Authentic Smoky Eggplant Dip (Baba Ganoush): A Taste of the Levant
Baba Ganoush, a beloved Levantine dip, is a flavorful and healthy spread made from cooked eggplant, tahini, olive oil, lemon juice, garlic, and seasonings. The traditional method of roasting or broiling the eggplant over an open flame imparts a signature smoky taste that elevates this simple dish. Perfect as a starter (meze) with warm pita bread or fresh vegetables, this Smoky Baba Ganoush Recipe is a delightful and authentic culinary experience.
The Secret to Smoky Flavor in This Recipe
The key to truly delicious baba ganoush lies in achieving that wonderful smoky flavor. This Smoky Baba Ganoush Recipe utilizes the broiler method, which effectively chars the eggplant skin while making the pulp incredibly tender, mimicking the traditional open-flame cooking. This process not only softens the eggplant but also infuses it with a deep, smoky aroma that is characteristic of authentic baba ganoush.
Making Your Own Authentic Baba Ganoush: A Simple Guide
Creating this flavorful Smoky Baba Ganoush is a straightforward process that rewards you with a creamy and intensely flavored dip. Here’s how to make this classic Levantine appetizer in your own kitchen:
Ingredients:
- 1 large eggplant
- 1 clove garlic, minced
- 1 tablespoon juice from 1 lemon (plus more as desired)
- 1 tablespoon tahini
- 2 tablespoons extra-virgin olive oil (plus more for serving)
- 1 tablespoon chopped fresh parsley leaves
- Kosher salt to taste
Instructions:
- Prepare the Eggplant: Wash and stem the eggplant. Slice it in half lengthwise. Score the pulp of the eggplant in a crosshatch pattern, being careful not to cut through the skin. Drizzle the cut sides with a little olive oil (optional: sprinkle with garlic powder).
- Broil for Smoky Flavor: Adjust your oven rack to the highest or second-highest level (about 3-5 inches below the broiler element). Turn on the broiler. Place the eggplant halves cut-side down on a foil-lined rimmed baking sheet and place it under the broiler.
- Char the Skin: Broil for approximately 15 minutes, or until the eggplant skin is thoroughly charred and collapsed, and the pulp is completely tender.
- Broil Pulp Side Up: Carefully flip the eggplant halves over with a spatula so that the pulp side is facing up. Return the baking sheet to the broiler for an additional 5 minutes.
- Rest and Cool: Remove the eggplant from the oven and let it rest for about 15 minutes to cool slightly.
- Scoop Out the Pulp: Once the eggplant is cool enough to handle, carefully scoop out the soft pulp with a large spoon and transfer it to a strainer set over a large bowl. This step helps to remove excess liquid. Discard any stray bits of skin or blackened flesh.
- Mash and Combine: Add the minced garlic and lemon juice to the strained eggplant pulp. Stir vigorously with a fork until the eggplant breaks down into a rough paste, about 1 ½ minutes.
- Emulsify the Dip: While stirring constantly and vigorously with the fork, slowly drizzle in the tahini, followed by the extra-virgin olive oil in a thin, steady stream. Continue stirring until the mixture becomes pale and creamy.
- Add Parsley and Season: Stir in the chopped fresh parsley leaves. Season the baba ganoush to taste with kosher salt and add more lemon juice if desired to brighten the flavor.
- Serve: Transfer the Smoky Baba Ganoush to a serving bowl. Drizzle generously with extra-virgin olive oil and serve warm or at room temperature with warm pita bread or an assortment of fresh vegetables for dipping. Leftover baba ganoush can be stored in an airtight container in the refrigerator for up to four days. Allow it to come to room temperature before serving for the best flavor.
Serving Suggestions for Your Smoky Baba Ganoush
This versatile Smoky Baba Ganoush is a fantastic appetizer or snack. Here are some popular ways to enjoy it:
- With Pita Bread: The classic pairing! Serve with warm pita bread wedges for dipping.
- With Vegetables: Offer an array of fresh vegetables like carrot sticks, cucumber slices, bell pepper strips, and cherry tomatoes for a healthy and colorful platter.
- As a Spread: Use baba ganoush as a flavorful spread on sandwiches or wraps.
- As a Side Dish: Serve it alongside grilled meats or falafel.
- Part of a Mezze Platter: Include it in a Mediterranean mezze spread with hummus, olives, and other dips.
Enjoy the Authentic Flavors of Smoky Baba Ganoush
This Smoky Baba Ganoush Recipe brings the authentic taste of the Levant to your table. The smoky eggplant combined with the creamy tahini and bright lemon creates a dip that is both satisfying and incredibly flavorful. Enjoy this classic appetizer with friends and family!
Smoky Eggplant Dip (Baba Ganoush)
DESCRIPTION
INGREDIENTS
Ingredients
- 1 large eggplant
- 1 clove garlic (minced)
- 1 tbsp juice from 1 lemon (plus more as desired)
- 1 tbsp tahini
- 2 tbsp extra-virgin olive oil (plus more for serving)
- 1 tbsp chopped fresh parsley leaves
- Kosher salt (to taste)
INSTRUCTIONS
Directions
- Wash and stem eggplant. Then slice into two halves lengthwise.
- Crosscut the pulp of the eggplant (making sure not to cut through the skin) and drizzle with olive oil. (Optional: sprinkle with garlic powder).
- Adjust rack to highest or second highest level in oven (so that eggplant halves will be 3″-5″ under element. Turn on oven to broil.
- Place both cut sides down on a foil-lined rimmed baking sheet and place into oven.
- Broil for 15 minutes until the skin is charred and collapsed and pulp is completely tender.
- Carefully turn the eggplant halves over with a spatula so that the pulp side is up and leave in the oven for 5 additional minutes. Remove from oven and let the eggplants rest for 15 minutes.
- Carefully scoop out soft pulp with a large spoon and transfer to a strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.
- Add garlic and lemon juice to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add the tahini followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt and more lemon juice if desired.
- Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping. Baba ganoush can be stored in an airtight container in the refrigerator for up to four days. Let baba ganoush warm to room temperature before serving.
Did you make this recipe? Don’t forget to tag me @gokoshercowboy.
