The Best Baba Ghanouj Recipe from My Life in Recipes

"When I'm thinking about the eggplant recipes that I truly adore and that have been part of my life since I went to Jerusalem, baba ghanouj, meaning 'spoiled papa' in Arabic, is at the top of my list. Not the baba ghanouj served some places with mayonnaise or yogurt to supply the creaminess, or the recipes with an overabundance of tahini. I first learned the recipe in East Jerusalem, at the now long-gone Maswadeh Restaurant. It is a must for Palestinian mezzes and delicious salads all over the Middle East."

- Joan Nathan

Keep a spoiled papa and you'll want for nada! When you've got the best papa ghanouj, the others won't even turn your head. Skip the mayo and yogurt-filled versions and make this eggplant with tahini, lemon juice, and garlic instead.

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My Life in Recipes

This baba ghanouj recipe is from My Life in Recipes: Food, Family, and Memories from Joan Nathan.

I come from a family of eaters. I was always a socializer, as my report card, from age two, attests.

Although my four grandparents were born in Europe, they came from very different backgrounds. My mother's father, Henry Gluck, born in Sečovce, a little town near Košice, in what is now Slovakia (then part of Hungary) in 1869, came to New York in 1875. Martha Kops Gluck, my maternal grandmother, born in Kraków, once Galicia, now Poland, also came with the great migration of Jews at the turn of the nineteenth century to New York. My father's parents, Rudolph, born in Ulm, Germany, and Lina Nathan, born in nearby Augsburg, left later - not out of poverty, but because of the Second World War.

These were four very different types of people with very different backgrounds. But their food preferences became the folklore of my life, as did the stories that accompanied the food they served.

Each of us has his or her own story. This is mine.

"Before hummus was available in every grocery store, before shakshuka was a dish on every brunch menu, Joan Nathan taught home cooks how and why they should make these now-adored staples."

When I was in college, I had a friend, we'll call him Abdullah. Abdullah was a lot of fun and a constant reminder to me of the ability one has to push boundaries. If you think Calculus and Physics sound difficult, try studying for a Calc test or hanging out in Physics class with a guy whose notes are in Arabic and read from right to left. It will blow your damn mind.

Abdullah gave me a crash course in what it looks like to be a civil engineering major and an athlete while observing Ramadan. He took a door that was slightly ajar and busted it down. This baba ghanouj is for Abdullah, who is probably a very successful engineer back home and someone I think of often.

If you like this creamy baba ghanouj, try matzo balls, kala, lamb and goat cheese pasta, and Easter bread.

How to Make Baba Ghanouj

Ingredients

• eggplant - Joan recommends a large black bulbous Sicilian or egg-shaped eggplant for this baba ghanouj
• onion - a medium onion of your choosing
• parsley - fresh Italian parsley for the dish and to garnish
• tahini - a good nutty tahini is recommended
• lemons - you'll need the juice from 2 lemons
• garlic - grab some fresh garlic for the perfect baba ghanouj
• salt - kosher salt is needed for this dish
• pepper - this recipe calls for cayenne pepper; we like Diaspora Co's chilli powders
• pita bread - your favorite pita bread to slice into wedges and serve warm

Equipment

• prep bowls
• child-friendly knife
• paring knife
• food processor, masher, or blender - optional
• parchment paper
• sheet pan
• wooden spoon
• box grater
• measuring cup
• measuring spoons
• lemon juicer - optional

Bake the Eggplant for 30 Minutes

Preheat the oven to 450 degrees Fahrenheit. Wash your hands with soap and water. Place the eggplant on a sheet pan covered with parchment paper. Prick the eggplant with a fork or knife. Bake it until charred and tender, about 30 minutes. Turn off the oven.

Cut the Eggplant and Scoop Out the Pulp

Allow the eggplant to cool. Cut it in half lengthwise. Scoop out the pulp with a wooden spoon.

Grate the Onion

Use a box grater to grate the onion. Squeeze out the juice from the onion into a paper cloth or towel.

Chop the Parsley & Mince the Garlic

Use a knife and cutting board to finely chop the parsley and mince the garlic.

Combine the Eggplant, Onion, & Parsley

Preheat the oven to 350 degrees Fahrenheit. Use a spoon to combine the eggplant, onion, and parsley. You can also use a food processor, masher, or blender.

Combine the Tahini, Lemon Juice, & Garlic

In a separate bowl, combine the tahini, lemon juice, and garlic. You can use a lemon juicer to squeeze the juice out of the lemon.

Joan says if the mixture is too thick and dark, you can add a few tablespoons of water.

Combine the Tahini Mixture & the Eggplant Mixture

Use a spoon to stir until well combined.

Add Salt and Pepper

Use a spice spoon or measuring spoon to add salt and pepper as desired. Add more lemon juice if needed. The baba ghanouj should be smooth and silky.

Prep the Pita Bread

Cut the pita bread into wedges. Transfer the pita bread to a sheet pan and place it in the oven. Remove after 5 minutes. Turn off the oven when finished.

Serve the Baba Ghanouj with the Pita Wedges

Add additional pepper and parsley as desired. Serve the baba ghanouj with the warm pita wedges.

Free Baba Ghanouj Recipe for Pre-Readers and Up