Baba ganoush is one of those frequently store-bought dips you may never have thought about making yourself at home, but once you try our beautifully smoky recipe–which doesn’t even require a blender or food processor–you’ll never go back.
Simply roast the eggplant in a high-heat oven to soften it before moving onto the next few steps and you’ll have a perfectly textured dip in no time. If you prefer an extra-silky texture, transfer all eggplant to the bowl at once.
How to Make It
- 6 medium eggplants, about 4 lbs (1.81 kg)
- 3 tbsp tahini
- 3 tbsp strained fresh lemon juice
- 1 garlic clove, finely grated
- ¾ tsp kosher salt
- Freshly ground black pepper
- Olive oil, pomegranate seeds, parsley and mint leaves for garnish
- Pita bread or chips for serving
- Arrange rack in center of oven. Preheat to 525°F (or 500°F if your oven doesn’t go that high).
- Set eggplant on a large, rimmed baking sheet. Roast in center of oven until skin is shriveled and flesh is extremely soft, approximately 50 minutes to 1 hour. Transfer to a wire rack and let stand until cool enough to handle, about 20 minutes.
- Slice each eggplant lengthwise down the center. Using your fingertips, pull flesh out of skin, tearing roughly into bite-sized pieces. Transfer to a colander set over a bowl and let liquid drain, stirring occasionally for 30 minutes.
- Transfer half of eggplant to a large bowl. Using a heavy whisk, mix in tahini, lemon juice, garlic and salt until mixture is emulsified and fully combined. Season with freshly ground pepper. Fold in remaining eggplant.
- To serve, scrape baba ganoush into a serving bowl. Drizzle with olive oil, then sprinkle with pomegranate seeds, parsley and mint leaves. Serve with warmed pita bread or pita chips.
How to Store It
Ungarnished baba ganoush can be made ahead and refrigerated in an airtight container for up to 3 days.