Baba Ganoush

Baba Ganoush, a classic Middle Eastern dish, is the perfect appetizer for any gathering or a delicious spread to elevate your everyday meals. This creamy and smoky eggplant dip, infused with tahini, lemon juice, garlic, and aromatic spices, is not only bursting with flavors but also incredibly easy to make. Follow our simple recipe as we guide you through the process of creating this mouthwatering and healthy dish that will leave your taste buds craving for more.

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Why you’ll love this recipe

• Bold and flavorful: Baba Ganoush offers a unique combination of smoky, tangy, and slightly nutty flavors that will delight your palate and quickly become a favorite among family and friends.
• Healthy and nutritious: Made primarily from eggplant, tahini, and olive oil, this dish is packed with vitamins, minerals, and healthy fats, making it a guilt-free indulgence for any time of the day.
• Easy to make: With just a few simple ingredients and minimal prep work, you’ll be able to whip up a batch of Baba Ganoush in no time, perfect for busy weeknights or last-minute gatherings.
• Versatile: This delicious dip can be served with a variety of accompaniments, such as warm pita bread, crunchy veggie sticks, or even as a spread on sandwiches, making it a versatile addition to your culinary repertoire.

What is Baba Ganoush?

Baba Ganoush, with its rich and savory flavors, has its origins in the Middle Eastern culinary tradition. This beloved dish is particularly popular in countries like Lebanon, Egypt, Israel, and Syria.

The name “Baba Ganoush” is said to be derived from Arabic, where “baba” means father or daddy, and “ghanoush” refers to the act of pampering or indulging. Although variations of the recipe exist across different regions, the core ingredients—smoky roasted eggplant, tahini, garlic, and lemon juice—remain consistent, providing an authentic taste of Middle Eastern cuisine that continues to be cherished around the world.

Ingredients

• Eggplant: Use two large Italian eggplants, cut in half lengthwise
• Garlic: You’ll want 4-5 cloves of garlic, leave them unpeeled.
• Tahini: Use this paste to help make the consistency of the dip
• Pomegranate: Top with pomegranate arils for added colour and flavour.

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

If you’re looking to make substitutions in your Baba Ganoush recipe, consider the following alternatives:

• Garlic: For a milder flavor, you can replace garlic with a pinch of garlic powder or use a few roasted garlic cloves for a sweeter taste. Alternatively, try using a small amount of onion powder or finely chopped chives to provide a different yet complementary flavor profile.
• Tahini: If you don’t have tahini on hand or prefer a nuttier taste, you can substitute it with almond butter, cashew butter, or even sunflower seed butter. For a creamier texture, you may also use Greek yogurt or sour cream as an alternative.
• Parsley: To replace parsley, you can use fresh cilantro, which adds a similar fresh and herbal note to the dish. If you prefer a milder taste, try using fresh basil or mint leaves instead.
• Pomegranate arils: If pomegranate arils are unavailable or you’d like to try a different garnish, you can opt for finely chopped cherry tomatoes, diced cucumber, or even a sprinkle of sumac for a tangy twist. For a burst of sweetness, consider using dried cranberries or golden raisins as a substitute.

Instructions

Step 1: Prepare the equipment

To begin, move the top oven rack to the center position and heat the oven to 425°F. Then, take a large baking sheet with raised edges and cover it with either parchment paper or a baking mat. Keep the prepared baking sheet aside for later use.

Step 2: Roast the eggplant

Place the eggplant halves on the baking sheet with some space in between them and put it in the oven. Let it roast for 35-40 minutes or until the eggplant turns soft and appears to be collapsing. After removing from the oven, allow it to cool down.

Step 3: Mix the eggplant and

After the eggplant has cooled down, remove its insides and put them in a sieve placed over a big bowl. Also, squeeze the roasted garlic cloves to get their edible parts into the same strainer.

