This Baba Ganoush requires a few ingredients and does not require a grill or gas stove. Smooth, creamy and silky, this baba ganoush is a delicious traditional Middle Eastern appetizer made with eggplant, tahini, garlic and lemon juice.
Baba Ganoush is a delicious Middle Eastern dip, spread or thick sauce made with eggplants and Tahini paste. This dip is actually very familiar with our Romanian version of eggplant salad which essentially is a dip but we eat it by spreading it on bread and serving it with tomatoes.
I’d say the biggest difference between the two is that in the Romanian version we do not use Tahini paste and lemon juice. We use onion instead. So although the flavors are a bit different, they are still quite similar in texture.
But whether you try this Baba Ganoush recipe or my Romanian eggplant salad, or even both, I guarantee you’d love this type of dip. I usually don’t really like eggplant in any type of dish, with the exception of these dips. The flavor is so intense and nothing beats a great dip that can be enjoyed with some yummy pita chips or even vegetables.
Ingredient Notes
- Eggplant – You’ll need 2 large eggplants to get lots of dip. I recommend using either American or Italian eggplants. American eggplants are the standard globe eggplants and tend to be a bit larger, while Italian eggplants are longer and thinner. Italian eggplants tend to be more delicate and a bit sweeter, but either eggplant will work.
- Oil – Traditionally we use a well flavored olive oil. Since we’re not cooking this dish I recommend using the nice stuff you have lying around. Extra virgin, cold pressed, etc etc.
- Spices – I love adding just a hint of sumac to the dip and to sprinkle a bit over the top. Sumac will just give the dip a bit of lemony flavor, it’s my secret ingredient. The other great spice in here is a little bit of cumin.
- Tahini – We want a good tahini, something pourable instead of clay like. This will add lots of great flavor to the dip, add more or less as you like.
- Lemon – Fresh juice is a must to brighten up the dip.
Want To Make Your Own Tahini?
If you haven’t got any of the stuff lying around, all you need is some sesame seeds, oil, and salt to make it happen!
- Toast your sesame seeds, preferable unhulled in a hot dry pan. Allow it to cool fully before placing in your food processor.
- Blend the seeds in your food processor and slowly add 2 – 4 tablespoons of light olive oil or canola oil.
- And just like that it’s done! This sauce will keep for 1 month in the fridge, just imagine all the hummus.
How to Make Baba Ganoush
- Prep the oven: Preheat your oven to 375°F.
- Prep the eggplants: Prick the eggplants with a fork in several place. Place the eggplants on a baking sheet and cook for about 45 minutes until the skin blackens and blisters. Alternatively you can also place them on the grill. Let them cool completely. Peel off the skin and discard it. The eggplant should be very soft and the skin should be able to be peeled easily. Drain them in a strainer over a mixing bowl for a few minutes. You’ll want to remove as much moisture from the eggplants as possible.
- Make the dip: Place the eggplant flesh in a food processor. Add garlic cloves, lemon juice, cumin, sumac salt and pepper and Tahini paste. Pulse until a paste forms. Taste and season accordingly with salt and pepper.
- Finish the dip: To serve drizzle with a bit of olive oil, sprinkle with some more sumac and garnish with parsley. Serve with pita chips or vegetables.
FAQs And Tips
Tahini paste is a condiment made from toasted ground hulled sesame seeds, usually used in hummus, baba ghanoush, or halva.
Sumac is a Middle Eastern spice with a tangy lemony flavor that’s used in salads, like this Fattoush Salad, or it’s simply added to dishes to give a lemony flavor. That’s why it’s perfect on this dip because it just gives it that extra je ne sais quoi.
Baba Ganoush is like the perfect dip or appetizer for a party because a basic baba ganoush is always vegan, gluten free and nut free. It really is a crowd pleaser. Serve with pita bread, crackers, carrot sticks, sliced cucumbers, tortilla chips, bell pepper slices, or celery sticks.
Tips
- It’s critical to poke holes in your eggplant before baking it, once I forgot to poke holes in the eggplants, and they literally exploded in my oven.
- Make sure you drain as much moisture as possible from the eggplants.
- Be sure to let the dip cool completely in the fridge before serving it, this will ensure the texture and flavor are right.
- The parsley or other herbs such as cilantro or basil are really not necessary but they are great in that they give the dip extra flavor boost.
Storing Leftovers
You can store this dip in an airtight container in the fridge for up to 1 week. This recipe also freezes well too, freeze for up to 3 months and allow to thaw completely before feasting.
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Baba Ganoush
Ingredients
- 2 large eggplants
- 3 cloves garlic minced
- 2 tbsp lemon juice
- ¼ tsp cumin ground
- ½ tsp salt or to taste
- 1 tsp pepper or to taste
- ¼ cup Tahini paste
- 1 tbsp olive oil
- ¼ tsp sumac
- parsley for garnish
Instructions
- Prep the oven: Preheat your oven to 375°F.
- Prep the eggplants: Prick the eggplants with a fork in several place. Place the eggplants on a baking sheet and cook for about 45 minutes until the skin blackens and blisters. Alternatively you can also place them on the grill. Let them cool completely. Peel off the skin and discard it. The eggplant should be very soft and the skin should be able to be peeled easily. Drain them in a strainer over a mixing bowl for a few minutes. You'll want to remove as much moisture from the eggplants as possible.
- Make the dip: Place the eggplant flesh in a food processor. Add garlic cloves, lemon juice, cumin, sumac salt and pepper and Tahini paste. Pulse until a paste forms. Taste and season accordingly with salt and pepper.
- Finish the dip and serve: To serve drizzle with a bit of olive oil, sprinkle with some more sumac and garnish with parsley. Serve with pita chips or vegetables.
Video
Recipe Notes
- Tahini paste is a condiment made from toasted ground hulled sesame seeds, usually used in hummus, baba ghanoush, or halva.
- Sumac is a spice native to the Middle East that has a tangy lemony flavor commonly used in tabbouleh salad, hummus or baba ghanoush.
- Make sure you drain as much moisture as possible from the eggplants.
- Be sure to let the dip cool completely in the fridge before serving it, this will ensure the texture and flavor are right.
- The parsley or other herbs such as cilantro or basil are really not necessary but they are great in that they give the dip extra flavor boost.
- You can store this dip in an airtight container in the fridge for up to 1 week. This recipe also freezes well too, freeze for up to 3 months and allow to thaw completely before feasting.
