Smoky Eggplant Dip (Baba Ganoush)
Baba ghanoush is a Levantine dish of cooked eggplant mixed with tahina (made from sesame seeds), olive oil, and various seasonings. The Arabic bābā means "father", while ghannūj could be a personal name. The word combination is also interpreted as "father of coquetry" or "indulged/pampered daddy."The traditional preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. It is a typical meze (starter), often eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. | source
Servings: 8 people
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.
