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Baba ganoush is a classic middle eastern eggplant recipe. Charred eggplant mixed with tahini makes a delicious dip that you can make in 30 minutes!
When it comes to dips and spreads, Middle Eastern and Mediterranean cuisines have it all! From classic hummus and muhammara to labneh and tzatziki, there is always some kind of dip on a Mediterranean table. Today’s recipe is another classic that happens to be one of my favorites. Make sure to read through for my step-by-step tutorial.
Table of Contents
About this recipe
Baba ganoush, also known as baba ghanoush or baba ghanouj, is a middle eastern dip made of eggplants, tahini, olive oil and lemon juice. It’s different from mutabal, which uses yogurt as well. It’s a typical item on a mezze platter served alongside hummus and other dips that are common in Middle Eastern and Mediterranean cuisines.
Eggplant in general has a special place in Mediterranean and Middle Eastern cooking. Greece has melitzanosalata and Iran has kashke bademjan, both outstanding eggplant dips that can be considered baba ganoush’s cousins if you will.
Same as Turkish eggplant salad and Ajvar this dip is typically made with eggplant that’s charred over open flames, leading to a nice, smoky flavor. However, in this recipe you can also make baba ganoush by roasting eggplants in the oven.
Ingredients
- Eggplant: Italian eggplants work best for this recipe. They are small enough that you can char them easily on an open flame, but also meaty so you can have some good smoked eggplant.
- Tahini: Quality tahini makes all the difference. I always get mine from local Middle Eastern shops.
- Lemon juice: Freshly squeezed lemon juice adds a touch of brightness to this dip.
- Garlic: A couple cloves of garlic add so much flavor to this dip. The combination of garlic and smoked eggplant is irresistible.
- Seasoning: You only need some salt and maybe pepper. Some add sumac, but it’s optional.
Instructions
- Wash and dry the eggplants. Pierce some holes in them using a knife or a fork. Turn the gas stove and set it on high. Place the eggplants on the burners and start charring them. Flip them every few minutes so they cook evenly. This would take about 15 minutes depending on the size of the eggplant. The eggplant is all charred and ready when the skin is peeling and the flesh is soft.
- Place the eggplants in a bowl, cover with a plastic wrap and let them cool. Once cool, peel the eggplants using your hands. If the skin persists, peel under running cold water.
- Place the eggplants on a cutting board and chop them finely.
- Mix the eggplant with tahini, lemon juice and garlic in a bowl. Season with salt and add some black pepper if desired. Cover and refrigerate for one hour for the flavors to combine.
- Transfer to a serving bowl and drizzle some olive oil and sprinkle sumac on top right before serving. You can serve baba ganoush cold or at room temperature.
Serving suggestions
Baba ganoush is a typical middle eastern appetizer which can be serve with homemade pita bread, Turkish pide, lavash, naan or pita chips alongside other Mediterranean dips such as hummus and baked feta. We love a good middle eastern spread of mezzes and appetizers for parties and gatherings – this way, there is a little something for everyone.
Storing and freezing instructions
You can store this eggplant dip in an airtight container and refrigerate for up to 4 days. It stays fresh in the fridge if stored properly.
If freezing, place the dip in a freezer bag and freeze for up to 2 months. To serve, once thawed blend the baba ganoush in the food processor for a few minutes so it achieves perfect consistency.
You can also roast eggplants in advance, scoop the flesh out and mash it in the food processor and freeze it. Let the eggplant thaw and then proceed with the recipe.
Frequently Asked Questions
Yes. While the eggplants won’t have that smoky flavor, it’s still possible to roast them instead of charring. Here is a complete guide on how to roast eggplant. Once it’s cooked, peel and discard the skins and scoop out the flesh.
Yes. However, you need a smokeless stovetop grill for that. Here is the one I suggest you get (affiliate link).
Tahini completes this dip as it pairs with the eggplant and smoothens the dip. However, if you are allergic or don’t want to use it for any reason, you can just leave it out. If you like the dip smoother, add a tablespoon of yogurt.
You can easily make baba ganoush up to 2 days ahead of time. Simple store in an airtight container and refrigerate until you’re ready to serve. Give it a nice stir before serving.
Notes and tips
- The secret to a delicious baba ganoush is to make it at least on hour before serving. This will help the flavors combine better and gives this delicious Middle Eastern appetizer a better texture.
- You can find fire roasted eggplant in Turkish and Middle Eastern supermarkets as well. Store bought roasted eggplant will speed up this recipe.
- For more flavor, you can mix in a tablespoon chopped parsley.
- As mentioned before, baba ganoush is typically made with eggplant that’s cooked over open flame so it gets that nice smoky flavor. However, if you don’t have access to open flame and gas, you can simply roast the eggplant in the oven using the broiler.
- Be sure to use a good quality tahini. Stir the tahini well before adding it to the eggplant.
Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
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Ingredients
Instructions
- Wash and dry the eggplants. Pierce the skin with a fork or a knife.
- Turn on the gas stove and set it to high. (Directions for electric stove and roasting are in the notes)
- Place the eggplants on the burners and char them. Flip every few minutes so the cook evenly on all sides. This would take about 15 minutes depending on the size of the eggplants. The eggplants are ready when the skin is charred and peeling and the flesh is soft and tender.
- Place the eggplants in a bowl and cover with plastic wrap so they sweat and cool.
- Once the eggplants have cooled completely, peel the skin and discard. If the skin is not coming off easily, peel the eggplants under running cold water.
- Place the eggplants on a cutting board and chop them finely using a knife.
- In a bowl, mix the chopped eggplant with tahini, minced garlic, salt, pepper and lemon juice. Cover and refrigerate for at least one hour.
- Transfer the baba ganoush to a serving bowl, top with olive oil and sumac. Serve with pita chips, pita bread or lavash.
Video
Notes
- The secret to a delicious baba ganoush is to make it at least on hour before serving. This will help the flavors combine better and gives this delicious Middle Eastern appetizer a better texture.
- You can find fire roasted eggplant in Turkish and Middle Eastern supermarkets as well. Store bought roasted eggplant will speed up this recipe.
- For more flavor, you can mix in a tablespoon chopped parsley.
- As mentioned before, baba ganoush is typically made with eggplant that’s cooked over open flame so it gets that nice smoky flavor. However, if you don’t have access to open gas flame, you can roast the eggplant in the oven.
- If you like to char the eggplant on your electric stove, you need to get one of these smokeless indoor grills (affiliate) that you can use over the burner.
- Be sure to use a good quality tahini. Stir the tahini well before adding it to the eggplant.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Espectacular!!!!
Gracias por compartir los secretos de tus increíbles recetas
Thank you Shadi for some lovely healthy recipes. Appreciate the tips and advice in the recipes.
Easy to make and so delicious!
Love baba ganoush. It’s easy to make and versatile. I will give your recipe a try. Adding sumac sounds interesting and delicious.
If you have an air fryer you can also roast the eggplant in that
You certainly can, but it wouldn’t have the smokey or roasted flavor.
Not only is this a delicious dip that’s easy to make and delicious to eat, but it’s also really, really fun to say!
I love that you roasted the eggplant, I can’t wait to give that a try!