Creamy Baba Ganoush

Written By: Marlene Osteen | Issue: Winter 2025 | Photograph By: Susan Renfro

DonLeon

Not too long ago, hummus was considered an exotic treat by many Americans – now it’s a staple in refrigerators across the country.

As hummus has paved the way, baba ganoush – the signature eggplant puree found across the Middle East – is stepping into the spotlight, ready for its well-deserved close-up. This velvety dip offers the same creamy richness and earthy Mediterranean flavors as hummus but carries an added element of intrigue. Whether served as part of a mezze spread, tucked into a pita sandwich, or paired with vegetables and chips for dipping, baba ganoush brings surprise and delight to any table.

For DonLeon, owner of his namesake restaurant, baba ganoush is more than just a dish – it’s a gateway to cherished memories of his Greek heritage.

He still treasures his childhood memory of his mother making baba ganoush daily, while his father enjoyed it smeared on his morning toast.

Though the recipe is not on his restaurant menu, DonLeon makes it on request and often prepares it for personal gatherings. Each time he does, the smoky aroma and creamy flavor take him back to vibrant, lingering meals shared with loved ones around the family table.

This is his mother’s modified Israeli version.

Enriched with tahini and seasoned with lemon juice and lots of garlic, the dish has a smoky, pungent flavor. Don’t forget to pierce the eggplant before you put it on the grill or over a gas flame on the stove. If you can, for the best consistency, use a sesame tahini that’s slightly runny. Also, as tahini sits, the oil separates, so the mixture should be stirred before it’s used.

DonLeon’s Baba Ganoush

Ingredients

2 Eggplants medium
½ cup Onion chopped finely
½ cup Tomatoes chopped finely
1 tsp Salt
2 Garlic Cloves minced
2 tbsp Lemon Juice fresh squeezed
⅓ cup Tahini
2 tbsp Parsley chopped (for garnish)
Olive Oil for topping
Feta Cheese for topping (optional)

Directions

1. Cook the eggplant. Preheat grill to medium-high (400°F to 450°F). Thoroughly prick eggplants all over, using a fork. Place eggplants on oiled grates toward back of grill; grill, uncovered, turning about every 20 minutes, until eggplants are very tender, have collapsed in on themselves, and skins are deeply charred and wrinkled all over with crispy white charred bits, 1 hour to 1 hour, 10 minutes.  Transfer eggplants to a cutting board, and let cool 5 minutes. (See note)

2. Place a fine mesh strainer over a large bowl. Remove stem end from each eggplant, and discard. Cut each eggplant in half lengthwise, and gently spread open. Using a spoon, gently scrape out eggplant flesh. (Be sure to scrape out dark eggplant flesh stuck to the skins; that’s the smoky good stuff.) Discard eggplant skins. Place eggplant flesh in strainer. Let stand 30 minutes, stirring and gently pressing on eggplant occasionally to remove excess liquid. Transfer drained eggplant to a cutting board, and finely chop.

3. Transfer eggplant to a large bowl, and stir in onion, garlic, tahini, and lemon juice until thoroughly combined; add oil, salt, and cayenne pepper, stirring until mixture is creamy. Fold in parsley. Taste and add more salt and lemon juice if preferred. Transfer to a bowl; garnish with additional parsley, and feta if using, drizzle with additional oil.

Note: If you don’t have a grill, you can cook the eggplant over a medium-high gas flame, using more than one burner if needed, and turning the eggplant with tongs occasionally. Though it won’t create the same level of smoke, you can also use the broiler: Preheat the broiler with a rack six inches from the heat source. Line a rimmed baking sheet with aluminum foil. Prick eggplants all over with a fork and place in an even layer on a prepared baking sheet. Broil, turning every 20 minutes, until sunken in and very tender, about one hour. Note that the skins will not become black or charred.