Baba Ganoush Recipe: A Healthy and Easy-to-Make Middle Eastern Dip
Baba ganoush, or baba ganouj, is a roasted creamy eggplant dip that is healthy and delicious.
While the exact origins of this dish are unknown, the flavors and spices come from all over the Middle East.
Regardless of its origins, it is a popular eggplant dip often served with pita and crudites.
What Is Baba Ganoush?
Baba ganoush consists of roasted eggplant, olive oil, tahini, lemon, garlic, and spices.
To make this dip, you will need round purple eggplants cut in half and roasted in the oven. For a charred flavor, grill the eggplants instead.
When finished, remove the flesh from the skin and combine it with the rest of the ingredients.
The Texture of Baba Ganoush
Baba ganoush can be chunky or smooth, depending on preference.
For a rustic texture, mash ingredients together with a fork and enjoy. If you prefer a smoother dip, place the ingredients in a food processor and pulse together.
This dip will store well and be even better on the second day as the flavors meld together and develop.
It is ok to make it ahead a day or two and store it in the fridge. Make sure to allow the dip to come to room temperature before enjoying it.
The Best Baba Ganoush (Eggplant Dip) Recipe
Baba Ganoush is a Middle Eastern eggplant dip that is creamy and lemony. It pairs well with veggies and pitas and makes a delicious healthy snack. It's irresistibly smooth and savory.
1 hour 10 minutes
- 1 to 2 globe eggplant
- 3 tablespoons extra virgin olive oil
- 2 to 3 tablespoons roasted tahini (sesame paste)
- 1 to 2 garlic cloves, finely chopped
- 1/2 teaspoon ground cumin
- Juice of 1 lemon (about 2 1/2 tablespoons)
- Salt and cayenne pepper to taste
- 1 tablespoon chopped parsley
- Roast eggplants in a preheated oven at 400 degrees F. Using a fork, poke the skin of the eggplants in several places. Next, cut the eggplants in half lengthwise and brush with olive oil.
- Place cut side down on a baking sheet lined with aluminum foil. Roast until tender, about 35-40 minutes. Once removed from the oven, allow to cool for 15 minutes.
- If grilling, follow the exact instructions as above except preheat grill to high heat. Place the eggplants on the grill and turn as each side blackens.
- Once charred, place eggplants in a paper bag and allow them to steam in their skins for 15-20 minutes.
- Scoop the flesh of eggplant from the skins. For a chunkier dip, mash with a fork, adding the rest of your ingredients, except for the parsley.
- For a smoother dip, put your eggplant in the food processor along with your ingredients and pulse.
- Cool to room temperature and season to taste with more lemon juice, salt, and cayenne.
- Finish with a swirl of olive oil on top and a sprinkle of chopped fresh parsley.
- Serve with vegetables, pita bread, crackers, or sliced baguette, and enjoy!!
Amount Per Serving:
Calories: 131Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 77mgCarbohydrates: 14gFiber: 4gSugar: 5gProtein: 2g
Baba Ganoush is a Middle Eastern eggplant dip that is creamy and lemony. It pairs well with veggies and pitas and makes a delicious healthy snack. It’s irresistibly smooth and savory.
You may also like our Hummus Recipe.