Chef John's Baba Ganoush

Baba ganoush is a Middle-Eastern creamy, smoky eggplant dip that's easy to make with tender eggplants, garlic, tahini, and lemon juice. Great with pita chips!

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 111 Calories

Ingredients

• 2 cloves crushed garlic
• 1 pinch cayenne pepper, or to taste
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh Italian parsley
• 1 lemon, juiced, or more to taste
• 2 teaspoons kosher salt, or to taste
• 4 large Italian eggplants
• 3 tablespoons tahini, or more to taste
• 2 tablespoons plain Greek yogurt
• 1 leaf fresh mint, minced

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.

Step 2

Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.

Step 3

When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.

Step 4

Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.

Step 5

Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in mint and parsley, and taste to adjust seasonings before serving.