This 20-minute baba ganoush is the best way to make authentic smoky baba ganoush eggplant dip. The secret to a robust, smoky flavor is charring the outside of the whole eggplant while grilling it on an open flame or gas stove.
This simple eggplant dip is made with only five ingredients: eggplant, tahini, lemon juice, crushed garlic, and salt. It takes only 20 minutes to prepare, and it's the best baba ganoush ever!
Cut slits into the eggplant and roast them whole on an open-flame.
Char the outside of the eggplant. Continue grilling until the eggplant has softened and collapsed (about 6 to 8 minutes).
Allow the eggplant to cool off.
Mash some garlic using a mortar and pestle. Squeeze the lemon.
Once the eggplant have cooled. Remove the charred skin.
Add the eggplant, tahini, mashed garlic, lemon juice, and salt to a food processor.
Blend on high for about 15 seconds until mixed. Taste the dip and add salt, lemon, garlic, and tahini as desired.
Add some olive oil on top and serve with pita bread or homemade pita chips.