Baba ganoush also referred as baba ghanouj, or baba ghanoush, is a savory dip of charred eggplant flavored with tahini, lemon juice and fresh herbs. This classic smoky, garlicky Middle Eastern roasted eggplant dip is very easy to make at home. Just like hummus, baba ganoush is another mezze/dip which comes in different guises. Add anything from broiled bell peppers to a dollop of plain yogurt, roasted tomatoes or pomegranate to transform it into something quite different, but equally delicious. Serve with fresh bread or pita chips and you’ve got yourself quite a perfect briny, bright, smoky appetizer.
I recently had this dish in a mezze at a restaurant near work and I knew I had to make it. When I saw this punnet of beautiful eggplants just sitting there begging to be roasted, I knew what I had to do.
The sun has been setting a bit earlier and I’ve been trying to deny it. With all of the traveling, Mexico to Maine, I’ve been pushing myself to the limit. I feel the urgency to get all the summer in that I can before I have to make do with indoor days and a suit of armor. Sometimes quiet days are just what I need to recharge and I haven’t stolen any in a while. I’ve proven to myself again and again that I can find some of that that time in the kitchen. Kitchen arts force you to take the time you need to pull it all together, even if it sometimes feels like another task to be tackled. Once you get started it becomes a singular focus. Cooking forces you to sit for a minute and savor the fruits of your labor.
People sometimes ask how I manage keeping up with this space and traveling for work, among other things. The answer is because I need to. It’s the passion and the quiet of visiting this space with you guys that keeps me grounded when everything gets crazy. I feel like I’m carrying you all with me wherever I go from kitchen to remote cabin to Mexico City. It’s also helped me realize the value of adding beauty to the world.
I’ve got a lot more for you soon! The lunar calendar holidays are coming up so I’m thinking of a Mexican inspired brisket or a new version of challah, since last year’s came out so well. I hope you’re all doing well. And if you’re sagging just a tad like I have been this week (jet lag, too much work, lost my keys, burned the toast and spilled the coffee) make this bright, tangy, briny baba ghanoush. It’s helped me sit among my mess and find something amazing to savor.
BABA GHANOUSH W/ HOMEMADE TAHINI
INGREDIENTS:
- 1large eggplant or a punnet of small eggplants
- 1⁄4cup tahini, plus more as needed
- 3garlic cloves, minced
- juice from half a lemon, plus more as needed
- 1pinch ground cumin
- salt, to taste
- 1tablespoon extra virgin olive oil
- 1tablespoon chopped fresh dill
- 1⁄4cup brine-cured black olives, such as kalamata
DIRECTIONS:
Preheat an oven to broil.
Prick the eggplant(s) with a fork in several places and place on bottom rack of the oven. Turn frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. After this, if using small eggplants remove from oven. If using a big eggplant, lower heat to 375F and bake for about 15 to 20 minutes longer.
Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl. Using a fork, mash the eggplant to a paste.
Add the 1/4 cup tahini (to make at home, add about 1/4 cup of sesame seeds to a food processor with a few tablespoons of vegetable oil–I used canola-and grind until it’s a liquidy paste) the garlic, the lemon juice and the cumin and mix well. You can blend it all in a food processor. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the dill. Place the olives around the sides. Serve at room temperature with homemade pita (recipe to come).
Nothing I like better for an appetizer or a great lunch than the Mediterranean recipes for hummus and baba ghanoush. They are such delicious foods….and of course, those olives. I usually char the eggplants on the grill but the oven method is great idea. I will definitely make your recipe next time and look forward to the homemade pita post.
Thank you, Jovina! It’s always so great to hear from you. If I had a grill that’s how I would have charred the eggplant, but in my little NYC kitchen I had to use the broiler, which of course set off the fire alarm as usual. This recipe really is delicious. The lemon juice adds so much. Mezze are such a temptation, especially when the weather is lovely. You really feel like you’re eating straight from the earth. I hope you’re doing well. xo
I am and I hope you got to see the tennis tournament in between your travels.
I ended up having to watch on tv. I was too sleepy to get into queens. I missed it for the first time in many many years, but I’ve also been traveling in beautiful ways for the first time in years so it’s a trade off. I was teary-eyed watching the Williams sisters play each other. Lots of good tennis.
we have some eggplant leftover from last week’s csa stash and i’ve had it in my head to baba ghanoush them but seriously. the SUMMER. it’s almost over and i feel like i’m being pulled in so many different ways. your methods seems very calming.
