Baba Ganoush is a delicious Mediterranean-style roasted eggplant dip. The smoked flavor and smooth texture of baba ganoush make it an all-time favorite vegan dip for pita bread and falafel.
About Baba Ganoush
The name “Baba Ganoush” can be fascinating, especially for someone unfamiliar with the Arabic language.
When translated, ‘baba’ means father, and ‘gannuj’ means to be cared for or loved by. This makes sense because, according to local folklore, this dish was created by a daughter for her beloved toothless father, who was most likely very fond of eggplants.
Credited initially as a Lebanese dish, Baba Ganoush is a blend of roasted eggplants, sesame seeds paste (tahini), garlic, olive oil, herbs, and seasonings of choice.
Other than the mystery around the name of the dish, here are a few more reasons to LOVE Baba Ganoush:
easy to follow recipe
keto-friendly and whole30
vegetarian and possible vegan
Eggplant: It is the star ingredient. Use fresh, firm, big-size purple eggplant to make this Mediterranean dip.
Tahini: The white sesame seeds paste (tahini) gives the dip a nutty taste and creamy texture.
Yogurt: I add a dollop of plain Greek yogurt to my baba ganoush. It is an optional ingredient.
Za’tar: A Middle Eastern spice blend. It gives a flavor to the Mediterranean dips. Substitute it with a dash of roasted cumin powder.
Other Ingredients: Garlic, Salt, Olive Oil, Lemon Juice
How To Prepare Eggplant
The most important part of making baba ganoush is to roast the eggplants for a smokey flavor of the dip.
The traditional way to prepare the eggplant is to broil it over an open flame of a BBQ or on a wood-burning fire. That’s what gives it the strong smokey flavor.
Here are a few methods to grill the eggplant:
Oven/ Grill method: Cut eggplant into equal halves lengthwise and place them on a baking tray—drizzle olive oil over the halved eggplants. Sprinkle salt and let them cook on the ‘grill’ or convection oven at 225 degrees Celcius for 35 – 40 minutes or till the flesh inside has softened and the skin of the eggplant is roasted. Scoop out the flesh and use it for making the baba ganoush.
Gas Stove Method: Over a medium flame, hold your eggplant with a skewer inserted through and rotate slowly till it has been evenly roasted on all sides and the flesh is tender all the way through. Remove the charred skin and use the pulp to make the dip.
How To Make
Making baba ganoush is a straightforward two-step process.
Step 1) Roast the eggplant following either of the methods suggested above. Once roasted, peel and discard the skin. Chop off the crown. Roughly chop the flesh of the eggplant.
Step 2) Combine all the ingredients for making the dip in a food processor or a blender. Pulse to get a smooth and creamy eggplant dip.
My Tried & True Tips
Make sure the flesh of the eggplant is tender or nicely cooked after the roasting process. This step ensures a silky smooth texture of the baba ghanouj.
The charred or the roasted skin of the eggplant is not added to the dip. Hence, remove the skin and crown, and collect the tender pulp in a bowl.
It is always best to blend the ingredients in a food processor or mixer for a smooth texture. Do not add any water while blending the ingredients. If the dip seems too thick, use a little more extra virgin olive oil.
FAQ Related To Baba Ganoush
Eggplant is the main ingredient in baba ghanouj. Hence, it is packed with Vitamins, fiber, and anti-aging properties. In addition, the Baba Ganoush is gluten-free, low-calorie, vegan, paleo, keto-friendly, and a whole30 dip.
Baba Ganoush is made with roasted eggplant, whereas hummus with boiled chickpeas (chana). Both are vegetarian dips perfect for Mediterranean-style mezze platter.
Baba ganoush will keep well in the fridge for around 7 days in an air-tight container. Therefore, I do not recommend freezing it.
You can also serve it with pita bread, meat kebabs, fattoush, crackers, or falafel.
More Dip Recipes
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Baba Ganoush Recipe
- 1 large-size eggplant (baigan/brinjal)
- 2 garlic cloves
- 1 tablespoon plain Greek yogurt
- 1 tablespoon tahini paste (sesame seed paste)
- ¼ Cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt or to taste
- 1 teaspoon Za’tar Spice Mix (optional)
Roast the Eggplant:
- 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.