Baba Ganoush Recipe
When I told the girls I’d made baba ganoush, Addie said, “Oh! I didn’t realize that was a real thing.” Poor kid never had a chance to know. For her whole life, Cope has been using “baba ganoush” as a fake answer to questions. Daddy, what comes after a trillion? Baba ganoush.
It’s not what made him marriage material, I’ll say that much. But now that the girls are getting older, I no longer have to decide whether to spend some of my daily marital goodwill allowance on rolling my eyes at that kind of baba ganoush. I wouldn’t have the chance if I wanted to. The girls are all over it.
The only real key to successful baba ganoush is this: don't be afraid to char the holy crap outta the eggplants.
Baba ganoush is a real thing!
Perhaps you yourself are older than seven and/or do not have a dad who likes to see you roll your eyes — and perhaps you are already aware that baba ganoush is a real thing. Good on ya! Did you also know that it’s simple to make at home? And that it’s packed full of complex flavor that all comes from a short list of healthy ingredients?
Baba ganoush all day
I totally knew all that, and I totally think about baba ganoush kind of a weird amount. Still, I hadn’t thought to make it in quite a while, until I saw this post from Marc at No Recipes and simply couldn’t rest until I made it. And ate it all in one day. Daddy, why is mommy passed out on the dining room floor with a big smile on her face? Baba ganoush, girls. Baba ganoush.
- 2 medium eggplants (about two pounds total, but don't sweat it)
- 1/3 cup tahini
- Juice of one lemon
- 2 cloves garlic
- 1 teaspoon salt
- 1/4 teaspoon ground cumin
- Freshly ground black pepper, to taste
- Olive oil, for drizzling
- Chopped fresh parsley or cilantro, to garnish
- To char the eggplants, either set them directly on a lit gas burner or grill, or place in the oven a few inches below the heat source with the broiler on high. Allow the skin to turn completely black and flaky on the first side, then turn the eggplants with long-handled tongs to begin charring on the next side. Continue turning the eggplants every few minutes until all sides are charred. The process will take 10 to 15 minutes. You'll know you're done when all the skin is charred and the eggplants are soft all the way through to the middle. Expect some drips and minor flare-ups. It's worth it. (But please be careful.) Set eggplants on a plate to cool.
- When eggplants are cool enough to handle, remove the stems and peel away and discard as much of the skin as possible. You want to get rid of most of it, but don't worry if there are little bits left on here and there.
- Add the eggplant flesh, tahini, lemon juice, garlic, salt, cumin, and pepper to a food processor fitted with the blade. Pulse to blend thoroughly. (Alternatively, you can grate the garlic on a rasp and then just mash up all the ingredients in a bowl with a fork.) Taste and adjust seasoning.
- Scrape baba ghanoush into a serving bowl, drizzle with olive oil and sprinkle with parsley. Serve with pita wedges or crackers.