Sus Hive Recipe Library

Baba Ganoush

Chef/operator production sheet for Baba Ganoush. Use this page for station prep, service setup, holding decisions, and catering execution. Baba Ganoush has been moved into the hosted Uncle Cheese recipe system for browser-based production review and future library growth.

Salads & DressingsChef/Operator Production SheetUC Option A

Baba Ganoush

Smoky eggplant dip with tahini, garlic, lemon, and warm spices.

Prep: ~15 min
Cook: 20 min flame (or 40 min roast)
Chill: 30–60 min
Prep lead: confirm from method
Service: station-ready / catering-ready

Ingredients

  • 2 small eggplants
  • 1/4 cup tahini
  • Juice of 1 lemon
  • 1 garlic clove, minced (up to 2 to taste)
  • 1 tbsp plain Greek yogurt (optional, omit for vegan)
  • Kosher salt and black pepper
  • 1 tsp sumac (optional)
  • 3/4 tsp Aleppo pepper or red pepper flakes (optional)
  • Extra virgin olive oil (to finish)
  • Toasted pine nuts, optional garnish

Prep / Cook Method

  1. Char whole eggplants directly over a medium-high flame (or grill), turning every ~5 minutes until collapsed and charred, 15–20 minutes.
  2. Drain well in a colander over a bowl. Cool completely.
  3. Peel skin, remove stem. (A few bits of skin are fine.)
  4. Mash eggplant with a fork. Mix in tahini, garlic, lemon, optional yogurt, salt, pepper, and optional sumac + Aleppo.
  5. Chill 30–60 minutes.
  6. Finish with olive oil. Optional: pine nuts and parsley.

Finish + Service

  • For a smoother texture, mash more thoroughly (avoid fully pureeing).
  • If it tastes bitter, add a touch more lemon and salt.
  • Serve chilled with olive oil on top.

Holding / Reheat / Catering Notes

  • Keep cold under proper refrigeration until service.
  • Dress or garnish as close to service as practical.
  • Label allergens and acidic/spicy components clearly.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.