Baba ganoush is basically eggplant blended up with garlic, lemon juice, tahini and salt. To have that smoky flavor, typically you have to char the eggplant on a grill or over the flame of a gas stove. Currently I don’t have a gas stove, and while I have a grill it’s not really accessible during winter months. And let’s face it, sometimes it’s too cumbersome to set up a grill just to roast a couple of eggplants.
The solution: broil the eggplants in the oven. This is actually an idea I got from Inspired Taste. Broil the eggplants for about 10-15 mins then switch to bake function to continue roasting them until they are softened.
Typically, baba ganoush is served as an appetizer (mezze, as they call it) alongside tzatziki and hummus. It is also great with pita, naan, and sliced vegetables.
Here’s What You’ll Need
TOOLS & EQUIPMENT:
- 2 medium-sized eggplants/ aubergine (around 900 grams or 2 pounds)
- 1/4 cup (75 grams) tahini
- 2-3 minced cloves garlic
- Reduce to 1 or just use 2 cloves if you’re not very fond of garlic taste.
- 1/4 cup (60 ml) lemon juice
- 1/4 teaspoon ground cumin
- salt to taste
- 1 tablespoon extra-virgin olive oil (optional)
- 1 tablespoon chopped parsley (optional)
Cook’s Notes in Making Baba Ganoush
- Don’t skip the tahini! Tahini is a condiment made from toasted ground sesame seed and has the texture and look of peanut butter. It is commonly found in supermarkets nowadays and the price is fairly cheap. Look in the international or Mediterranean foods aisle and it should be there. If not, there’s always available online!
- I like my baba ganoush to be with a bit of texture so I just use a fork to mash the eggplants. You can make it using a food processor or blender if you like it creamier.
- Kick your baba ganoush up a notch by roasting the garlic with the eggplant. To do this drizzle garlic with olive oil and salt, then wrap in foil. Roast in the oven together with eggplant.
Simple Baba Ganoush
- 2 medium eggplants (about 900 grams or 2 pounds)
- 1/4 cup 75 grams tahini
- 2-3 cloves garlic finely minced
- 1/4 cup 60 ml lemon juice
- 1/4 teaspoon cumin
- salt to taste
- 1 tablespoon parsley chopped ((optional))
- 1 tablespoon olive oil (optional)
- BROIL and ROAST THE EGGPLANT. Set the broil fo your oven to high. Prick the eggplant with a fork and place on a foil-line baking sheet. Broil, turning frequently, until the skin blackens and the skin begins to feel soft. Without removing the eggplants in the oven, turn broiler off and heat oven to 375 F. Continue roasting the eggplants until they are very tender, about 15-20 minutes. (Note 1) Test by inserting a toothpick or skewer near the stem and bottom ends. Remove the eggplants from the oven and let it cool for about 15 minutes. (Note 2)
- MAKE THE TAHINI MIXTURE. While waiting for the eggplants to cool, combine tahini (Note 3), garlic, lemon juice, and cumin in a medium bowl.
- MASH THE EGGPLANTS. Peel the skin off the eggplants and drain excess liquid. Mash eggplant into the tahini mixture with a fork until it is smooth but with some texture remaining. (Note 4) Season with salt then taste and adjust with more lemon juice, salt, and/or tahini, if needed.
- SERVING AND STORAGE. Transfer the mixture to a serving bowl. Drizzle olive oil over the top and sprinkle with parsley before serving. (Note 5) Can be stored in the fridge for up to 5 days.
(Note 2) You can omit the broiling step and just bake the eggplant entirely in the oven. It's still delicious, but the smoky taste really adds another flavor dimension. It is worth the extra effort!
(Note 3) Tahini is a condiment made from toasted ground sesame seed and has the texture and look of peanut butter. It is commonly found in supermarkets nowadays and the price is fairly cheap. Look in the international or Mediterranean foods aisle and it should be there. Don't skip this ingredient!
(Note 4) Alternatively, you can use a food processor or blender if you want a smoother and creamier texture.
(Note 5) Pair with sliced vegetables, pita, or with these naan dippers.
(Note 6) Kick your baba ganoush up a notch by roasting the garlic with the eggplant. To do this drizzle garlic with olive oil and salt, then wrap in foil. Roast in the oven together with eggplant.