Baba Ganoush is an eggplant-based dip that comes from the Middle East. It is traditionally prepared with the addition of tahini, garlic, lemon juice and various spices. Despite some similarities with hummus, the main difference is the use of eggplant instead of chickpeas. Although, for example, in the recipe for eggplant hummus this distinction is erased.
There is another eggplant appetizer that is closer to Baba Ghanoush – mutabal. Most often it has a smoother, creamier texture due to the eggplant rubbed through a sieve or shredded in a blender, as well as more tahini. Otherwise, however, these are very similar dishes to each other. Although the basic ingredients of Baba Ganoush remain the same, regional differences can add subtle nuances.
For example, some Lebanese variants use pomegranate molasses. In other variants, there may be no tahini at all. However, the essence of the dish remains unchanged – it is the smooth and smoky flavor of fried eggplant. To get this flavor – eggplant is preferably cooked over an open fire. For example, on a charcoal grill or on the fire of a gas stove. How to do this, I showed in the recipe for mutabal. To avoid repeating myself, in this recipe I will cook the eggplant in the oven, but the choice of cooking method is up to you.
This variant is a fusion of traditional and modern. While retaining the basic ingredients, the addition of ground zira and smoked paprika gives the dish a unique depth of flavor.
Pomegranate grains not only add juiciness and sweetness, but also create a bright visual effect.
The advantage of this option is the depth of flavor and texture. But, if you want to get an authentic flavor, simply omit the cumin and paprika from the recipe.
Serve this dip chilled, drizzled with olive oil, with warm pita bread or crispy vegetable sticks. It goes well with grilled meats and is a great addition to meze dishes.
Contents
⏱ Cooking time — 55 minutes overall. Includes 15 minutes of preparation and cooking + 40 minutes unattended.
🔪 Ingredients
For 4 servings:
- 900 g (2 lb) eggplant (approximately 2 large eggplants)
- 2 garlic cloves
- 20 g (about 1.5 tbsp) tahini
- 15-30 g (1-2 tbsp.) freshly squeezed lemon juice (about the juice of half to one lemon)
- 30 g (about 2 tbsp.) extra-virgin olive oil, plus more for serving
- ½ tsp. ground cumin (optional)
- small bunch of cilantro
- ½ tsp. smoked or regular paprika (optional)
- Pomegranate seeds to serving
🥣 Directions
👉 Jump to Short Version of RecipeBaking eggplant
Preheat the oven to 230 °C (450 °F).
Place 900 g (2 lb) of eggplant (about 2 big pieces) on a baking tray lined with parchment paper. Pierce the eggplants with a knife or fork in several places.
Bake the eggplants for 35-40 minutes. After 20 minutes, turn them over.
Ingredient Preparation
While the eggplant is baking, finely chop 2 cloves of garlic.
Cut off the cilantro root, snip and set aside a few leaves for decoration. Finely chop the remaining cilantro.
Laying the groundwork
Combine the chopped garlic and coriander in a bowl.
Add ½ tsp. ground cumin, ½ tsp. smoked or regular paprika, a little salt, 30 g olive oil (about 2 tbsp.) and 20 g tahini (about 1.5 tbsp). Mix well.
Add 15-30 g of freshly squeezed lemon juice (1-2 tbsp. or the juice of half to one lemon). I start with half and then bring it to the desired flavor when the dish is already assembled, so as not to overdo it.
Stir to combine again. Set the bowl aside.
Eggplant processing
After baking, transfer the eggplants to a large bowl. Cover the bowl with clingfilm. Allow to steam for 10-15 minutes.
Peel the skin off the eggplants and cut off the stems.
Finely chop the eggplant flesh.
Mixing ingredients
Add the chopped eggplant to the bowl with the previously prepared mixture. Mix thoroughly.
Taste to taste. If necessary, add more salt or lemon juice and mix again.
Feeding
You can serve immediately, but it is advisable to cool baba ganoush beforehand.
To do this, cover the bowl with foil and place in the refrigerator for 1-2 hours.
Transfer the baba ganoush to a serving plate. Drizzle with olive oil, garnish with paprika, reserved cilantro leaves and pomegranate seeds.
🙋♂️ FAQ
What is Baba Ganoush traditionally served with?
Baba Ganoush is traditionally served with pita bread and vegetables but can also be used as a spread on sandwiches or a dip for chips.
