Baba Ganoush

ByMia Harper
Baba Ganoush, a creamy eggplant dip served with pita bread and garnished with olive oil.
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Baba Ganoush is a delightful Middle Eastern dip that’s creamy, smoky, and rich in flavor. Made primarily from roasted eggplant, Baba Ganoush is a fantastic addition to any appetizer spread or gathering. Whether enjoyed with fresh pita, veggies, or simply on its own, this dish offers a unique taste that’s both satisfying and wholesome. Additionally, it’s an easy recipe to prepare, making it perfect for both novice cooks and seasoned chefs.

Recipe Information

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Servings: 4
  • Difficulty Level: Easy

Nutrition Information

  • Calories per serving: 100
  • Protein: 3g
  • Carbohydrates: 13g
  • Fat: 5g
  • Fiber: 6g
  • Sugar: 3g
  • Sodium: 220mg

Why Make This Baba Ganoush

Baba Ganoush is not only delicious but also incredibly nutritious. It’s a wonderful way to enjoy eggplants, packed with fiber and vitamins, while tahini adds healthy fats and protein to the mix. The smoky flavor from roasted eggplants pairs beautifully with the earthy tones of tahini and the freshness of lemon juice, making it an exciting dish to make for parties, picnics, or casual snacking. Plus, it’s vegan and gluten-free, accommodating many dietary preferences.

How to Make Baba Ganoush

Making Baba Ganoush at home is a straightforward process. You’ll start by roasting the eggplants to unlock their flavor, then blend the ingredients together for a creamy dip that’s sure to impress.

Ingredients:

  • 2 medium eggplants
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • Salt to taste
  • Smoked paprika (optional)
  • Fresh parsley for garnish

Directions:

Step 1: Preparation

Preheat the oven to 400°F (200°C). Pierce the eggplants with a fork to allow steam to escape during roasting.

Step 2: Cooking

Roast the eggplants in the oven for about 30-40 minutes, until they’re soft and have collapsed. The skin will char, which adds to the smoky flavor of your dip.

Step 3: Cooling

Allow the eggplants to cool for a few minutes after roasting. Once cooled, scoop out the flesh and discard the skins, placing the flesh in a mixing bowl.

Step 4: Mixing

In a food processor, combine the roasted eggplant, tahini, lemon juice, garlic, olive oil, and salt. Blend until smooth and creamy. Taste and adjust the seasoning as needed.

Step 5: Finishing

Transfer the mixture to a serving bowl. Drizzle with olive oil, sprinkle with smoked paprika (if using), and garnish with fresh parsley. Serve with warm pita bread or an assortment of fresh vegetables for dipping.

How to Serve Baba Ganoush

Baba Ganoush is versatile and can be served as part of a meze platter alongside hummus, tabbouleh, and olives, or simply enjoyed as a dip with fresh veggies and pita. It also pairs well with grilled meats for a complete meal or can be spread on sandwiches for added flavor.

How to Store Baba Ganoush

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. To keep the dip from browning, ensure it’s tightly sealed, and you can add a light layer of olive oil on top before sealing.

Expert Tips for Perfect Baba Ganoush

  • Eggplant Selection: Choose firm, glossy eggplants for the best results. Look for ones without blemishes or soft spots.
  • Roasting Alternatives: If you prefer, you can also grill the eggplants for a nice smoky flavor.
  • Customization: Feel free to adjust the levels of tahini and lemon juice to suit your taste. You can also experiment with adding spices like cumin for a different flavor profile.
  • Serving Temperature: Baba Ganoush can be served chilled or at room temperature; both ways are delicious.

Delicious Variations

  • Spicy Baba Ganoush: Add a pinch of cayenne pepper or some chopped jalapeños for heat.
  • Herbed Baba Ganoush: Incorporate fresh herbs like mint or dill for added freshness.
  • Roasted Garlic Baba Ganoush: Roast the garlic along with the eggplant for a sweeter flavor profile.

Frequently Asked Questions

1. Can I make Baba Ganoush ahead of time?
Yes, Baba Ganoush can be made a few days in advance, which allows the flavors to meld beautifully in the refrigerator.

2. What can I serve with Baba Ganoush?
Baba Ganoush pairs well with pita bread, fresh vegetable sticks (like carrots and cucumber), or even on sandwiches.

3. How long does Baba Ganoush last in the fridge?
It typically lasts for about 3-4 days when stored in an airtight container in the refrigerator.

4. Can I freeze Baba Ganoush?
Yes, you can freeze Baba Ganoush, but the texture may change slightly upon thawing. It’s best enjoyed fresh.

5. How do I adjust the consistency of Baba Ganoush?
If your Baba Ganoush is too thick, simply add a little more olive oil or lemon juice to reach your desired consistency.

Conclusion

Baba Ganoush is a deliciously creamy dip that packs a flavorful punch, making it an irresistible addition to any meal. With its straightforward preparation process and nutritious ingredients, it’s a dish that invites everyone to gather around and enjoy together. Whether you stick to the classic recipe or try out one of the variations, this dip is sure to impress. So roll up your sleeves and bring a taste of the Middle East to your kitchen — your taste buds will thank you!

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Baba Ganoush

  • Author: mia-harper
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan, Gluten-free
Print Recipe

Description

A creamy, smoky, and rich Middle Eastern dip made from roasted eggplant, perfect for appetizers or gatherings.

Ingredients

Scale
  • 2 medium eggplants
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • Salt to taste
  • Smoked paprika (optional)
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 400°F (200°C). Pierce the eggplants with a fork.
  2. Roast the eggplants in the oven for about 30-40 minutes until soft and collapsed.
  3. Allow to cool, then scoop out the flesh and discard the skins.
  4. In a food processor, combine the roasted eggplant, tahini, lemon juice, garlic, olive oil, and salt. Blend until smooth.
  5. Transfer to a serving bowl, drizzle with olive oil, sprinkle with smoked paprika (if using), and garnish with parsley. Serve with pita or veggies.

Notes

Choose firm, glossy eggplants for the best results. Can be served chilled or at room temperature.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Appetizer
  • Method: Roasting
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1 serving
  • Calories: 100
  • Sugar: 3g
  • Sodium: 220mg
  • Fat: 5g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 4.5g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 6g
  • Protein: 3g
  • Cholesterol: 0mg

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