Servings: six to eight.

The most important part of this dish is roasting the eggplant. You can do this on a gas stove-it makes a mess, but the flavor can’t be beat. Other options are on a grill, under a broiler, or in a hot oven. The oven is least preferable because it can’t give the eggplant the desired slightly charred flavor.

Ingredients

3 lb. eggplant
1 tsp. minced garlic
1/2 cup tahini (sesame-seed paste)
2 Tbs. fresh lemon juice
1 tsp. kosher salt

Calories (kcal) : 140
Fat Calories (kcal): 84
Fat (g): 9
Saturated Fat (g): 1
Polyunsaturated Fat (g): 4
Monounsaturated Fat (g): 3
Cholesterol (mg): 0
Sodium (mg): 280
Carbohydrates (g): 14
Fiber (g): 6
Protein (g): 4

Preparation

To roast the eggplant, set each eggplant directly on the flame, grill, or grate. (If you’re using the oven, set a tray on the rack under the eggplant to catch any drips.) The eggplant will start to crack and give off juices; it should become an ashy grayblack. Turn it as it cooks, but be careful-as it softens under heat, it becomes difficult to move without splitting. When the eggplant is charred gray and very tender all the way through, transfer it to a plate to cool.
Slice off the top of the cooled eggplant, and then cut it in half lengthwise. Use a spoon to carefully remove all the pulp, but avoid any bits of blackened skin. With a fork, stir the eggplant to break up large pieces and add the rest of the ingredients. Taste as you mix and adjust seasoning. Turn the baba ghanouj into a bowl and chill before serving.

(7 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Eggplant
IN THIS RECIPE
Tahini
Buy Now
IN THIS RECIPE
Garlic
FEATURED
Squash Blossoms

Reviews

Rate or Review

Reviews (7 reviews)

Mall0mar | 08/29/2020
This has possibilities. You have to be careful to get all the little scraps of skin out of the mix, and we grilled the eggplant a day before, so it was more or less recipe ready. I also drained it and pulled out some of the seeds. I used small food processor, adjusted lemon juice and salt to taste, and added some ground cumin.
Plan to serve with Crisp Lamb Meatballs from FC #93.
SDLawrence | 09/29/2018
This is now a staple in my home, I'll be making this for the rest of my life. Indescribably delicious, an addictive roasty-toasty flavor that goes with everything! I used young thin eggplant over a gas stove (with a wide mesh screen) with no mess, no drips, muss or fuss - charred to perfection, scooped out nicely afterward.

I'm in Vietnam (no lemons) so I used squeezed fresh lime instead. Afterward I blended in more garlic, a tsp. of scallions, a dash of sugar and red chili powder. Note: It was already AMAZING without all that, but it gave it some great additional depth and pop. Goes great with cilantro as a garnish.
Cinapanina | 07/04/2015
Followed the recipe exactly including charring eggplant on top of the gas stove, which wasn't that messy at all! Turned out to be the best fricking Baba Ghanouj I've tasted!!I give it a well deserved 5-star rating!
Zonfirst | 11/02/2012
Positively Awesome! Very simple and gets rave reviews. People will tell you its better than that restaurant down the street. I grilled the eggplant on a gas grill....easy, can walk away from it and do other tasks.

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Baba Ghanouj (Eggplant & Tahini Purée)
Yield: six to eight. servings
Cuisine: Middle Eastern
Ingredients: 3 lb. eggplant; 1 tsp. minced garlic; 1/2 cup tahini (sesame-seed paste); 2 Tbs. fresh lemon juice; 1 tsp. kosher salt