Creamy Baba Ganoush

Name: Creamy Baba Ganoush
Prep time: 22 min
Cook time: 50 min
Total time: 1 h 12 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 2 large (about 2 lb total) (900 g) large globe eggplants (about 1 lb / 450 g each), whole, washed and dried; ⅓ cup (85 g) well-stirred tahini, at room temperature; 3 tablespoons (45 ml) fresh lemon juice, from about 1½ lemons; 2 medium cloves (8 g) garlic cloves, peeled and finely grated to a paste; ¾ teaspoon (4 g) fine sea salt; ½ teaspoon (1 g) ground cumin (optional); 2 tablespoons (30 ml) cold water, ice-cold; 2 tablespoons (30 ml) extra-virgin olive oil; 1 tablespoon (15 ml) extra-virgin olive oil, for drizzling; 1 tablespoon (4 g) fresh flat-leaf parsley, finely chopped; 1 tablespoon (10 g) pomegranate seeds (optional); ¼ teaspoon (½ g) sumac (optional); 3 rounds (180 g) pita bread rounds, warmed and cut into wedges (optional)

From the MyKitchenBank Kitchen

Whole eggplants are roasted until collapsed and silky, drained so the dip stays thick, then folded into a lemony garlic-tahini sauce. The result is smooth, mellow and lightly smoky. It's ideal with warm pita or raw vegetables.

Prep: 22 min
Cook: 50 min
Wait: 45 min
Total: 1 hr 57 min
Makes: About 2 cups (480 ml), enough for 6 as an appetizer

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Ingredients

6 servings

For the dip
2 large (about 2 lb total) (900 g) large globe eggplants (about 1 lb / 450 g each), whole, washed and dried
⅓ cup (85 g) well-stirred tahini, at room temperature
3 tablespoons (45 ml) fresh lemon juice, from about 1½ lemons
2 medium cloves (8 g) garlic cloves, peeled and finely grated to a paste
¾ teaspoon (4 g) fine sea salt
½ teaspoon (1 g) ground cumin (optional)
2 tablespoons (30 ml) cold water, ice-cold
2 tablespoons (30 ml) extra-virgin olive oil
To serve
1 tablespoon (15 ml) extra-virgin olive oil, for drizzling
1 tablespoon (4 g) fresh flat-leaf parsley, finely chopped
1 tablespoon (10 g) pomegranate seeds (optional)
¼ teaspoon (0.5 g) sumac (optional)
3 rounds (180 g) pita bread rounds, warmed and cut into wedges (optional)

Equipment (7)

Rimmed baking sheet, 18×13-inch (46×33 cm)
Parchment paper or aluminum foil
Fine-mesh sieve or colander set over a bowl
Medium mixing bowl
Fork and whisk
Food processor (optional, for a smoother dip)
Microplane or fine grater

Steps

Before you start

Choose eggplants that feel heavy for their size, with glossy, taut skin. They have fewer seeds and are less bitter.
Stir the tahini jar thoroughly before measuring, because the oil separates and settles on top.
Plan on about 2 hours from start to finish. Most of that is hands-off roasting, draining and resting.
Use fresh lemon juice, not bottled. It tastes much brighter.

