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Introduction
Baba ganoush, a treasured staple of Levantine cuisine, has been gracing Middle Eastern tables for centuries. The name itself tells a story - 'baba' means father in Arabic, while 'ganoush' is thought to refer to a personal name, creating the endearing meaning of 'pampered papa.' Originally developed as a way to preserve eggplants through the winter months, this dish became popular throughout the Mediterranean region, with each culture adding its own subtle variations. In Lebanon, where some consider it to have originated, street vendors still roast eggplants over open flames, creating the signature smoky flavor that makes this dip so distinctive. Today, it's celebrated not only for its rich cultural heritage but also for being a nutritious, plant-based alternative to heavier dips.
Ingredients
• 2 large Italian eggplants (about 2 pounds total)
• 3 tablespoons high-quality tahini paste
• 2 medium cloves garlic, minced
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra virgin olive oil, plus more for garnish
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 1/4 teaspoon smoked paprika (optional, for garnish)
Step 1:
Pierce eggplants several times with a fork and place directly over gas flame or on a hot grill. Char for 20-25 minutes, rotating every 5 minutes, until skin is completely blackened and flesh is very soft.
Step 2:
Place charred eggplants in a colander and let cool for 15 minutes. Once cool enough to handle, peel away the charred skin.
Step 3:
Place peeled eggplant flesh in a fine-mesh strainer and let drain for 10 minutes to remove excess liquid.
Step 4:
Transfer drained eggplant to a food processor. Add tahini, minced garlic, lemon juice, olive oil, cumin, salt, and pepper.
Step 5:
Process until smooth, scraping down sides as needed, about 1-2 minutes.
Step 6:
Taste and adjust seasonings. Transfer to a serving bowl, drizzle with olive oil, and garnish with parsley and smoked paprika if desired.
Q: Can I make this without a gas stove?
A: Yes, you can char the eggplant on a grill or under the broiler in your oven.
Q: Why is my baba ganoush bitter?
A: Bitterness usually comes from not properly draining the eggplant or using old eggplants. Always use fresh eggplants and drain thoroughly.
Q: Can I freeze baba ganoush?
A: While possible, freezing isn't recommended as it can affect the texture. Fresh is best.
• Select firm, glossy eggplants with smooth skin for best results.
• Tahini can be substituted with cashew butter for a nut-free version.
• For extra smoothness, peel eggplants while still hot.
• Contains sesame (tahini) - important allergen note.
• Suitable for vegan, gluten-free, and paleo diets.
• Can be stored in an airtight container in the refrigerator for up to 5 days.
Serve at room temperature with warm pita bread, fresh vegetables, or crackers. Drizzle with extra olive oil just before serving.
Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
Begin draining the eggplant while it's still hot for best texture. The entire process requires about 45 minutes of active time plus cooling.
- Don't rush the charring process - fully blackened skin ensures proper smokiness
- Thorough draining is crucial for the right consistency
- Always use fresh lemon juice, not bottled, for the best flavor
For a spicier version, add 1/4 teaspoon cayenne pepper. For a nut-free version, substitute tahini with cashew butter.
Serve with warm pita bread, cucumber slices, or as part of a mezze platter. Pairs well with crisp white wines or Mediterranean-style iced tea.
Best made in late summer when eggplants are in peak season
Contains sesame (tahini). Free from nuts, dairy, eggs, gluten, and soy.
