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Baba Ganoush

Baba Ganoush

Maria G. Brooks
Baba Ganoush is a rich, smoky Mediterranean dip made with roasted eggplant, tahini, garlic, lemon juice, and olive oil.
Known for its creamy texture and bold, earthy flavors, it’s the perfect appetizer, side dish, or healthy snack.
You can serve it with pita bread, fresh veggies, or use it as a spread for sandwiches.
This simple yet flavorful dip is easy to make and will be a crowd-pleaser at any gathering
Nutrition Facts (Per Serving)
Calories: 120 kcal, Carbohydrates: 10g, Protein: 3g, Fat: 8g, Fiber: 4g, Sugar: 3g, Sodium: 180mg
Estimated based on one serving (assuming 6 servings per batch)
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean, Middle Eastern
Servings 6 servings
Calories 120 kcal

Equipment

  • 1 Baking Sheet – For roasting the eggplant.
  • 1 Food Processor or Blender – To blend the ingredients into a smooth dip.
  • 1 Knife – For chopping garlic and any other garnishes.
  • 1 Spoon – To scoop the eggplant flesh out after roasting.
  • 1 Colander – To drain the excess moisture from the eggplant.

Ingredients
  

  • 2 medium eggplants – Eggplants should be firm and smooth-skinned.
  • 2 tablespoons tahini – Adds creaminess and a nutty flavor.
  • 2 tablespoons olive oil – Provides richness and smooth texture.
  • 2 cloves garlic – For flavor.
  • 2 tablespoons lemon juice – Adds a tangy fresh flavor.
  • 1 teaspoon ground cumin optional – Adds warmth and depth.
  • Salt and pepper – To taste.
  • Fresh parsley or cilantro optional – For garnish.

Instructions
 

Roast the Eggplant:

  • Preheat your oven to 400°F (200°C). Pierce the eggplants with a fork and place them on a baking sheet.
    Roast for 30-40 minutes, turning halfway through, until the skin is charred and the flesh is soft.
    Let the eggplants cool for a few minutes after roasting.

Prepare the Eggplant:

  • Slice the eggplants open and scoop the flesh into a colander to drain off any excess moisture.
    Let it sit for a few minutes.

Blend the Ingredients:

  • Transfer the eggplant flesh into a food processor. Add tahini, olive oil, lemon juice, garlic, and cumin (if using).
    Blend until smooth and creamy.
    Scrape down the sides as needed to ensure everything is incorporated.

Season to Taste:

  • Taste the mixture and adjust the seasoning with salt, pepper, or more lemon juice as needed.
    Blend again to incorporate.

Serve:

  • Spoon the Baba Ganoush into a bowl and drizzle with olive oil.
    Garnish with fresh parsley or cilantro.
    Serve with pita bread, fresh veggies, or as part of a mezze platter.

Notes

  • Storage: Store leftover Baba Ganoush in an airtight container in the refrigerator for up to 4-5 days. It can also be frozen for up to 2-3 months, though the texture may slightly change after freezing and thawing.
  • Customization: Adjust the garlic, lemon juice, or cumin levels based on your taste preferences. You can also add a touch of smoked paprika or chili flakes for extra flavor.
  • Eggplant Roasting Tip: For a deeper smoky flavor, you can roast the eggplants directly over a gas burner or grill instead of the oven.
  • Serve with: Pita bread, crackers, fresh vegetables, or as a spread on sandwiches or wraps.
Keyword Baba Ganoush