Baba Ghanoush Recipe is a traditional Middle Eastern dip made primarily from eggplant. The eggplant is roasted to impart a smoky flavour and then blended with tahini, olive oil, garlic, and lemon juice.
This savoury dish is often served as a starter or side dish, offering a creamy texture and a slightly tangy taste. It’s not only delicious but also packed with nutrients, making it a healthy option for snacking or entertaining guests.
Why You’ll Love Baba Ghanoush
Healthy and Nutritious
Baba Ghanoush is packed with nutrients. Made from roasted eggplant, it’s a great source of fibre, vitamins, and antioxidants. It’s also low in calories, making it an ideal choice for anyone seeking a healthy snack or appetizer.
Great for Meal Prep
Baba Ghanoush keeps well in the fridge for a few days, making it an excellent choice for meal prep. You can prepare it in advance and enjoy it throughout the week without compromising on taste or texture.
Naturally Gluten-Free
If you’re gluten-sensitive, Baba Ghanoush is a perfect option. It’s naturally gluten-free and can be paired with gluten-free bread or veggies for a healthy snack.
Ingredients Notes for Baba Ghanoush
Baba Ghanoush is a delicious and creamy Middle Eastern dip made with roasted eggplants. Here are the essential ingredients for making this tasty dish:
- Eggplants: The main ingredient, eggplants, are roasted to bring out their smoky flavour. They are mashed and form the base of the dip.
- Tahini: A smooth sesame seed paste, tahini adds richness and creaminess to the Baba Ghanoush.
- Olive Oil: Used to enhance the flavour and give the dip a silky texture. It also adds a touch of healthy fats.
- Garlic: Minced or crushed garlic gives the dip its aromatic kick, complementing the smokiness of the eggplants.
- Lemon Juice: Fresh lemon juice adds a tangy zing and balances out the rich flavours in the dip.
- Salt: A pinch of salt enhances all the flavours, making the Baba Ghanoush perfectly seasoned.
How to Make Baba Ghanoush Recipe
- Roast the Eggplants: Preheat the oven to 400°F (200°C). Pierce the eggplants a few times with a fork, then place them on a baking sheet. Roast for 25–30 minutes, turning them halfway through, until the skin is charred and the flesh is soft.
- Cool and Peel: Once the eggplants are roasted, let them cool for a few minutes before peeling. Cut off the stems and peel off the skin, discarding it.
- Blend: Scoop out the roasted eggplant flesh and transfer it to a blender or food processor. Add tahini, garlic, lemon juice, salt, and optional cumin or smoked paprika. Blend until smooth.
- Taste and Adjust: Taste the mixture and adjust the seasoning as needed. You can add more salt, lemon juice, or olive oil for extra flavour.
- Serve: Transfer the Baba Ghanoush to a serving bowl, drizzle with olive oil, and garnish with chopped parsley.
Baba Ghanoush Variations
There are many ways to customize Baba Ghanoush to suit different tastes and dietary preferences. Some variations include:
- Spicy Baba Ghanoush: Add a pinch of cayenne pepper or finely chopped chilli peppers for a spicy kick.
- Herb-Infused: Fresh herbs like parsley, mint, or cilantro can be blended in for a fresh, vibrant twist.
- Smoked Baba Ghanoush: Enhance the smoky flavour by using a grill instead of the oven or by adding smoked paprika.
- Vegan Baba Ghanoush: The traditional recipe is naturally vegan; however, some people may add yoghurt or cream. For a lighter version, skip those additions to keep it 100% plant-based.
- Roasted Garlic Version: Roasting the garlic before blending it with the eggplant adds depth and sweetness to the flavour.
How to Serve Baba Ghanoush
Baba Ghanoush is versatile in its presentation options. Here are some common ways to enjoy it:
- As a Dip, Serve it with pita bread, crackers, or fresh-cut veggies like carrots, cucumber, or celery.
- Spread: Use it as a spread on sandwiches, wraps, or flatbreads for a creamy, flavorful base.
- In Salads: Add a spoonful to your salad for extra creaminess and flavour.
- As a Side Dish, Baba Ghanoush can be served alongside grilled meats, falafel, or shawarma.
- Topped with Olive Oil and Pomegranate: For a decorative and flavorful touch, drizzle olive oil on top and sprinkle with pomegranate seeds.
Storage Tips
Proper storage ensures your Baba Ghanoush stays fresh and delicious for longer:
- Refrigeration: Store Baba Ghanoush in an airtight container in the refrigerator. It should last up to 3-4 days.
- Freezing: While it’s best served fresh, you can freeze Baba Ghanoush for up to 2-3 months. Be sure to store it in an airtight container and let it thaw in the refrigerator overnight before serving.
- Separation: If you notice separation (oil on top), stir it before serving. This is natural and doesn’t affect the taste.
FAQs About Baba Ghanoush
How do you serve Baba Ghanoush?
Baba Ghanoush is commonly served as a dip with pita bread, vegetables, or crackers. It can also be used as a spread on sandwiches or wraps to add flavour.
Can I make Baba Ghanoush without tahini?
Yes, you can make Baba Ghanoush without tahini, but the dip may lack some of its signature creaminess and nutty flavour. You can substitute tahini with Greek yoghurt or omit it for a simpler taste.
Can I store Baba Ghanoush?
Yes, you can store Baba Ghanoush in an airtight container in the refrigerator for up to 3 days. Just make sure to cover the surface with plastic wrap to prevent it from drying out.
Is Baba Ghanoush healthy?
Yes, Baba Ghanoush is a healthy option as it is low in calories and packed with nutritious ingredients like eggplant, olive oil, and tahini. It’s also high in fibre and antioxidants.
The Best Baba Ghanoush Recipe
Equipment
- Oven or Grill
- Blender or Food Processor
- Baking Sheet
- Knife and Cutting Board
- Spoon or Spatula
- Measuring Cups and Spoons
Ingredients
- 2 medium-sized eggplants
- 1/4 cup tahini (sesame paste)
- 2 tablespoons olive oil (plus extra for drizzling)
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt, to taste
- 1/2 teaspoon ground cumin (optional)
- 1/4 teaspoon smoked paprika (optional)
- Fresh parsley for garnish (optional)
Instructions
- Roast the Eggplants: Preheat the oven to 400°F (200°C). Pierce the eggplants a few times with a fork, then place them on a baking sheet. Roast for 25–30 minutes, turning them halfway through, until the skin is charred, and the flesh is soft.
- Cool and Peel: Once the eggplants are roasted, let them cool for a few minutes. Cut off the stems and peel off the skin, discarding it.
- Blend: Scoop out the roasted eggplant flesh and transfer it to a blender or food processor. Add tahini, garlic, lemon juice, salt, and optional cumin or smoked paprika. Blend until smooth.
- Taste and Adjust: Taste the mixture and adjust the seasoning as needed. You can add more salt, lemon juice, or olive oil for extra flavor.
- Serve: Transfer the Baba Ghanoush to a serving bowl, drizzle with olive oil, and garnish with chopped parsley.
