Baba Ganoush Recipe

Bring your favorite middle-eastern takeout side into your own kitchen with this cream and savory baba ganoush recipe. Our version uses baked eggplant, but feel free to fire up your grill for extra smokey flavor. Enjoy it with fresh pita bread, on a gyro, or anything else you’d like.

Ingredients:

2 medium eggplants

¼ cup tahini

1 clove garlic

1 lemon

¾ tsp red pepper

Salt to taste

Extra virgin olive oil to taste

Instructions:

Set your oven to 425 F°

Prepare a baking sheet with parchment paper and set aside.

Wash and dry your eggplant.

Cut off the top of the eggplants, then cut them lengthwise through the center. 

Spread a layer of olive oil your parchment paper, and lightly brush your eggplants with it on all

sides. 

Place the eggplant flesh-side down in your pan and roast for 50 minutes. 

When your eggplant is done roasting, remove it from the oven and allow it to cool.

Once cooled, scrape out the flesh and put it in a bowl. 

Transfer the cooked eggplant to a sieve or cheesecloth and squeeze out the excess liquid. This

will keep your baba ganoush from being watery. It’s ok if you don’t get it dry, just keep straining

until it’s difficult to get any more water out.

Add the strained eggplant to a bowl and set aside. 

Mince your garlic if you’re not using pre-minced, and squeeze your lemon. 

Add your tahini, lemon juice, red pepper flakes, salt, and minced garlic to the eggplant. Mash it

together with a fork until well combined. Taste and adjust seasonings as desired. 

Serve with pita or naan, as a topping on a gyro, or anything else you fancy it on and enjoy!