Pioneer Woman Baba Ghanoush

Pioneer woman baba ghanoush is a smoky eggplant dip made with tahini, garlic and lemon juice, ready in just 40 minutes from start to finish. That makes it a go-to appetizer for cocktail parties, bridal showers or summer get-togethers, since it comes together with only six simple ingredients.

Charring the eggplants until the skin is completely blackened is the step that gives this dip its signature smoky taste. If you pull them off too early, the flesh stays firm and the finished dip ends up flat instead of rich.

Most baba ghanoush recipes call for cumin or yogurt, but Ree skips both and lets the olive oil and parsley do the work. The result is a cleaner, brighter dip that tastes more Mediterranean than the heavily spiced versions you find elsewhere.

Pioneer Woman Baba Ghanoush

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Course: AppetizerCuisine: American, Mediterranean, Middle EasternDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

146

kcal

Fork-mashed charred eggplant folded with tahini, garlic and lemon, then finished with fresh parsley for a dip that comes together fast.

Ingredients

• 3 whole medium eggplants
  

• 4 tbsp. tahini
  

• 4 cloves garlic, finely minced
  

• 1/4 c. lemon juice
  

• 3 tbsp. extra virgin olive oil (good quality)
  

• 1/3 c. fresh parsley, minced

Directions

• Prep the eggplants: Prick the surface of each eggplant several times with a fork, since this lets steam escape so they don't burst while cooking.
• Char the eggplants: Set the grill or broiler to high and cook the eggplants for about 25 minutes until the skin is completely shriveled and dark. Once you think they look done, let them go another 5 minutes before setting them aside to cool.
• Scrape and mash: Peel back the charred skin and scrape the soft flesh into a bowl, getting as much as you can from the inside. Then mash it with a fork until relatively smooth while leaving a few chunks for texture.
• Mix and season: Stir in the tahini, garlic, lemon juice, olive oil and parsley, then taste and adjust the salt until the balance feels right. Once it's ready, serve alongside pita triangles or crusty bread for scooping.

Tools for this recipe

• Nordic Ware half sheet pan, OXO 12-inch locking tongs, Zulay metal lemon squeezer, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make baba ghanoush without tahini?

Swap the tahini for Greek yogurt or cashew butter if you have a sesame allergy, though the flavor shifts since tahini adds a nutty undertone. Either way, start with the same amount and adjust to taste because some substitutes run thicker.

How long does baba ghanoush last in the fridge?

Store it in an airtight container in the fridge, where it stays fresh for up to 4 days and the flavors improve overnight. Before sealing, drizzle olive oil on top since that keeps the surface from drying out.

Can I make baba ghanoush ahead of time?

You can char the eggplant up to a day ahead and store the mashed flesh in the fridge until you're ready to mix everything together. Once you're set to serve, add the lemon juice and parsley right before plating since that keeps the color bright and the flavor fresh.

Can I char the eggplant in the oven instead of on the grill?

Set your broiler to high and place the eggplants on a foil-lined sheet, turning them every 10 minutes until the skin is completely charred. While the results come close to a grill, you'll miss a touch of that open-flame smokiness.

Why does my baba ghanoush taste bitter?

Bitterness usually comes from undercooked eggplant or from the liquid that pools inside after charring, since those juices taste harsh on their own. To avoid it, make sure the flesh is fully tender before scraping and let it drain in a colander for a few minutes.