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My review
Chef John's Baba Ghanoush
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Chef John
"No matter what you're grilling this summer, chances are good you're going to have more hot coals than food to cook on it, which makes baba ghanoush the perfect post-barbecue recipe. This is a wonderfully savory yet refreshing vegetable dip."
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Ingredients
4 h 5 m servings 111Original recipe yields 12 servings (6 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
- Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
- When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
- Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
- Cover bowl with plastic wrap and refrigerate until completely chilled, 3 or 4 hours. Taste to adjust seasonings. Stir in mint and parsley.
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Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 2334 Ratings
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Most helpful positive review
10/21/2017
Wow! So good. I cut the eggplant in half lenthwise and baked them on a cookie sheet at 450 for about 25-30 minutes. Then followed the recipe from there. Delicious!
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10/21/2017
Wow! So good. I cut the eggplant in half lenthwise and baked them on a cookie sheet at 450 for about 25-30 minutes. Then followed the recipe from there. Delicious!
9/10/2017
THE best baba ganoush I have ever eaten, bar none. Didn't know eggplants had sex....gender....you know what I mean. Ate it for 2 days straight...wowzer it was good. I only use 2 eggplants and it...
8/4/2018
Take it from a Lebanese. The recipe deserves a 5 stars if you remove the yogurt and the cayenne. I don’t like it when people doctors a perfect recipe. We invented the humus and baba ghannouge. I...
2/10/2018
Mine came out just like Chef John's photo. The Greek yogurt really makes that flavor I am accustomed to in Baba Ghanoush. Not every mid-eastern restaurant does it this way, and it is sometimes t...
12/25/2017
Refreshing appetizer - great tip for no more bitter tasting eggplant - going male all the way
10/26/2017
I've made this recipe twice, and my husband loves it. The first time I followed the recipe exactly, and the baba ghanoush was delicious. The second time I was bold and made several recipe modi...
1/25/2019
I did what many suggested and cut and baked eggplant. I also used sour cream instead of yogurt