Smoky Baba Ganoush with Olive Oil Swirl
Baba ganoush is a classic Eastern Mediterranean dip made from roasted eggplants, tahini, garlic, lemon juice, and olive oil. This version emphasizes a smoky depth from either open-flame roasting or oven charring. The olive oil swirl not only adds richness but gives it a beautiful finish. Creamy, smoky, and tangy — it’s perfect as a dip, spread, or side.
⏱ Time Breakdown
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 50 minutes
Yield: About 1½ cups (4–6 servings)
Ingredients
2 large eggplants (globe or Italian)
2 tbsp tahini (or more to taste)
1–2 garlic cloves, minced or grated
2 tbsp fresh lemon juice (plus more to taste)
2 tbsp extra virgin olive oil (plus more for garnish)
½ tsp ground cumin (optional)
Salt, to taste
1 tbsp chopped parsley or mint (for garnish)
Optional: smoked paprika, Aleppo pepper, or sumac for sprinkling.
Instructions
Step 1: Roast the Eggplants
Option A – Flame-Roasted (Best for Smokiness):
1. Place whole eggplants directly on a gas burner over medium heat.
2. Rotate with tongs every 3–5 minutes until skin is charred and flesh collapses (about 10–15 minutes).
3. Place in a bowl and cover to steam for 10 minutes.
Option B – Oven-Roasted:
1. Preheat oven to 450°F (230°C). Prick eggplants with a fork and place on a lined baking sheet.
2. Roast for 35–40 minutes, turning once, until wrinkled and collapsed.
3. Let cool, then scoop out the soft flesh and discard the skin.
Step 2: Mash & Mix
1. Drain eggplant flesh in a sieve for 10 minutes to remove excess liquid.
2. Transfer to a bowl and mash with a fork or use a food processor for a smoother texture.
3. Add tahini, lemon juice, garlic, olive oil, cumin (if using), and salt. Mix until creamy and well-blended.
Step 3: Serve
1. Spoon into a shallow bowl. Use the back of a spoon to swirl the top.
2. Drizzle generously with more olive oil.
3. Sprinkle with paprika, sumac, or Aleppo pepper if desired.
4. Garnish with parsley or mint.
Notes
Smokiness: Charring over an open flame gives the best smoky flavor. Oven roasting works too — broil for the last few minutes for extra char.
Texture: Baba ganoush is traditionally rustic and chunky, but smooth is fine too. Adjust to your preference.
Tahini: Add more or less based on your taste. Some versions are lighter on tahini, others more pronounced.
Tips
Let the dip sit for 20+ minutes after mixing — the flavor improves as it rests.
Serve with warm pita, raw veggies, grain bowls, or as a sandwich spread.
Don’t skip draining the eggplant — this avoids a watery dip.
For deeper smoke, add a pinch of smoked paprika into the mix.
❓ Frequently asked questions FAQ
Q: Can I make this ahead?
A: Yes! It keeps in the fridge for 4–5 days. Bring to room temp and stir before serving.
Q: Can I freeze baba ganoush?
A: Yes, but it’s best fresh. If freezing, leave out garlic and add it after thawing.
Q: What’s the difference between hummus and baba ganoush?
A: Hummus is made with chickpeas and baba ganoush is made with roasted eggplant. Both use tahini and lemon but have distinct textures and flavors.
Q: Can I make it without tahini?
A: You can, though it will be lighter and less creamy. Sub with plain Greek yogurt for a different twist.
ℹ️ Nutritional Information
Calories: 90
Fat: 8g
Carbohydrates: 5g
Fiber: 2g
Protein: 1.5g
Sodium: 90mg
Sugar: 2g