5 tips for making the BEST Baba Ganoush 😋

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers similar health benefits at a lower cost.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder provides flavor with less hassle.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds brightness at a lower price.

Grill the eggplant over direct heat on a gas stove or outdoor grill, rotating it as needed.

Manage the heat down to medium if necessary, grilling for 15 to 20 minutes until it collapses and juices ooze out.

If using the stove top method, cover the eggplant with aluminum foil while grilling.

Once finished, place the eggplant in a colander to cool and allow juices to drain.

After cooling, remove the skin from the eggplant, which should come off easily.

Transfer the eggplant flesh to a mixing bowl.

Add about a quarter cup of tahini, the juice of a lemon, one to two minced garlic cloves, a good bit of kosher salt, and a tiny bit of Greek yogurt for creaminess.

Add a little sumac and Aleppo pepper or red pepper flakes for heat, then mix everything by hand until well combined.

Cover the mixture and refrigerate for half an hour to deepen the flavor and thicken the consistency.

Serve at room temperature, drizzled with rich extra-virgin olive oil and topped with optional toasted pine nuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens