Baba Ganoush

I love when I find a new ingredient that I was previously unfamiliar with, or thought I didn’t like.  Case in point – eggplant.  I thought I didn’t like it, though I’m honestly not sure I had any basis for that feeling.  Regardless, I now know that I do like eggplant, and I feel like a new world of recipes has been opened up to me.  Eggplant parmesan was a great place to start, and now I have a list about a mile long of eggplant recipes to try.  Aside from the fact that I flat out like eggplant, I think the pretty, deep purple peel has something to do with my newfound love – what a gorgeous vegetable!

A standout on my list of recipes, baba ganoush seemed like a must-try.  I have heard of this roasted eggplant dip many times before, and decided to give it a shot.  It seemed like a nice snack food to have ready when the in-laws came over to babysit for Andrew.  By the way, I think a great way to keep babysitters coming back is to have a nice meal ready for them if they are babysitting during a mealtime.  (I also served them cranberry pecan chicken salad on honey wheat rolls, and some fun individual black and white strawberry tarts for dessert.)  This dip was enjoyed by all.  The flavor of the roasted eggplant was fantastic, and combined with the garlic and a hint of tahini, it made for a wonderfully delicious and healthy snack.  Being so easy to throw together, I’m sure we’ll be enjoying this frequently.

Baba Ganoush
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2 lb. eggplants (about 2 large globe eggplants, 5 medium Italian eggplants, or 8 small Japanese eggplants)
1 tbsp. freshly squeezed lemon juice
1 clove garlic, minced
2 tbsp. tahini
¼ tsp. salt
¼ tsp. pepper
Olive oil, for drizzling
Minced fresh parsley leaves

Preheat the oven to 500˚ F.  Poke the surface of the eggplants all over with the tines of a fork to prevent the peel from bursting during roasting.  Line a rimmed baking sheet with foil.  Set the eggplants on the baking sheet and roast, turning every 15 minutes, until the eggplants are uniformly soft when pressed with tongs (about 60 minutes for large eggplants, 50 minutes for medium, and 40 minutes for small).

Remove the eggplants from the oven and let cool on the baking sheet for 5 minutes.  Set a colander in the sink.  Trim the top and bottom off of each eggplant.  Slit the eggplants in half lengthwise.  Use a spoon to scoop the pulp from the skins, and place the pulp in the colander (you should have about 2 cups).  Let the pulp drain for 3 minutes.

Transfer the pulp to a food processor.  Combine with the lemon juice, garlic, tahini, salt and pepper.  Process until the mixture has a coarse, choppy texture, about eight 1-second pulses.  Adjust the seasonings with salt and pepper to taste.  Transfer to a serving bowl.  Cover with plastic wrap pressed onto the surface of the dip, and refrigerate until lightly chilled.  To serve, drizzle lightly with olive oil and sprinkle with minced parsley leaves.

Source: adapted from The New Best Recipe by the editors of Cook’s Illustrated

19 Responses

  1. Great idea to leave a nice meal for the babysitter.

    Also, love your colorful picture featuring “noncolorful” Ganoush. I’m impressed!

  2. I have always wanted to make this! It looks so delicious. I love eggplant, but don’t work with it too often. If you want to try another eggplant dip, try Barefoot Contessa’s Roasted Eggplant spread, it is awesome!

  3. I like that this recipe is not full of mayo or sour cream etc. (not that anything is wrong with these ingredients either), but, if you want to have a veggie dip this is it.

  4. We have lots of Middle Eastern stores here in detroit so baba Ganousch is easy to buy. THanks for the recipe.

  5. Such a pretty spread! I’d come back & babysit again 🙂 The baba ganoush looks really good, I’ll have to give it a try this summer when eggplants are in season. Does roasting them first help remove the bitter flavor from the eggplants? And really, anything with tahini in it is bound to be good 🙂

  6. I love discoverly I like foods I previously thought were not on my list of good things to eat.

    Looks great!

  7. Hmm. Just like hummus, but with eggplant. Thanks for the recipe.

  8. I love Baba Ganoush and have never tried to make it before. This recipe looks so easy and I’ll have to try it:) Ratatouille is also a wonderful eggplant recipe. I worked as a nanny many years ago and always appreciated a stocked fridge (so I could cook for the kids) or a prepared meal:)

  9. The baba ganoush looks good, a friend of mine makes it sometimes – but I dont know what kind of recipe she uses.

    I’m making an eggplant lasagna on Friday… That recipe suggests salting and draining larger eggplants because they can be very water heavy messing with cooking (slice eggplant in half, sprinkle course salt over both cut halves, put cut side down on paper towels or in a colander for 30 minutes to drain)… Ina Garten has an eggplant gratin recipe that looks and sounds great (I watched the episode)…

  10. I LOVE Eggplant! Thanks for your great recipes. My next door neighbor is from India, she taught me how to make bharta, it’s roasted eggplant with spices & stuff. I don’t have a specific recipe I follow, there are lots of them out there. but if you like eggplant, it’s a good one to find & try.

  11. While living in Romania, a similar spread seemed to be very popular. I loved it! I can’t wait to try this recipe. Eggplant is abundant and in season here in Costa Rica right now, so I’ll have to pick one up at the farmer’s market this weekend. Thanks for sharing.

  12. Next to sushi and oddly enough…blue cheese; baba ganoush is my seven year old’s favorite “treat” on the planet. Funny since his mother’s favorite treat is a Hershey bar. 🙂 Can’t wait to make this with him. Thanks for the inspritation Annie!

  13. I LOVE eggplant! Thanks for the recipe :o)

  14. I love Baba Ganoush!!!!!!!! It’s so much better homemade, too! 🙂

  15. How funny, I did baba ghanouj this week too! Yours looks decidedly more fancy than mine though 🙂

    Just found your blog on foodbuzz & I am looking forward to reading more.

  16. I adore eggplant… too bad I’m also allergic. The worst thing ever. Ever.

  17. Thanks for the recipe! I made the Baba Ganoush this weekend. It was easy to make and very tasty. I will be enjoying it for my lunch this week.

  18. I am so pleased to have found your blog! We grow eggplant in our garden every summer and I have been wanting to try baba ganoush – when they are ripe I will try this recipe. Thank you.

  19. One of my favorite spreads. Just recently we started frequenting a grill near our house. Their eggplant is roasted over charcol. Never knew that there could be so much amazing grilled flavor in baba ganoush until a couple weeks ago. I’m looking forward to getting our charcol grill and making it myself.

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