Baba Ganoush is an easy-to-make dip made from roasted eggplant. You will love this healthy appetizer.
I love the flavors of Middle Eastern food, and this recipe for Baba Ganoush is no exception. This recipe comes from the cookbook Moosewood, a fantastic vegetarian cookbook. I tweaked just a few small things for my own personal preference, but it was a solid recipe to begin with. If you like hummus, you will love this delicious eggplant-based dip.
What is Baba Ganoush
Baba Ganoush is a Middle Eastern eggplant dip made from roasted eggplant, tahini, lemon juice, and seasonings. With a similar consistency to hummus, it can be enjoyed as a dip or a spread.
Baba Ganoush Ingredients
This recipe for Baba Ganoush comes together with five ingredients (plus some extra for garnishing). Here is what makes up the delicious dip:
- Eggplant: The base of this recipe is eggplant, which we roast and then process to be smooth. See my tips below on picking out an eggplant.
- Garlic
- Lemon juice: I always recommend freshly squeezed lemon juice. This recipe requires just enough to add a slight acidity to balance the other ingredients.
- Tahini: Sesame seed paste that adds great flavor. It keeps for some time, so I like to keep a jar in my refrigerator.
- Salt and black pepper
- Olive oil and fresh parsley: To garnish for serving.
How to Make Baba Ganoush
Here is a brief overview of how this appetizer recipe comes together. For the full recipe, including all measurements and ingredients, please scroll to the recipe card at the bottom of the post.
Prepare the Eggplant
Cut your eggplant in half lengthwise and bake for 35 to 40 minutes, or until it is tender (or easy to pierce all the way through with a kitchen skewer or fork). After roasting, scoop out the inside of the eggplant flesh and transfer it to a fine mesh sieve inside of a large bowl. Press down to get out all of the excess liquid out of the eggplant.
Combine the Ingredients
Transfer the eggplant to a dry bowl, and stir with a spoon until the eggplant is nice and smooth. Stir in the garlic, lemon juice, tahini, salt, and pepper.
Finish it Off
Transfer to a serving bowl and drizzle your finished recipe with olive oil and sprinkle with parsley and paprika when ready to serve it. It goes well with fresh, crisp veggies like sliced cucumbers and peppers, as well as toasted naan. You could also use it as a spread on a sandwich or wrap.
Baba Ganoush vs Hummus
Both Baba Ganoush and hummus have a similar texture and consistency. Baba Ganoush calls for roasted eggplant, while hummus is made with chickpeas. Both can be enjoyed the same way, as a dip or spread.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to four days. The dip will separate as it sits in the refrigerator, so you will just need to give it a quick stir before serving again.
It can also be frozen in a freezer-safe container or bag for up to three months. Let thaw before eating. Always use your best discretion with leftovers.
If you try this Baba Ganoush recipe or any of my others, please leave a comment and let me know what you think. I love hearing from you!
Baba Ganoush
Ingredients
- 1 medium eggplant washed and cut in half length wise
- 3 garlic cloves minced
- 1/4 cup lemon juice
- 1/4 cup tahini
- 1 1/4 teaspoons kosher salt
- black pepper to taste
- olive oil
- fresh parsley minced
- paprika to garnish
Instructions
- Preheat your oven to 450 degrees Fahrenheit.
- Spray the cut sides of the eggplant lightly with cooking spray and place face down on a rimmed baking sheet lined with parchment paper. Bake for 35 to 40 minutes or until it is tender (or easy to pierce all the way through with a kitchen skewer).1 medium eggplant
- Scoop out the inside of the eggplant and transfer it to a fine mesh sieve inside of a large bowl. Press down to get out all of the excess liquid out of the eggplant.
- Transfer the eggplant to a dry bowl, and stir with a spoon until the eggplant is nice and smooth. Stir in the garlic, lemon juice, tahini, salt, and pepper. Taste and add more salt or pepper to taste.3 garlic cloves, 1/4 cup lemon juice, 1/4 cup tahini, 1 1/4 teaspoons kosher salt, black pepper
- Transfer to a serving bowl. Add a little drizzle of olive oil and some fresh parsley and ground paprika. Serve with toasted naan (see note) and vegetables.olive oil, fresh parsley, paprika
Notes
Ron Alphin says
Linda…… l generally include 1/2 a small chopped sweet onion, a healthy dash of SMOKED Paprika, and 1/2 tsp cumin. Proper amount of salt is important. Sometime, l substitute lime juice for the lemon juice. And a bit of grated lime peel.
It’s Lisa :)
Ron Alphin says
Cilantro also works, instead of parsley. But not too much.