Baba Ganoush Babka (AKA BabkaGanoush)

This babka is inspired by baba ganoush, one of those foods that feels both deeply familiar and endlessly comforting. It's the kind of thing you scoop up without thinking too hard, eaten slowly, usually in good company.

At its core, baba ganoush is a smoky eggplant dip, made from eggplants cooked until collapsing and charred, then blended with olive oil, garlic, lemon, and spices until silky and rich. It’s simple, but deeply satisfying, with a flavor that feels grounding rather than showy.

What makes baba ganoush special is the eggplant itself. Cooked long enough, it turns almost custardy, soaking up olive oil and taking on that unmistakable smoky depth. The garlic and lemon cut through the richness, without overpowering the vegetable. It’s savory, mellow, and comforting in a way that feels perfect for colder months.

That flavor profile is what inspired this babka. Charred eggplant, olive oil, garlic, and lemon are folded into soft dough and baked until the whole loaf feels cozy and savory. It’s not sweet, and it’s not meant for dessert. This is a babka you slice for lunch, serve alongside a pot of soup, or reheat the next day and finish with a drizzle of olive oil and a pinch of salt.

January cooking, for me, is about slowing down and letting vegetables do the work, leaning into foods that feel nourishing without trying too hard. It’s about taking flavors I already love and letting them show up in a new way, in a form that feels familiar but still a little surprising.

If you love baba ganoush, this babka might catch you off guard, in the best way. It’s savory, soft, and deeply comforting, like the flavors you know, just wrapped up differently.

Dough

½ Cup milk, warmed

2 ½ Teaspoons instant yeast

1 Egg

1 Egg yolk

¼ Cup sugar

½ Teaspoon kosher salt

2 Cups all purpose flour

1 Tahini

7 Tablespoons butter at room temperature

Filling

2 Eggplants, scored and roasted

2 Tablespoon tahini

2 cloves of garlic

1/4 Cup lemon juice

Begin by roasting the eggplants. Cut each eggplant in half lengthwise. Score the eggplant flesh and rub with 2 tablespoons of olive oil. Roast at 400 degrees for 45 minutes. Broil for an additional 5 minutes to create the charred flavor.

Whisk egg, egg yolk, sugar, and salt in a large bowl until smooth and slightly pale in color. Whisk in warmed milk, yeast, and tahini until combined.

Transfer to the bowl of a stand mixer fitted with a dough hook. Mix in the flour until almost fully mixed. Add butter about 1 tablespoon at a time (make sure it’s at room temperature!) and mix until incorporated. The dough should be smooth and slightly sticky.

Turn out the dough and knead for just a few minutes until very smooth. Transfer to a greased bowl and let rise for 1 ½ - 2 hours until doubled.

Prepare the filling scooping the roasted eggplant from it's skin. Place in a food processor with all other filling ingredients. Pulse 5-10 times. Set aside.

Once the dough is done proofing, place on a floured surface and roll into a large rectangle. The dough should be as thin as you can get it. This ensures the most swirls inside the bread.

Using an offset spatula spread the filling over the dough in a thin layer. Starting on the edge closest to you begin to tightly roll the dough away from you until you run out of dough and are left with a log of dough. Pinch the ends together to ensure no filling leaks out while baking.

Using a serrated knife, slice down fully through the log, down the middle. Twist together to form a rope. Then, fold in half again and twist together to form a log.

Place the twisted babka in a loaf pan lined with parchment paper. Allow to rise for another half an hour.

Preheat the oven to 350 degrees Fahrenheit.

Bake for 45-55 minutes. Let cool completely before slicing.