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Baba Ganoush

Baba Ganoush (Grilled Eggplant Dip)

Smoky grilled eggplant whipped into a wonderful spread seasoned with za'tar and tahini. The perfect condiment for dipping pita bread, raw vegetables, or a wonderful sandwich spread.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 6
Course: Appetizer, Condiment
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 2 eggplants (grilled or roasted in the oven)*
  • 1/4 cup tahini
  • 1/3 cup olive oil (plus additional for serving)
  • 1 lemon juiced
  • 2 tbsp za'tar
  • 4 cloves garlic
  • salt and pepper to taste

Equipment

  • Blender

Method
 

  1. Poke holes in the eggplant with the edge of a sharp knife. (This is to prevent it from exploding in your grill or oven!).
  2. Grill or roast in the oven for approximately 40 minutes or until the eggplant is charred and begins to collapse. On the grill I like to keep the heat on the lower side around 300-350.
  3. Once the eggplant has cooked, remove the top and slice in half lengthwise. Scrape out the inner portions into a blender. Add the remaining ingredients and process until smooth.
  4. Before serving, drizzle with olive oil and top with additional za'tar. Baba Ganoush is wonderful served with toasted pita bread or chips, raw vegetables, or as a sandwich topping.

Notes

*I like to use two small to medium Japanese eggplant or fairytale eggplant. You can substitute one larger traditional eggplant instead.
*If roasting in the oven, cook at 400 degrees for about 45 minutes or until eggplant collapses.