Baba Ghanoush
Smoky baba ghanoush with grilled eggplant, tahini, garlic, and lemon. Tips for stovetop charring, storage, and substitutions.
Submitted by: Jennifer from Chicago, IL
Yield: 1 1/3 cups
- Char or roast eggplant until collapsed, then scoop, drain, and squeeze to remove excess moisture and bitterness.
- Blend eggplant with tahini, garlic, lemon, water, smoked paprika, and olive oil until smooth.
- Serve chilled or room temperature with toasted pita or vegetables; refrigerate up to 4-5 days.
Spices
Featured in this Recipe
Preparation Instructions:
Pierce the eggplant in several places with a toothpick.
Preheat a gas grill to medium-high heat. Grill the whole eggplant, turning to get all sides every few minutes, until it collapses and releases steam.
(If using an oven, preheat to 400 degrees and cook for 30 -40 minutes.)
Place cooked eggplant on a cutting board and slice them in half.
Use a spoon to scoop out the flesh in a wire mesh strainer or colander. Allow the liquids to drain and eggplant to cool.
Squeeze the pulp to remove remaining bitter juices, and then mash the eggplant into a puree.
In a food processor, or blender, mix the tahini with the garlic and lemon juice. Thin the mixture with water.
Add the eggplant, salt, paprika, and olive oil. Blend into a nice puree.
Spread out in a shallow dish and garnish with Aleppo pepper, parsley, and tomatoes.
Serve with toasted pita triangles.
thespicehouse.com
More About This Recipe
Easily make your own pita triangles with this recipe. Photo by the Vel and Amy.
Frequently Asked Questions
How can I get a smoky flavor without a grill?
Broil the eggplant on high, turning to char all sides, or roast it directly over a gas stove flame with tongs. You can also char in a hot cast-iron skillet. If needed, finish with a pinch of smoked paprika or a drop of liquid smoke for extra smokiness.
How do I remove bitterness from eggplant?
After cooking, scoop the flesh into a strainer, let it drain, and squeeze out excess juices as the recipe says. If you are worried about bitterness before cooking, salt sliced eggplant for 20 to 30 minutes, then rinse and pat dry. Choose firm, glossy eggplants to start.
Can I make baba ghanoush ahead of time and how long does it keep?
Store in an airtight container in the refrigerator for 4 to 5 days. Bring it to room temperature and stir before serving. You can freeze it up to one month but texture may become softer after thawing.
What can I use instead of tahini for a sesame allergy?
Use sunflower seed butter or almond butter for a similar creamy texture. If you are not vegan, plain Greek yogurt can work too. Start with a small amount, then adjust lemon and water to reach the right consistency and taste.
Which eggplant type is best for baba ghanoush?
Large globe or Italian eggplants are traditional and easy to work with. Long Japanese or Chinese eggplants also work but may cook faster. Aim for about 1 to 1.5 pounds for this recipe.
How do I get a smooth, creamy baba ghanoush?
Make sure most liquid is drained and squeezed from the pulp, then blend the pulp with tahini, garlic, lemon, and a little cold water. Use a food processor or blender and add water a tablespoon at a time until silky.
How can I adjust the heat and seasoning?
Aleppo pepper and smoked paprika add mild heat and smoke. Add more Aleppo or a pinch of cayenne for heat, more lemon for brightness, or extra garlic for punch. Taste as you go and adjust salt last.
How can I get a smoky flavor without a grill?
Broil the eggplant on high, turning to char all sides, or roast it directly over a gas stove flame with tongs. You can also char in a hot cast-iron skillet. If needed, finish with a pinch of smoked paprika or a drop of liquid smoke for extra smokiness.
How do I remove bitterness from eggplant?
After cooking, scoop the flesh into a strainer, let it drain, and squeeze out excess juices as the recipe says. If you are worried about bitterness before cooking, salt sliced eggplant for 20 to 30 minutes, then rinse and pat dry. Choose firm, glossy eggplants to start.
Can I make baba ghanoush ahead of time and how long does it keep?
Store in an airtight container in the refrigerator for 4 to 5 days. Bring it to room temperature and stir before serving. You can freeze it up to one month but texture may become softer after thawing.
What can I use instead of tahini for a sesame allergy?
Use sunflower seed butter or almond butter for a similar creamy texture. If you are not vegan, plain Greek yogurt can work too. Start with a small amount, then adjust lemon and water to reach the right consistency and taste.
Which eggplant type is best for baba ghanoush?
Large globe or Italian eggplants are traditional and easy to work with. Long Japanese or Chinese eggplants also work but may cook faster. Aim for about 1 to 1.5 pounds for this recipe.
How do I get a smooth, creamy baba ghanoush?
Make sure most liquid is drained and squeezed from the pulp, then blend the pulp with tahini, garlic, lemon, and a little cold water. Use a food processor or blender and add water a tablespoon at a time until silky.
How can I adjust the heat and seasoning?
Aleppo pepper and smoked paprika add mild heat and smoke. Add more Aleppo or a pinch of cayenne for heat, more lemon for brightness, or extra garlic for punch. Taste as you go and adjust salt last.
Susan, you can freeze Tahini and defrost as you need it. Try freezing it in 1/4 or 1/2 cup measurements for easy batch use.
Louise, use a 1/4 cup of tahini for this recipe.
I am disappointed for this and many recipes that I cannot buy tahini from you. Where I live tahini is as easy to find as chicken teeth. What do you suggest. Can I buy fresh tahini when I travel process and freeze?
Sue McCormick
Susan- you can make your own tahini with toasted sesame seeds and olive oil. It’s fast and easy.
I always thought that tahini was ground sesame seeds. How much do I use? The recipe sounds wonderful.
Though I lived in the UAE for the last 10years, and had this wonderful dish, sent by my daughter’s Arab friend , and loved it, I never knew just how to go about making this dish myself.
I am so glad I stumbled on this site, and very soon will be trying it out.
Wish me luck!
Radha Nair/Pune/India