Baba Ghanoush

Name: Baba Ghanoush
Cuisine: Syrian
Ingredients: 4 large Egg Plants; 2 cloves Garlic; 2 teaspoons Kosher Salt; 1 Lemon; 3 tablespoons Tahini; 3 tablespoons Extra Virgin Olive Oil; 2 tablespoons Greek Yogurt; 1 pinch Cayenne Pepper; 1 Leaf Mint; 2 tablespoons Parsley

Side Syrian

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Few side recipes are as satisfying as a well-made Baba Ghanoush. The star here is egg plants, supported by a short list of everyday ingredients. It sits firmly in the Syrian tradition, so expect the flavours you would get from a good home kitchen there. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.

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Baba Ghanoush — Side recipe, Syrian cuisine — Baba Ghanoush · Syrian

Level Medium

Ingredients

4 large Egg Plants
2 clove Garlic
2 tsp Kosher Salt
1 Lemon
3 tbsp Tahini
3 tbsp Extra Virgin Olive Oil
2 tbsp Greek Yogurt
1 pinch Cayenne Pepper
1 Leaf Mint
2 tbsp Parsley

Method

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in mint and parsley, and taste to adjust seasonings before serving.

Tips for the best Baba Ghanoush

Read the whole method before you start and measure out the 10 ingredients first — it keeps the pace relaxed once the heat is on.
Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
For a milder version, remove the chilli seeds; for more heat, add them at the start so the oil picks it up.
Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.

Variations

Fusion twist: keep the method but swap the spices for your own favourites — the Syrian base takes well to it.
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

Works well as a starter with warm bread.

Storage

Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.

Frequently asked questions

Is this Baba Ghanoush recipe medium to make?

It is rated medium: 10 ingredients and 5 steps. Follow the order and the tips above and it is very forgiving.

What can I substitute for egg plants?

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 Ghanoush ahead of time?

You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.

Recipe data via TheMealDB — source