Step 4: Remove excess liquid

To extract as much liquid as possible, use the back of a large spoon to press down on the eggplant and garlic. Get rid of the liquid in the bowl and remove the strainer. Before adding the eggplant mixture to the same bowl, dry it off.

Step 5: Mix the dip

To prepare the mixture, include tahini, fresh lemon juice, parsley, and a quarter cup of olive oil into the bowl. Season with salt and black pepper according to your liking, and mix thoroughly.

Step 6: Finish and serve

To serve, move the dip to a bowl and sprinkle the rest of the olive oil and pomegranate arils on top. If preferred, have a variety of vegetable crudités and/or gluten-free pita or crackers ready to serve with the dip. It is best to serve immediately.

Recipe tips

• Choose the right eggplant: Look for firm, smooth, and shiny eggplants with no wrinkles or soft spots. The ideal size is medium to large, as smaller ones tend to have more seeds and less flesh.
• Roast the eggplant: For a deeper smoky flavor, roast the eggplant directly on an open flame (gas stove or grill) until the skin is charred and the flesh is tender. Alternatively, you can also roast the eggplant in the oven at a high temperature.
• Drain excess liquid: After roasting, allow the eggplant to cool slightly, then scoop out the flesh and place it in a strainer or colander to drain any excess liquid. This step helps prevent a watery dip and ensures a creamy texture.
• Adjust seasoning: Taste the Baba Ganoush as you mix the ingredients and adjust the seasoning according to your preference. You may want to add more lemon juice for tanginess, salt for savory balance, or a pinch of cumin or paprika for extra depth.
• Chill before serving: For the best flavor and consistency, refrigerate the Baba Ganoush for at least an hour before serving. This allows the flavors to meld and the texture to become even creamier.
• Garnish: Elevate your presentation by drizzling some extra virgin olive oil on top, adding a sprinkle of smoked paprika or sumac, and garnishing with fresh herbs or your preferred topping.

Recipe FAQ

Can I make Baba Ganoush ahead of time?

Yes, you can make Baba Ganoush ahead of time. In fact, it tastes even better when refrigerated for a few hours or overnight, as the flavors have more time to meld together. Store it in an airtight container in the refrigerator for up to 4-5 days.

What can I serve with Baba Ganoush?

Baba Ganoush pairs well with warm pita bread, pita chips, or a variety of fresh vegetables like carrot sticks, cucumber slices, and bell pepper strips. You can also use it as a spread on sandwiches, wraps, or burgers.

Is Baba Ganoush vegan and gluten-free?

Yes, traditional Baba Ganoush is both vegan and gluten-free, as it contains no animal products or gluten-containing ingredients. However, always check the labels of store-bought versions or any additional ingredients you may add to ensure they meet your dietary requirements.

How can I make a low-fat version of Baba Ganoush?

To make a low-fat version of Baba Ganoush, reduce the amount of tahini and olive oil in the recipe. You can also substitute the tahini with Greek yogurt or a lower-fat nut or seed butter, but keep in mind that this will alter the flavor profile of the dish.

Storage & reheating

• Fridge: To store leftover Baba Ganoush, transfer it to an airtight container and place it in the refrigerator. Properly stored, it will stay fresh for up to 4-5 days. It’s important to keep the container sealed to prevent the dip from absorbing any other flavors or odors from the fridge. Before serving leftovers, give the Baba Ganoush a good stir, as some separation might occur during storage.
• Freezer: Although it’s possible to freeze Baba Ganoush, the texture may change slightly upon thawing, becoming less creamy and more watery. If you do decide to freeze it, store it in an airtight container and consume it within 3 months. Thaw in the refrigerator and give it a good stir before serving.

More recipes

Want more ideas? Check out these other related recipes!

• Stuffed Eggplants with Pomegranate & Tahini
• Cod Caponata – Sicilian Eggplant Salad
• Garden Fresh Salsa Verde
• Caramelized Onion Dip