I love baba ghanoush, this one particularly because the eggplant is charred and roasted and makes a super flavorful dip. I usually serve this with pita bread, but any chips, veggies, feta, olives… or whatever other dipping vessel you prefer will work! Typically, I want to make a lot of dip at once and use 2 eggplants for this, but if you only have one, cut the recipe in half!
Also, I usually make my own tahini because it’s really easy and much cheaper and tastier than buying it pre-made. But, either works. The amount of salt you need to add will change depending on this. Pre-made tahini will likely have salt added, whereas if you make your own, it will not. Make sure to taste as you go along and adjust the salt to your taste!
If making your own tahini here, don’t worry if the paste isn’t very smooth. It will be pureed further once all the rest of the dip ingredients are added later!
This recipe can also be made with any type of eggplant. I typically use traditional Italian eggplants but have also used Japanese eggplants. Obviously if you use Japanese, the other ingredients will need to be scaled back because of the significantly smaller size of Japanese versus Italian eggplants. They also won’t need to be roasted as long, probably 20-25 minutes.
This recipe is: vegetarian, vegan, gluten free
- 1/2 cup sesame seeds
- about 1 tbsp olive oil
For baba ghanoush:
- 2 eggplants (any variety; I used traditional Italian)
- 6 tbsp tahini (from above)
- 1 clove garlic
- juice from half a lemon (about 1 tbsp)
- 2 tsp cumin
- 1/2 – 1 tsp salt
- olive oil for drizzling (optional)
- parsley for garnish (optional)
- Make the tahini. Toast the sesame seeds (in the oven or on the stovetop) until they are light brown. Be careful- they can burn very quickly! Allow them to cool for a few minutes, then pour into a food processor and process for about 1 minute. With the motor running, add olive oil until you have a smooth (or almost smooth) paste. If making baba ghanoush immediately, leave tahini in the food processor. If not, it can be refrigerated up to a month.
- Preheat oven to 375°F. Oil a baking sheet and set aside. Prick eggplants a few times over entire surface with the tip of a knife. Over a gas flame, grill, or grill pan, char the eggplants on all sides. Transfer to a cutting board and slice in half lengthwise. Transfer to the oiled baking sheet and roast for 30-35 minutes, until eggplants are collapsed and flesh is completely soft. Let cool to room temperature.
- Scrape eggplant flesh from skin and place into food processor. Add tahini (if it isn’t there already), lemon juice, garlic, cumin, and 1/2 tsp salt. Process to desired level of smoothness. Taste and add more salt if desired.
- Serve with olive oil drizzled on top and fresh parsley garnish, if desired.
Makes about 16oz.