For an even smokier flavor, char the eggplant directly over an open flame on your stovetop before roasting. Use tongs to turn the eggplant until the skin is blackened and blistered all over. Be sure to do this in a well-ventilated area. If you don't have a food processor, you can mash the eggplant flesh with a fork and whisk in the remaining ingredients. The texture will be chunkier, but the flavor will still be delicious. Baba Ganoush can be stored in an airtight container in the refrigerator for up to 3-4 days.
Baba Ganoush
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 5 mins
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SERVING4 People
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VIEWS21
Embark on a culinary journey to the Middle East with this luxuriously smooth and smoky Baba Ganoush. Roasted eggplant melds with tangy lemon, nutty tahini, pungent garlic, and a whisper of spice, creating a dip that's utterly irresistible. Perfect for sharing with warm pita bread, crisp vegetables, or simply savored by the spoonful.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol0 mg
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Fiber5 g
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Protein3 g
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Saturated Fat1 g
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Sodium52 mg
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Sugar3 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 450 degrees F (230 degrees C). Lightly oil a baking sheet. (5 minutes)
02
StepHalve the eggplant lengthwise and brush the cut sides generously with olive oil. Place the eggplant halves, cut-side down, onto the prepared baking sheet. (2 minutes)
03
StepRoast in the preheated oven until the eggplant is very soft and yielding, about 20 to 25 minutes. Remove from the oven and let cool slightly, about 30 minutes. (55 minutes)
04
StepOnce cool enough to handle, scoop the flesh out of the skins and place it in a mesh strainer or colander. Discard the skins. Press down on the flesh to remove excess liquid; this step is crucial for a creamy, non-watery Baba Ganoush. Transfer the eggplant flesh to a food processor. (10 minutes)
05
StepAdd the lemon juice, tahini, garlic, cumin, and chile powder to the food processor. Drizzle the olive oil over the mixture. Blend until completely smooth and creamy, about 45 seconds to 1 minute, scraping down the sides as needed. (2 minutes)
06
StepStir in the plain yogurt and season with salt to taste. Taste and adjust the seasoning as needed; you may want more lemon juice, garlic, or salt. (3 minutes)
07
StepTransfer the Baba Ganoush to a serving bowl. Drizzle with a bit more extra-virgin olive oil and sprinkle with a pinch of sweet paprika for garnish. Serve immediately or chill for later. (2 minutes)
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Josephine Beattyschamberger
May 14, 2025Easy to make and absolutely delicious! I will definitely be making this again.
Samanta Pagac
May 2, 2025I love the smoky flavor of the roasted eggplant in this recipe. It's a great appetizer for parties or a healthy snack to have on hand.
Jamey Kris
Apr 9, 2025I've made baba ganoush before, but this recipe is by far the best. The addition of yogurt makes it so smooth and rich.
Forest Olson
Apr 8, 2025This recipe is fantastic! The instructions were clear and easy to follow, and the baba ganoush turned out perfectly creamy and flavorful.
Shaylee Hayes
Apr 7, 2025I added a pinch of smoked paprika and it was amazing! Thanks for the great recipe!