This easy baba ganoush makes such a delicious and healthy dip or appetizer. It’s great with pita, flatbread, or as a side dish to falafel and tabouleh. And the recipe couldn’t be much easier!
I LOVE dips! I usually eat hummus, but this baba ganoush is such a great alternative. It takes a bit more time than making hummus, but it’s definitely worth it! And the majority of the preparation time is just the baking time in the oven, during which you don’t have to do anything.
What is baba ganoush?
Baba ganoush is a simple and healthy Middle Eastern dip made of cooked and mashed eggplants, tahini, and olive oil. Usually it also consists of garlic, lemon juice, and various seasonings like cumin, parsley, and mint.
Traditionally the eggplant is broiled over an open flame, so it has a smoky taste. However, you can also prepare it in the oven.
In the Middle East, people often eat it as a starter with pita bread. It’s one of the most famous appetizers!
Where does baba ganoush come from?
As I’ve already said, baba ganoush is a dip of the Middle East. Originally it is a Lebanese dish, but it is also common in the Gulf states, Israel, Syria, and Turkey.
There are many regional variations. People in the Gulf states, for example, like to add cumin and coriander to their baba ganoush, while in Israel it is often made with mayonnaise instead of tahini.
How does baba ganoush taste like?
Baba ganoush has a mild, smoky flavor and a creamy consistency. If you compare it to hummus, hummus has a nuttier taste. You can, however, compare the consistency of those two popular dips.
Baba Ganoush Ingredients
You don’t need many ingredients for this simple dip. I think you should be able to find all of the ingredients in any grocery store.
You need:
- two medium eggplants
- extra virgin olive oil
- garlic
- salt
- tahini
- ground cumin
- fresh lemon juice
- freshly chopped parsley
As always, you can find the full ingredient list in a separate recipe box at the end of this post.
How To Make Baba Ganoush
The preparation of this Middle Eastern dip couldn’t be much easier. All in all, it takes 50 minutes to make. However, the recipe calls for 40 minutes of baking time, during which you don’t have to do anything.
STEP 1: Preheat the oven to 350 °F.
STEP 2: With a sharp knife, cut the eggplant into half lengthwise. Line a baking tray with parchment paper and place the eggplant halves on top with the flesh-side facing up.
STEP 3: Brush with olive oil (I used about one tablespoon in total).
STEP 4: Bake them for 40 minutes. Cover them with aluminium foil for the last 10-15 minutes, so they don’t become too brown.
STEP 5: Let the eggplants cool down for about 10 minutes, so they are easier to handle. In the meanwhile place the remaining ingredients into a food processor.
STEP 6: Scrape out the flesh of the eggplant with a spoon and add it to the tahini mixture. Process until smooth.
STEP 7: Sprinkle with freshly chopped parsley, some more olive oil, and red pepper flakes. Serve with warm pita bread. Enjoy!
How long does baba ganoush last?
Properly stored in an airtight container in the fridge, it lasts about one week. Sprinkle it with freshly chopped parsley before serving it.
Can baba ganoush be frozen?
Yes, baba ganoush can easily be frozen for up to 3 months. While an eggplant by itself doesn’t freeze well and tends to turn bitter, baba ganoush responds well to freezing.
The lemon juice helps to minimize the bitterness and the consistency isn’t a problem as baba ganoush is already pureed.
I usually freeze baba ganoush in a freezer bag. Just make sure to squeeze as much air out as you can before freezing it.
What is baba ganoush served with?
There are many delicious ways to serve baba ganoush. Here are some ideas:
- pita bread (I like warm, roasted pita bread the best)
- crostini
- flatbread
- French bread
- falafel
- tabouleh
- veggie sticks (carrot, cucumber, or celery)
- as a spread on sandwiches
Other Delicious Vegan Dips You Might Like:
I LOVE TO HEAR FROM YOU GUYS!
I hope you like this baba ganoush as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina – xx
Baba Ganoush
Ingredients
- 2 medium eggplants
- 3 tablespoons extra virgin olive oil
- 2 cloves of garlic
- 3/4 teaspoon salt
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 2 tablespoons chopped parsley
Instructions
- Preheat the oven to 350 °F.
- With a sharp knife, cut the eggplant into half lengthwise. Line a baking tray with parchment paper and place the eggplant halves on top with the flesh-side facing up.
- Brush with olive oil (I used about one tablespoon in total).
- Bake them for 40 minutes. Cover them with aluminium foil for the last 10-15 minutes, so they don't become too brown.
- Let the eggplants cool down for about 10 minutes, so they are easier to handle. In the meanwhile place the remaining ingredients into a food processor.
- Scrape out the flesh of the eggplant with a spoon and add it to the tahini mixture. Process until smooth.
- Sprinkle with freshly chopped parsley, some more olive oil, and red pepper flakes. Serve with warm pita bread. Enjoy!
Notes
- Properly stored in an airtight container in the fridge, it lasts about one week. Sprinkle it with freshly chopped parsley before serving it.
- It can easily be frozen for up to 3 months. I usually freeze baba ganoush in a freezer bag. Just make sure to squeeze as much air out as you can before freezing it.
- It’s best served with pita bread or crispy French bread. Or you could eat it as a side to falafel and tabouleh.
I made this as a side dish but we could not stop eating this creamy delicious Baba Ganoush on slices of toasted baguette. One half went in the freezer, hopefully it will taste almost as good as fresh. The only changes to the recipe were replacing fresh garlic with powdered garlic, roasting the eggplant skin side up on a silicone mat and reducing the olive oil to one table spoon (watchingcalories). The printer version of the recipe did not include cumin but I will try that next time. My partner and I are very pleased to find another great recipe for our bumper crop of eggplant. Thank you!