Published: by Laura Arteaga
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Baba Ganoush is a way of rediscovering eggplants. Baba Ganoush is similar to hummus but lighter and creamier
I can’t believe we waited so long to start cooking Baba Ganoush at home. We don’t know why we thought this delicious dip was way more difficult to make than it actually is.
We have been making this Lebanese recipe for a few years now, and it is always a hit at home. Many people struggle to cook with eggplants as it can be a bit challenging to find the best way to cook them so they stay tender and moist. With this recipe, you cannot go wrong. It's the simples way of cooking eggplant and it's absolutely delicious.
Ingredients
Eggplant. The best way to cook the eggplants when making Baba Ganoush is on the barbeque or charing them directly on a gas flame. This will bring out a strong smoky flavour. As many of us don’t have that option available, you can roast the eggplants in the oven for around 35 minutes and it will still taste amazing.
Tahini. Sesame seed paste, that’s all tahini is. Tahini will give your Baba Ganoush a delicious tangy flavour. Some people are not a fan of tahini, and you can always reduce the amount of tahini or leave it out but the original recipe contains the ingredient. Tahini will give your Baba Ganoush a creamy and smoother consistency. You can find this ingredient in some supermarkets or online.
Lemon Juice. Freshly squeezed lemon juice gives the Baba Ganoush the needed amount of acidity.
Extra Virgin Olive Oil. Use good quality extra virgin olive oil when making Baba Ganoush or other dips such as hummus. We love adding some extra oil on the top before serving so when you scoop the first bit with some pita bread, you get that intense olive oil flavour.
Garlic. The garlic used in Baba Ganoush is raw, so it has a quite strong flavour. Use just a tiny bit if you are not a big fan of garlic. When making Baba Ganoush, we use our garlic presser to press the garlic so it combines easier with the rest of the ingredients.
Mint. Fresh mint leaves go incredibly good on this Lebanese dip. You can use parsley too, but we find that mint brings this dip such a fresh and lovely aftertaste.
Pomegranate. When in season, we love adding some pomegranate on the top before serving. It gives your dip colour, crunch and taste.
How to cook Baba Ganoush Step by Step
- Cut the eggplants in halves and place them in a baking tray. Drizzle some olive oil on the top and a sprinkle of salt. Turn them upside down, as this will keep them moist while baking. Place the eggplants in the oven and bake for about 35-40 minutes at 200C. The eggplants will be ready when they are tender and have started to collapse.
- Leave the eggplants to cool and with a spoon, scoop the flesh out and place it in a strainer for 10 minutes. This will get rid of the excess water that the eggplants contain so the dip will be creamy and will have the perfect texture.
- Chop the eggplant into small pieces. We use scissors for this step but you can use a knife too. Add the crushed garlic, tahini, lemon juice, olive oil, mint, salt and pepper and mix with a fork until everything is incorporated.
- Taste and adjust seasoning if needed. Before serving, add some more finely chopped fresh mint on the top. Drizzle some extra olive oil and optionally, add some pomegranate too. We absolutely love the taste that pomegranate adds to those first bites.
Serving Suggestions
Baba Ganoush is a perfect dip to go with your Middle Eastern and Mediterranean recipes. It has a lovely smooth consistency without having to put it through a blender.
- Serve your Baba Ganoush with some wholewheat bread and a delicious and fresh salad like our Greek Salad.
- Make a Middle Eastern Platter or Mezze with Baba Ganoush, Homemade Falafels, toasted Pita Bread and some other dips such as Red Pepper Hummus or Beetroot Hummus.
- Another delicious option to cook with your Baba Ganoush is this vegan and exquisite Spring Vegetable Tart from Seven Roses.
- Prepare a Cheese Board or a Snack Board and include some dips like Baba Ganoush or this Edamame Hummus. This is a perfect way to impress your guests.
- Enjoy this dish as a spread for your toast and sandwiches. Get some more lovely vegan spreads here.
The Best Baba Ganoush
Middle-eastern side-dish made from eggplants. Healthy, creamy, tasty and extremely easy to prepare.
4.75 from 20 votes
Print Pin Rate
Course: Side Dish
Cuisine: Middle Eastern
Keyword: Baba Ganoush
Prep Time: 5 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 45 minutes minutes
Servings: 4 people
Calories: 199kcal
Ingredients
- 3 large eggplants
- 1 garlic clove crushed
- 2 tablespoon tahini
- ½ lemon juiced
- 2 tablespoon extra virgin olive oil
- 2 tablespoon mint chopped
- Salt and pepper to taste
Metric - US Customary
Instructions
Cut the eggplants in halves and place them in a baking tray. Drizzle some olive oil on the top and a sprinkle of salt. Turn them upside down and roast in the oven for 30 to 45 minutes at 200C. Roast the eggplants until they are tender and have started to collapse.
