Back with another amazing Cooking with Charles segment from my Youtube, highlighting my dad’s authentic Baba Ganoush recipe. As I discuss in the video, Baba Ganoush is now one of my favorite dips ever, but it took tricking me into eating it when I was younger for me to realize that! The smoky eggplant flavor of this dip is so nostalgic for me and will forever have me coming back for more. Whether you have never tried Baba Ganoush before or absolutely love it, this 5 minute recipe is for you!
- 4 Char broiled eggplants
- 3-4 Garlic cloves
- 3 Lemons
- ½ cup Tahini
- Olive Oil
- Pinch of salt
- Char broil whole eggplants on high for about 40 minutes. HACK! Poke holes into your eggplants with a fork before cooking so they don’t explode in the oven.
- After 40 minutes of broiling, remove eggplants and let cool. (You can cook your eggplant the night before to avoid this step!)
- Once cooled, cut each eggplant from the stem down the middle to the bottom. Once opened, spoon out the inside of the eggplant, including the seeds and put into a mixing bowl. (Pro tip: scrape the charred parts from the inside walls of the eggplant to get the max smokey flavor)
- Once all eggplants are spooned out, begin crushing your garlic into a paste. Best if you use a mortar and pestle!
- Once garlic turns into a paste, add the lemon juice from 3 lemons to the garlic.
- Next, add ½ cup tahini to your eggplant. Remember to shake your tahini so it comes out combined!
- Once the tahini is added to the eggplant, add your garlic and lemon mixture.
- Add a pinch of salt
- Mix everything together with a fork
- Once mixed together completely, cool your dip in the fridge for 30 minutes +
- Once cooled, plate in a serving bowl and top with olive oil and the garnish of your choice! (We love to garnish with pink radish and green onion )
For more recipes – check out my blog post on how to make my favorite hummus- linked here!