Chef John's Baba Ghanoush

Name: Chef John's Baba Ghanoush
Prep time: 10 min
Cook time: 25 min
Total time: 235 min
Ingredients: 4 large Italian eggplants; 2 cloves crushed garlic; 2 teaspoons kosher salt, or to taste; 1 lemon, juiced, or more to taste; 3 tablespoons tahini, or more to taste; 3 tablespoons extra-virgin olive oil; 2 tablespoons plain Greek yogurt; 1 pinch cayenne pepper, or to taste; 1 leaf fresh mint, minced; 2 tablespoons chopped fresh Italian parsley

4.9

(56)

42 Reviews

12 Photos

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.

By Chef John

Updated on January 17, 2023

12

Prep Time:

10 mins

Cook Time:

25 mins

Additional Time:

3 hrs 20 mins

Total Time:

3 hrs 55 mins

Servings:

12

Yield:

6 cups

Jump to Nutrition Facts

Ingredients

4 large Italian eggplants
2 cloves crushed garlic
2 teaspoons kosher salt, or to taste
1 lemon, juiced, or more to taste
3 tablespoons tahini, or more to taste
3 tablespoons extra-virgin olive oil
2 tablespoons plain Greek yogurt
1 pinch cayenne pepper, or to taste
1 leaf fresh mint, minced (Optional)
2 tablespoons chopped fresh Italian parsley

Directions

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.

Chef John

Cook's Note:

You can cook the eggplant any way you want, but charcoal is my favorite. The next best would be cooked over a gas burner, but that can really mess up your stove, so I guess the real next best is baked at 400 degrees F (200 degrees F) until they collapse, and get very soft.

Nutrition Facts (per serving)

111	Calories
6g	Fat
15g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 111
% Daily Value *
Total Fat 6g	8%
Saturated Fat 1g	5%
Cholesterol 0mg	0%
Sodium 331mg	14%
Total Carbohydrate 15g	5%
Dietary Fiber 8g	29%
Total Sugars 6g
Protein 3g
Vitamin C 8mg	39%
Calcium 43mg	3%
Iron 1mg	5%
Potassium 554mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.