There’s a special kind of kitchen magic in turning a humble eggplant into a dip so velvety, rich, and smoky it transports you straight to the Mediterranean. This is my go-to Baba Ghanouj recipe, the one that consistently outshines any store-bought version. Roasting the eggplant yourself unlocks a profound depth of flavor that’s simply unbeatable. And at just over a dollar per serving, it’s a luxuriously affordable appetizer. Grab some warm pita, and let’s get started!
Ingredients
• 2 cloves garlic, peeled, 6g
• 1 medium whole eggplant, 1 lb / 454g
• 1 tbsp tahini paste, 15g
• ¼ tsp kosher salt, 1.5g, plus more to taste
• 2 tsp toasted cumin powder, 5g
• ¼ cup fresh lemon juice, from about 2 lemons, 60ml
• 2 tbsp extra-virgin olive oil, 28g, plus extra for garnish
• ⅛ tsp freshly ground black pepper, 0.3g
• 1 tsp paprika, for garnish
• 1 tbsp fresh parsley, chopped, for garnish
• 4 pieces pita bread, warmed, for serving
Instructions
1. Preheat your oven to 400°F (200°C) with a rack in the middle.
2. Place the whole eggplant on a baking sheet and roast for 1 hour, until the skin is charred and the inside is completely tender.
3. Let the eggplant cool until you can handle it. Slice it open, scoop the soft pulp into a bowl, and discard the charred skin.
4. Add the peeled garlic cloves to a food processor and pulse until finely chopped.
5. Add the eggplant pulp, tahini, kosher salt, cumin, and half of the lemon juice to the food processor.
6. Process until smooth, slowly drizzling in the 2 tbsp of olive oil through the feed tube to create a creamy emulsion.
7. Taste the dip. Add the black pepper and remaining lemon juice or more salt as needed to achieve your desired flavor.
8. Spread the baba ghanouj onto a serving plate, making a decorative swirl with the back of a spoon.
9. Garnish with a generous drizzle of extra-virgin olive oil, a sprinkle of paprika, and the chopped fresh parsley.
10. Serve immediately with warm pita wedges for dipping.
Nutritional Information
• Calories: 131 kcal
• Total Fat: 9g
• Saturated Fat: 1.5g
• Carbohydrates: 12g
• Dietary Fiber: 6g
• Sugars: 4g
• Protein: 3g
• Sodium: 157mg
Pro Tips
• For an intensely smoky flavor, char the eggplant skin directly over a gas flame or on a grill for 5-10 minutes before roasting in the oven.
• After roasting, place the eggplant pulp in a fine-mesh strainer for 10-15 minutes to drain excess water. This prevents a runny dip and concentrates the flavor.
• The quality of your tahini is key. Choose a brand that is smooth and runny, not stiff or bitter, for the creamiest result.
