Creamy Baba Ganoush

5 from 6 votes

This creamy baba ganoush recipe is perfect for summer snacking. Enjoy this delicious smoky dip with crunchy vegetables or pita for a healthy treat that's sure to hit the spot!

Prep Time15

Cook Time20

Cooling time30

Total Time1 5

Course: Appetizer / Hors D'Oeuvre, Sauce / Dip / Dressing

Cuisine: Middle Eastern

Diet: Diabetic, Gluten Free

Keyword: summer

Servings:

Calories: 128kcal

Author: Veronique Eichler

Equipment

Ingredients

1 eggplant (about 1 lb)
1 1/2 tbsp tahini
1 tbsp Greek yogurt
1 tbsp lemon juice
2 tbsp extra virgin olive oil plus extra for garnish
1 clove garlic pressed, grated or minced fine
1/4 tsp kosher salt
1/8 tsp cayenne pepper

Instructions

Turn one gas burner on medium-high and place the eggplant directly over the flame. Use a pair of stainless steel tongs to turn the eggplant every 5 minutes or so, until its skin is charred and crispy on all sides (15 to 18 minutes). When it's done, the eggplant should be really soft. If you don't have a gas burner, you can use a grill or roast it in the oven (see notes).
Remove the eggplant to a bowl and let it cool down.
When the eggplant is cool enough to handle, peel off its charred and crispy skin - it should come right off. Get rid of the skin, as well as the stem, but don't worry if a few bits of the skin remain - they add extra flavor!
Transfer the peeled eggplant to a strainer over a bowl and let it stand 30 minutes. Alternatively, you can place it in a salad bowl spinner and spin gently to speed up the process. Discard all drippings.
Place the eggplant pulp in a clean bowl and separate the strands with a fork.
Add tahini, Greek yogurt, lemon juice, olive oil, garlic, salt and cayenne pepper. Stir vigorously with your fork or a wooden spoon until the mixture is pale and creamy. If you prefer a smoother texture, this step can be done in a food processor.
Transfer to a serving bowl, cover and refrigerate for 30 minutes to let the flavors combine. Serve with a drizzle of olive oil, and a few flakes of Aleppo pepper and parsley, to taste.

Notes

As an alternative, you can roast your eggplant in the oven – but it won’t produce the unique smokiness characteristic of a good baba ganoush. Cut the eggplant in half, brush it lightly with olive oil and place it flesh side down on a baking sheet. Roast at 425 F for about 40 minutes or until the eggplant is very soft and cooked through.

When grilling on a gas cooktop, I recommend lining your cooktop’s pan with aluminum foil to catch the drippings that will unavoidably happen. It will make for easier clean-up!

This creamy baba ganoush will keep for 3 to 5 days in your refrigerator. It can also be frozen in an airtight container, just make sure you stir it well after thawing to re-emulsify.

Nutrition