Baba Ganoush (Smoky Roasted Eggplant Dip)
Baba Ganoush is a creamy, smoky Middle Eastern dip made from roasted eggplant, tahini, garlic, lemon juice, and olive oil. It has a silky texture and a deep, smoky flavor, making it a perfect appetizer or spread. This dish is naturally vegan, gluten-free, and packed with nutrients, making it both delicious and healthy. Serve it with pita bread, fresh vegetables, or as a spread in sandwiches and wraps.
Time Needed
Prep Time: 10 minutes
Cooking Time: 40 minutes
Cooling Time: 10 minutes
Total Time: ~1 hour
Ingredients
(Serves 4–6)
2 large eggplants
2 tablespoons tahini (sesame paste)
2 tablespoons lemon juice (freshly squeezed)
1 clove garlic, minced (or roasted for a milder flavor)
2 tablespoons extra virgin olive oil (plus more for serving)
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
½ teaspoon ground cumin (optional, for extra warmth)
½ teaspoon smoked paprika (optional, for extra smokiness)
1 tablespoon chopped fresh parsley (for garnish)
1 teaspoon pomegranate seeds (optional, for garnish)
Instructions
1. Roast the Eggplant
1.Preheat oven to 425°F (220°C).
2.Prick the eggplants with a fork and place them on a baking sheet lined with parchment paper.
3.Roast for 35–40 minutes, turning halfway, until the skin is charred and the flesh is soft.
2. Stovetop / Open Flame Method:
1.Place the eggplant directly on a gas burner or grill over medium heat.
2.Roast for 10–15 minutes, turning frequently, until the skin is blackened and the inside is soft.
2. Cool & Peel
1.Let the roasted eggplants cool for 10 minutes.
2.Slice them open and scoop out the flesh, discarding the charred skin.
3.Place the eggplant flesh in a strainer to remove excess liquid for a thicker dip.
3. Blend the Ingredients
In a bowl or food processor, combine:
1.Roasted eggplant
2.Tahini, lemon juice, garlic, olive oil, salt, pepper, cumin, and smoked paprika
3.Mash with a fork for a chunky texture or blend for a smooth, creamy consistency.
4. Adjust & Serve
1.Taste and adjust seasoning (more lemon for tanginess, more tahini for creaminess, more garlic for intensity).
2.Transfer to a serving bowl, drizzle with olive oil, and garnish with parsley, smoked paprika, or pomegranate seeds.
️ Nutritional Info
(Per Serving, Approximate)
(Based on 6 servings)
Calories: ~120 kcal
Protein: 2g
Carbohydrates: 10g
Fat: 9g
Fiber: 4g
Sodium: ~200mg
Notes & Variations
✔️ Extra Smoky Flavor: Roast over an open flame or add a dash of liquid smoke.
✔️ Milder Taste: Use roasted garlic instead of raw.
✔️ Creamier Texture: Add an extra tablespoon of tahini.
✔️ Make It Spicy: Add red pepper flakes or harissa.
✔️ Storage: Store in an airtight container in the fridge for up to 4 days.
❓ Frequently Asked Questions
1. What is the difference between hummus and baba ganoush?
Hummus is made with chickpeas, while baba ganoush is made with roasted eggplant, giving it a smoky flavor.
2. Can I make baba ganoush without tahini?
Yes! You can replace tahini with Greek yogurt, almond butter, or omit it entirely for a lighter dip.
3. Why is my baba ganoush bitter?
Bitterness can come from overripe eggplants or too much tahini. Using fresh eggplants and balancing flavors with lemon juice helps.
4. What can I serve with baba ganoush?
It pairs well with pita bread, crackers, fresh veggies, falafel, or grilled meats.