baba who?
We are nearing the tail end of eggplant season, so I’m trying to squeeze out as much enjoyment from this delicious nightshade as possible. Seriously, roasted squash and eggplant is one of my favorite dinner sides, and there really is nothing better than fresh, seasonal veggies. I used to be way more of a hummus girl when it comes to eating Mediterranean foods, but lately I’ve been all about baba ganoush. It’s such a juicy, flavorful dip, with tahini adding a sweet nuttiness and sumac adding a bit of heat. I also add a bit of Greek yogurt for some extra creaminess.
Seriously, there’s nothing like a good homemade baba ganoush. It makes a great addition to a Mediterranean platter, filled with warm pita, crisp veggies, and if you’re going all out, some lamb meatballs or homemade falafel. Serve it as part of a dip trio alongside tzatziki and hummus. You can also use it to spice up a pita sandwich, or as a salad or baked eggs topper. The options are endless, and of course, you can always just enjoy your hard-earned baba ganoush by the spoonful.
⟶ the recipe
baba ganoush
ingredients
2 medium or 3 small eggplants
¼ cup tahini paste
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
2 cloves of garlic, minced
1 tablespoon plain Greek yogurt
1 teaspoon sumac
Salt and pepper
Prep time
40 minutes
Cook time
40 minutes
Total time
1 hour 20 minutes
6 servings
instructions
Preheat oven to 400 degrees Fahrenheit. Cut the tops of the eggplant, and cut them in half. Salt each half, and allow eggplant to sweat out excess moisture for about 30 minutes. Pat eggplant dry with a paper towel and drizzle with some olive oil.
Arrange eggplant, flesh side down, on a baking sheet lined with foil or parchment paper. Roast eggplant for about 40 minutes or until tender. Allow eggplant to cool slightly, and then scoop out the flesh and place it in a large bowl.
Add the tahini paste, lemon juice, olive oil, garlic, yogurt, and sumac to the eggplant. Using a large fork, mash the eggplant with the other ingredients, stirring until everything is well-combined. Season with salt and pepper to taste.
Cover the baba ganoush and refrigerate for at least 30 minutes. Transfer to a serving dish and top with a drizzle of olive oil and pine nuts if desired. Serve with pita bread and raw veggies of your choice.
⟶ recipe notes
- For a smoother, almost whipped consistency, you can transfer all of the ingredients to a food processor and give it a few pulses instead of mashing with a fork
You can also cook the eggplant on the grill or directly on the stove if you have a gas burner for a smokier flavor to the eggplant. It will also cook much quicker this way. Cook eggplant until the skin is fully charred, and then just remove the flesh from the charred skin and continue with the recipe instructions
⟶ make it ahead and store it
- Baba ganoush is great right after making it, but it’s almost better the next day, once the ingredients have had a chance to sit and meld together. Store baba ganoush in a tightly sealed container in the fridge and enjoy it for up to 5 days
