Baba Ganoush Recipe (Ghanoush)

The ultimate baba ghanouj recipe is simple but results in a rich, smoky and irresistible dip that is insanely delicious. This is one of my favorite dips that pairs perfectly with grilled meat or fish.

Baba Ganoush Recipe

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Baba ganoush also baba ghanoush is a recipe that almost everyone has their own favorite version of. This is a basic recipe you can start with, I will include add-ons at the end of this post so you can play with the recipe as you like.

This is a basic recipe for the famous Mediterranean baba ganoush. It is vegan, keto, gluten free and low carb.

Pro Tip

Roasting eggplants for baba ganoush: Many people are confused about how to roast eggplant for baba ganoush. I grew up with my mom, grandmothers, great-grandmothers, and everyone else in Egypt who roasted eggplants on a gas burner. It is the secret to getting that wonderful smoky taste. If you do not have one, use an outdoor hot grill. But if this is not your thing, for health or other reasons, you can oven-roast it whole and then broil.

Baba Ganoush (Ghanoush) Recipe

Eggplants roasted over open flame, scooped and then mashed wuth tahini, garlic, lemon juice, oil and a handful of spices. Serve chilled, warm or room temperature.

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Course: Appetizer

Cuisine: Mediterranean, Middle Eastern

Diet: Halal

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 people

Calories: 136kcal

Author: Amira

Ingredients

• ▢ 1 Large eggplant (12 to 16oz)
• ▢ 2 medium garlic cloves minced yields (½ Tablespoon).
• ▢ 1-2 Tablespoons tahini (Note1)
• ▢ 1-2 Tablespoons olive oil
• ▢ 2 Tablespoon lime/lemon juice = juice of one lime.
• ▢ ½ teaspoon ground coriander
• ▢ ¼ teaspoon ground cumin
• ▢ ⅛ teaspoon cayenne pepper optional.
• ▢ ¾ to 1 teaspoon Pink Salt. or to taste. You can use any salt you like.
• ▢ ¼ cup chopped flat leaf parsley optional.

Instructions

• Cut a slit in the eggplant and roast on the stove top or on your outdoor grill, cook, turning occasionally with tongs, until completely tender and well charred on all sides. Set aside until it cools down. See notes for other cooking options. (Note2)
• When it has cooled enough to handle, scoop the soft flesh with a spoon and set aside in a bowl. Mash with a fork.
• Add all other ingredients, stir vigorously with a fork  until eggplant breaks down into chunks and everything is well incorporated.
• Serve with pita bread or vegetables as a dip.

Video

Notes

Note1: You can add more/less tahini if you like it that way but start with 1 Tablespoons and go from there. Some versions in the region does not include tahini at all but this made me feel like I am eating a nice eggplant salad and not baba ganoush.

Note2: You can cook eggplants using a broiler by placing the eggplant on a foil-lined baking sheet, turn on the broiler to high and broil eggplant. Make sure to turn occasionally until it is well charred on all sides and tender.

Please check the nutrition disclaimer policy.

Nutrition

Calories: 136kcal | Carbohydrates: 10.3g | Fat: 11g | Saturated Fat: 1.6g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 6.5g | Sodium: 84.8mg | Potassium: 300mg | Fiber: 4.7g | Sugar: 4.1g | Vitamin A: 0.1IU | Vitamin C: 1.2mg | Calcium: 36mg | Iron: 0.7mg

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Here is what you'll need:

• Eggplants: we will use globe eggplants. I've never done it with any other type of eggplant.
• Garlic.
• Lime/ lemon juice.
• Tahini paste: Some people prefer not to use tahini in their baba ganoush, but I grew up with a version that includes it. Here are some Tahini Substitutes if you would like to.
• Olive oil.
• Spices, we will need cumin, coriander, and salt.
• Cayenne pepper: this is an optional thing but I highly recommend it if you can handle it. Gives a great kick to the overall flavors.

How to make Baba Ganoush

Make a slit lengthwise in your eggplant with a knife but do not open it, just a slit to release pressure. If you do not do that, the skin will burst, and it will be hard to finish roasting the eggplant to its full potential. Place eggplants on a gas stove on medium-high heat.

Using tongs, turn it all around to make sure it has totally blackened. We need to get the whole thing blackened and shriveled.

In a large bowl, scoop cooked eggplant flesh out. Do not get scared if parts of the charred skin come out as well. This actually enhances the flavor, and many like it.

Place eggplant flesh in a bowl and mash with a fork.

Place all the ingredients in a bowl and mix them together with a fork. You can use a food processor for this step if you prefer a smooth texture with no visible chunks.

More Tips

• Buying eggplants: let's start from the beginning as this is extremely important. Look for small to medium eggplants as large ones tend to have more seeds and bitterness. Avoid blemished skin and look for shiny, smooth and little firm ones. Take a closer look at the stem, it should be green and free of mold. Eggplants should be heavy for their size which indicates more fresh flesh. Better to cook them within one day of purchase, just roast them and refrigerate if you do not have time to make baba ganoush at that day.
• To drain or not to drain: Let me tell you that I've never drained an eggplant for baba ganoush. Maybe because I always roast mine on the stovetop, even when I had a coil stovetop. Eggplants drip their water while they are being roasted or grilled. So, if you broil yours in the oven, you may want to let your eggplant drip in a colander for 15 minutes.
• Using a food processor: If my mom saw me using a food processor for baba ganoush, she would give me that look😒. But again, this is a matter of personal preference. If you like yours super smooth, then use a food processor. For us, a classic baba ganoush recipe should have texture.

How long does Baba Ganoush last in the fridge?

In some rare cases, I've safely consumed baba ganoush that has been in the fridge for well over a week. We love baba ghanoush and it is very rare for it to last in our fridge for over three days. Although I always recommend eating baba ganoush fresh as it can become more pungent over time, baba ganoush can be made ahead of time, stored in an airtight container in your fridge for three days, and leftovers can be stored for up to a week.

What culture is Baba Ganoush?

The origin of this recipe, according to many Arabic websites, goes back to the first century. Some say it originated in Lebanon, others say in the Levant area in general, or in Turkey.
Legends say that there was a priest named Father Ghanoush, who was very lovable and kind. Many people loved this man and one of the villagers/students made this dish for him. Because he was so generous, he refused to eat it all by himself and made a feast of it. The good man invited the whole village and everyone loved it, and so they named it after the priest, "Baba Ghanoush" or Father Ghanoush. Pretty interesting.

Serve with

I love baba ganoush and have eaten it countless times already. I can eat it with EVERYTHING. Dip it, spread it, spoon it, lick it.. oh it is very good every time. Here are some suggestions:

• Use it as a dip with carrots, bell pepper and cucumber sticks.
• Scoop it with pita chips and tortillas.
• Spread it on your pita sandwich. Like when you make falafel and ful medames, it is incredible.
• I love serving it with grilled meat, kofta, shish tawooq and chicken kafta.
• Serve it with fish dishes either grilled or baked fish.

Baba Ganoush add ons

Baba Ganoush is an ancient recipe in the Middle East, and as is the case with authentic recipes it comes in many variations. This is a basic recipe which means you can also tweak it to your liking. Here are some suggestions.

• Small chopped onion.
• Roasted and diced red bell pepper.
• Roasted chilies.
• Chopped parsley.
• Pine nuts.
• Roasted whole garlic on top.
• Some people also like to mix in a tablespoon of yogurt for extra creaminess.

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