This Baba Ganoush is restaurant-worthy: smokey, creamy, and bursting with flavor.
It’s simple to make, vegan, Whole30-compliant, and low-carb. One of our all-time favorite dip recipes is this Middle Eastern and Mediterranean snack!
What Gives This Recipe Its Flavour?
- Baba ganoush (or baba ganoush, or baba ghanouj) is traditionally made using grilled eggplant, but sometimes you don’t have access to a grill… or even one! Do not be concerned. Roasting the eggplant in the oven gives the dish a deep, rich taste. You could add a little liquid smoke to add even more grilled smokiness, but I don’t think it’s necessary for this recipe!
- With just a few simple ingredients, the food processor (or blender) creates a silky, creamy baba ganoush. There’s no added sugar or dairy in this dish, either!
- Serve with pita or fresh vegetables; either way, it’s delicious! For a last-minute get-together, serve it as a mezze platter: a block of feta chopped and mixed in a touch of olive oil and fresh herbs; a few stuffed grape leaves (dolma; dolmata) from the olive bar; and a bowl of baba ganoush with pita wedges and crudité In a heartbeat, easy, refreshing summer entertainment!
- If you’re meal prepping or just prefer to snack on leftovers, baba ganoush is a terrific make-ahead choice! It will keep for up to 5 days if kept in an airtight container.
Eggplants- For the finest flavor and texture, use the freshest eggplant you can find!
Give them a squeeze when choosing your perfect eggplant; they shouldn’t feel soft or mushy, and you shouldn’t be able to pierce the skin with your finger.
Its skin should be smooth and shiny, and it should be weighty for its size. Small and medium-sized eggplants are less bitter and have fewer seeds than huge eggplants.
Tahini is a paste made from mashed sesame seeds.
Who would have guessed that something so basic could be so amazing? It’s creamy, nutty, and delectably savory, and although I’m not suggesting you eat it by the spoonful, I’m also not suggesting you won’t be tempted.
You can make your own tahini or buy it in the shop, whichever is most convenient for you. Make sure to use high-quality tahini; you’ll notice if you don’t. It can be roasted or eaten raw, depending on your preference.
- Because this is a fluid recipe, you can really dial in each component to make your own customized baba ganoush! Because your eggplants may differ in size from mine, adjust the tahini, salt, and lemon juice appropriately. My advice is to start with a tiny amount and gradually increase until you find a flavor that you really enjoy. Is your baba a little hefty and clingy? Add a squeeze of lemon to the mix. Is it one-dimensional and flat? Add a little extra tahini to the mix. Is it sufficiently smokey and light, but just not quite “there”? Add a pinch of salt.
- Don’t omit to pierce the eggplants’ skins; it’s a simple but crucial step. The perforations allow the liquid to drain from the eggplant, resulting in a thicker, less watery baba ganoush. Oh, and it reduces the likelihood of your eggplants exploding in your oven, so… It’s critical! Set a metal baking rack on your baking sheet and broil eggplants on top of it to let them drain even more (instead of directly on the pan).
- Setting a bowl upside down over the broiled eggplant retains heat and moisture, resulting in the steam that softens the eggplant skins and makes them incredibly easy to remove! You’ll thank me for this tip, I promise.
|5 minutes to prepare
45 minutes to cook
50 minutes in total
This baba ganoush is restaurant-worthy: smokey, creamy, and bursting with flavor. It’s simple to make, vegan, Whole30-compliant, and low-carb. One of our all-time favorite dip recipes is this Middle Eastern and Mediterranean snack!
- 2 medium eggplants of any kind with dark purple skin, approximately 1 ½-2 pounds total
- 2-4 cloves garlic peeled, smashed
- ¼ cup + 2 tablespoons tahini
- 2-4 tablespoons lemon juice
- 1 teaspoon paprika
- 1-2 teaspoons salt to taste
- olive oil for garnish, optional
- parsley for garnish, optional
- Baking sheet
- Large bowl
- Blender or food processor
Instructions For Baba Ganoush
- Preheat the oven to high broil. Prick eggplants all over with a fork.
- Place eggplants on a baking pan and broil them directly. Broil eggplants for 45 minutes, flipping halfway through, until browned all over.
- Remove the dish from the oven. Place a big basin on top of the eggplants to catch the steam. Allow to cool until room or handling temperature, covered with a bowl.
- Remove the eggplants from the bowl and set them aside after they have cooled. Remove the top of the eggplant and peel the skin away. Discard.
- In a blender or food processor, puree the peeled eggplants. Combine the garlic, tahini, lemon juice, and paprika in a mixing bowl.
- Blend until completely smooth. Taste and adjust seasonings with extra garlic, tahini, or lemon juice as needed. 1 teaspoon salt, stirred in Taste once more. If desired, season with more salt.
- Fill a serving basin halfway with baba ganoush. Serve warm or chill until ready to serve. If preferred, garnish with parsley and a splash of olive oil. Serve with veggies (celery, carrots, and so on) as well as pitas or pita chips.
- I recommend starting with lesser amounts of each spice, then tasting the finished product and adding more if desired. You can always add more, but if you use too much, you can’t take it back out!
This recipe makes around 6 servings. The nutritional values listed are for one serving alone and do not include any items that were used in the preparation.
The exact macros will vary depending on the brands and types of ingredients utilized.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the final recipe, then divide the weight (excluding the weight of the container in which the food is stored) by 6. The weight of one serving will be the result.
Serving: 1serving, Calories: 130kcal, Carbohydrates: 13g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Sodium: 396mg, Potassium: 435mg, Fiber: 5g, Sugar: 6g, Vitamin A: 210IU, Vitamin C: 6mg, Calcium: 38mg, Iron: 1mg, Net Carbs: 8g