If we are being totally honest with each other, I’ve never been a huge fan of eggplant. Hubby loves it- but it has never been at the top of my hit list. And now like every other blogger out there I’m going to say… until I created this recipe!
I swear not to bore you with a long, drawn-out story. But we went to one of our favorite tapas restaurants and they served a roasted eggplant plant fusion with green chiles- it was fantastic! But I wanted to churn out something more traditional so I experimented with Baba Ganoush.
What is Baba Ganoush?
Other than just being fun to say, baba ganoush is also sometimes spelled baba ganoush,, baba ghanoush, baba ghanouj or baba ghanoush, and is from the eastern Mediterranean. It is popular in Lebanese and Turkish food, among others and is termed a Middle Eastern Dip.
The base of a baba ganoush recipe is always mashed roasted eggplant and generally some sort of sesame seed, either oil or tahini and of course, garlic cloves. Lemon juice thins it out, but from there it is seasoned and spiced differently in every restaurant and household that creates it.
The method for cooking the whole eggplant also varies. Some folks will use an open flame and char the skin, but since they are so large, this can take time. You can do it on an outside grill, fire pit or open flame on a gas stove. I opt for roasting in the oven. This cooks the eggplant, but also makes the charred skin easy to remove.
In the states, it is commonly served with pita chips or flat breads, but customarily, it comes with fresh vegetables like carrots, cucumbers, onions and tomatoes. It can be a dip, but also a spread for wraps and sandwiches.
Taste
This middle eastern dip is a fairly mild dip that relies just as much on the seasonings as it does on the unique texture that eggplant brings. It is thick and creamy, but also a little earthy and rustic. Most people who enjoy hummus and tahini, will also like this creamy dip.
Smoked paprika isn’t spicy like other varieties. Cumin also gives a unique taste to otherwise fairly plain eggplant. Like so many other things, you can choose to increase or decrease the seasonings to please your palate.
Ingredients
Many of my recipes are made with mostly simple ingredients, this one is not, so make a list and head to the store.
- Whole Eggplants– The star of the dish! Focus more on the overall weight than the amount since their shape varies greatly. No need to hit the number right on the nose, just get in the vicinity. I used medium eggplants.
- Fresh garlic cloves- Please use fresh garlic and not the jarred stuff. It tastes sweet and doesn’t give the pungent taste we want from garlic.
- Fresh lemon juice & lemon zest– Both form the same lemon, juice and zest probably produce widely different offerings to the dish. Juice is tart and acidic, while zest gives a clean, lemon flavor without the sour. Use both for the best balance.
- Plain Greek yogurt– Full fat is the best option for a thick and creamy dish. Swap out for reduced fat, but note you might lose some body.
- Extra-virgin olive oil– for roasting and the dip. Any neutral olive will work, we just liked sticking with a mediterranean oil.
- Flat-leaf parsley- Also known as Italian parsley, use fresh only. Dried won’t have to to reconstitute. Curly doesn’t have flavor.
- Coarse Kosher salt– If using a fine salt, reduce to half the volume.
- Ground cumin– Rich and earthy cumin adds depth to this dish. Take a nice whiff before adding it to get the full-bodied essence.
- Smoked paprika– swap for sweet or spicy paprika based on taste preferences
- Tahini– Another base element that can’t be substituted, make your own or grab a jar at the store. Tahini is a seed oil and can go rancid, so check yours before adding to the recipe.
How to Make
This is an easy baba ganoush recipe, but does take a little time and happens in two steps, three if you are me.
- Prep a rimmed baking sheet and preheat the oven.
- Cut the eggplants in half lengthwise and brush the cut sides with olive oil. Place the cut side down on the baking sheet.
- Roast until the flesh is soft and the skin can easily be peeled back. The cooking and cooling time will vary depending o the size of your eggplant, so check it often. Let it cool, this job is much easier done with your hands and you don’t want to burn yourself.
