Baba ganoush, a creamy, silky, garlicky eggplant dip, is one of our favorite dishes. Although it seems difficult to make, it’s actually really simple.
The main ingredient in Baba ganoush is eggplant. For a nice smokey flavor, you want to it really cooked on the inside and charred on the outside. You can do this on out outdoor grill if you have one, but on busy weeknights I prefer to cook it in the oven under the broiler. John’s family is Lebanese and I learned this technique from his aunts.
The first step is to turn the oven to broil — this is when the heat comes from the top of the oven and you have strong direct heat on your food, similar to using an outdoor grill. Then place the eggplant on a foil-lined baking sheet under the broiler, and cook for about 30 minutes until the flesh is thoroughly cooked and skin is charred all over. Once the eggplant is cool, peel away the charred skin, remove stem and discard. What’s left is about 1 cup soft eggplant flesh. And this is exactly what you need for Baba ganoush!