Israeli Baba Ganoush (Charred Eggplant with Tahini and Egg)

About This Recipe

Israeli baba ganoush (חצילים עם טחינה, 'eggplant with tahini') shares its core technique with the Lebanese version — charring whole eggplants directly on a flame — but the Israeli preparation has developed distinct characteristics that set it apart. Most significantly, the Israeli version typically includes chopped hard-boiled egg folded into the dip, adding a creamy, sulfurous richness absent from Lebanese recipes. The eggplant is also often mixed with a more generous amount of tahini and finished with a squeeze of lemon that makes it noticeably brighter and more acidic. Raw onion is occasionally incorporated for sharpness. In Israel, this dish appears primarily on the Shabbat morning breakfast table alongside salads, cheeses, and pickles, or as part of a mezze spread. It is sometimes served with the eggplant more coarsely mashed — leaving visible chunks for texture — rather than the smooth consistency favored in Lebanese cooking. The hard-boiled egg is such a signature addition that its absence signals a Lebanese rather than Israeli preparation.

Ingredients

Serves 4

• 2 largeeggplants (aubergines)(about 1 kg total)
• 3 tbsptahini
• 3 tbspfresh lemon juice
• 1 clovegarlic(minced or crushed to paste)
• 0.5 tspfine salt
• 2hard-boiled eggs(chopped or sliced thin)
• 2 tbspextra-virgin olive oil(for drizzling)
• 0.5 smallonion, very finely diced(optional)
• 2 tbspfresh flat-leaf parsley, chopped(for garnish)
• 0.5 tspsumac or paprika(for finishing)

Instructions

1. 1

   Char the eggplant

   Place eggplants directly on gas burner grates over high flame. Rotate every 4–5 minutes with tongs until skin is completely black on all sides and the eggplant has collapsed — about 20–25 minutes total. The skin must be thoroughly charred.

   A broiler at maximum heat works if no gas flame is available, but positions eggplants as close as possible to the element.

2. 2

   Steam and peel

   Transfer to a colander and let cool 15 minutes. Peel away the charred skin — keep small flecks of char for smokiness. Let flesh drain in the colander 10 minutes, pressing gently.

3. 3

   Chop the eggplant

   On a board, chop drained eggplant flesh to a rough, chunky consistency. Israeli baba ganoush is chunkier than the Lebanese version — resist the urge to make it smooth.

4. 4

   Mix

   In a bowl, combine eggplant, tahini, lemon juice, garlic, and salt. Mix with a fork. Fold in finely diced onion if using.

5. 5

   Add the egg

   Gently fold in chopped hard-boiled egg, leaving some visible pieces. This is the defining Israeli addition.

   Some serve the egg sliced on top rather than folded in — both are correct.

6. 6

   Plate and serve

   Spread in a shallow dish. Drizzle with olive oil. Scatter parsley and dust with sumac or paprika. Serve with fresh bread, pita, or as part of a mezze spread.

Variations

• •

  Without egg (Lebanese-style): omit the egg and add pomegranate molasses and seeds for a different flavor profile.

• •

  Charred eggplant with yogurt: replace half the tahini with thick Greek yogurt for a milder, creamier version.

• •

  Add diced roasted red pepper for color and sweetness.

Storage

Refrigerate up to 3 days. The egg components make it slightly more perishable than plain baba ganoush. Bring to room temperature before serving and refresh with a drizzle of olive oil and squeeze of lemon.

Frequently Asked Questions