How to make baba ghanouj that’s creamy, smoky and light
Active time:15 minutes
Total time:30 minutes
Servings:2 to 4 (makes about 2 cups)
Still, ‘baba ghanouj’ is perhaps my favorite name for the dish, as it means: ‘Baba is the Arabic word for ‘father’ and also a term of endearment,’ writes Gil Marks in the Encyclopedia of Jewish Food, while ghanouj or ghanoush ‘ spoiled or spoiled” means. Marks notes that it’s not clear if there was a “Baba” who indulged in this dish, or if Baba here is referring to “the eggplant, which is said to be the most important (Big Daddy) vegetable.”
Anyway, Felder wrote: “I have a nice tip … I used to buy Baba Ghanouj in the shops. … I’ve been trying to make one at home that I like for years.” Recipes for the dish don’t vary much: Roasted, grilled, flame-cooked, or roasted eggplants are peeled, and the flesh is seasoned with tahini, lemon juice, salt, and sometimes other flavorings and spices that vary from region to region and cooking style, including garlic, herbs, cumin, and coriander.
Inspired by a recipe he found in the esteemed London cafe’s Honey & Co: The Cookbook and his favorite store-bought brand, which included mayonnaise among other things, Felder says he “finally made a batch who I have loved.”
“The best way to roast an eggplant is over charcoal,” write chefs Itamar Srulovich and Sarit Packer in Honey & Co. Ever — broil.” So they turn to their broiler. Frying is a largely manual cooking process that turns the eggplant into a puddle of tender flesh and leathery skin in minutes. It also gives the veggies some of that signature smoky flavor that makes Baba Ghanouj so good.
Honey & Co.’s recipe also includes lemon juice, chopped fresh garlic, tahini, and salt. To this mix, Felder adds honey (to counteract any bitterness from the eggplant), smoked paprika (to enhance the smokiness), and mayonnaise (to make it creamy and rich). For those who might raise eyebrows at these supplements, Felder says that due to the strong flavor of eggplant and tahini, you don’t taste the other ingredients as much. “They just do it baba ghanouj-y,” he writes.
His email made it sound so good and so easy that I had to try the recipe myself. Felder isn’t wrong: this is a Baba Ghanouj to love.
In the recipe below, I’ve suggested amounts for each ingredient, but you don’t have to follow them. You may want more or less of each – and that’s okay. As Felder wrote, the goal isn’t for it to taste like a particular recipe, but “for it to taste good.” she. As you season, take a scoop, and if you don’t want to sneak another scoop right away, keep adding!” Add a squirt of pomegranate molasses for another touch of sweet and sour, before tossing with pita and fresh veggies serve as a dip for dinner.
- The dip will keep in the fridge for 2-3 days, but note that it may need additional seasoning as both the tahini and lemon lose their spiciness over time.
- Not a fan of mayonnaise? >> It adds a lot of creaminess, but you can use yogurt instead or leave it out.
- I wouldn’t leave out the tahini as it adds a distinctive flavor here >> but you can always add more or less of it.
- No pomegranate molasses? >> Try it with a drizzle of olive oil and a sprinkling of paprika.
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- 2 small firm eggplants (12 ounces total)
- 2 garlic cloves, chopped or finely grated
- 1/4 cup (2 1/2 ounces) tahini
- 2 tablespoons fresh lemon juice, more as needed
- 2 tablespoons mayonnaise or plain yogurt, plus more as needed
- 1 tablespoon honey, more as needed
- 1 teaspoon smoked paprika, plus more as needed
- 1/4 teaspoon fine salt
- 2 tablespoons pomegranate molasses for garnish (optional)
- 2 tablespoons pomegranate seeds for garnish (optional)
- Warm pita for serving (optional)
- Cut up raw vegetables like carrots and cucumbers for serving (optional)
Position a rack about 6 inches from the grill element of your oven and preheat to HIGH.
Line a rimmed baking sheet with foil, if you like. Pierce each eggplant twice with the tip of a sharp knife. Place the eggplants on the prepared baking sheet and fry until black on one side, 3 to 5 minutes. Twist them with tongs and grill them until black all over. (This can also be done on a grill or on a gas stove.) The skin will crisp up and the eggplant’s juice will start to ooze when it’s done. Remove from the oven and let cool for 10 minutes.
Place the aubergine on a large plate or platter and peel off some of the blackened aubergine skin so you can see some of the flesh, and use a spoon to spoon in the roasted aubergine flesh – which will be very soft and almost a puree a medium bowl. Discard the skins.
Mash the garlic, tahini, lemon juice, mayonnaise or yogurt, honey, paprika, and salt with a fork. Taste and add lemon juice, mayonnaise or yogurt, honey and paprika to taste.
Place baba ghanouj in a serving bowl and drizzle with pomegranate molasses and pomegranate seeds, if desired. Serve with warm pita or vegetables for dipping.
Per serving (1/2 cup dip), based on 4
Calories: 153; total fat: 10 g; Saturated fat: 2 g; cholesterol: 1 mg; sodium: 173 mg; carbohydrates: 14 g; fiber: 5 g; Sugar: 7g; Egg White: 5g
This analysis is an estimate based on available ingredients and this preparation. It should not replace the advice of a nutritionist or nutritionist.
Adapted from Honey & Co.: The Cookbook by Itamar Srulovich and Sarit Packer (Little, Brown and Company, 2015) and home cook James Felder.
Tested by G. Daniela Galarza; email questions [email protected].
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Check out this week’s Eat Voraciously Recipes:
Monday: Wholemeal pasta with sausage and kale
Tuesday: Creamy cauliflower soup with mushrooms and hazelnut topping
Wednesday: Hot and sour sesame soba noodles
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