Baba Ganoush Recipe

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This Baba Ganoush recipe is SO SO creamy, truly delicious with a perfect smoky flavour, it tastes indulgently Good and makes everything better! 

close up shot of baba ganoush recipe served in plate

What is Baba Ganoush?

Baba Ganoush/Roasted eggplant dip also spelled as baba ghanoush or baba ghanouj is a famous Lebanon dip/appetizer made with roasted eggplant, olive oil, and some seasonings!
It is typically a starter in regional cuisine often served with pita bread and sometimes with other dishes.

What is Baba Ganoush Recipe made of?

Baba Ganoush is made with Roasted eggplant, minced garlic, lemon juice, and Tahini Paste

( How to make Tahini Paste), olive oil and paprika.

Why this recipe works:

Chargrilled eggplant gets you a most exotic smoky flavour that you gonna love for sure!
Quick and Extremely easy to make!
Silky and creamy Dip.

How to make Baba Ganoush with step by step pictures:

slited Eggplant on baking tray
Cut the eggplant/Aubergine into two halves, place on the baking tray. Sprinkle olive oil, paprika, and salt.
roasted eggplant on baking tray
Roast the eggplant for 20 mins in the oven for 450 degrees F/ 230 Degrees C till the eggplant is charred.
mashed eggplant in yellow bowl
Bring down the temperature of the eggplant, gently peel off the skin. Scoop out the flesh to a bowl.
eggplant is being mashed using fork
Mash the aubergine using a fork.
mashed eggplant and minced garlic in bowl
Add minced garlic, salt
a lemon is being squeezed to the roasted eggplant dip in a bowl
Squeeze some lemon juice
a spoon of tahini is being added to baba ganoush in bowl
Add homemade Tahini
eggplant is being mashed using fork in bowl
Mix them well.
olive oil is being poured to the eggplant dip in yellow bowl
Drizzle some olive oil
baba ganoush recipe in yellow bowl with fork
Mix well. Sprinkle paprika and chopped parsley and serve.

close up shot of roasted eggplant dip served in plateTips to make Roasted Eggplant Dip recipe:

To Cook Eggplants: There are two ways to cook the eggplant

Stove Top Method: To smoke the eggplant, place the Whole eggplant in open fire/ flame of a gas stove till the colour of the eggplant changes to charred skin. (Use thongs to hold the Eggplant).
Once done, bring to room temperature, peel off the skin and scoop out the aubergine.

Roast/Bake: Cut eggplant/aubergine into two halves of sprinkle olive oil and salt. Place on the baking tray, Roast the eggplant in the oven at 450 degrees F/ 230 degrees C for 20 mins.

Mash the Eggplant: I simply mashed the eggplant using a fork, you could also use the food processor to blend eggplant along with other spices.

FAQ:

1. How long does Baba Ganoush recipe last?

Store in an air-tight container and refrigerate for 3 days.

2. Is Baba Ganoush is healthy?

This Roasted Eggplant dip has a great source of fibre, vitamin E and Vitamin B. Tahini is rich in potassium and iron and olive oil has heart-healthy fat.
It is lower in calories.

3. How do you serve Baba Ganoush?

Typically Baba Ganoush is served with pita. Can be Serve as a dip with fresh-cut veggies like carrot, cucumber. It can spread over the sandwich bread! Or simply eat it straight -up with the spoon! It’s Yummy!

close up shot of baba ganoush

Other Mediterranean Recipe you would love to try:

Fresh Mediterranean Salad

Best Homemade Hummus

Shakshuka Recipe

Classic Falafel Recipe

Homemade Tahini Sauce

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Baba Ganoush Recipe


  • Prep Time: 2 minutes
  • Cook Time: 20 minutes
  • Total Time: 22 minutes
  • Yield: 2 1x

Description

This Baba Ganoush recipe is SO SO creamy, truly delicious with a perfect smoky flavor, it tastes indulgently Good and makes everything better!


Ingredients

Scale
  • 1 Eggplant
  • 1/2 tsp paprika
  • 1 tsp garlic (minced)
  • 1 tsp lemon juice
  • 2 tbs Tahini Paste
  • 2 tbs olive oil
  • 1/2 tsp salt
  • 1 tsp parsley (chopped)

Instructions

  1. Preheat your oven 450 degrees F/ 230 degrees C for 5 mins.
  2. Cut the eggplant/Aubergine into two halves, place on the baking tray. Sprinkle olive oil, paprika, and salt.
  3. Roast the eggplant for 20 mins in the oven for 450 degrees F/ 230 Degrees C till the eggplant is charred.
  4. Bring down the temperature of the eggplant, gently peel off the skin. Scoop out the flesh to a bowl.
  5. Mash the aubergine using a fork, Add minced garlic, salt, Squeeze some lemon juice, Add homemade Tahini. Mix them well.
  6. Drizzle some olive oil
  7. Sprinkle paprika and chopped parsley and serve.

Notes

Tips to make Baba Ganoush recipe:

To Cook Eggplants: There are two ways to cook the eggplant

Stove Top Method: To smoke the eggplant, place the Whole eggplant in open fire/ flame of a gas stove till the color of the eggplant changes to charred skin. (Use thongs to hold the Eggplant).
Once done, bring to room temperature, peel off the skin and scoop out the aubergine.

Roast/Bake: Cut eggplant/aubergine into two halves of sprinkle olive oil and salt. Place on the baking tray, Roast the eggplant in the oven at 450 degrees F/ 230 degrees C for 20 mins.

Mash the Eggplant: I simply mashed the eggplant using a fork, you could also use the food processor to blend eggplant along with other spices.

  • Category: Appetizer, dip, sides
  • Cuisine: arabian, Mediterranean

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