Thanks, Lan. You totally should babs ghanoush them 🙂 I’m with you on the summer thing. As for my methods, they’re calming while doing them, but until i get there, it’s rush rush rush and pandemonium! Enjoy your weekend!
I do love those Middle Eastern dips myself. I’m looking forward to you bringing me my very own challah though, when you come to visit. I had a taste of your challah last year and you promised to make me a whole one! I still remember how it tasted!
They’re delicious. I can bring you a challah. I was thinking of adding pomegranates instead of raisins. I’ll have to make it tonight though because I”ll be away the weekend. It’ll be a day old, but fabulous.
Love this Amanda. I would be happy with just this for dinner. Great little eggplants! And I’ve never thought to make my own tahini. Nice to see your post today!
Thank you so much! I almost missed the post today. I’m under the weather and under stress and because of that I took time out to make sure I didn’t leave everyone hanging this week. I’d be fine with this for dinner too. I’m married to a carnivore who would find this quite unacceptable 🙂 I hope you’re well Seana. xo.
I love baba-ghanoush, but homemade tahini, that is wonderful. I bet that makes everything taste better.
I had no idea tahini was that easy. The while thing was bright, fresh, nutty and smoky. Thanks for your comment 🙂
Gosh, these aubergines are stunningly beautiful! I can’t get enough of baba ganoush – once placed before me, I’ll eat the whole bowl and find it hard to share.
Nicole
I am the same way, Nicole. It’s amazing. And these were so gorgeous I had to buy them. I couldn’t let then sit there. Hope you’re well!
Amanda, I thought so – better make double, I think. Very well, thank you and hope you are the same! N xx
Amanda, home-made tahini sounds incredible! I’ll have to try that some day. I adore baba ghannouj and mutabbal, and make both often. As I told you in my last email, I used a similar recipe as a basis for a puff pastry eggplant tart, but I am thinking I should also give it a go as a pizza sauce some day. I love that you added dill to this (I loooove dill); so simple, so vibrant, so perfect for the late summer/early fall. I’ll be in touch soon, but I am fighting a cold, and really need to rest.
Aww, feel better. I too have a cold from all the running around. I thought this recipe would be perfect for you. It’s traditionally served with parsley, but that is one herb I just can’t make peace with. Dill felt like the perfect choice. That tart you described was incredible. And I looove the idea for this as a pizza topping.
Funny – I just made a similar dip with white beans, roasted eggplant, and garlic, but didn’t think to add tahini! And I’ve never made it from scratch! Thanks! Beautiful photos!
Wow, mimi. That sounds amazing. I need to use white beans more. I made the tahini because I always buy these big jars and never use it. Ive always admired your attention to sauces, dips and sides. Thanks again.
What a gorgeous blog with great recipes, nice photos and your words make me feel good. Thank you! Oh, and homemade tahini, priceless.
Thank you so much. What a beautiful compliment. Homemade tahini is so good. So nice that you stopped by.
LOVE THE PHOTOGRAPHS OF MAINE AND BEAUTIFUL YOU! And of course – the sweet little eggplants and the fabulous baba ghanoush. I also never thought to make my own tahini – no idea why really – I just keep it on hand in a jar. My life is also a crazy ride at the moment. Looking forward to a more centered existence if such a thing is possible… xo
I hear you lindy. So great to see you. I saw you have a new post and I can’t wait to read it. Best to you always. Thanks for the beautiful compliments. Xo
Love this! I am a big fan of Middle Eastern food. Your photos are just so pretty, you have a great eye.
Roasted eggplant flavours r tempting me.. V do something similar in Indian cooking ..looks delicious
Thank you. So great to great from you. I found see how this middle eastern dish would have an indian counterpart. I’ll have to try that next.
That looks delicious – perfect with some taramasalata and humus 😉
Totally. You’d love this one because it’s so garlicky. So good. Is it weird I got a little worried about you? Happy fall, md.
I would love it – you are so right, garlic is my friend. I moved house and had to wait for 10 days for a new phone line and internet. You will be pleased to know that the kitchen is nice 🙂
Congratulations! May you have many wonderful meals there.
Thanks Amanda 🙂