So Many Things

Baba Ganoush

Baba Ganoush

Some recipes come together in no time flat, first or second time cooking it and things are good to go.  Other recipes take a fair amount of time or even, as with today’s recipe, a couple of years.  I’ve been a fan of Baba Ganoush since the first time I had it at a friend’s house.  Everything about baba ganoush is perfection, the creamy texture and smooth eggplant flavor and the slight hint of something nutty.  I have been trying to recreate this delicious dip ever since and it has always fallen flat – a victim of too much oil, or not enough tahini, or undercooked/overcooked eggplant.  Every attempt was recorded, with notes of how to improve it as well as researching various websites and cookbooks for tips and tricks to make it better.  I decided to give it another go the other week for my Downton Abbey finale, figuring there were enough apps being planned that if it did flop I had my Garlic Feta dip as a back-up.    However I was FINALLY successful!  The dip game out smooth and rich and delicious – no oily aftertaste, no bitterness, and no leftovers!

Baba Ganoush

Serves: makes around 3 cups


1.5 lbs Italian Eggplants

5 tbsp EVOO, divided

2 garlic cloves

1 tsp sesame oil

1/2 tbsp plain Greek yogurt (I used So Delicious but any plain variety will work)


  1. Preheat oven to 425. Half the eggplants lengthwise and lightly coat in 3 tbsp of EVOO. Place cut side down on a roasting pan and cook for 45 minutes. Remove from oven, then scoop out the eggplant flesh and allow to cool.
  2. Once cool add the eggplant to a food processer, along with the remaining EVOO, garlic, sesame oil, and yogurt. Pulse until everything is well blended, then season to taste with salt and pepper (optional)
  3. Place in fridge for at least an hour and then enjoy!

It might have taken a far amount of mistakes to wind up with this recipe, but it was well worth it!  The best part about this dip is how you can use it as a sandwich filling assuming you have any left.  I also realize this is not the traditional method, but I find that tahini paste has a strange aftertaste so I use the combintation of sesame oil and Greek yogurt to recreate the nutty taste of the paste.