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Baba Ghanoush

Syrian · Side · Easy

Baba Ghanoush

Total
1 hr 35 min
Prep
1 hr
Serves
6
Calories
150
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Charred eggplant turns silky with tahini, lemon and garlic, finished with a little yogurt and fresh herbs for a smoky, creamy dip.

Deeply blackened skins bring the smoke to Baba Ghanoush, while the soft flesh underneath stays mild and sweet. Draining that flesh before mashing keeps the tahini and lemon from disappearing into watery juices.

Choose eggplants that feel heavy for their size and cook them until they collapse. Mash by hand for a little texture, and stir the herbs in after chilling so their flavor stays fresh against the smoke.

SmokyCreamyGarlickyGrillMake AheadVegetarianGluten-freeNut-freeEgg-freeLow-carb

Method

  1. Heat a grill to medium-high. Prick the eggplants several times and grill for , turning every , until their skins are charred and the flesh collapses under gentle pressure.

  2. Transfer to a bowl, cover and cool for . Split the eggplants and scoop the flesh into a sieve; drain for and discard the skins and collected liquid.

  3. Mash the eggplant with the garlic and salt. Stir in the lemon juice, tahini, olive oil, Greek yogurt and cayenne pepper until creamy with a little texture.

  4. Cover and chill for . Fold in the mint leaves and parsley just before serving, then spread in a shallow bowl.

Forkue tips

  • For an oven version, roast pricked eggplants at 450°F until collapsed, then finish under the broiler to blacken the skins.

Storing and reheating

Refrigerate covered for up to 3 days. Stir before serving and let the dip lose its refrigerator chill for a fuller flavor; add the herbs fresh when making ahead.

Kitchen gear

GrillTop picks on AmazonFine mesh sieveTop picks on Amazon
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Nutrition per serving, estimated

150Calories
4gProtein
12gCarbs
11gFat

Baba Ghanoush: FAQ

Can I make it without yogurt?

Yes. Omit the yogurt for a more pronounced tahini and eggplant flavor; add a spoonful of water if the dip needs loosening.

Why does my dip taste bitter?

Burned skin may have mixed with the flesh, or the tahini may be bitter. Peel carefully and use fresh, well-stirred tahini.

How do I store and reheat Baba Ghanoush?

Refrigerate covered for up to 3 days. Stir before serving and let the dip lose its refrigerator chill for a fuller flavor; add the herbs fresh when making ahead.

How long does Baba Ghanoush take?

About 1 hr 35 min in total: 1 hr prep and 35 min cooking.

What do I need to make Baba Ghanoush?

The key ingredients are eggplants, garlic, lemon juice, tahini, greek yogurt and cayenne pepper, plus pantry basics.

Any tips for Baba Ghanoush?

For an oven version, roast pricked eggplants at 450°F until collapsed, then finish under the broiler to blacken the skins.

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