A creamy, smoky eggplant dip blended with tahini, garlic, and olive oil, Baba Ganoush is a staple of Middle Eastern cuisine. With its rich, velvety texture and deep roasted flavor, this classic mezze dish pairs perfectly with warm pita and fresh vegetables.
Why You’ll Love This Recipe
- Authentic Middle Eastern Flavors – The combination of roasted eggplant, tahini, and lemon juice creates a true, traditional taste.
- Healthy and Nutritious – Naturally vegan, gluten-free, and packed with fiber, healthy fats, and antioxidants.
- Smoky and Creamy – Roasting the eggplant adds depth and enhances the smooth, creamy consistency.
- Easy to Make – Simple ingredients and minimal prep time make this a hassle-free dish.
- Versatile and Customizable – Serve as a dip, spread, or side dish with various toppings and accompaniments.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Large eggplants
- Tahini
- Garlic, minced
- Lemon juice
- Olive oil (plus extra for garnish)
- Salt
- Ground cumin
- Smoked paprika (optional)
- Chopped parsley (for garnish)
- Chopped olives (optional, for topping)
Directions
- Preheat oven to 400°F (200°C). Prick eggplants with a fork and roast for 40-45 minutes until soft and charred.
- Let eggplants cool, then peel off the skin and scoop out the flesh.
- In a bowl, mash the eggplant with a fork or blend it in a food processor for a smoother texture.
- Add tahini, garlic, lemon juice, olive oil, salt, cumin, and smoked paprika. Mix well.
- Transfer to a serving dish, drizzle with extra olive oil, and garnish with parsley and chopped olives.
- Serve with warm pita, fresh vegetables, or crackers.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 45 minutes
- Total Time: 55 minutes
- Servings: 4 servings
- Calories: 180 kcal per serving
Variations
- Grilled Eggplant Baba Ganoush – Instead of roasting, grill the eggplant over an open flame for a deeper smoky flavor.
- Spicy Version – Add a pinch of cayenne pepper or a drizzle of chili oil for heat.
- Extra Creamy Texture – Blend in a little Greek yogurt for a richer consistency.
- Nutty Flavor – Sprinkle toasted sesame seeds or chopped walnuts for added crunch.
- Tangy Twist – Mix in a spoonful of Greek yogurt or pomegranate molasses for an extra burst of flavor.
Storage/Reheating
- Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Not recommended, as the texture may become watery after thawing.
- Reheating: Serve cold or at room temperature. Stir well before serving if refrigerated.
FAQs
What is Baba Ganoush?
Baba Ganoush is a Middle Eastern dip made from roasted eggplant, tahini, garlic, lemon juice, and olive oil, known for its smoky flavor.
Can I make Baba Ganoush without tahini?
Yes, you can substitute tahini with Greek yogurt, cashew butter, or simply omit it for a lighter version.
How do I get the best smoky flavor?
For the most authentic smoky taste, roast the eggplant over an open flame or grill instead of baking.
Can I make Baba Ganoush ahead of time?
Yes, it actually tastes better after a few hours as the flavors develop. Store it in the fridge and serve chilled or at room temperature.
What can I serve with Baba Ganoush?
Serve with warm pita, naan, fresh vegetables, crackers, or as a spread in wraps and sandwiches.
Is Baba Ganoush healthier than hummus?
Both are healthy, but Baba Ganoush is lower in calories and carbs since it uses eggplant instead of chickpeas.
Can I use canned eggplant?
Freshly roasted eggplant is best, but in a pinch, canned or pre-cooked eggplant can work with some adjustments.
How do I prevent Baba Ganoush from being too bitter?
Ensure you remove any large seeds from the eggplant, and balance the bitterness with extra lemon juice or tahini.
Can I use a food processor to make Baba Ganoush?
Yes, for a smoother texture, blend the ingredients in a food processor, but avoid over-processing to maintain some texture.
What’s the difference between Baba Ganoush and Mutabal?
While both are eggplant-based dips, Mutabal contains yogurt and has a creamier texture, whereas Baba Ganoush is lighter with a stronger smoky flavor.
Conclusion
Authentic Middle Eastern Baba Ganoush is a creamy, smoky, and delicious dip that’s both healthy and easy to prepare. Whether served as an appetizer, spread, or side dish, this flavorful eggplant dip is a must-try. Enjoy it with warm pita, fresh vegetables, or your favorite mezze platter for a true taste of the Middle East!
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Authentic Middle Eastern Baba Ganoush
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A creamy, smoky eggplant dip blended with tahini, garlic, and olive oil, perfect for dipping with warm pita and fresh veggies.
Ingredients
- 2 large eggplants
- 2 tablespoons tahini
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil (plus extra for garnish)
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika (optional)
- 1 tablespoon chopped parsley (for garnish)
- 2 tablespoons chopped olives (optional, for topping)
Instructions
- Preheat oven to 400°F (200°C). Prick eggplants with a fork and roast for 40-45 minutes until soft and charred.
- Let eggplants cool, then peel off the skin and scoop out the flesh.
- In a bowl, mash the eggplant with a fork or blend it in a food processor for a smoother texture.
- Add tahini, garlic, lemon juice, olive oil, salt, cumin, and smoked paprika. Mix well.
- Transfer to a serving dish, drizzle with extra olive oil, and garnish with parsley and chopped olives.
- Serve with warm pita, fresh vegetables, or crackers.
Notes
- For extra smokiness, grill the eggplants over an open flame before roasting.
- Adjust tahini and lemon juice to taste for a more balanced flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer / Dip
- Method: Roasting
- Cuisine: Middle Eastern
