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!
Why This Recipe Works
I usually eat hummus, but baba ganoush is such a great alternative. In the Middle East it’s one of the most famous appetizers.
It takes a bit more time than making hummus, but it’s definitely worth it! 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.
Mashed eggplants, tahini, and olive oil gives this dip a mild, smoky flavor and a creamy consistency
Garlic, lemon juice, and various seasonings like cumin, parsley, and mint give this dish its unique flavor.
Traditionally the eggplant is broiled over an open flame, so it has a smoky taste. However, you can also prepare it in the oven, which works perfectly.
What Goes Into This Recipe
- Tahini – a condiment made of ground, toasted sesame seeds. In most grocery stores, tahini is in the aisle with the condiments or oils, or in the aisle with ethnic foods.
- Lemon Juice – make sure to use fresh lemon juice for the best flavor.
- Olive Oil – I like to use extra virgin olive oil.
How To Make This Recipe
1. Step: Preheat the oven to 350 °F. With a sharp knife, cut the eggplant into half lengthwise
2. Step: 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.
3. Step: Brush with olive oil (I used about one tablespoon in total).
4. Step: Bake them for 40 minutes. Cover them with aluminium foil for the last 10-15 minutes, so they don’t become too brown.
5. Step: Let the eggplants cool down for about 10 minutes, so they are easier to handle.
6. Step: Scrape out the flesh of the eggplant with a spoon.
7. Step: Place all ingredients into a food processor.
8. Step: Process until smooth. Sprinkle with freshly chopped parsley, some more olive oil, and red pepper flakes. Serve with warm pita bread. Enjoy!
Recipe Tips and FAQs
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 It Be Frozen?
Yes, baba ganoush can easily be frozen for up to 3 months.
I usually freeze it in a freezer bag. Just make sure to squeeze as much air out as you can before freezing it.
Related Vegan Dip Recipes:
- Roasted Red Pepper Hummus
- Vegan Spinach Artichoke Dip
- Creamy Vegan Dip with Dates
- Easy Pumpkin Hummus
- Vegan Ranch Dip
- Jackfruit Buffalo Dip
I Love To Hear From You!
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
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.
Beautiful recipe. We need to find another alternative to the use of aluminum foil for cooking and covered dishes headed to the fridge. The delivery system in any form of aluminum into our bodies is without exception, deleterious to our health. Whether it be deodorants, denture adhesives, and aluminum foil, caustic amounts of aluminum via condensation seeps into our food during cooking or when dishes are headed for the fridge Old Dog here….New Tricks. Let’s be proactive and think outside of the box about how we’ve been unintentionally harming ourselves, and think of new ways to help prevent Alzheimers, dementia, etc.,
Delicious!
So good and smooth 😋
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!