Irresistible Smoky Baba Ganoush

Discover the secret to creating the creamiest, smokiest, most flavorful baba ganoush you’ve ever tasted!

Baba ganoush, the beloved Middle Eastern eggplant dip, is a culinary masterpiece when done right. This recipe will guide you through creating a version that’s simultaneously smoky, savory, bright, and luxuriously creamy. Perfect for impressing guests or treating yourself to a gourmet snack, this baba ganoush will transport your taste buds straight to the heart of the Mediterranean.

The key to exceptional baba ganoush lies in the details. From selecting the perfect eggplants to mastering the art of charring, every step contributes to the final, mouthwatering result. Let’s dive into the world of silky, smoky eggplant deliciousness!

Selecting and Preparing Your Eggplants

While large globe eggplants are commonly used, smaller Italian eggplants are the secret weapon in this recipe. They pack more flavor, have fewer seeds, and cook faster – a win-win-win situation!

The magic of baba ganoush comes from deeply charring the eggplants. Whether you’re using an outdoor grill (ideal for that authentic smoky flavor) or your oven’s broiler, the goal is the same: cook those eggplants until they’re practically falling apart. They should be so tender that they collapse at the slightest touch, completely soft when poked with a toothpick. Remember, what might look burnt is actually perfect for baba ganoush!

The Art of Moisture Extraction

For the creamiest texture, we need to remove excess moisture from the eggplant. While some chefs recommend draining in a fine-mesh strainer, we have a quicker solution: the salad spinner! This nifty tool concentrates the eggplant’s flavor and removes water in just 30 seconds, compared to an hour of waiting.

Creating the Perfect Emulsion

The secret to smooth, non-greasy baba ganoush lies in properly emulsifying the ingredients. We’ll use a technique inspired by making mayonnaise to achieve a creamy consistency with interesting texture.

Start by vigorously whipping the eggplant with garlic and lemon juice. Then, gradually incorporate the tahini and olive oil, whisking continuously. This method results in a lighter, more intense baba ganoush with a delightful balance of flavors and textures.

Irresistible Smoky Baba Ganoush

Ingredients

• 3 medium Italian eggplants (about 2 pounds/900g total), pricked all over with a fork
• 2 tablespoons (30 ml) lemon juice from 1 lemon, plus more as desired
• 3 medium cloves garlic, minced
• 3 tablespoons (45 ml) tahini
• 1/3 cup (80 ml) extra-virgin olive oil, plus more for serving
• 1/4 cup chopped fresh parsley leaves
• Kosher salt

Directions

1. Grilling Method (Recommended): Preheat a gas or charcoal grill to medium heat. Place eggplants directly over the heat source. Grill, turning occasionally with tongs, until eggplants are completely tender and well charred on all sides, about 30 to 40 minutes. Wrap in foil and let rest for 15 minutes. Proceed to step 3.
2. Broiler Method: Position the rack 6 inches below the broiler element and preheat to high. Place eggplants on a foil-lined rimmed baking sheet and prick all over with a fork. Broil, turning occasionally, until charred on all sides and completely tender, about 30 minutes (timing may vary depending on broiler strength). If the eggplant isn’t fully tender once skin is charred, switch oven to 425°F and roast until a toothpick inserted near stem and bottom ends meets no resistance. Remove from oven, gather up foil to form a sealed package around eggplants, and let rest for 15 minutes. Proceed to step 3.
3. Open the foil package. Working with one eggplant at a time, use a sharp paring knife to slit each eggplant open lengthwise. Carefully scoop out the soft flesh with a large spoon and transfer to a fine-mesh strainer set in a large bowl. Once all eggplant is scooped, remove any stray bits of skin and blackened flesh.
4. Transfer eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently to extract excess moisture. Discard all drippings, wipe out the large bowl, and return eggplant to the bowl.
5. Add lemon juice and garlic to the eggplant. Stir vigorously with a fork until the eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add tahini, followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt, adding more lemon juice if desired.
6. Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or fresh vegetables for dipping. Enjoy your homemade gourmet baba ganoush!

Make-Ahead and Storage

Prepare this baba ganoush in advance and store it in an airtight container in the refrigerator for up to four days. For the best flavor and texture, allow it to come to room temperature before serving.