Baba ganoush - a versatile and popular dip made with roasted eggplant and simple spices! Check out my version of baba ganoush with oven-roasted eggplants spiced with Aleppo peppers.
Preheat the oven to 425deg F. Line the baking tray with aluminum foil or parchment paper and place the two eggplants in the baking tray. Apply oil (½ tbsp atleast) generously on the eggplant and bake for 25 minutes at 425 deg F.
After 25 mts, flip the eggplant, keep the unpeeled garlic cloves on the side like below, and bake again for 25 minutes at 425 deg F. We need to bake the eggplants for 50 minutes, flipping them once halfway through.
After baking, let the eggplant rest for 30 minutes in the baking tray, transfer it to a colander or a strainer like the one below, and let it sit for 30 more minutes, so the water drains. Discard all the eggplant drippings.
Prepare the baba ganoush
Once the eggplant has cooled down, gently remove the skin. The skin would come off easily. Similarly, remove the garlic skin and mash it. Transfer the eggplant flesh to a mixing bowl. Add the salt, lemon juice, and Aleppo pepper.
Using a fork, stir the eggplant vigorously so that all the ingredients blend and the eggplant flesh breaks into strands.
Now add the tahini, and using a wooden spoon, mix well until the tahini is well incorporated.
Next, mix the 1.5 tbsp of olive oil and dried parsley. Mix it vigorously to get a creamy texture.
Transfer it to a serving bowl, drizzle half more tbsp of olive, sprinkle some dried parsley and pepper, and enjoy.
Notes
Adjust the salt, lemon, and garlic measure to taste.
Please check the FAQ and ingredient substitution section for other details.
Italian eggplants or globe eggplants work well for this recipe.
VVK Tips
After baking, let the eggplants cool down and place them on a strainer so the water drains. This step is very important for a creamy and thick version of baba ganoush.
Do not use a food processor or hand blender to mix and mash the eggplant. A form or wooden spoon is more than sufficient. Just make sure you are mixing it vigorously. There should be some texture in the baba ganoush.