Baba Ganoush

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.

What Is Tahini?

Tahini paste is a condiment made from toasted ground hulled sesame seeds, usually used in hummus, baba ghanoush, or halva.

What Is Sumac?

You’ll notice that in the recipe I sprinkle the dip with some Sumac. 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.

Ingredients

• 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.
• Eggplant – We’re using 2 large eggplants today to get lots of dip, thank me later.
• Spices – Sumac as discussed above and cumin.
• Tahini – We want a good tahini, something pourable instead of clay like.
• Lemon – Fresh juice is a must, I know it’s a bit more effort
• Seasoning – Just salt to taste.

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

1. Preheat your oven to 375 F degrees.
2. 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.
3. Blend the eggplants: Place the eggplant flesh in a food processor. Add garlic cloves, lemon juice, cumin, salt and pepper and Tahini paste. Pulse until a paste forms. Taste and season accordingly with salt and pepper.
4. Finish the dip: To serve drizzle with a bit of olive oil, sprinkle with some sumac and garnish with parsley.Serve with pita chips or vegetables.

How To Serve

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.

• Pita bread
• Crackers
• Carrot sticks
• Sliced cucumbers
• Tortilla chips
• Bell pepper slices
• Celery sticks

Some Tips

1. 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.
2. Be sure to let the dip cool completely in the fridge before serving it, this will ensure the texture and flavor are right.
3. 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.

Craving More Mediterranean Dishes? Try These

• Fattoush Salad
• Tabbouleh Salad
• Moussaka Recipe
• Chicken Shawarma
• Best Ever Hummus
• Mediterranean Couscous Salad
• Easy Hummus

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Baba Ganoush

4.6 from 5 votes

Prep: 10 mins

Cook: 45 mins

Total: 55 mins

Author: Joanna Cismaru

Serves: 6

Print Pin Rate

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. 

Ingredients

• 2 large eggplants2 large eggplants
• 3 cloves garlic minced3 cloves garlic minced
• 2 tbsp lemon juice2 tbsp lemon juice
• 1/4 tsp cumin ground1/4 tsp cumin ground
• 1/2 tsp salt or to taste1/2 tsp salt or to taste
• 1 tsp pepper or to taste1 tsp pepper or to taste
• 1/4 cup Tahini paste1/4 cup Tahini paste
• 1 tbsp olive oil1 tbsp olive oil
• 1/8 tsp sumac1/8 tsp sumac
• parsley for garnishparsley for garnish

US Customary – Metric

Instructions

• Preheat your oven to 375 F degrees.
• 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.
• Place the eggplant flesh in a food processor. Add garlic cloves, lemon juice, cumin, salt and pepper and Tahini paste. Pulse until a paste forms. Taste and season accordingly with salt and pepper.
• To serve drizzle with a bit of olive oil, sprinkle with some sumac and garnish with parsley.
• Serve with pita chips or vegetables.

Video

Recipe Notes

1. Tahini paste is a condiment made from toasted ground hulled sesame seeds, usually used in hummus, baba ghanoush, or halva.
2. Sumac is a spice native to the Middle East that has a tangy lemony flavor commonly used in tabbouleh salad, hummus or baba ghanoush. 
3. 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.
4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 84kcal (4%)Carbohydrates: 3g (1%)Protein: 1g (2%)Fat: 7g (11%)Saturated Fat: 1g (6%)Sodium: 197mg (9%)Potassium: 51mg (1%)Vitamin C: 2.8mg (3%)Calcium: 17mg (2%)Iron: 0.5mg (3%)

Course:Appetizer

Cuisine:Middle Eastern

Keyword:baba ganoush, middle eastern appetizers

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