Classic baba ganoush is made by gently roasting eggplant, scooping out the insides and mashing with tahini, garlic and spices. Served with pita or crackers, this eggplant dip makes a great snack or party appetizer.
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Summer is eggplant season, and one of the best things in the world you can make with eggplant is the Middle Eastern eggplant dip known as Baba Ganoush (also spelled Baba Ghanouj).
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Baba Ganoush
Use ball eggplant for baba ganoush
To make baba ganoush, take large ball eggplants (which look like giant dark purple eggs), cut them in half and fry or grill them.
Then scoop out the meaty insides with a spoon and mash them with olive oil, garlic, sesame tahini, lemon juice and spices.
Smooth or Chunky Baba Ganoush
I use a fork to mash the eggplant dip. You want the mixture to be a bit smooth but still retain some of the eggplant’s texture.
What to serve with Baba Ganoush
Serve this dip with toasted flatbread or crackers. Celery or cucumber slices are good gluten-free options. Make a lot because you want them to eat everything and then some!
Make Ahead Baba Ganoush
Baba ganoush keeps well in the fridge, so it’s okay to prepare it a day or two before serving. For best flavor, allow to come to room temperature before serving.
Baba Ganoush doesn’t freeze well, and we don’t recommend it.
More recipes for an oriental menu
- Muhamarra dip
- tabbouleh
- Fattoush Bread Salad
- Greek chicken skewers with yogurt sauce
- Cucumber Yoghurt Salad
Baba Ganoush (eggplant dip)
ingredients
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1 to 2 globe eggplants (total 2 pounds or 900G)
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3 tablespoon Extra virgin olive oil
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2 to 3 tablespoon roasted tahini (sesame paste)
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1 to 2 garlic cloves (more or less depending on how garlicky you want your baba ghanouj to be), finely chopped
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1/2 teaspoon ground cumin
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Juice from 1 lemon (about 2 1/2 tablespoons)
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salt and cayenne pepper taste
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1 tablespoon chopped parsley
method
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Fry the eggplants:
Preheat oven to 400°F. Prick the aubergines in several places with the tines of a fork. Halve the aubergines lengthways and lightly brush the cut surfaces with olive oil (approx. 1 tbsp).
Place cut-side down on a baking sheet and bake until very soft, about 35-40 minutes. Remove from the oven and let cool for 15 minutes.
Alternative grilling instructions: Preheat grill. Prick the aubergines in a few spots with a fork, then rub the aubergines with 1 tablespoon olive oil.
Grill over high heat, turning when each side turns black. Place the charred eggplants in a paper bag, seal the bag, and let the eggplants cook in their skins for 15-20 minutes.
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Place the aubergine flesh in a large bowl and mash well with a fork.
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Add garlic, olive oil, tahini, cumin, lemon juice, salt, cayenne pepper:
Combine the eggplant, minced garlic, remaining olive oil (about 2 tablespoons), tahini, cumin, 2 tablespoons lemon juice, the salt, and a pinch of cayenne pepper.
Blend well. You want the mixture to be a bit smooth but still retain some of the eggplant’s texture.
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Cool and taste:
Allow baba ganoush to cool to room temperature, then season with additional lemon juice, salt, and cayenne pepper.
If you like, drizzle a little olive oil over it. Sprinkle with freshly chopped parsley.
Serve with flatbread, crackers, toast, sliced baguette, celery or cucumber slices.
| nutritional information (per serving) | |
|---|---|
| 124 | calories |
| 8g | Fat |
| 13g | carbohydrates |
| 2g | protein |
