Baba Ganoush
Baba Ganoush is a Mediterranean classic for good reason — ea. (1 to 10.5 pounds) medium-large eggplant does most of the work, and the method is simple enough for a weeknight. It is naturally naturally gluten-free and vegan, so it suits mixed tables without any substitutions. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Cook 15 min
- Total 15 min
- Serves 10
- Level Easy
Ingredients
- 1 Ea. (1 to 10.5 pounds) medium-large eggplant, any variety
- 2 tbsp Raw tahini
- Juice of 1 lime or lemon
- 1 clove Garlic, crushed
- 3 tbsp Olive Oil
- ½ tsp Salt
- Paprika or cayenne pepper, as a garnish
Method
- Roast the eggplant. This can be done in a variety of ways, but the flesh should be fully cooked and the skin should be burned and falling off easily. An effective method is to prick the eggplant and place it a few inches under a broiler, turning it as the exposed skin blackens, about every 3-4 minutes. Place a pan underneath to catch the juices, and discard them.
- Scrape off the eggplant skin. It's alright if you miss a few burned bits.
- Finely chop or blend the eggplant flesh with the rest of the ingredients. The consistency should be smooth. Reserve a bit of the olive oil, and drizzle that over the top. Sprinkle with some paprika or cayenne.
Tips for the best Baba Ganoush
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
What can I substitute for ea. (1 to 10.5 pounds) medium-large eggplant?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Baba Ganoush ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
How many people does this Baba Ganoush recipe serve?
As written it serves 10. The quantities scale up or down in a straight line, so double everything for 10×2.
Is this Baba Ganoush recipe easy to make?
It is rated easy: 7 ingredients and 3 steps. Follow the order and the tips above and it is very forgiving.
How long does Baba Ganoush take to make?
About 15 minutes in total — roughly under an hour of preparation and 15 minutes of cooking.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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