Imen Alton Brown Baba Ganoush Recipe is made with eggplants, garlic, lemon juice, tahini, kosher salt, black pepper, and parsley. This recipe creates a smoky, creamy Middle Eastern eggplant dip. It takes about 2 hours to prepare and yields 1.5 cups.
Alton Brown Baba Ganoush Recipe Ingredients
- 2 large eggplants (2 1/2 pounds total)
- 5 cloves garlic, sliced
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup tahini
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup packed parsley leaves
How To Make Alton Brown Baba Ganoush Recipe
- Prepare Grill: Set up a charcoal grill for direct heat.
- Char Eggplants: Pierce eggplant skins with a fork and place directly on hot coals. Turn every 1–2 minutes until skin is charred and flesh is soft, about 8–10 minutes.
- Wrap and Cool: Remove eggplants and tightly wrap in plastic. Cool for 1 hour.
- Extract Flesh: Cut stem ends off without unwrapping and squeeze out flesh into a colander. Remove large charred skin bits and drain for 30 minutes.
- Blend Ingredients: In a food processor, combine eggplant flesh, garlic, lemon juice, tahini, salt, and pepper. Process for 10–15 seconds, scraping as needed.
- Add Parsley: Add parsley and pulse a few times to combine.
- Serve or Store: Serve at room temperature with pita chips or refrigerate for up to 3 days.
Recipe Tips
- Grill for Flavor: Direct coals add deep smokiness traditional to baba ganoush.
- Wrap While Hot: Traps steam to help loosen skin and soften the flesh.
- Drain Well: Removing excess moisture prevents watery dip.
- Pulse Parsley Last: Keeps the dip from turning green.
- No Grill? Use Oven: Roast at 375°F for 1 hour if a grill isn’t available.
What To Serve With Baba Ganoush
This creamy dip is perfect with warm pita chips, sliced vegetables like cucumbers and bell peppers, or part of a mezze platter with hummus, olives, and feta. It also complements grilled meats or falafel.
How To Store Baba Ganoush
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Not recommended—freezing affects texture and freshness.
Baba Ganoush Nutrition Facts
- Calories: 70
- Total Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 5g
- Sugar: 2g
- Protein: 1g
- Sodium: 220mg
FAQs
Do I have to use a grill?
A grill gives the best flavor, but an oven works in a pinch.
Can I make this ahead?
Yes, it stores well for up to 3 days in the fridge.
What if I don’t have tahini?
You can substitute with almond butter or Greek yogurt, though flavor will differ.
Is this recipe vegan?
Yes, it’s naturally vegan and gluten-free.
How do I make it spicier?
Add a pinch of cayenne or a chopped roasted chili pepper.
Try More Recipes:
- Alton Brown Avocado Sardine Toast Recipe
- Alton Brown Avocado Ice Cream Recipe
- Alton Brown Au Gratin Potatoes Recipe
Alton Brown Baba Ganoush Recipe
Description
A smoky, creamy eggplant dip blended with garlic, tahini, and lemon juice—perfect with pita or veggies.
Ingredients
Instructions
- Prepare a charcoal grill for direct heat.
- Pierce eggplant skins with a fork and grill directly on hot coals, turning every 1–2 minutes until charred and soft, about 8–10 minutes.
- Wrap each eggplant tightly in plastic and let cool for 1 hour.
- Cut stem ends off while wrapped and squeeze out the flesh into a colander. Remove large charred bits and drain for 30 minutes.
- Transfer flesh to a food processor with garlic, lemon juice, tahini, salt, and pepper. Process for 10–15 seconds, scraping as needed.
- Add parsley and pulse a few times to combine.
- Serve at room temperature with pita chips or refrigerate for up to 3 days.
