baba ganoush -

baba ganoush

Baba ganoush: creamy, smoky eggplant dip perfect for healthy snacks. Discover an easy way to bring Middle Eastern flavor home!

Print Recipe Pin Recipe

Total Time 36

Servings: 6 servings

Course: Appetizer

Cuisine: Middle Eastern

Calories: 80

Ingredients Method Notes

Ingredients

2 units eggplant medium-sized
2 tablespoons tahini
1 tablespoon lemon juice freshly squeezed
1 clove garlic crushed
1 tablespoon olive oil extra virgin, plus more to drizzle
0.5 teaspoon salt
0.25 teaspoon smoked paprika optional
1 tablespoon parsley fresh, chopped (for garnish)

Method

Preheat your oven to 220°C (428°F). Line a baking sheet with parchment paper.
Wash and dry the eggplants. Pierce each eggplant several times with a fork to prevent bursting.
Roast the eggplants whole for 30–35 minutes, turning occasionally, until the skin is charred and the interior is soft.
Let the eggplants cool slightly, then slice them open. Scoop the flesh into a colander, discarding the skin. Let it drain for a few minutes to remove excess liquid.
Transfer the flesh to a bowl. Add tahini, lemon juice, crushed garlic, olive oil, and salt.
Mash everything with a fork or potato masher until creamy but slightly chunky. For a smoother texture, use a food processor and pulse briefly.
Taste and adjust seasoning, adding more salt or lemon juice if needed. If desired, mix in smoked paprika.
Drizzle with olive oil and sprinkle chopped parsley and extra paprika on top before serving.
Serve with pita bread, fresh vegetables, or as a dip for appetizers.

Notes

Baba ganoush is beloved for its creamy texture and smoky flavor, making it one of the most versatile dips in Middle Eastern cuisine. Whether you're hosting a gathering, looking for a nutritious snack, or assembling a Mezze platter, this eggplant-based dip shines with both simplicity and depth.

Practical Tips for Perfect Baba Ganoush

Roasting the eggplant properly is key. For the deepest flavor, grill the eggplant directly over an open flame or on a barbeque until the skin is blistered and charred—this smoky essence is a signature of authentic baba ganoush.

If you don't have tahini, you can use unsweetened natural peanut butter or sunflower seed butter for a similar creamy texture. For a lighter dip, Greek yogurt is also a delicious alternative.

Make sure to drain the roasted eggplant flesh well. Excess liquid can dilute both flavor and consistency, so use a colander or gently squeeze out moisture with a spoon.

Technique Insights

Mash by hand for a rustic, chunky texture, or blend briefly in a food processor for something smoother—just be careful not to overmix, as a little texture is traditional and delightful.

Rubbing a clove of garlic over your serving bowl before adding the dip can subtly boost the aroma without overpowering the palate.

Serving Suggestions and Variations

Baba ganoush is perfect with warm pita bread, crisp vegetable sticks, or even as a spread in wraps and sandwiches.

For extra layers of flavor, garnish with pomegranate seeds, toasted pine nuts, or a sprinkle of sumac, which lends a pleasant tartness.

Try stirring in a spoonful of plain yogurt for extra creaminess, or a dash of cumin for earthiness. Leftovers can be turned into a salad dressing or an enriching swirl for soups.

With these creative twists and practical pointers, baba ganoush will quickly become a staple in your kitchen repertoire, always ready to surprise and delight your taste buds.