- Scoop the flesh out of each eggplant, discard the skin. Place the flesh in a large colander lined with cheesecloth or a tea towel. Press well to get out as much moisture as possible. Getting the dry flesh will determine how creamy it is; more moisture won’t impact the flavor, but it will on texture.
- Transfer the drained eggplant flesh to a food processor and add the garlic, lemon juice, zest, yogur, olive oil and seasonings. Blitz until the eggplant starts to become smooth, it might take a minute or two.
- Use the opening in the lid to drizzle in tahini to emulsify.
- Transfer to a serving bowl and chill or serve at room temperature.
To make yours extra pretty, top it will toasted pine nuts, pomegranate arils, paprika dusting, microgreens, sesame seeds or infused olive oil .
What to Serve with Baba Ganoush
Roasted eggplant dip it so versatile, you can serve it with nearly anything that can be dipped. Here are my favorites:
- Fresh veggies: carrots, radish slices, celery sticks, broccoli and cauliflower florets, bell peppers
- Pita chips, pita bread crackers or parmesan crisps
- Olives
You can also use your baba ganoush as a spread for sandwiches or wraps.
Storage & Freezing
Baba ganoush can certainly be made ahead and stored in the fridge in an airtight container for up to a week. In fact, I like making mine a day ahead so the flavors can marry.
It can also be frozen, but the consistency might change a tad when thawing.
More dip recipes:
- Caramelized Onion and Garlic Dip
- Pepper Jelly Goat Cheese Dip
- Creamy Spinach and Artichoke Dip
- Roasted Red Pepper Dip
Bacon Ranch Dip
Chili Cheese Dip
Mexican Cream Cheese Shrimp Dip
Baba Ganoush (Roasted Eggplant Dip)
Ingredients
- 2 pounds eggplants (1-2 medium)
- 2 cloves garlic , minced
- 2 tablespoons fresh lemon juice
- ½ teaspoons lemon zest
- 2 tablespoons plain Greek yogurt (full fat is best)
- 1/2 cup extra-virgin olive oil , divided
- 2 tablespoons flat-leaf parsley
- 1 teaspoon coarse Kosher salt , to taste
- ¼ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- 2 tablespoons tahini
Instructions
- Preheat the oven 450°F. Line a large baking sheet with parchment paper or aluminum foil and coat with cooking spray
- Cut the eggplants in half lengthwise and brush the cut sides with olive oil. Place the cut side down on the baking sheet.
- Roast for 35-45 minutes or until the flesh is soft and the skin starts to collapse and can easily be peeled back. The cooking time will vary depending o the size of your eggplant, so check frequently. Set the eggplant aside to cool before handling.
- Scoop the flesh out of each eggplant, discard the skins. Place the flesh in a large colander lined with cheesecloth or a tea towel. Press lightly to get out as much moisture as possible.
- Transfer the drained flesh to a food processor and add the garlic, lemon juice, zest, yogurt, 1/3 cup of the olive oil, parsley, salt, cumin and paprika. Pulse until the eggplant starts to become smooth and ingredients are incorporated.
- Add the tahini in a slow drizzle while the food processor is on, until fully incorporated and smooth.
- Transfer to a serving bowl and drizzle with the remaining olive oil. Serve with pita slices and veggies.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
I love Baba Ganoush and roasting the eggplant deepens the flavor so much! We made this as an after school snack for my kids today and they loved it!
I’m usually not a fan of eggplant either but you’re right, this recipe has totally changed my mind! It’s so good with pita chips!!
I love baba ganoush. Never knew it was this easy to make. Will be making this often.
This is a delicious baba ganoush recipe! I’ve never made it for myself before but it turned out perfectly. It takes snacking to the next level; thanks for the recipe!
It’s been ages since I’ve had a roasted eggplant dip – this looks so good, I need to make this asap!
Made this for the family and it was a hit!
Can’t wait to try it.