Full of complexity, flavor and depth this baba ganoush is gluten-free, low-carb, keto-vegan!
Baba ganoush made with only five simple ingredients this authentic Middle Eastern eggplant dip. Can be made on the grill, or baked in the oven.
Baba Ganoush is a silky, luxurious combination of eggplant, tahini paste, garlic, lemon juice and salt that is blended into the most creamy luscious dip. It originates from the Middle East and is often served with pita bread, olives, or vegetables as a flavorful appetizer.
This recipe is the best, because of the smoke factor! Traditional baba ganoush is made with eggplant cooked over a wood-burning fire.
This recipe shows two simple ways to add that lovely subtle smoky flavor to the eggplant either on the grill or in the oven. Balanced a baba ganoush is earthy, smoky, tangy from the tahini, the flavors all work together to accentuate the eggplant. And if you get the balance just right, it is wonderfly!
baba ganoush
Course: AppetizersCuisine: Middle EastDifficulty: Beginner2
servings20
minutes50
minutes90
kcal1
hour10
minutesFull of complexity, flavor and depth this baba ganoush is gluten-free, low-carb, keto-vegan!
Baba ganoush made with only five simple ingredients this authentic Middle Eastern eggplant dip. Can be made on the grill, or baked in the oven.
To serve with baba ganoush : falafel and tzatziki sauce.
Ingredients
2 large eggplants ( 1.5 to 1.75 lbs each)
2 garlic cloves, finely minced (use a garlic press)
4 tablespoons tahini paste
1 tablespoon lemon juice
1 teaspoon salt
Directions
- Grill Method
- Preheat grill to medium-high or oven to 425 F
- Make a foil packet with wood chips for smoking. Wrap ½ cup of wood chips (mesquite, alder, apple) in heavy-duty foil and pierce the top, creating an opening in the foil so smoke can escape. Place this on the grill. See photos.
- With a sharp pairing knife cut 1-2 inch deep slits into the eggplant, all over especially around the bigger bottom area. This will allow them to cook more evenly, and help the smoke penetrate the eggplant.
- When the foil packet is smoking, place the eggplant directly on the grill, and close the grill. Turn eggplant every 10 minutes or so and let the skin char. Grill until eggplant has collapsed and feels tender on the inside. This will take about 20 minutes.
- Place the eggplant along with the smoking foil packet in a large bowl or large pan and cover tightly with foil. Let sit until cool enough to handle about 20 minutes.
- Save ALL the smoky liquid that is under the eggplant in the bowl. Peel the charred skin off the eggplant and using a knife, chop up the tender flesh. Place the eggplant in a strainer and strain the eggplant flesh for 10 minutes. Discard this liquid. (I know this may seem counter-intuitive – but you will be adding some of the “smoky” liquid from the first bowl back in.)
- Place the drained eggplant in a mixing bowl. You should have 2 cups (or 2 1/4 cups) of eggplant flesh. If you have less, see notes.
- Add the tahini paste, garlic, lemon, salt and 1-2 tablespoons (or more to taste) of the smoky liquid reserved from the bowl.
- Mix, taste, adjust salt, lemon.For a delicious richness. Stir with a fork until relatively smooth. Refrigerate until serving.
- Oven Roasting Method
- Preheat oven to 450F ( 425F if electric oven)
- Slice eggplants in half, lengthwise and roast with flesh side down, on a parchment-lined sheet pan on the middle rack, until very tender, about 45-60 minutes. Test by piercing the skin with a fork, and continue roasting until flesh is very tender and collapsing. Let cool.
- Scoop out flesh, drain in a strainer for 10 minutes. You should have about 2 cups, if less, see notes.
- Mash with a fork and add the remaining ingredients. To achieve the smoky flavor, add a 1/4- ½ teaspoon of liquid smoke.
- Adjust salt and lemon to taste. Stir in optional yogurt.
Notes
- Baba ganoush lasts up to 4 days in the refrigerator- covered and sealed.
- If you end up with less than 2 cups of eggplant flesh after it is drained, please modify the additional ingredients accordingly. For example, you may not need as much tahini, salt, lemon, etc. then proceed to number 9 in the instructions above