Can I make Baba Ganoush without tahini?
Yes, you can make it without tahini, but it will lack the traditional, rich, and slightly bitter sesame flavor that tahini imparts.
How should I store leftover Baba Ganoush?
Store leftover Baba Ganoush in an airtight container in the refrigerator. It should be consumed within 3-5 days for optimal freshness.
How do I select the best eggplants for Baba Ganoush?
Choose eggplants that are firm, heavy for their size, and have smooth, shiny skin. Avoid those with soft spots or blemishes.
Can I make Baba Ganoush in advance?
Yes, you can make it in advance. In fact, letting it sit for a few hours or overnight in the refrigerator can allow the flavors to meld together, enhancing the taste.
Can I freeze Baba Ganoush?
While you can freeze Baba Ganoush, it may affect its texture and flavor. It is best enjoyed fresh, but if you must freeze it, ensure it’s in an airtight container and consume it within 1-2 months.
Can Baba Ganoush be made vegan?
Traditional Baba Ganoush is usually vegan, as the main ingredients are eggplant, tahini, garlic, and olive oil. However, always check specific recipes to ensure no animal products are included.
Can I use pre-cooked or canned eggplant for Baba Ganoush?
While fresh, roasted eggplant provides a distinctive flavor, you can use canned eggplant in a pinch. Ensure to adjust the seasoning and check the consistency.
Is Baba Ganoush keto-friendly?
Baba Ganoush is generally keto-friendly due to its low carb content. However, always consider the total carb count in relation to your daily allowance on a keto diet.
How can I make my Baba Ganoush creamier?
For a creamier Baba Ganoush, blend the mixture thoroughly in a food processor until it reaches your desired consistency. Using well-roasted, soft eggplants also aids in achieving a creamier texture.
How can I adjust the recipe if I don’t have tahini?
You might substitute tahini with a blend of sesame oil and a mild nut or seed butter to mimic its flavor. Alternatively, you could use a light olive oil and a touch of sesame seeds.
What alternative spices can be used in Baba Ganoush?
While cumin and paprika are popular, you might also try adding a pinch of cayenne pepper for heat, a sprinkle of sumac for a tangy note, or a bit of za’atar for an herbal touch.
What should I do if my Baba Ganoush is too bitter?
The bitterness might come from the eggplant or tahini. You can balance it by adding a bit more lemon juice or a tiny amount of sweetener like honey or maple syrup.
Can I add vegetables to Baba Ganoush?
While non-traditional, you may experiment by adding roasted red peppers, tomatoes, or other veggies to create a different version of Baba Ganoush.
Can Baba Ganoush be warmed up before serving?
Baba Ganoush is typically served at room temperature or chilled, but you can gently warm it on the stove or in the microwave if preferred.
Can I use Baba Ganoush as a sauce in main dishes?
Absolutely! Baba Ganoush can be used as a sauce or condiment with pasta, grains, or proteins to provide a rich, smoky, and creamy element to your dishes.
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Authentic Baba Ganoush Recipe
Ingredients
- 900 g eggplant (approximately 2 large eggplants)
- 2 garlic cloves
- 20 g tahini
- 15-30 g freshly squeezed lemon juice (about the juice of half to one lemon)
- 30 g extra-virgin olive oil plus more for serving
- ½ tsp. ground cumin (optional)
- small bunch of cilantro
- ½ tsp. smoked or regular paprika (optional)
- Pomegranate seeds to serving
Instructions
- Preheat the oven to 230 °C(450 °F). Pierce the eggplants and place on a baking tray. Bake for 35-40 minutes, turning after 20 minutes.
- Chop the garlic and cilantro finely. Set aside a few cilantro leaves for decoration.
- In a bowl, combine the chopped garlic and cilantro, add the cumin, paprika, salt, olive oil, and tahini. Mix well. Add the lemon juice. Stir some more and set the bowl aside.
- Put the cooked eggplants in a bowl and cover with foil, leave for 10-15 minutes. Then remove the skin, cut off the stems and finely chop the flesh.
- Add the chopped eggplant to the sauce in the bowl and stir. Adjust the flavor by adding more salt or lemon juice.
- Chill 1-2 hours (if desired) in the refrigerator. Serve with olive oil, paprika, cilantro and pomegranate seeds.
