Name: Authentic Baba Ganoush Recipe: Chef John's Middle Eastern Dip
Total time: 1 hr
Ingredients: 4 large Italian eggplants; 2 cloves crushed garlic; 2 teaspoons kosher salt, or to taste; 1 lemon, juiced, or more to taste; 3 tablespoons tahini, or more to taste; 3 tablespoons extra-virgin olive oil; 2 tablespoons plain Greek yogurt; 1 pinch cayenne pepper, or to taste; 1 leaf fresh mint, minced; 2 tablespoons chopped fresh Italian parsley

Authentic Baba Ganoush Recipe: Chef John's Middle Eastern Dip

This easy baba ganoush recipe is a creamy, smoky, and flavorful Middle Eastern eggplant dip that's ideal for sharing with friends and family. You can roast the eggplants using your preferred method, but grilling them during the summer months adds an extra layer of smoky flavor. Serve this delicious dip with warm pita chips and an assortment of fresh vegetables for a complete appetizer.

Total time1 hr

Prep time15 mins

Cook time25 mins

Yield6 cups, 12

Instructions

Preheat your outdoor grill to medium-high heat and lightly oil the grill grates to prevent sticking. Using a sharp knife or fork, prick the skin of the eggplants several times to allow steam to escape during grilling.
Place the prepared eggplants directly on the hot grill. Turn them frequently using tongs to ensure even charring on all sides. Cook until the eggplants have completely collapsed and are very soft to the touch, approximately 25 to 30 minutes. Transfer the grilled eggplants to a bowl and cover it tightly with aluminum foil. Allow them to cool and steam for about 15 minutes, making it easier to handle and peel.
Once the eggplants have cooled sufficiently to handle, carefully split them in half and scrape the soft flesh into a colander that has been placed over a bowl. Allow the eggplant pulp to drain for approximately 5 to 10 minutes to remove excess moisture.
Transfer the drained eggplant pulp to a mixing bowl. Add the crushed garlic and salt. Mash the mixture until it achieves a creamy consistency, retaining a bit of texture, about 5 minutes. Incorporate the lemon juice, tahini, olive oil, and cayenne pepper. Finally, gently stir in the yogurt until well combined.
Cover the bowl securely with plastic wrap and refrigerate the baba ganoush until it is thoroughly chilled. Just before serving, stir in the chopped fresh mint and parsley. Taste and adjust the seasonings as needed to your personal preference. Enjoy!

Nutrition

Calories: 111 kcal

Fat Content: 6 g

Fiber Content: 8 g

Sugar Content: 6 g

Sodium Content: 331 mg

Protein Content: 3 g

Cholesterol Content: 0 mg

Carbohydrate Content: 15 g

Saturated Fat Content: 1 g

Unsaturated Fat Content: 0 g

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Ingredients

Instructions

Nutrition