Authentic Baba Ganoush Recipe | Creamy Smoky Eggplant Dip Tutorial | Mediterranean Cooking at Home

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.

Make random cuts all around the eggplants with a knife.

Remove the stove grates and cover the surface with aluminum foil, cutting an opening for the burner.

Turn on the heat and place the first eggplant directly over the flame using metal tongs.

Turn the eggplant occasionally to cook evenly until the skin is charred, about 8 to 10 minutes.

Check for doneness by poking the eggplant with a knife; it should feel soft even in the thickest part.

Place the cooked eggplant in a plastic bag to loosen the skin.

Repeat the cooking process with the second eggplant.

While the eggplants cool in the bag, peel and crush the garlic, then finely dice it.

Peel, cut, and dice half an onion and half a red bell pepper.

Dice half a tomato and chop fresh cilantro for garnish.

Peel the charred skin off the eggplants and cut off the stem ends.

Place the eggplant flesh in a bowl and mash with a fork.

Mix in the chopped garlic, onion, red bell pepper, and tomato, leaving cilantro for garnish.

Add the juice from half a lemon, one tablespoon of olive oil, and crushed black pepper.

Taste and adjust the salt as needed.

Stir in two teaspoons of tahini and mix well.

Transfer the baba ganoush to a serving dish and garnish with chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens