Baba Ganoush is a smoky, creamy, and delicious Middle Eastern dip made from roasted eggplants, tahini, garlic, and lemon juice. This versatile dish is perfect as a dip with warm pita bread, crackers, or fresh veggies, or as a spread on sandwiches and wraps. Its bold flavors and smooth texture make it an irresistible addition to any table.
What makes Baba Ganoush stand out is the smoky flavor that comes from roasting or grilling the eggplants. Combined with nutty tahini, zesty lemon juice, and aromatic garlic, this dip is as healthy as it is delicious. Whether you’re making it as a party appetizer or a quick snack, Baba Ganoush is easy to prepare and packed with wholesome ingredients.
Kitchen Equipment Needed
- Baking sheet or grill
- Food processor or blender
- Fork or knife (for piercing the eggplant)
- Mixing bowl
- Measuring cups and spoons
Ingredients Overview
- Eggplant: The star ingredient, providing a smoky and creamy base.
- Tahini: Adds a nutty, earthy richness to the dip.
- Lemon juice: Brightens the flavors and adds a touch of acidity.
- Garlic: Provides a robust, aromatic kick.
Ingredients
- 2 medium eggplants
- 2–3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 2 tablespoons olive oil (plus more for garnish)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon smoked paprika or ground cumin (optional, for flavor)
- Optional garnish: chopped parsley, pomegranate seeds, or a drizzle of olive oil
Directions
- Prepare the eggplant
Preheat your oven to 400°F (200°C) or heat a grill. Pierce the eggplants several times with a fork or knife to allow steam to escape during cooking. - Roast or grill the eggplants
Place the eggplants directly on the oven rack or grill and roast for 35–40 minutes, turning occasionally, until the skin is charred and the flesh is soft. Let them cool for 10–15 minutes. - Scoop out the flesh
Once the eggplants are cool enough to handle, slice them open and scoop out the soft, smoky flesh into a mixing bowl. Discard the skin. - Blend the ingredients
In a food processor or blender, combine the eggplant flesh, tahini, lemon juice, garlic, olive oil, and salt. Blend until smooth and creamy. For a chunkier texture, mash the ingredients with a fork or potato masher. - Adjust seasoning
Taste and adjust the seasoning, adding more lemon juice, tahini, or salt as needed. - Serve
Transfer the Baba Ganoush to a serving bowl. Drizzle with olive oil and garnish with smoked paprika, parsley, or pomegranate seeds, if desired. Serve with warm pita bread, crackers, or fresh vegetables.
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Nutrition (per serving, ~6 servings)
- Calories: ~90
- Fat: ~7g
- Carbohydrates: ~5g
- Protein: ~2g
Expert Tips
- Smoky flavor: For extra smokiness, grill the eggplants over an open flame or add a pinch of smoked paprika to the dip.
- Smooth texture: Blend the ingredients thoroughly for a creamy consistency or mash by hand for a more rustic dip.
- Serve fresh: Baba Ganoush tastes best when served fresh but can be refrigerated for a few days.
FAQs
Can I make Baba Ganoush without tahini?
Yes, you can substitute tahini with Greek yogurt, almond butter, or leave it out entirely for a simpler version.
What if I don’t have a food processor?
You can mash the eggplant by hand with a fork or potato masher for a chunkier texture.
How long does Baba Ganoush last?
Store in an airtight container in the refrigerator for up to 4 days.
Storing & Reheating
- Storing: Keep Baba Ganoush in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
Substitutions & Variations
- Spicy: Add a pinch of cayenne pepper or red chili flakes for some heat.
- Herby: Mix in fresh chopped parsley or cilantro for a bright, herbaceous flavor.
- Extra creamy: Add a dollop of Greek yogurt for an even creamier texture.
Baba Ganoush Recipe
Baba Ganoush is a smoky, creamy, and delicious Middle Eastern dip made from roasted eggplants, tahini, garlic, and lemon juice. This versatile dish is perfect as a dip with warm pita bread, crackers, or fresh veggies, or as a spread on sandwiches and wraps. Its bold flavors and smooth texture make it an irresistible addition to any table.
Equipment
- - Baking sheet or grill
- - Food processor or blender
- - Fork or knife (for piercing the eggplant)
- - Mixing bowl
- Measuring cups and spoons
Ingredients
- - 2 medium eggplants
- - 2–3 tablespoons tahini
- - 2 tablespoons fresh lemon juice
- - 2 cloves garlic minced
- - 2 tablespoons olive oil plus more for garnish
- - 1/2 teaspoon salt or to taste
- - 1/4 teaspoon smoked paprika or ground cumin optional, for flavor
- - Optional garnish: chopped parsley pomegranate seeds, or a drizzle of olive oil
Instructions
- **Prepare the eggplant**
- Preheat your oven to 400°F (200°C) or heat a grill. Pierce the eggplants several times with a fork or knife to allow steam to escape during cooking.
- **Roast or grill the eggplants**
- Place the eggplants directly on the oven rack or grill and roast for 35–40 minutes, turning occasionally, until the skin is charred and the flesh is soft. Let them cool for 10–15 minutes.
- **Scoop out the flesh**
- Once the eggplants are cool enough to handle, slice them open and scoop out the soft, smoky flesh into a mixing bowl. Discard the skin.
- **Blend the ingredients**
- In a food processor or blender, combine the eggplant flesh, tahini, lemon juice, garlic, olive oil, and salt. Blend until smooth and creamy. For a chunkier texture, mash the ingredients with a fork or potato masher.
- **Adjust seasoning**
- Taste and adjust the seasoning, adding more lemon juice, tahini, or salt as needed.
- **Serve**
- Transfer the Baba Ganoush to a serving bowl. Drizzle with olive oil and garnish with smoked paprika, parsley, or pomegranate seeds, if desired. Serve with warm pita bread, crackers, or fresh vegetables.
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