Baba Ghanoush
A smoky, savory roasted eggplant dip with tahini and lemon
Why This Recipe Works
Charring the eggplant until the skin is blackened and the flesh collapses provides the essential smoky depth. Thoroughly draining the warm pulp is the key to achieving a thick, creamy texture that isn't watered down.
Instructions
Adjust an oven rack to the highest position, about 6 inches from the broiler element. Prick the eggplants several times with a fork and place them on a foil-lined rimmed baking sheet.
Broil the eggplants, turning them every 5 minutes, until the skins are charred and blackened and the eggplants have completely collapsed, about 20 to 25 minutes.
Cut the eggplants open and scoop the warm flesh into a fine-mesh strainer set over a bowl. Let the pulp drain for 15 minutes to remove excess moisture—this ensures the dip stays thick.
Transfer the drained pulp to a food processor. Add the tahini, oil, lemon juice, garlic, salt, and pepper.
Pulse until the mixture has a coarse texture, about 8 pulses. Avoid over-processing; the dip should have some visible eggplant texture rather than being a perfectly smooth puree.
Season with additional salt and pepper to taste. Serve at room temperature with a drizzle of olive oil.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 4 days.
Can I make this ahead of time?
Baba ghanoush can be made 1 day in advance. Store in an airtight container in the refrigerator.
