This baba ganoush is a smoky eggplant dip with tahini, garlic, lemon juice and spices. I add a little Greek yogurt to make it extra creamy, but you can omit this to keep it vegan. Topped with a drizzle of extra virgin olive oil, toasted pine nuts, and a simple Mediterranean salad. Be sure to see the notes for important tips and make-ahead instructions.
For Smoky Eggplant Dip (Baba Ganoush)
- 1 large eggplant
- 2 tbsp tahini paste
- 1 1/2 tbsp Greek yogurt
- 1 garlic clove, chopped
- 1 tbsp lemon juice
- Salt and pepper
- 1 tsp sumac, more for garnish
- 3/4 tsp Aleppo pepper
- 1/ tsp crushed red pepper (optional)
- Toasted pine nuts for garnish
For Salad Topping
- 1 Tomato, diced
- 1/2 English Cucumber, diced
- Large handful fresh parsley
- Salt and Pepper
- 1/2 tsp sumac
- Splash fresh lemon juice
- Drizzle Early Harvest extra virgin olive oil
- Make the salad topping. In a bowl add tomato, cucumber, and parsley. Season with salt, pepper, and sumac. Add lemon juice and a generous drizzle of extra virgin olive oil. Toss and set aside.
- Smoke Eggplant: Turn 1 gas burner on high. Using a pair of tongs, turn eggplant every 5 minutes or so until the eggplant is completely tender and it’s skin is charred and crispy (about 15 to 20 minutes.) Don’t worry if the eggplant deflates, it’s supposed to. (You can also do this on a gas or charcoal grill over medium-high heat.) Remove from heat and let the eggplant cool.
- Remove Eggplant Skin & Drain Excess Water. Once eggplant is cool enough to touch, peel the charred crispy skin off. Discard the stem. Transfer eggplant flesh to a colander; let drain for 3 minutes.
- Blend the Dip. Transfer eggplant flesh to the bowl of a food processor. Add tahini paste, yogurt, garlic, lemon juice, salt, pepper, Sumac, Aleppo pepper, crushed red pepper (if using.) Give it just a couple of pulses to combine (do not over blend. See notes)
- Transfer the smoky eggplant dip (baba ganoush) to a serving bowl. Cover and refrigerate for 30 minutes (or overnight).
- Bring eggplant dip to room temperature. Top with a generous drizzle of extra virgin olive oil. Add pine nuts. Spoon the salad on top (be sure to drain any excess liquid before adding on top of the baba ganoush.) Serve with warm pita wedges or pita chips.
- Note: Allow 30 minutes of inactive time for the dip to chill.
- Pro-Tip: You are looking for a chunky, rustic eggplant dip here. Avoid over-blending with the food processor or it will be too runny. You do not have to use the food processor to blend the baba ganoush dip. If you’re afraid to over-blend it and make it too runny, then avoid using the food processor. Instead, use a mixing bowl and a fork to simply smash the eggplant and combine with the rest of the dip ingredients as listed.
- Make-Ahead Tip: You can prepare the eggplant dip (baba ganoush) ahead of time (steps #2 to #5). Refrigerate in a tight-lid glass container (without the salad topping). Baba ganoush will keep well for up to 3 days. Bring it to room temperature, top with EVOO, pine nuts, and the salad topping. You can also prepare the salad topping 1 night in advance, and be sure to refrigerate it in its own separate container. Drain excess water before using.
- Pro-Tip: If you prefer, you can serve the salad on the side instead and allow guests to spoon whatever amount of the salad on top of their dip as they please.
- Oven-Roasted Option: If you do not have the means to cook the eggplant over an open flame, you can roast the eggplant in the oven. Follow this easy baba ganoush recipe for instruction.
Keywords: Eggplant Dip, Baba Ganoush