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This recipe is listed in the "Middle Eastern" (Lebanese) and "Vegetarian" (Dips) sections of the YaleCooks recipe collection.

Google search: baba ganouj (click on the three icons to see photos-videos and links to internet recipes)

"Moosewood Cookbook" Inspired Baba Ganouj:

First added: 2012-06-25; Last edited: 2012-11-01

Author: Stephen Chin-Bow (Yale College).

Background: I will convert this recipe to also use weights, when I buy an accurate digital balance.

If I remember I will take photos the next time I make "baba ganouj" (also called "baba ghanouj" or"baba ganoush").

If you do know how baba ganouj should taste you can find it on the menu of New Haven restaurants such as Mamoun's.

Baba ganouj is great for parties, especially if you also make homemade bread.  When in a less gregarious, but still healthy, mood I enjoy eating baba ganouj by the spoonful.  If you enjoy baba ganouj you may also like hummus (which is also very easy to make) and bharta (an Indian dish made using eggplant).

This version of baba ganouj uses the entire roasted eggplant, including the skins (the Moosewood recipe recommends using only the pulp).

Please let me know if you have suggestions for improving this recipe!

Essential Supplies & Ingredients: (this recipe prepares one quart, 32 oz, baba ganouj)

an immersion blender or a food processor (a potato masher will work if you discard the skins)
a cookie sheet
a garlic press (if you do not have an immersion blender or a food processor)

• two medium Italian eggplants (about 7 inches long)
• half head garlic, peeled

• 1 or 2 T olive oil

• 1 - 2 tsp salt (start with 1 tsp and adjust to taste)

• juice from 1 or 2 lemons (remember to discard the seeds)

• 1/2 C tahini


Safety First: Understand your equipment.  Read the manuals.  Always unplug an immersion blender before you clean it.  Food processor blades are very sharp.

"Roasting" the Eggplant: Cut off the tops of each eggplant.  Rinse briefly.  Cut each eggplant in half, lengthwise.  Pour about 1/2 tablespoon olive oil on a cookie sheet.  Using the cut side of a halved eggplant spread the oil slightly (so the eggplant does not stick when cooked).  Leave the eggplant on the cookie sheet, cut side down (skin side up).  Repeat with the remaining three pieces.  Bake at 500 degrees (Fahrenheit) for 20-30 minutes (no need to preheat oven).  Note: if you are making pizza you can roast the eggplant at the same time, starting when you are preheating the bread/pizza stone, on a different oven shelf.  Allow the roasted eggplant to cool in the oven.

Preparing the Baba Ganouj: Remove the roasted eggplant from the cookie sheets, using a spatula if necessary.  If you do not have an immersion blender or a food processor use a garlic press to crush the garlic (and set aside until needed).  If you are planning to use a potato masher scoop out the pulp and discard (or eat) the skins.  Use the immersion blender (a food processor will probably work, but I have not tested this assumption) to puree the roasted eggplant.  Add the garlic and continue pureeing until a smooth paste is achieved.  If you are using a food processor adding the juice from one lemon will probably make this easier.  If you are using a food processor with a plastic bowl I recommend making cleanup easier by transferring the pureed eggplant to another container (I dislike washing oily/greasy plastic containers by hand).  Add remaining ingredients (but not the juice from the second lemon) and using a spoon blend until smooth.  Taste, and if needed, add the juice from a second lemon.  Adjust seasoning if necessary.  Enjoy!

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