The GüdDish Baba Ganoush

We studied 93 recipes from around the world and combined the most resilient 11. Then we built the BEST!

Baba Ganoush. The GüdDish.

Serves 4–6 · 20–25 min prep · 70–85 min total · 3 steps

Ingredients

Ingredients for Baba Ganoush
  • 2 eggplants
  • 2 garlic cloves
  • 3 tbs olive oil
  • 1 lemon
  • 1/4 cup tahini
  • 1/2 tsp ground sumac
  • 2 tbs fresh parsley
  • 1/4 tsp ground black pepper
  • 1 tsp kosher salt

What the best recipes taught us

  • Cook the eggplant until the skin is blackened and the flesh collapses. If the eggplant is underdone, the dip will be firm and bland.
  • Drain the flesh in a colander. If you skip the drain, the dip will be watery.

Method

  1. 1
    Two charred collapsed eggplants on a bare sheet
    2eggplants

    Heat a grill or the oven broiler until very hot.

    Prick the eggplants a few times. Cook them on the grill or under the broiler, turning, until the skins are blackened and the flesh collapses, 20 to 30 minutes.

    Set in a colander until cool enough to handle. Split and scrape the flesh into the colander. Discard the skins. Let the flesh drain 10 minutes so the dip is not watery, then move it to a bowl.

  2. 2
    Rustic mashed eggplant with tahini in a bowl
    2garlic cloves
    1tspkosher salt
    1/4ctahini
    1lemon
    3tbsolive oil
    1/4tspground black pepper

    Mash the garlic with the salt in a bowl.

    Add the drained eggplant, tahini, and lemon juice to the bowl. Mash until thick, with some chunks left.

    Beat in most of the olive oil. Add salt and pepper.

  3. 3
    Baba ganoush in a bowl with olive oil, parsley, and sumac
    2tbsfresh parsley
    1/2tspground sumac

    Rest 20 to 30 minutes so the garlic settles.

    Spoon into a bowl. Pool a little olive oil on top. Sprinkle with chopped parsley. Dust with sumac.