1
Prep eggplants and ovenOven 450°F / 230°C
- Position a rack in the upper third of the oven and heat to 450°F (230°C).
- Line a rimmed baking sheet with parchment or foil.
- Prick each eggplant 8 to 10 times all over with a fork, piercing about ½ inch (1 cm) deep.
- Set them on the sheet.
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Ready when: The oven is fully preheated and the eggplants are pricked all over.
Tip: Don't skip the pricking. Steam trapped inside can make an eggplant burst in the oven.
2
Roast until collapsedOven 450°F / 230°C
- Roast at 450°F (230°C) for 45 to 55 minutes.
- Turn the eggplants over once, at about the 25-minute mark.
- They are done when the skin is deeply wrinkled and charred in spots, and the eggplants have slumped and look deflated.
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Ready when: A paring knife slides into the thickest part with no resistance, and the flesh feels like a very soft pudding.
Tip: Underroasted eggplant makes a bitter, stringy dip. When in doubt, give it 5 more minutes.
3
Drain the flesh
- Let the eggplants cool for about 5 minutes, until you can handle them.
- Slit each one lengthwise and open it like a book.
- Place the halves cut-side down in a sieve or colander set over a bowl.
- Drain for 20 minutes, pressing gently on the skins once or twice.
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Ready when: The bowl underneath holds about ¼ cup (60 ml) of brownish liquid, and the flesh looks moist but no longer dripping.
Tip: Discard the drained liquid. It is the main cause of bitter, runny baba ganoush.
4
Scoop and chop
- Scrape the soft flesh from the skins with a spoon.
- Discard the skins and stems.
- You should have about 1½ cups (350 g) of flesh.
- Pick out any large clusters of seeds.
- Chop the flesh with a knife on a board for about 1 minute, or mash it with a fork.
- The goal is a coarse, spreadable mush.
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Ready when: The flesh is a coarse, spreadable mash with no large chunks of strand.
Tip: Include any bits of charred skin that cling to the flesh. They add smoky flavor.
5
Make tahini sauce
- In a medium bowl, whisk the tahini, lemon juice, grated garlic, salt and cumin (if using).
- The mixture will stiffen and look pasty at first, which is normal.
- Add the cold water 1 tablespoon at a time, whisking after each addition, until the sauce turns pale, smooth and loose, like thick pancake batter.
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Ready when: The sauce is pale cream, silky and falls off the whisk in a thick ribbon.
Tip: Cold water makes the tahini lighter and creamier.
6
Combine and emulsify
- Add the eggplant to the tahini sauce.
- Pour in 2 tablespoons olive oil and stir vigorously with a fork for about 1 minute.
- For a rustic dip, stop when everything is blended.
- For an extra-creamy dip, pulse in a food processor 5 to 6 times (1-second pulses), scraping down the bowl once.
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Ready when: The dip is cohesive and creamy with no streaks of tahini, and it holds a soft peak when you swirl it.
Tip: Don't run the processor continuously. It will turn the dip gummy and gray.
7
Rest and season
- Cover and let the dip stand at room temperature for 20 minutes, or chill it for up to 1 hour.
- Taste it, then adjust with a pinch more salt or a teaspoon more lemon juice if needed.
- The garlic should taste mellow, not sharp.
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Ready when: The dip tastes balanced: smoky, nutty, tangy and well salted.
Tip: Salt it a little more than you think. Eggplant is bland and tahini is mild.
8
Garnish and serve
- Spoon the dip into a shallow bowl.
- Use the back of a spoon to make a swirl across the surface.
- Drizzle with 1 tablespoon olive oil.
- Top with parsley, pomegranate seeds and sumac, if using.
- Serve with warm pita wedges.
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Ready when: The surface is glossy, with pools of oil in the swirl.

Good to know

Tips

For a more pronounced smoky flavor, char the eggplants over a gas flame or on a hot grill, turning, until the skin is blackened all over, then finish them in the oven.
Grate the garlic to a paste. Chunks of raw garlic stay harsh even after resting.
If the dip is too thick, whisk in water 1 teaspoon at a time. If it's too loose, drain the eggplant in the sieve for another 10 minutes and stir it in.
Brown or tan drained liquid is normal, but don't add it back to the dip.

Make ahead

"Make the dip up to 3 days ahead and refrigerate without the garnish. Let it stand at room temperature for 20 minutes, then stir and add the olive oil, herbs and toppings just before serving."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container, with a thin film of olive oil on top. Freezer: up to 2 months in a freezer-safe container, though the texture will be slightly looser. Thaw overnight in the fridge, drain off any liquid, and stir well before serving. Serve cold or at room temperature. No reheating is needed."

Substitutions

well-stirred tahini → Greek yogurt (full-fat). Use 3 tablespoons in place of the tahini for a lighter, tangier dip. It will taste less traditional and less rich.
fresh lemon juice → white wine vinegar. Use 2 tablespoons. It's sharper, so taste and adjust.
large globe eggplants (about 1 lb / 450 g each) → Italian or graffiti eggplants. Use 4 to 5 small eggplants (about 2 lb / 900 g total) and roast for 35 to 45 minutes.
garlic cloves → roasted garlic. Mash 3 roasted cloves for a sweeter, gentler flavor.