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–+ servings
baba ganoush recipe

Baba Ganoush

Learn how to make baba ganoush the easy way! This fresh, smoky and flavorful Middle Eastern eggplant appetizer will surely become a favorite.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Choose Serving Size 2

Ingredients 

  • 2 eggplants medium
  • ½ onion medium, diced
  • 4 Tbsp mint fresh, chopped
  • 4 cloves garlic mashed
  • ½ lemon juiced
  • 1 tomato diced
  • 4 Tbsp parsley fresh, chopped
  • 2 Tbsp olive oil
  • pomegranate molasses optional, for drizzling

Instructions

  • Roast the eggplants. I prefer to roast them over an open flame, as they taste better this way than when done in the oven.
  • Wash and dry the eggplants, then pierce them a few times with a fork. I have a gas range, so I roast them directly over the flame. Place some aluminum foil on your stovetop before roasting to protect it from any charred bits that may fall during the process.
  • Turn the flame to medium. Roast the eggplants for about 20 minutes, turning them onto a new side every 5 minutes so they char all over. Larger eggplants may need more time, around 30 minutes.
  • Place the roasted eggplants on a cutting board and carefully start peeling them using a pair of tongs, as they will still be very hot. There are several other detailed methods for roasting eggplants you can try as well.
  • Put the peeled eggplants into a bowl and add the rest of the ingredients. Using a hand mixer on medium speed, blend everything together (a hand mixer, not a blender!). Mix well and serve with a drizzle of olive oil on top and some pita bread.

Notes

Serve chilled or at room temperature with warm pita bread and a drizzle of olive oil. For a shortcut, use frozen pre-roasted eggplant. Use a hand mixer, not a blender, so the dip keeps its rustic, slightly chunky texture. Keeps in the fridge for up to 3 days in an airtight container.