Baba ganoush is a Levantine dip made from eggplants. It combines the flavors of eggplant, tahini, lemon, garlic, and spices to make a delicious and healthy dip. This creamy dip is vegan and loaded with fiber, which means it will keep you fuller longer than most dips. The flavors all come together to make a smoky, flavorful dip that will have you coming back for more. It’s incredibly tasty, so give it a try and leave a review!
What ingredients do I need to make this recipe?
- Eggplant
- Tahini
- Lemon
- Garlic
- Paprika
- Cumin
- Salt
- Optional for topping: olive oil, parsley, red pepper flakes
- Optional for dipping: Warmed pita bread, carrots, celery, or cucumber
What is baba ganoush?
Baba ganoush is a traditional Levantine appetizer made of roasted eggplant, tahini, lemon juice, garlic, spices, and olive oil.
Is baba ganoush “healthy”?
Yes! It’s main ingredient is eggplant and it’s vegan, gluten free (note: some tahinis are not gluten free, so if this is important to you make sure to buy gluten free tahini), and dairy free. It also has a good amount of fiber!
How do I serve baba ganoush?
Serve baba ganoush in a serving bowl topped with olive oil, chopped parsley, and/or red pepper flakes. Put warmed pita and/or chopped vegetables on the side for dipping!
Storage information:
Place baba ganoush in a sealed container and store in the refrigerator. Baba ganoush stays fresh for about 4 days.
Can I use baba ganoush as anything besides a dip?
Yes! I also use baba ganoush as a spread on wraps (with veggies and/or meats) and it is absolutely delicious.
Classic Baba Ganoush
Ingredients
- 2 medium eggplants
- ¼ cup tahini
- 3 tablespoon lemon juice
- 2-3 garlic cloves minced
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- Salt to taste
- Options for garnish: Chopped parsley, red pepper flakes, olive oil
- Options for serving: toasted pita, carrots, celery, cucumber, etc.
Instructions
- Preheat oven to 425 F.
- Slice eggplants in half lengthwise, and brush the cut side with olive oil. On a parchment paper lined baking sheet, place the eggplants facing cut-side down, and place in oven.
- Bake for 25-30 minutes, until the eggplant is very tender.
- Remove from oven and let cool for a few minutes. Scoop out the flesh, and discard the skin.
- Place the eggplant flesh in a mesh strainer and let drain for 20 minutes.
- Place eggplant in a bowl and mash with the back of a fork (you can use a food processor or blender, but to achieve the traditional texture that you would get at Mediterranean restaurant, using a fork is the best method).
- Mix in the garlic, olive oil, tahini, lemon juice, paprika, and cumin into the mashed eggplant. Salt to taste.
- Transfer to serving bowl and make a well with the back of a spoon. Drizzle with olive oil and garnish with parsley, and red pepper flakes. Serve with warmed pita or vegetables for dipping.
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