This baba ganoush recipe is the one everyone enjoyed in the summer when eggplants are at their best! Eggplant grilled till it’s charred, then blended with creamy tahini, olive oil and garlic for a silky smooth dip you will want to put on everything!
I love eggplant and everything that is made from that gorgeous purple vegetable. When I was little my mom made an eggplant caviar. A vegetable spread that exists in various shapes and under a multitude of names all over Eastern Europe and the Mediterranean. Russia.
I feel like eggplant doesn’t enjoy the popularity it has in other parts of the world and one of my life’s goals is to turn as many people on eggplant as I can. I’ve been pretty successful so far and I have no plans of stopping now.
Baba Ganoush Recipe
Baba Ganoush is not something I ate growing up but I’ve embraced it fully since I discovered it. Apart from its awesome name, Baba Ganoush has several excellent qualities.
It’s a dip. It’s made from roasted over open fire eggplant, which gives it a smoky flavour. Baba Ganoush is healthy. Need I say more? Alright, I’ve also added sumac to a fairly basic recipe.
Sumac is an orange, tangy, lemony spice often used in Mediterranean and Middle Eastern cooking. It’s not spicy but it is very fragrant.
Sumac is delicious in salads or when used as a seasoning for grilled meat and fish. It’s also delicious sprinkled over baba ganoush or hummus. Once I tried it in Fattoush Salad I was hooked.
This dip is delicious with anything dunkable you can think of. We love eating it with warm flatbread, tortilla chips, crackers or fresh veggies.
It’s also an incredible filling for wraps when combined with rotisserie chicken and vegetables of your choice. I also love adding it to my Chicken Souvlaki.
This recipe was originally published in 09/2014. Updated and republished in 03/2021
- 2 eggplants medium
- 2 cloves garlic
- ½ lemon juice of
- 2 tbsp tahini
- 2 tbsp olive oil
- salt to taste
- 1 tsp sumac divided
- chives for garnish optional
- Prick the eggplants with a fork all over and place on a baking sheet, then arrange it on the top level of the oven approximately 6 inches away from the element. Broil the eggplants until the skins are charred, about 10 minutes on one side, then turn them over and broil for 5 minutes longer or until the skin is charred and the flesh has collapsed.
- Peel the eggplants and put the flesh in the food processor together with garlic, freshly squeezed lemon juice, tahini, olive oil, salt and half of sumac. Pulse until smooth, taste and add more salt if needed.
- Serve sprinkled with more olive oil and sumac.