With a spoon, scoop the flesh out and place it in a strainer for 10 minutes. This will get rid of the excess water that the eggplant contains.
Chop the eggplant into small pieces. We use scissors for this step. Add the crushed garlic, tahini, lemon juice, olive oil, mint, salt and pepper and mix with a fork until everything is incorporated. Taste and adjust seasoning if needed.
Notes
- Garnish your baba ganoush with chopped mint leaves or pomegranate before serving.
- Add some extra virgin olive oil before serving.
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Nutrition
Calories: 199kcal | Carbohydrates: 24g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 11mg | Potassium: 857mg | Fiber: 11g | Sugar: 12g | Vitamin A: 193IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 1mg
If you tried our recipe, please leave a comment or tag us on Instagram @Sixhungryfeet. We are always happy to see your creations!
More Delicious Middle Easter Recipes
- Lebanese Moussaka
- Arabic Lentil Soup
- Tomato and White Bean Soup
- Lebanese Rice with Vermicelli
- Cauliflower and Tahini Salad
- Middle Eastern Chickpea Salad
About Laura Arteaga
I'm Laura, originally from Mallorca, Spain. My culinary journey began at 21, and despite my background in Economics, cooking stole my heart. I am now a full time writer and food blogger. My food philosophy is simple: "Eat more real food." Through my writing and recipes, I want to inspire people to transition to a plant-based life style, to eat more vegetarian food, or simply to try new recipes in the comfort of their homes.
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Reader Interactions
Comments
Terry T says
Looks great, sure it will taste divine, just the dish I'm looking to make for a share and eat party when the time allows. Will make this tomorrow till I perfect it, sure looks easy enough to cook. Thanks and look forward to checking out your other recipes.Reply
Amy Liu Dong says
This look so easy and delicious. I have all the ingredients in my kitchen and so excited to make this for everyone.Reply
Laura says
Hi Amy, That's great! 🙂
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Amy says
Lots of family gatherings coming up soon so I’m going to make a big batch of this. they make such great appetisers on my grazing boards. Love the addition some pomegranates!Reply
veenaazmanov says
Egg Plants are my all time favorite veggie. Your recipe is so simple and easy to make. This looks so creamy and tasty too.Reply
Laura says
Love eggplants too! they are absolutely delicious
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Anna says
I'm so glad I found this recipe! I have two eggplants in my fridge, and wasn't sure what to make with them, but I think now I know! Looks like a perfect and delicious dip!Reply
Laura says
Great Anna!
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Mama maggie's Kitchen says
This Baba Ganoush looks incredibly delicious. I wish this were in front of me.Reply
Laura says
Thank you !
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Erin says
Oooh, interesting! I didn't know what baba ganoush was until now. My kid weirdly loves eggplants so I'll need to try this for him!
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Laura says
Sure you should try it!
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Ramona says
I absolutely love anything to do with aubergine and this recipe makes my day just by looking at it! I need to try this out for me and my family to try. Thank you for sharing.Reply
Laura says
Thanks for the nice comment Ramona 🙂
Reply
Beth says
I love eggplant, and baba ghanoush is one of my favorite ways to enjoy it. I have not tried it with mint or pomegranate arils, so I look forward to this new experience!Reply
Laura says
Hi Beth, I'm sure you will love this version!
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Jessica Knott says
I am a huge baba ganoush fan. So much so that I make sure to get it at every middle eastern restaurant just to try it. I have my favorite in town but have not been able to re create it at home so this will be nice to make for New Years eve with the family.
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Laura says
Hi Jessica, It´s really easy to make and totally worth it!
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Natalie says
Oh I love the sound of this baba ganoush. I never tried this dish but now I must. Lovely recipe, so easy to make and looks delicious! I'm making this soon.Reply
Laura says
Great! Thank you Natalie
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Kim Lippy says
Because eggplants can vary in size so much, could you pls give us an approximate weight for the amount of eggplant?
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Laura says
Hi Kim! Large eggplants should be around 400 grams each.
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Kim Lippy says
Storing: Approximately how long will this last in the refrigerator?
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Laura says
You can keep it in the fridge for 3-4 days if you keep it in a air-tight container.
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Susan Conner says
And the Calorie and Carb count is.... ?
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Laura says
Hi Susan, one serving (about a 1/4 cup) is around 100-120 calories.
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Hope Korytko says
Can you add some liquid smoke to get the charred flavour you would get if they had been grilled on a BBQ?
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Laura says
We've never tried but I would think so!! let us know how it goes 🙂
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