This Baba Ganoush Recipe is a creamy, dreamy eggplant dip that’s full of flavor and super easy to make.
Have you ever tried it? It’s a recipe originally from Lebanon and popular Middle Eastern countries, and I can’t wait to share my version with you.
Perfect for dipping pita bread, fresh veggies, or even spreading on a sandwich. I seriously think it’s the perfect appetizer.
And the best part? You only need a few simple ingredients and a food processor to whip it up.
Baba Ganoush is a popular dish in many Middle Eastern restaurants, and once you try it, you’ll understand why.
It’s got a smoky taste that comes from roasting the eggplant until the skin is all charred and lovely. Then, you blend it up with tahini, garlic, and lemon juice to make this delicious dip.
Each time I’ve made this great recipe for my family, they’ve devoured it. With tortilla or pita chips, they feast, haha!
Let’s dive into how to make your own Baba Ganoush Recipe at home and impress all your friends and family!
Some of our other favorite dip recipes we have on our site include: Easy Creamy Olive Dip (The BEST Appetizer), Easy Creamy Dill Pickle Cheeseburger Dip Recipe, and Smoked Salmon Cream Cheese Dip Recipe.
WHY THIS RECIPE WORKS:
- Simple Ingredients: Just eggplant, tahini, garlic, and a few other pantry staples.
- Healthy Option: Packed with veggies for a guilt-free snack.
- Delicious Flavor: The smoky flavor mixed with the creamy tahini is unbeatable.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Eggplants
- Garlic clove
- Tahini (sesame paste)
- Lemon juice
- Olive oil
- Salt
- Fresh parsley
HOW TO MAKE BABA GANOUSH RECIPE:
- Preheat the oven to 450°F. Line a sheet tray with parchment paper.
- Cut the eggplants in half and brush them with the olive oil all over.
- Place them on the prepared baking sheet, cut side down, and bake in a preheated oven for 30-45 minutes or until charred. Let them sit at room temperature until cool to the touch.
- Scoop out the inside of the eggplants with a spoon and place them into the body of a food processor or a large bowl.
- Add the tahini, garlic, parsley, lemon juice, and salt. Blend for one minute in the food processor or with an immersion blender until you achieve the desired texture.
- Serve on a plate, spreading it with the back of a spoon.
- Garnish with olive oil, pepper, fresh parsley, sesame seeds, or your desired toppings.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT IS BABA GANOUSH?
Baba Ganoush AKA baba ghanouj is a beloved smoky eggplant dip that’s a staple in Middle Eastern cuisine.
This creamy eggplant dip combines roasted eggplant flesh with tahini, garlic, and lemon juice to create a deliciously rich and smoky flavor.
It’s known for being the ultimate dip recipe that garlic lovers will particularly enjoy.
The key to its distinct taste lies in the preparation of the eggplant, which is roasted until the skin is charred, giving it that classic smoky taste.
HOW TO SERVE?
Baba ghanoush is incredibly versatile and can be served in a multitude of delicious ways, making it perfect for any occasion.
For a classic approach, serve it alongside warm pita bread, pita chips, or fresh vegetables for dipping.
It’s also an excellent spread for sandwiches, adding a rich, smoky flavor to your favorite combinations.
If you’re looking for creative serving ideas, consider using it as a main course component with a drizzle of olive oil on a small plate, surrounded by Mediterranean sides.
During eggplant season, take the opportunity to showcase this creamy eggplant dip at gatherings, where it’s sure to impress.
ANY ADDITIONS?
Never had a smoky eggplant dip? You’re in for a serious treat. Try out of few of these if you’re feeling even more adventurous.
- Roasted garlic for a deeper flavor
- Red pepper flakes for a bit of heat
- Fresh herbs like cilantro or mint for a fresh twist
- Bell peppers or carrot sticks for dipping
- Greek salad on the side for a complete meal
- Pita triangles toasted for extra crunch
- Sesame seeds sprinkled on top for decoration
- Smoked paprika for an extra smoky taste
- Drizzle of olive oil for a rich finish
ANY SUBSTITUTIONS?
Homemade Baba Ganoush is easy to change up and swap out. Check out these ideas.
- Lime juice instead of lemon for a different citrusy kick
- Balsamic vinegar for lemon juice for a sweet tang
- Large eggplant can be swapped for a few small ones
- Use a gas stove open flame or grill to char the eggplants if you don’t have an oven
HOW TO STORE:
Refrigerator: Keep in an airtight container for up to 5 days.
Freezer: Freeze in a freezer bag for up to 3 months. Thaw overnight in the fridge.
DANA’S TIPS AND TRICKS:
- Give your eggplants a good char on a hot grill, under a broiler, or hot oven for that authentic smoky flavor.
- Use a food processor for the creamiest texture.
- Let the roasted eggplant cool before blending to make handling easier.
- Taste as you go and adjust the seasonings to your liking.
- Serve at room temperature for the best flavor experience.
- Experiment with different ways to enjoy this creamy dip – it’s super versatile!
Making this Middle Eastern dip is like taking a little culinary adventure right in your kitchen.
It’s a fun recipe to try, especially if you’re exploring Middle Eastern flavors for the first time.
With its creamy texture and smoky taste, Mediterranean eggplant dip is a hit at any gathering or just as a healthy snack during the week.
So, next time you’re in the mood for something different, give this classic Baba Ganoush recipe a try. You’ll be glad you did!
If you like this recipe, you might also like:
If you’ve tried this BABA GANOUSH RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
How to Make The Best Baba Ganoush Recipe
Ingredients
- 2 eggplants small to medium
- 2 tablespoons olive oil
- 2 tablespoons tahini
- 1 garlic clove chopped
- 1 tablespoon fresh chopped parsley
- 1 tablespoon lemon juice fresh squeezed
- 1 teaspoon salt
Instructions
- Preheat the oven to 450°F. Line a sheet tray with parchment paper.
- Cut the eggplants in half and brush them with the olive oil all over.2 eggplants, 2 tablespoons olive oil
- Place them on the prepared baking sheet, cut side down, and bake in a preheated oven for 30-45 minutes or until charred. Let them sit at room temperature until cool to the touch.
- Scoop out the inside of the eggplants with a spoon and place them into the body of a food processor or a large bowl.
- Add the tahini, garlic, parsley, lemon juice, and salt. Blend for one minute in the food processor or with an immersion blender until you achieve the desired texture.2 tablespoons tahini, 1 garlic clove, 1 tablespoon fresh chopped parsley, 1 tablespoon lemon juice, 1 teaspoon salt
- Serve on a plate, spreading it with the back of a spoon.
- Garnish with olive oil, pepper, fresh parsley, sesame seeds, or your desired toppings.
Notes
- Give your eggplants a good char on a hot grill, under a broiler, or hot oven for that authentic smoky flavor.
- Use a food processor for the creamiest texture.
- Let the roasted eggplant cool before blending to make handling easier.
- Taste as you go and adjust the seasonings to your liking.
- Serve at room temperature for the best flavor experience.
- Experiment with different ways to enjoy this creamy dip – it’s super versatile!
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