Baba Ganoush
Learn how to make authentic Baba Ganoush, a classic Lebanese dip with roasted eggplant, tahini, lemon, and garlic. It's a smoky, creamy, and nutty dip that goes perfect with pita bread, veggies or even crackers. Follow my easy recipe below and you'll have the best Baba Ganoush on your plate in no time!
If you like Lebanese eggplant recipes, try this fabulous eggplant salad! I'm sure you'll love it.
Ingredients
Time
- Total:
- 22m
- Prep:
- 2m
- Cook:
- 20m
Main
- Eggplant, 1 large
- Tahini, 1.5 tbsp
- Garlic clove, 1
- Lemon juice, 1 tbsp
Garnish (optional)
- Black pepper, pinch
- Extra virgin olive oil, 1/2 tbsp
- Pomegranate seeds, 1 tbsp
Notes
If your blender is not top of the line, consider crushing the garlic cloves first before blitzing. This will keep big bits of garlic out of your creamy baba ganoush dip.
Nutrition Facts
| Total Fat 4.3g | 7% |
| Saturated 0.6g | 3% |
| Omega-3 0g | 5% |
| Cholesterol 0g | 0% |
| Total Carbohydrates 11.3g | 4% |
| Dietary Fibers 5.3g | 19% |
| Sugars 5.5g | 6% |
| Protein 2.8g | 6% |
| Potassium 390mg | 11% |
| Vitamin C 5.7mg | 8% |
| Iron 1mg | 7% |
| Sodium 12mg | 1% |
Instructions
Step 1
Start by poking the eggplant with a toothpick.
Go as deep as you can: the holes will make it easier and quicker to cook the eggplant evenly.
The pokes will also keep the eggplant from bursting when cooking due to pressure build-up.
Step 2
Now we need to grill the eggplant.
You can do so using the oven with the grill-mode function or by using a skillet.
I usually use a skillet if I'm only cooking a single eggplant, or the oven if making more.
In both cases, you want to turn the eggplant frequently and make it nice and charcoaled. Don't worry if it looks a bit burned, as you will discard the skin.
If using a gas cooker, it should take around 20-25 minutes on medium heat.
If using the oven, preheat it at max temperature using your grill/broiler setting and bake for around 10 minutes turning the eggplant every 2 minutes.
Step 3
Once cooked (check that the flesh is soft with a toothpick), wait a moment for the eggplant to cool.
Proceed by peeling off and discarding the skin and any other hard bits at the ends.
To get a super creamy baba ganoush, it's important to use only the soft white flesh of the eggplant.
Step 4
Finally, chop the eggplant to fit it inside your blender.
Then, add the remaining ingredients: garlic clove, tahini, and lemon juice. You may also want to sprinkle in a pinch of salt to suit your taste.
Blitz until smooth, and serve with a dash of oil, some fresh parsley, cracked black pepper and a few pomegranate seeds for extra pizzazz!
Goes well with
Like its sibling dip hummus, baba ganoush is the perfect starter for any traditional Lebanese meal.
If you're looking for some tasty main course ideas, check out these two fabulous dishes:
A comfy one-pot chickpea and chicken pilaf;
Fancy (yet easy!) stuffed chard rolls.
Give them a try. I'm sure you'll love them!