Smoky Roasted Eggplant Dip (Baba Ghanoush)
Baba ghanoush is a creamy, smoky dip made from roasted eggplant, tahini, lemon and garlic, popular across the eastern Mediterranean and the Middle East. Charring the eggplant until it collapses gives it a deep, smoky flavor that makes this dip different from hummus.
You do not need a grill. A gas burner, a broiler or a very hot oven all work. The goal is to cook the eggplant until the flesh is completely soft and the skin is blackened.
Smoky Roasted Eggplant Dip (Baba Ghanoush)
Ingredients
Method
- Prick the eggplants a few times with a fork. Char them directly over a gas flame or under a broiler, turning every few minutes, until the skin is blackened and the eggplants have collapsed, 20–30 minutes. Alternatively, roast halved eggplants cut side down at 450°F (230°C) for 35–40 minutes.
- Transfer to a bowl, cover and let steam for 10 minutes.
- Split the eggplants and scoop out the flesh, leaving the skin behind. Place the flesh in a sieve for 5 minutes to drain the bitter liquid.
- Chop the flesh finely, or mash with a fork for a chunky dip; use a food processor for a smoother one.
- Stir in the tahini, lemon juice, garlic, salt and cumin. Add the olive oil and mix well.
- Taste and adjust the lemon and salt. Spread in a shallow bowl, drizzle with olive oil and sprinkle with parsley and paprika or sumac.
Notes
- Do not skip the draining step; it removes the watery, slightly bitter juices.
- Choose eggplants that feel heavy and firm with shiny skin.
Getting a smoky flavor
The smokiness comes from the charred skin, so cook the eggplant longer than you think. It should be completely soft when pressed and the skin should be blistered and black in places. Over a gas flame, line the burner area with foil for easier cleanup and use tongs to turn the eggplant.
An oven gives a milder, sweeter dip. If you roast rather than char, a pinch of smoked paprika in the dip adds some of the missing smokiness.
Tahini basics
Tahini is a paste of ground sesame seeds. The oil separates as it sits, so stir it well before measuring. Good tahini is pourable, nutty and only slightly bitter. If yours is very thick, the dip may need a tablespoon of water to loosen it.
How to serve it
Serve with warm pita or flatbread, raw vegetables such as cucumber, carrots and bell pepper, or pita chips. It is also good spread in a wrap with roasted vegetables, spooned alongside grilled meat or fish, or served as part of a mezze platter with hummus, olives and a chopped salad.
Choosing and preparing eggplant
Globe eggplants, the large, dark purple kind, are the most common choice for baba ghanoush because they have plenty of flesh. Italian eggplants, which are slightly smaller, work just as well. Look for eggplants that are firm, glossy and heavy for their size, with a green, fresh-looking cap. Avoid soft spots or wrinkled skin. Eggplants are best used within a few days of buying.
Many recipes once called for salting eggplant to draw out bitterness. Modern varieties are much less bitter, and because the flesh is drained after roasting in this recipe, salting beforehand is not necessary.
Variations and swaps
- Use plain yogurt instead of some of the tahini for a tangier dip.
- Add a pinch of red pepper flakes or a chopped chili.
- Garnish with pomegranate seeds or toasted pine nuts.
- Use mint instead of parsley.
Storage
Refrigerate in a sealed container for up to 4 days. The flavor deepens overnight. Stir and add a fresh drizzle of olive oil before serving.
Questions readers ask
Is baba ghanoush the same as hummus?
No. Hummus is made from chickpeas; baba ghanoush is made from roasted eggplant. Both often use tahini, lemon and garlic.
Why is my dip bitter?
The eggplant juices were not drained, or the tahini is old. Drain the flesh and taste the tahini first.
Can I freeze it?
The texture changes after freezing, so it is best eaten fresh.
This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.
