Smoky Baba Ganoush with Crispy Garlic
Charred eggplant blended with tahini, lemon, and garlic into a silky dip, topped with a shower of crispy fried garlic. Serve with warm flatbread for scooping.
- Total time
- 12 min
- Servings
- 6
- Calories
- 185
- Protein
- 4g
Ingredients
- 2 whole eggplants, large
- ⅓ cup tahini
- 4 whole garlic cloves
- 1 whole lemon (juiced)
- 6 whole garlic cloves, thinly sliced
- ½ cup neutral oil (for frying garlic)
- 4 pieces flatbread for serving
Instructions
- 1
Char both eggplants directly over a gas flame or under the broiler, turning every 2 minutes until blackened all over, ~8 minutes total.
- 2
Cool eggplants for 2 minutes, then scoop the soft flesh into a food processor, discarding the charred skin.
- 3
Add tahini, 4 garlic cloves, lemon juice, and a pinch of salt. Blend until silky, ~90 seconds.
- 4
While blending, heat oil in a small skillet over medium-high until shimmering, then add sliced garlic.
- 5
Fry garlic, stirring constantly, until pale golden and fragrant, ~3 minutes. Pour oil and garlic into a small bowl to cool.
- 6
Transfer baba ganoush to a serving bowl, make a shallow well in the center, pour crispy garlic oil over the top, and serve with warm flatbread.
Tools you’ll need
- gas burner or broiler
- food processor
- small skillet
- wooden spoon
- serving bowl
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