Baba Ganoush Recipe

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Baba Ganoush is a delicious Mediterranean style vegan roasted eggplant dip. Learn how to make vegan baba ghanouj in a few simple steps.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: Mediterranean

Servings: Cup

Calories: 707kcal

To make baba ganoush, first prick eggplant with knife or a fork. Next, roast it over the direct flame or in the oven at 225 degrees C till the outer skin gets charred and the flesh is tender.
Once roasted transfer the eggplant to the bowl full of water. This way it is easier to get rid of the charred skin else you can remove the skin without soaking in water as well.
Scoop the pulp of the roasted eggplant into a clean bowl and mash it nicely using the back of the spoon or fork. Allow to cook down a bit.
Add the eggplant pulp, garlic, tahini paste, yogurt, salt, lemon juice, olive oil, and za'tar spice mix in a food processor. Blend to make a smooth paste. Taste and adjust the seasoning accordingly.
To serve, transfer Baba Ganoush to a bowl, on top sprinkle crumbled feta cheese, chopped tomato and drizzle olive oil.
Serve Baba Ganoush with toasted Pita Bread.

A tablespoon of thick yogurt can also be added to the dip for a creamy taste and texture.
If tahini paste is not available, use pine nuts or walnuts. But make sure to blend the dip to a smooth consistency.
Do not add any water while blending the dip. If the dip seems too thick, use a tablespoon of plain yogurt or olive oil.
Adding za'tar spice mix gives authentic flavor to the dip. It has nothing to do with the texture of the Baba Ganoush.
Baba Ganoush can be stored in the fridge for a week easily. And in the freezer for a month. Make sure to thaw it nicely before serving.
For a spicy flavor, add a teaspoon of cayenne pepper while blending the dip.