Recipes

Baba Ganoush

Charred over an open flame until smoky and tender, eggplant transforms into the silky base of this classic dip. Blended with tahini, lemon, garlic, and olive oil, it becomes rich and creamy with just the right balance of nutty and bright flavors. Finished with pomegranate molasses, fresh herbs, and a sprinkle of seeds, this Baba Ganoush is smoky, tangy, and irresistibly smooth, perfect with warm flatbread or crisp vegetables.(Adapted from Yotam Ottolenghi)

By Stephanie Banyas, Culinary Experience Manager
Image of Baba Ganoush
Ingredients
Directions
Ingredients
  • 3 medium Italian eggplants (about 2 pounds), pricked all over with a fork
  • 2 tablespoons lemon juice (from 1 lemon), plus more as desired
  • 3 medium cloves garlic, minced
  • 3 tablespoons tahini
  • 1/3 cup (80 ml) extra-virgin olive oil, plus more for serving
  • 2 tablespoons finely chopped flat-leaf parsley leaves
  • 2 tablespoons pomegranate molasses
  • ¼ cup pomegranate seeds
  • 2 green onions (dark and light green parts), thinly sliced, optional
  • Chopped fresh parsley leaves, for garnish
  • Flatbread, crackers, and vegetables, for serving
Directions

Preheat a gas or charcoal grill to medium (about 500 degrees). Place the eggplants on the grate directly over the heat source. Cook, turning occasionally with tongs, until completely tender and well charred on all sides, about 20–30 minutes. Remove to a cutting board and loosely tent with foil for 10 minutes.

Working with one eggplant at a time, use a sharp chef’s knife to slit it 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 the eggplant is scooped, pick out any stray bits of skin or blackened flesh and discard. Allow the eggplant to drain, gently pressing with a wooden spoon a few times, about 20 minutes.

Transfer the eggplant to a large bowl. Add the lemon juice and garlic, then stir vigorously with a fork until the eggplant breaks down into a rough paste. 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 the chopped parsley.

Transfer to a serving bowl. Drizzle the pomegranate molasses over the top and garnish with pomegranate seeds, green onion, and parsley leaves, if desired. Serve with grilled flatbread, crackers, and assorted vegetables such as carrot sticks, green beans, and radishes.