplants tend to have fewer seeds and can be less bitter.
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