If you love Middle Eastern dips such as hummus, muhammara, and mutabbal, then you’re going to LOVE this! Maybe you had Baba Ganoush at a Lebanese restaurant, and you’re not sure how it’s made. You probably think that it’s complicated, but honestly, it is SO easy! All you need is a handful of ingredients, and here’s a step-by-step tutorial that will show you exactly how this delicious eggplant dip is made. I have a recipe for Fattoush Salad too – another dish you may have had at a Lebanese restaurant. You can create all of your restaurant favorites at home!
What is Baba Ganoush?
I grew up in the Middle East, specifically in Jordan. In our Jordanian climate, eggplants are very easy to grow so they’re inexpensive and are available at all grocery stores. And that’s the reason why so many Middle Eastern and Mediterranean dishes are made with eggplants. Baba Ganoush or Baba Ganouj is a simple eggplant dip made with tahini. In Arabic, it’s called Mutabbal and often served within the mezze with fresh pita bread. It might sound confusing to you, but what is called Baba Ganoush in the West is called Mutabbal in the Middle East. And what’s called Baba Ganoush in the Middle East, is a traditional eggplant dip that is made with more vegetables and no tahini. You can find the traditional Baba Ganoush recipe here, it’s also very delicious and quite unique. So this version here is the popular Baba Ganoush that you all know (served in Lebanese restaurants in the West). It’s naturally vegan, low-carb, and gluten-free. And most importantly? It’s incredibly delicious!
The Ingredients
To make this eggplant dip, you will need 6 ingredients:
How to Make Baba Ganoush
First, you need to cook the smoky eggplant! There are many ways to do this:
Roast or bake the eggplants in the oven
The easiest and not so messy way to cook the eggplants is by roasting/baking them in the oven. Super simple, all you have to do is place the eggplants on a sheet pan, and roast/bake in the oven for 35-45 minutes at 400°F (200°C) or until the eggplants collapse and become tender from the inside. If you’re worried about the eggplants exploding in the oven, you can pierce them a few times with a fork.
Char the eggplants over the stovetop
Charring the eggplants over the stovetop on an open flame gives a better flavor. To learn more about this method and see some pictures, check out my Mutabbal recipe. Make sure that you use kitchen tongs to turn the eggplants from one side to another over the stovetop.
Use an outdoor grill
You can also grill the eggplants on an outdoor grill, or on a grill pan. On medium-high heat, grill the eggplants and rotate them occasionally using kitchen tongs to cook evenly. Keep doing this until the flesh is soft, and the skin of the eggplant is charred.
Peel and mash the eggplants
After you char/roast the eggplants, allow them to cool down so they’re cool enough to handle, then peel them using your hands or 2 forks. Mash the flesh with a fork, and add the rest of the ingredients. I like to keep it simple, so I just add garlic, lemon juice, tahini, and salt. Mix everything together until combined, and serve in a bowl. Drizzle with olive oil, and garnish with sumac and chopped parsley.
Baba Ganoush Recipe Video Tutorial
What to Serve Baba Ganoush With?
Baba Ganoush is often served as a part of the mezze platter, serve it with homemade Falafel, Hummus, Tabbouleh salad, Muhammara (roasted red pepper dip), Foul Mudammas (broad bean dip), Batata Harra (spicy potatoes), Tahini salad, Galayet Bandora (Jordanian tomato stew), and of course, freshly baked pita bread!
Recipe Tips
I recommend placing the Baba ganoush in the fridge for at least 1 hour before serving, it’s best served a little bit cold and this will allow the flavors to develop better. To intensify the smoky flavor, you can leave some black burnt bits of the eggplant peel in the dip. Feel free to add more seasonings, I usually add pomegranate molasses to sweeten the dip, it adds a lovely Middle Eastern flavor. But feel free to add a little bit of cayenne for a spicy kick, or smoked paprika, ground black pepper, or cumin. The leftovers can be stored in the fridge in an airtight container for up to 5 days.
© Little Sunny Kitchen
title: “Baba Ganoush” ShowToc: true date: “2024-11-08” author: “Vickie Jackson”
I love the flavors of Middle Eastern food, and this recipe for Baba Ganoush is no exception. This recipe comes from the cookbook Moosewood, a fantastic vegetarian cookbook. I tweaked just a few small things for my own personal preference, but it was a solid recipe to begin with. If you like hummus, you will love this delicious eggplant based dip.
What is Baba Ganoush
Baba Ganoush is a Middle Eastern eggplant dip made from roasted eggplant, tahini, lemon juice, and seasonings. With a similar consistency to hummus, it can be enjoyed as a dip or a spread.
Baba Ganoush vs Hummus
Both Baba Ganoush and hummus have a similar texture and consistency. Baba Ganoush calls for roasted eggplant while hummus is made with chickpeas. Both can be enjoyed the same way, as a dip or spread.
Eggplant: The base of this recipe is eggplant, which we roast and then process to be smooth. See my tips below on picking out an eggplant. GarlicLemon juice: I always recommend freshly squeezed lemon juice. This recipe requires just enough to add a slight acidity to balance the other ingredients.Tahini: Sesame seed paste that adds great flavor. It keeps for some time, so I like to keep a jar in my refrigerator.Salt and black pepperOlive oil and fresh parsley: To garnish for serving.
Roast your eggplant. Cut it in half lengthwise and bake until tender. Blend the eggplant. Scoop out the insides of the eggplant and process until smooth.Add other ingredients. Taste and add salt and pepper as needed.
How to Serve
Drizzle your finished recipe with olive oil and sprinkle with parsley when ready to serve it. It goes well with fresh vegetables like sliced cucumbers and peppers, as well as pita chips. You could also use it as a spread on a sandwich or wrap.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to four days. The dip will separate as it sits in the refrigerator, so you will just need to give it a quick stir before serving again. It can also be frozen in a freezer-safe container or bag for up to three months. Let thaw before eating.
Other Dip Recipes
This Taco Dip is my favorite to take to parties. For a sweet and nutritious snack, Chocolate Hummus is so addicting.This Homemade Salsa comes together in your blender with super simple ingredients!
If you try this Baba Ganoush recipe or any of my others, please leave a comment and let me know what you think. I love hearing from you!
