Creamy, savory, smoky, this baba ganoush recipe made with tahini, garlic, parsley and citrus is a must-try! This easy eggplant dip can be enjoyed as a delicious and healthy snack with crunchy vegetables and pita bread. Or try my delicious baked tortilla chips with za’atar!
What is Baba Ganoush?
Baba ganoush is a simple and flavourful Mediterranean eggplant dip made with a handful of essential elements: tahini, olive oil, lemon juice, garlic, and salt. You’ll find several variations of this popular Lebanese dip; some made with spices (like chili powder or ground cumin) or even fresh herbs such as parsley. It’s made by roasting or grilling eggplants until soft, scooping out the insides, and mashing it with the tahini, olive oil, lemon juice, garlic, and salt. It has a creamy texture and deliciously smoky flavor and is a great alternative to classic hummus.
Baba ganoush ingredients
The ingredient list is simple, lets take a look:
Eggplant / Aubergine: I use 4 small eggplants as they have less seeds. And if you can choose “male” eggplants as they are less bitter (and have less seeds). You can identify this by looking at the flower end. Look for eggplants with a small, round, smooth end; rather than those with an irregular, less smooth end that is shaped like a dash.
Tahini paste: this nutty paste is made from toasted sesame seed and is an important ingredient in many Middle Eastern cuisines.
Garlic: Use 1 to 2 fresh garlic cloves, depending on how garlicky you enjoy your dips.
Parsley: adds an extra flavor boost and freshness that takes this dip to the next level.
Lemon juice: Freshly squeezed lemon juice gives this eggplant dip freshness and balances out the flavors. Use a little or a lot depending on your preference.
Seasonings: Salt, of course. Some traditional baba ganoush recipes also add a bit of chili or cayenne for a little extra heat. Our you could also add a little cumin or even sumac for more lemony flavor.
Extra virgin olive oil: A drizzle of extra virgin olive oil adds richness and is the perfect way to finish this dip!
Garnishes: Dress it as you like! Try tomatoes, pomegranate seeds, fresh parsley, toasted pine nuts or even a sprinkle of sumac!
Tips for making this Mediterranean eggplant dip
Roast or grill the eggplant
There are many ways to prepare the eggplant. The main thing is to char the eggplant so that it gets a nice smokey flavor. You can do this over an open flame (either on the BBQ or a gas stove), turning occasionally, with a pair of tongs, until the skin of the eggplant is fully charred and the flesh has collapsed and softened (about 15 to 20 minutes).
Alternatively, you can roast the eggplant in a high-heated oven — under the broiler is the best method. You can do this by broiling whole eggplants as in the recipe. Or you can roast the eggplant by cutting it in half and placing the flesh side down on a parchment lined baking sheet and roast at 425 F / 220°C for about 30-40 minutes or until the eggplant is very soft and cooked through.
Draining excess juices
To ensure a creamy, flavourful dip, it’s important to drain the excess liquid from the cooked eggplant. Otherwise, the dip with have a watery, less concentrated flavour. Place the salted eggplant in a fine-mesh sieve and let stand until is releases it juices (30 minutes) before combining it with the rest of the ingredients.
What to serve with this popular Lebanese dip
This is the perfect type of dish to serve it as as part of a mezze. You could go with more spreads like hummus or tzatziki and try serving some other mezze dishes, like kofta, falafel, shawarma, stuffed vine leaves, tabouleh, pita bread and a mix of fresh or roasted vegetables. Or try this dip as an accompaniment to a summer BBQ as a tasty dip or spread with your favourite bread.
Looking for other dip recipes?
Try one of these favourites?
- Fresh Fava Bean Dip – Green Hummus
- Quick Hummus with Sumac
- Favorite Original Tzatziki (Greek Yogurt Cucumber Dip)
Baba Ganoush (Eggplant Dip)
Ingredients
For the baba ganoush:
- 1 kg eggplant (about 4 small), pricked with a fork
- 3 tablespoons tahini (well-stirred)
- 3 tablespoons freshly squeezed lemon juice
- 2 large cloves garlic, minced
- 4 tablespoons chopped flat-leaf parsley
- 1 tablespoon extra-virgin olive oil, plus more
- Sea salt, to taste
To garnish (optional)
- handful of cherry or mini roma tomatoes, halved or quartered
- pomegranate seeds
- fresh flat leaf parsley, chopped
Method
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Preheat oven to broil (either medium or high) and position a rack at the top third of the oven.
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Blister the eggplant under the broiler, turning occasionally, until charred on all sides, and tender and deflated. 30-45 minutes, depending on size. Note: the eggplant will release some juices, so be sure to line a baking sheet with parchment paper on the rack below.
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Let cool for 15 minutes.
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Scoop out the flesh, discard the skin. Chop, sprinkle with salt, and let drain in a fine-mesh sieve set in a large bowl for 30 minutes. Push down on the eggplant with the back of the spoon so that any excess water will drain well. Discard the liquid.
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Using an immersion blender, blend the with rest of ingredients (tahini, lemon juice, garlic, parsley, olive oil) until smooth. Taste and adjust to taste with more salt or lemon juice.
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Note: I like to use an immersion blender to ensure a very creamy consistency, however you can also use a fork to vigorously mash the eggplant with the other ingredients.
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Transfer the baba ganoush to a serving bowl and drizzle a little olive oil on top. Garnish with chopped tomato, pomegranate seeds and fresh chopped parsley leaves(if using).
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Serve with warm pita bread or vegetables for dipping and enjoy!
Notes
- The eggplants should be very tender when fully cooked. You can test doneness near the stem or bottom with a toothpick; if a toothpick meets any resistance, continue cooking.
- Baba ganoush can be stored in an airtight container in the refrigerator for 3-4 days. Either serve cold or let the dip warm to room temperature before digging in.
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