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Bowl of creamy baba ganoush served with pita bread
Smoky eggplant dip with tahini

Smoky Baba Ganoush with Pita

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Appetizers
Also known as Baba Ganoush, the secret to this dip is 'smokiness'. We achieve this by charring the eggplant until the skin blisters and blackens. The creamy flesh blends with the nutty oiliness of tahini and bright lemon juice for a perfect emulsion.
🕒 Prep Time 10 mins
🍳 Cook Time 40 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Baking Sheet
  • Food Processor or Knife
  • Bowl

Allergen Information

⚠️ Sesame
⚠️ Wheat

Instructions

1 ✓

Prick eggplants with a fork and roast at 400°F (200°C) (or grill) until skin is charred and flesh is collapsed and soft.

Tip: The charred skin imparts the signature smoky flavor.
2 ✓

Let cool, then scoop out the flesh. Discard the charred skin.

Tip: Cooling allows steam to further tenderize the flesh.
3 ✓

Drain the flesh, then mash or blend with tahini, olive oil, garlic, and lemon juice. Season to taste.

Tip: A stable emulsion requires thoroughly mixing the oily tahini with the vegetable pulp.
4 ✓

Serve with warm pita and parsley.

Tip: Sprinkle pita with a little water before warming to keep it soft.

Recipe FAQ

Why is it bitter?
Eggplant juices can be bitter. After roasting, let the flesh drain in a colander before mixing.
It turned brown.
Oxidation. Lemon juice not only flavors but acts as an antioxidant to keep it pale.

Ingredients

  • 2 medium Eggplants
  • 2 cloves Garlic
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Fresh Lemon Juice
  • 1 tbsp Tahini
  • 1 tsp Salt
  • 1 pinch Black Pepper
  • 2 tbsp Fresh Parsley
  • 4 whole Pita Breads