Basic Baba Ganoush (Eggplant Dip)
If you haven’t tried Baba Ganoush before, think humus but made with roasted or grilled eggplant instead of chickpeas. This is a classic Eastern Mediterranean dip usually served as part of a spread with hummus, flat bread, Tabbouleh and raw chopped vegetables like carrots, cucumber or bell peppers. It can also be used in a sandwich or wrap as an interesting alternative to mayo or humus.
Ingredients
2 pounds Italian eggplants (about 2 small-to-medium eggplants)
2 medium cloves of garlic, minced
2 tablespoons lemon juice, more if desired
¼ cup tahini (sesame seed paste*)
⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
2 tablespoons chopped, fresh flat-leaf parsley, plus extra for garnish
¾ teaspoon salt, to taste
¼ teaspoon ground cumin
Pinch of smoked paprika, for garnish
*Tahini (sometimes Tahina) can be found in most stores, but often the staff haven’t heard of it and will tell you they don’t carry it, which has happened to me on several occasions only to find it myself by accident on a later shopping trip. I get it from Albertsons on Fletcher Parkway in isle one in the area where you find matzo, gefilte fish and other specialty Jewish or Mideastern products.
Method
Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the cut sides down. Alternatively, you can cut the eggplant into several half inch thick slices so it will cook quicker and you will have more exposed surfaces to get crispy and caramelized
Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (only about 25-30 minutes if you slice the eggplant thinner like I did in the photo at the top). Set the eggplant aside to cool for five or ten minutes. Scoop out the flesh with a large spoon, discarding the skin.
This is an optional step if you like thicker textured dipping sauces: Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer. Remove as much moisture from the eggplant here as you can by letting the eggplant rest for a few minutes and shake/press the eggplant gently to release some more moisture.
Transfer the eggplant flesh into a bowl (discarding the drained liquid if you followed step 3). Add the minced garlic and lemon juice to the eggplant and stir vigorously with a fork until eggplant breaks down.
Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant.
Stir in the parsley and cumin. Season to taste with more salt (I usually add another ¼ teaspoon) and more lemon juice, if you’d like a more tart flavor.
Another optional step: Baba ganoush typically has some texture to it, but If you like your dips very smooth, now is the time to whip up the mixture with a stick blender. 20 to 30 seconds on a high speed should give a completely smooth consistency.
Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle over the parsley and smoked paprika. Serve with accompaniments of your choice.