Momma D’s Baba Ganoush
Serves: 4 | Level: Easy | Season: All Season
This recipe holds a special place in my heart. My mom—affectionately known as Momma D—made this Baba Ganoush for us growing up, usually served with fresh veggies, crackers, or alongside a big summer BBQ spread.
It’s not your traditional version—no tahini here. Instead, we use mayo to give it a creamy texture and balance the smoky flavours of the eggplant. It’s simple to make, easy on the budget, and always the first thing to vanish from the table.
If you’re serving a crowd, I highly recommend doubling it. Leftovers (if you have any) make a great sandwich spread or a flavourful side to grilled meats or veggies.
A Momma D classic—and part of the Middle East Feast.
INGREDIENTS
2 medium-large Italian Eggplants (about 2 pounds), pricked all over with a fork
3 tablespoons (44 ml) Lemon Juice (from 1 lemon)
2 small Garlic Cloves, grated
3 tablespoons (45 ml) Mayonnaise
⅓ cup (80 ml) Extra-Virgin Olive Oil, plus more for serving
Kosher Salt
DIRECTIONS
Preheat grill or oven to 400°.
Using a fork, pierce 2 medium eggplant all over to help release steam. Drizzle with 2 to 3 Tbsp. of olive oil. Grill (preferred) or roast for 30 to 40 minutes until the skin is blackened and the inside is soft.
Place cooked eggplant in a colander set over a bowl to let drain and cool (about 10 minutes).
Once cool enough to handle, remove the skin and add to a food processor. Using a microplane, finely grate 2 small garlic cloves into the eggplant, followed by 3 tablespoons of lemon juice and salt.
Blitz a few times until smooth and well incorporated. Taste and adjust the seasoning to your preference.
