Baba Ganoush Recipe

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:

gluten-free dip meal-prep friendly easy to follow recipe keto-friendly and whole30 vegetarian and possible vegan

Ingredients Required

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 flavour to the Mediterranean dips. Substitute it with a dash of roasted cumin powder. Other Ingredients: Garlic, Salt, Olive Oil, Lemon Juice

How To Roast Eggplant

The most important part of making baba ganoush is to roast the eggplants for a smokey flavour 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 Baba Ganoush

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.

Serving Suggestion

Baba Ganoush, alongside other Mediterranean dips like labneh, roasted red pepper dip, and hummus, is part of a snacking mezze platter. You can also serve it with pita bread, meat kebabs, fattoush, crackers, or falafel.