Baba Ghanoush

This Baba Ghanoush (also spelled baba ghanoush or baba ghanouj) is a Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini. The name comes from the Arabic phrase baba gannuj, in which baba can mean dad and gannuj can mean pampered or spoiled. This “spoiled dad” dip is the creamier companion to hummus. Traditionally, the eggplant is broiled over an open flame before peeling, which softens the pulp is soft and gives it a smoky flavor. Since many of us don’t have the ability to it that way, the oven method works beautifully. In Bulgaria, we are known for our spreads as well. We have a similar dip which we call “Kyopolou”. It consists of eggplant and roasted bell peppers, we will be sharing a recipe as it’s just as as this one.

What stands out

Our Baba Ghanoush is foolproof. You don’t need any fancy equipment at all to make this spread, just heart! The result is such a creamy spread that hits all the right notes. It’s garlicky and lemony bright and salty and works so well in so many dishes. Use it as an appetizer with crackers or crudité or use it in as a creamy spread in wraps and sandwiches for lunch. It’s irresistible!

How to Prepare Baba Ghanoush

Begin by washing and drying the eggplant.

Preheat your oven to 400°F (200°C)

Using a sharp knife cut each one in half lengthwise. Remove the cap off the eggplant, place it horizontally facing you, and then score the inside flesh making lengthwise cuts all the way to the end, followed by diagonal cuts. You will end up with a diamond or a square pattern.

Line a baking sheet lined with parchment paper and drizzle olive oil on top.

Drizzle a bit more olive oil on top of the eggplant and then sprinkle each one with salt.

Now, lay each eggplant flat side down on the baking sheet and bake for 40 to 45 minutes or until the bottoms are caramelized and the tops are soft.

Let them cool a bit, and then with a spoon, scoop out the flesh into a bowl. Strain the eggplant flesh and discard the water, if necessary.

Now, mash or break up the eggplant with a fork into your desired consistency.

Next, wtir in the tahini, the garlic and the lemon juice one at a time.

Now, add the olive oil a little at a time and stir until the spread is light in color.

Finally, salt to taste, then stir in fresh parsley and enjoy!

Kitchen tip

If you find that your eggplant is very watery after scooping out the flesh, we recommend removing some of that water. After scooping out the eggplant, put the flesh in a strainer over a bowl, and let the excess water drain into the bowl (you can press it down, as well).

Swaps

1. Cumin is a traditional spice used in Baba Ghanoushs, but it’s totally optional for those who do not prefer it (like us).
2. The amount of lemon and salt you add is up to you measure with your heart.
3. If you are allergic to tahini you can use some mayo or sour cream instead.

Serve it with

• With crackers and raw veg for lunch.
• This Baba Ghanoush can be used as a spread in a falafel wrap, chicken shawarma, or in a sandwich.
• As part of a beautiful platter for a party, served with olives tzatziki crackers and chips, hummus, homemade bread cheeses and pickled vegetables.
• We love this spread on toast in the morning topped with a fresh tomato and an egg.

Questions

Can we make this in the food processor?

Yes, you can make this Baba Ghanoush in a food processor, like this mark one. The result will be a smoother, creamier dip. We prefer ours more on the chunkier side, but it’s totally up to you.

is it okay if the eggplant is watery?

If you find that your eggplant is watery after scooping out the flesh, we recommend removing some of that water. After scooping out the eggplant, put the flesh in a strainer over a mark bowl, and then let the excess water drain into the bowl (you can press it down, as well).

What can we use instead of tahini in this Baba Ghanoush?

If you are not using tahini, add in some mayo or sour cream instead.

can we make the eggplant on the bbq?

Yes, for a smokier flavor, you can certainly grill the eggplant on the BBQ or indoor grill. Prep and score the eggplant in the same way.

what other spices can we use in the spread?

Cumin and smoked paprika would also work in this Baba Ghanoush.

Ingredients

Makes 2 servings

The Eggplant

• 3 lbs eggplant, cut in half (I used 3 medium Italian eggplants)
• ½ teaspoon salt
• 1 tablespoon olive oil

The Spread

• ¼ cup tahini, or mayo
• 2 cloves garlic, minced, measure with your heart
• 1 tablespoon lemon juice, to taste
• 2 tablespoons olive oil
• ½ teaspoon salt, to taste
• 1 tablespoons fresh parsley, finely chopped

Equipment

• Nakiri Knife
• Cutting Board
• Baking Sheet
• Parchment Paper
• Mixing Bowls
• Measuring Cups + Spoons
• Large Food Processor optional

Method

1. Wash and pat dry the eggplant. Take a knife and cut each one in half. Take each half off the eggplant, place it horizontally facing you, and score the inside of the eggplant making lengthwise cuts all the way to the end, followed by diagonal cuts with a knife. You should have a diamond or a square pattern.
2. Line a baking sheet lined with parchment paper and oil it with a drizzle of olive oil. Drizzle on a bit more olive oil on the eggplant with a sprinkle of salt each one.
3. Play them flat side down and bake in a preheated 400°F (200°F) oven for 40 to 45 minutes or until the bottoms are caramelized and the tops are soft. You should be able to insert a knife into the skin easily.
4. Let them cool a bit, and with a spoon, scoop out the flesh into a bowl. If watery, strain the eggplant flesh in a mixing bowl and discard the excess water.
5. Once you have scooped it into a bowl, take a fork and mash or break it up into your desired consistency.
6. Add the tahini and stir. Add the garlic, and stir. Add the lemon juice, and stir. Now, add the olive oil a little at a time and stir until the spread is light in colour. Last but not least, taste and adjust for salt, and stir in the parsley. Enjoy