Forktionary

Baba Ganoush The Best In The World Recipe

Experience pure culinary bliss with this incredible Baba Ganoush recipe, adapted from Joanne Weir's Williams-Sonoma's Small Plates (1998). This isn't your average dip; it's a flavor explosion that will transport your taste buds to the Mediterranean. Perfectly smoky eggplant, creamy tahini, zesty lemon, and fragrant garlic create a harmonious blend you won't soon forget. Impress your friends and family with this restaurant-quality recipe – easily made at home!

Prep Time 15 mins
Cook Time 35 mins
Calories 103.6 kcal
Protein 5g
Rating 4.2 (98 Reviews)
Baba Ganoush The Best In The World 66

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baba Ganoush The Best In The World

  • 1 large eggplant (about 1 pound)
  • 1/4 cup tahini
  • 2 cloves minced garlic
  • 1/4 cup fresh lemon juice
  • 1 teaspoon ground cumin
  • salt to taste
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup pitted Kalamata olives

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How to Make Baba Ganoush The Best In The World

  1. Prepare a medium-hot fire in a charcoal grill (or preheat your broiler).
  2. Prick a large eggplant (about 1 pound) with a fork in several places.
  3. Grill the eggplant 4-5 inches from the heat, turning frequently, until the skin is blackened and blistered, and the flesh feels slightly soft (10-15 minutes). Alternatively, broil the eggplant, turning halfway, until the skin is blackened and blistered and the flesh feels slightly soft (10-15 minutes).
  4. Transfer the eggplant to a baking sheet and bake at 375°F (190°C) until very soft (15-20 minutes).
  5. Remove from oven, let cool slightly, then peel and discard the skin.
  6. Place the eggplant flesh in a food processor or large bowl.
  7. If using a food processor, pulse until smooth. If using a bowl, mash the eggplant with a fork to a coarse paste.
  8. Add 1/4 cup tahini, 2 cloves minced garlic, 1/4 cup fresh lemon juice, 1 teaspoon ground cumin, and salt to taste. Blend or mix thoroughly until well combined.
  9. Taste and adjust seasoning, adding more tahini, lemon juice, or salt as needed.
  10. Transfer the baba ganoush to a serving bowl. Spread with the back of a spoon to create a shallow well in the center.
  11. Drizzle 2 tablespoons olive oil over the top and sprinkle with 2 tablespoons chopped fresh parsley.
  12. Garnish with 1/4 cup pitted Kalamata olives (optional).
  13. Serve at room temperature.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

9g

Fat

5g

Carbs

3g

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60 Minutes Or Less Time To Make Course Cuisine Preparation Occasion Appetizers Lunch Salads Snacks Asian Middle Eastern European Dinner Party Fall Heirloom Historical Holiday Event Romantic Spring Summer Winter Dips Spreads Lebanese Dietary Seasonal Comfort Food Valentines Day Brunch Super Bowl Taste Mood Savory