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Turkish Baba Ghanoush

Middle Eastern Baba Ganoush

Baba ganoush dip can be found throughout the Middle East. The slightly smoky and soft eggplant makes this dip a fan favorite and a wonderful meze. Serve it with raw vegetables and pita triangles or chips
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Course: Appetizer, Dip, Meze
Cuisine: Lebanon, Middle Eastern, Syria, Turkey
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting: 30 minutes
Total Time: 1 hour
Servings: 8
Author: My Hungry Traveler

Equipment

  • Baking pan
  • Tongs
  • Colander
  • Wooden spoon
  • Medium bowl

Ingredients

  • 2 large Eggplants
  • 1 tbsp Mayonnaise or Greek yogurt
  • 1 tbsp Lemon, juiced
  • 2 cloves Garlic, minced
  • ½ tsp Kosher salt
  • ¼ cup Tahini
  • 2 tbsp Extra-virgin olive oil
  • 1 tbsp Parsley
  • Black pepper, to taste
  • 1 tsp Sumac (optional)
  • 1 tsp Aleppo pepper (Sub: crushed red pepper flakes)
  • 1 drizzle Extra-virgin olive oil for garnish
  • 1 tbsp Each: chopped parsley and toasted pine nuts for garnish (optional)
US Customary - Metric

Instructions

Prepare Eggplant (Smoke, Grill or Roast)

  • Prick each eggplant 4 times with a fork. Grill or Bake:
    To Grill - Over a medium-hot grill, cook eggplants until they get soft and skin is charred. About 30 minutes total. Transfer immediately to a bowl of cold water.
    To Bake - Preheat oven to 375°F (177°C). Put eggplants in oven on a baking pan for about 50 minutes. They will look deflated and soft when ready. Transfer immediately to a bowl of cold water.
  • Peel - Once eggplant has cooled enough to handle, peel the charred skin off (a few bits of skin remaining is fine). Discard skin and stem. Chop eggplant roughly with a knife and transfer to a small bowl.
  • Make Baba Ganoush - Add chopped garlic, salt, and lemon juice in a medium bowl and let sit for 5 minutes to mellow out the garlic. To the same bowl, add tahini, parsley, mayonnaise or yogurt, black and red pepper, and sumac (if using). Mix gently with a wooden spoon until well combined. Cover bowl and refrigerate for 30 minutes to an hour.
  • Serve - Transfer baba ganoush to a serving dish and adjust seasonings and lemon. Top with a drizzle of olive oil. Sprinkle pine nuts over and serve with pita chips and raw vegetables.

Notes

  • Use a fork or wooden spoon to mix the baba ganoush rather than a food processor.
  • Baba ganoush can be refrigerated for up-to 4 days in an airtight container.

Nutrition

Calories: 99kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 1mg | Sodium: 16mg | Potassium: 325mg | Fiber: 4g | Sugar: 4g | Vitamin A: 36IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 1mg