Baba Ghanoush

My wife and I are really big fans of homemade hummus. To be honest, personally, I do not think there is any good store bought hummus out there. I’ve tried various brands and they all go to waste, which is a shame in my opinion. There is something about the texture, and flavors, that when scooped with vegetables, or simple pita bread, well, it just makes everything better. There is a similar Levantine dish that my wife was not aware of, and one that I truly love as well, and that is Baba Ghanoush. Typically this dip can be made with an array of ingredients, but the base is grilled and charred eggplants. Let me tell you, this dish is a winner. A perfect appetizer or meal for that matter.

Baba Ghanoush Recipe

Let’s get started.

Ingredients:

  • 2 whole Italian eggplants, medium sized
  • 3 cloves of garlic, minced
  • 1 whole lemon, juiced
  • 4 tbsp Tahini paste
  • 1/3 cup olive oil, more to drizzle
  • 1 tsp salt, to taste
  • Toasted pita or vegetables for serving

Trust me friends, it doesn’t get any easier than this!

Your goal here is to char your eggplants on the grill. I like do do mine over charcoal, however you can get away with roasting this under a broiler if you want. I like the grill however because you are trying to get some of that smokey flavor from the grill.

Start by making a few pokes into the eggplants with a fork. Once your grill is nice and hot, add the eggplants over direct heat. You are going to cook these on the grill for about 30-40 minutes, turning them along the way to ensure that all sides are nice and charred.

How to make Baba Ghanoush

The rest is rather easy…

Remove the eggplants and completely wrap them in foil, or place them into a large bowl and cover with foil. Your goal here is to let that heat get under that skin and have it easily be pulled away, almost as if you were roasting poblano chilies.

During this time, add the garlic and lemon juice to a mixing bowl.

Get a salad spinner out if you have one.

After about 10 minutes, uncover, and take an eggplant by the stem, and using a fork and your hands, carefully remove the outer skin, reserving all of the flesh. Place this flesh into your salad spinner. Do the same with the second eggplant.

You will not believe how much water is inside of this eggplant. The goal is to remove all of that excess water and the salad spinner is the perfect candidate for this task.

Remove the strained eggplant flesh to the bowl with the garlic and lemon juice. Using two forks, start mashing and mixing the ingredients. After about a minute of doing this, add the salt and tahini paste, and continue to mix and mash until everything becomes a smooth mixture, similar to hummus but with some texture. Add in the olive oil and give another mix or two.

Taste and season with any additional salt or lemon juice.

Spoon onto a serving dish alongside toasted pita chips or vegetables and dig in.

I served this yesterday, and well, it’s all gone. That’s how good it was, even my daughter partook  in the experience and loved it as well. Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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