Traditional Baba Ganoush Recipe (Mediterranean Eggplant Dip)

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Cold, creamy, and super delicious. The perfect appetizer dip along with pita bread for mezze.

Traditional Baba Ganoush, also spelled Baba Ghanoush or Baba Ghanouj is a traditional Middle Eastern vegan Dip made from roasted eggplants, tahini, olive oil, garlic, lemon juice and with the addition of onions and spices.

This eggplant dip tastes great and typically it is served as a side to the main meal and cold appetizer dip along with pita bread. Baba Ghanoush could be considered as a type of hummus, but it is made with eggplant instead of chickpeas. If you like hummus or dips then you should definitely try this great creamy recipe.

Traditionally the eggplant is broiled or baked over an open flame before peeling, which makes the pulp to be soft and has a smoky taste. Just remember if you are using the food processor for this traditional Baba Ganoush recipe you may end up with a totally different texture.

It is a great dip for fresh veggies, for people with a vegan or low carb diet, even it is diabetic friendly. You can find different variations of the Baba Ganoush recipe from Ethiopian, Armenian, Israeli, Persian or Lebanese but those more traditional Baba Ganoush versions have minimally spiced and topped with thinly chopped coriander or parsley leaves. In Egypt and Qatar, they also add a little vinegar just enough to give it a slight twang. 

What does Baba Ganoush mean? The Baba Ganoush is coming from the Arabic word and it is translating as the word ‘Baba’ means ‘Daddy’ or ‘Father‘ and ‘Ganoush’ means either ‘Pampered or Spoiled’. 

Traditional Baba Ganoush Recipe

Baba Ganoush is a Middle Eastern vegan dip made of mashed cooked eggplants, tahini, olive oil, garlic, lemon juice and with onions and spices and it is served as a cold appetizer dip along with pita bread as part of the mezze (starters).
Servings 8
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Equipment

  • Sharp knife
  • Blender
  • Cutting board
  • Large bowl
  • Baking sheets

Ingredients

  • 2 medium eggplants
  • ½ cup Tahini
  • 2-3 cloves garlic
  • 1 lemon (juiced)
  • 2 tbsp extra virgin olive oil 
  • salt and pepper to taste
  • a pinch chili powder
  • mint leaves finely chopped
  • 1 tbsp  fresh parsley leaves finely chopped (optional)
  • ¼ tsp ground cumin

Instructions

  • You can prepare roast eggplants over a medium fire or preheat the oven to 390 degrees F and bake them in a baking dish with a baking sheet with aluminum foil. A nice tip is to always prick in several places using a fork the eggplant which helps steam escape and prevent your eggplant to explode in the oven. Use the broil function for 2 minutes on all sides. You'll notice that the skin gets darken brownishly and begin to smell smoky. There is also ready-to-use roasted eggplant you can purchase from the store or online.
  • Tear off length-wise the eggplants into several pieces and add them into a large bowl.
  • Juice the lemon and peel the garlic and add it to a blender or food processor. Add olive oil, tahini, paprika, salt.
  • Add the eggplant pieces to the blender and mix it with the other ingredients.
  • Transfer it into a bowl and you can serve with a splash of olive oil for garnish and freshly cut parsley or mind leaves.

Notes

It would taste bitter if it is not seasoned to balance or lemon juice is not added appropriately.
You can keep it in the fridge for about 5 days and it can get a better taste after a day or two in the refrigerator.
For this recipe, you can use a blender or food processor but be careful, to not make it too much smoother. 
Calories: 220kcal
Course: Appetizer
Cuisine: Mediterranean
Keyword: Cold, Quick & Easy, Vegan

Nutritional information should be considered an estimate only; please always consult with a nutritionist, a registered dietician, or your physician for any specific health-related questions. 

It is always better for your health to use clean ingredients if possible organic – with no pesticides, antibiotics and hormones.

Traditional Baba Ganoush

Traditional Baba Ganoush recipe FAQ’s

How to roast eggplant for Baba Ganoush

You can roast an eggplant in a few different ways:

  • Direct fire roasting – place it directly over the stovetop and turn it side to side until the skin is burnt and pulp or flesh is soft and tender.
  • Oven roasting – slice the eggplant in half using a knife, wrap with aluminum foil and bake for 45 minutes at 355°F (180°C) and turn it from time to time. Turn it around twice while cooking.
  • Over a grill pan – you can grill your eggplant in your barbeque.
Is this Baba Ganoush recipe vegan?

This baba ganoush recipe is a completely vegan dip.

How long does this Baba Ganoush eggplant dip last?

You can keep the eggplant dip in the fridge for about 5 days.

Can I roast the eggplants ahead of time?

Yes, you can roast more eggplants ahead of time and put them in a Ziploc bag and freeze. Just remember to remove the pulp from the skin and use the eggplants when you need it.

Do you eat Baba Ganoush hot or cold?

Best way to eat traditional Baba Ganoush is cold or at room temperature! If you serve it warm or reheated this will ruin the taste.

Is Baba Ganoush Healthy?

This super creamy and garlicky tasty dip recipe is 100% healthy.

Can I skip the Tahini?

Tahini is a paste made from sesame seeds and it is widely used in dips, salad dressings, and hummus. Usually, you can find tahini in most grocery stores or international food markets. If you can’t find you can make your own tahini. It is an easy and simple process.

Can I skip the garlic?

Most people like extra garlic and garlic brings a lot of health benefits as well. The tahini and garlic very well together. You can adjust the garlic gloves but do not skip them.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tastybg_on Instagram and hashtag it #tastybg.

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