This Baba Ganoush recipe is so creamy and delicious! A classic Lebanese eggplant dip, perfect for appetizer spreads or healthy snacks.
Baba Ganoush lovers unite! This creamy dip is a Lebanese classic with a smoky finish to the flavor that makes it utterly irresistible for dipping. Turns out it’s really easy to make at home and a fabulous eggplant recipe if you’re thinking about what to do with this vegetable. This particular Baba Ganoush recipe is straight out of the book Tables and spreads by Shelly Westerhausen Worcel of Vegetarian Ventures. It’s an amazing collection to help you have fun and a happy hour! Here’s how: and more about this fantastic collection.
What is Baba Ganoush?
Baba Ganoush is a Lebanese eggplant dip made with roasted or grilled eggplant, tahini, olive oil and lemon. It is also spelled Baba Ghanoush or Baba Ghanouj. It is common in the cuisine of the whole Mediterranean area, but it is of Lebanese origin. While many Greek restaurants serve baba ganoush, it’s the Greek version of eggplant dip melitzanosalata.
What gives Baba Ganoush a smoky flavor? Traditionally, Baba Ganoush is made from eggplants that have been roasted or grilled over a fire, which imparts a slightly smoky flavor. The easiest way to make it at home is to roast it, so here we’ve added smoked paprika powder for that hint of smoke we’ve come to expect from a Baba Ganoush recipe!
How to make Baba Ganoush at home
Now the best baba ganoush you can have comes out of a Lebanese restaurant! It’s hard to capture the beauty of this traditional eggplant dip at home. But you can approach! Again, the traditional grilled method really is better (see below). But Shelly’s method Tables and spreads is simply delicious and easy to prepare. Just make sure you have enough time to roast or grill the eggplants! Here are the basic steps (or jump to the recipe):
- Roast or grill aubergines: It takes about 30 minutes in total. Grilling depends on the size of the eggplant (see below).
- Remove the flesh from the skin. Quick tip: to get rid of the bitterness, you can remove some of the very greasy parts of the eggplant as you do so.
- Food processing with the other ingredients. Add the tahini, lemon, garlic and spices and mix. We like to add some smoked paprika powder to get that smoky flavor.
- Surcharge! Then garnish with all the toppings: olive oil, nuts, smoked paprika, parsley, etc! The book has a delicious topping idea of fried nuts and pomegranate seeds (read more about the book here).
Another method: whole grilled eggplants!
The most traditional way to prepare a baba ganoush recipe is to use charred eggplant over an open flame. The best way to do this is with a grill! Here are some things to keep in mind when preparing a whole grilled eggplant:
- Grill whole over medium heat. It’s 375 to 450 degrees Fahrenheit.
- Boil until it’s crumbled and charred, approx. 25 to 45 minutes, depending on the size of the eggplant. When you’re done, you can return to the mixing step.
About the Book: Tables & Spreads!
This Baba Ganoush recipe comes straight from Shelly Westerhausen Worcel’s Nice new book, Tables and spreads. The cover claims it’s a guide to beautiful snacks, intimate gatherings and welcoming celebrations: and it still is! It’s filled with Shelly’s brilliantly colorful style of photography (which we love) and full of amazing ideas for entertaining shows. Now that we can all get back together this is a perfect guide for
Shelly is a dear friend of ours who we’ve known for years: not only do we vouch for her recipes, but we know firsthand that she’s an amazing person too. The spreads she makes are imaginative, unique and perfect for creative home entertainment. And just so you know, you don’t have to share them with friends either! There are many happy hour dinner ideas out there (a fun concept everyone here loves!). Congratulations to Shelly for this fantastic collection!
What to use for dipping baba ganoush
What to serve with Baba Ganoush? There are many foods you can use for dipping, but we have a few favorites. Then, of course, there’s how to accessorize your spread! The book includes this recipe as part of a falafel mezze spread that includes some of the following. Here’s what you should try:
- Pita Bread: Warm, doughy flatbread is the ultimate dip (try our flatbread)
- pita chips: Or use the crunchy version (here’s a homemade recipe)
- Falafel: Try our falafel or the falafel patties recipe from the book
- couscous with herbs and olive oil (see Easy Couscous)
- greek yogurt mixed with olive oil and fresh herbs (see book)
- Vegetables: Cherry tomatoes, carrots, cucumbers, red onions, roasted red peppers
Save leftovers and prepare information ahead of time
You can store leftover homemade baba ganoush in the fridge for up to 3 days. We think it’s best to prepare it fresh or the first day. We noticed that after a few days of storage, the baba ganoush started to discolour. If you want to make it for entertaining, we recommend toasting the eggplant ahead of time and leaving it whole: stir in the dipping sauce before serving.
This Baba Ganoush recipe is…
Baba Ganoush is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
The description
This Baba Ganoush recipe is so creamy and delicious! A classic Lebanese eggplant dip, perfect for appetizer spreads or healthy snacks.
- 2 eggplant pounds (1 big or 2 Middle)
- 3 tablespoons tahini
- 3 tablespoons freshly squeezed lemon juice
- 1 big or 2 small garlic cloves, chopped
- 1 tbsp Parsley, lightly packed
- ¾ teaspoon kosher salt
- ¼ teaspoon cumin
- ½ teaspoon smoked paprika
- 2 tablespoons olive oil
- For garnish: olive oil, chopped walnuts, pomegranate seeds, torn parsley leaves, smoked paprika, etc.
- Fry the eggplant*: Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with aluminum foil or parchment paper. Prick the eggplant all over with a fork to speed up cooking and place on the prepared baking sheet. Bake for 30 minutes or until the eggplants can be easily pierced with a knife. Remove from oven and allow to cool.
- Mix Baba Ganoush: Once the aubergine is cool enough to handle, cut it in half and scrape out the insides in a food processor fitted with the blade, removing large portions of the seeds as much as possible (this will minimize the bitterness of the seeds) . Add tahini, lemon juice, garlic, parsley, salt, cumin and smoked paprika powder. Process for about 30 seconds until smooth. With the engine running, pour in the olive oil and blend for an additional 30 seconds or until light and fluffy.
- Surcharge: Pour the dip into a serving bowl and garnish with your desired toppings. Serve with pita chips or flatbread. Leftovers will keep in an airtight container in the fridge for up to 3 days. Let come to room temperature before serving.
Remarks
*Traditionally, eggplant is grilled for Baba Ganoush, giving it a distinct smoky flavor. Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit). Place the eggplants directly on the cooking grates and grill, turning occasionally, until charred and tender and the eggplants have collapsed in shape, about 25 to 45 minutes. Then go to step 2.
- Category: aperitif
- Method: Mix
- Kitchen: Mediterranean Sea
- Diet: vegan
Keywords: Baba Ganoush, Recipe for Baba Ganoush
