I can’t believe we waited so long to start cooking Baba Ganoush at home. We don’t know why we thought this delicious dip was way more difficult to make than it actually is. We have been making this Lebanese recipe for a few years now, and it is always a hit at home and in our cooking classes.
Baba Ganoush is a way of rediscovering eggplants. Baba Ganoush is similar to hummus but lighter and creamier. Many people struggle to cook with eggplants as it can be a bit challenging to find the best way to cook them so they stay tender and moist. With this recipe, you cannot go wrong. It’s the simples way of cooking eggplant and it’s absolutely delicious.
Eggplant. The best way to cook the eggplants when making Baba Ganoush is on the barbeque or charing them directly on a gas flame. This will bring out a strong smoky flavour. As many of us don’t have that option available, you can roast the eggplants in the oven for around 35 minutes and it will still taste amazing.
Tahini. Sesame seed paste, that’s all tahini is. Tahini will give your Baba Ganoush a delicious tangy flavour. Some people are not a fan of tahini, and you can always reduce the amount of tahini or leave it out but the original recipe contains the ingredient. Tahini will give your Baba Ganoush a creamy and smoother consistency. You can find this ingredient in some supermarkets or online.
Lemon Juice. Freshly squeezed lemon juice gives the Baba Ganoush the needed amount of acidity.
Extra Virgin Olive Oil. Use good quality extra virgin olive oil when making Baba Ganoush or other dips such as hummus. We love adding some extra oil on the top before serving so when you scoop the first bit with some pita bread, you get that intense olive oil flavour.
Garlic. The garlic used in Baba Ganoush is raw, so it has a quite strong flavour. Use just a tiny bit if you are not a big fan of garlic. When making Baba Ganoush, we use our garlic presser to press the garlic so it combines easier with the rest of the ingredients.
Mint. Fresh mint leaves go incredibly good on this Lebanese dip. You can use parsley too, but we find that mint brings this dip such a fresh and lovely aftertaste.
Pomegranate. When in season, we love adding some pomegranate on the top before serving. It gives your dip colour, crunch and taste.
How to cook Baba Ganoush Step by Step
- Cut the eggplants in halves and place them in a baking tray. Drizzle some olive oil on the top and a sprinkle of salt. Turn them upside down, as this will keep them moist while baking. Place the eggplants in the oven and bake for about 35-40 minutes at 200C. The eggplants will be ready when they are tender and have started to collapse.
- Leave the eggplants to cool and with a spoon, scoop the flesh out and place it in a strainer for 10 minutes. This will get rid of the excess water that the eggplants contain so the dip will be creamy and will have the perfect texture.
- Chop the eggplant into small pieces. We use scissors for this step but you can use a knife too. Add the crushed garlic, tahini, lemon juice, olive oil, mint, salt and pepper and mix with a fork until everything is incorporated.
- Taste and adjust seasoning if needed. Before serving, add some more finely chopped fresh mint on the top. Drizzle some extra olive oil and optionally, add some pomegranate too. We absolutely love the taste that pomegranate adds to those first bites.
Baba Ganoush is a perfect dip to go with your Middle Eastern and Mediterranean recipes. It has a lovely smooth consistency without having to put it through a blender.
- Serve your Baba Ganoush with some wholewheat bread and a delicious and fresh salad like our Greek Salad.
- Make a Middle Eastern Platter or Mezze with Baba Ganoush, Homemade Falafels, toasted Pita Bread and some other dips such as Red Pepper Hummus or Beetroot Hummus.
- Another delicious option to cook with your Baba Ganoush is this vegan and exquisite Spring Vegetable Tart from Seven Roses.
- Prepare a Cheese Board and include some dips like Baba Ganoush or this Edamame Hummus. This is a perfect way to impress your guests.
The Best Baba Ganoush
- 3 large eggplants
- 1 garlic clove crushed
- 2 tablespoon tahini
- 1/2 lemon juiced
- 2 tablespoon extra virgin olive oil
- 2 tablespoon mint chopped
- Salt and pepper to taste
- Cut the eggplants in halves and place them in a baking tray. Drizzle some olive oil on the top and a sprinkle of salt. Turn them upside down and roast in the oven for 30 to 45 minutes at 200C. Roast the eggplants until they are tender and have started to collapse.
- With a spoon, scoop the flesh out and place it in a strainer for 10 minutes. This will get rid of the excess water that the eggplant contains.
- Chop the eggplant into small pieces. We use scissors for this step. Add the crushed garlic, tahini, lemon juice, olive oil, mint, salt and pepper and mix with a fork until everything is incorporated. Taste and adjust seasoning if needed.
- Garnish your baba ganoush with chopped mint leaves or pomegranate before serving.
- Add some extra virgin olive oil before serving.