This Baba Ganoush recipe is SO SO creamy, truly delicious with a perfect smoky flavour, it tastes indulgently Good and makes everything better!
What is Baba Ganoush?
Baba Ganoush/Roasted eggplant dip also spelled as baba ghanoush or baba ghanouj is a famous Lebanon dip/appetizer made with roasted eggplant, olive oil, and some seasonings!
It is typically a starter in regional cuisine often served with pita bread and sometimes with other dishes.
What is Baba Ganoush Recipe made of?
Baba Ganoush is made with Roasted eggplant, minced garlic, lemon juice, and Tahini Paste
( How to make Tahini Paste), olive oil and paprika.
Why this recipe works:
Chargrilled eggplant gets you a most exotic smoky flavour that you gonna love for sure!
Quick and Extremely easy to make!
Silky and creamy Dip.
How to make Baba Ganoush with step by step pictures:
Cut the eggplant/Aubergine into two halves, place on the baking tray. Sprinkle olive oil, paprika, and salt.
Roast the eggplant for 20 mins in the oven for 450 degrees F/ 230 Degrees C till the eggplant is charred.
Bring down the temperature of the eggplant, gently peel off the skin. Scoop out the flesh to a bowl.
Mash the aubergine using a fork.
Add minced garlic, salt
Squeeze some lemon juice
Add homemade Tahini
Mix them well.
Drizzle some olive oil
Mix well. Sprinkle paprika and chopped parsley and serve.
Tips to make Roasted Eggplant Dip recipe:
To Cook Eggplants: There are two ways to cook the eggplant
Stove Top Method: To smoke the eggplant, place the Whole eggplant in open fire/ flame of a gas stove till the colour of the eggplant changes to charred skin. (Use thongs to hold the Eggplant).
Once done, bring to room temperature, peel off the skin and scoop out the aubergine.
Roast/Bake: Cut eggplant/aubergine into two halves of sprinkle olive oil and salt. Place on the baking tray, Roast the eggplant in the oven at 450 degrees F/ 230 degrees C for 20 mins.
Mash the Eggplant: I simply mashed the eggplant using a fork, you could also use the food processor to blend eggplant along with other spices.
FAQ:
1. How long does Baba Ganoush recipe last?
Store in an air-tight container and refrigerate for 3 days.
2. Is Baba Ganoush is healthy?
This Roasted Eggplant dip has a great source of fibre, vitamin E and Vitamin B. Tahini is rich in potassium and iron and olive oil has heart-healthy fat.
It is lower in calories.
3. How do you serve Baba Ganoush?
Typically Baba Ganoush is served with pita. Can be Serve as a dip with fresh-cut veggies like carrot, cucumber. It can spread over the sandwich bread! Or simply eat it straight -up with the spoon! It’s Yummy!
Other Mediterranean Recipe you would love to try:
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Baba Ganoush Recipe
- Prep Time: 2 minutes
- Cook Time: 20 minutes
- Total Time: 22 minutes
- Yield: 2 1x
Description
This Baba Ganoush recipe is SO SO creamy, truly delicious with a perfect smoky flavor, it tastes indulgently Good and makes everything better!
Ingredients
- 1 Eggplant
- 1/2 tsp paprika
- 1 tsp garlic (minced)
- 1 tsp lemon juice
- 2 tbs Tahini Paste
- 2 tbs olive oil
- 1/2 tsp salt
- 1 tsp parsley (chopped)
Instructions
- Preheat your oven 450 degrees F/ 230 degrees C for 5 mins.
- Cut the eggplant/Aubergine into two halves, place on the baking tray. Sprinkle olive oil, paprika, and salt.
- Roast the eggplant for 20 mins in the oven for 450 degrees F/ 230 Degrees C till the eggplant is charred.
- Bring down the temperature of the eggplant, gently peel off the skin. Scoop out the flesh to a bowl.
- Mash the aubergine using a fork, Add minced garlic, salt, Squeeze some lemon juice, Add homemade Tahini. Mix them well.
- Drizzle some olive oil
- Sprinkle paprika and chopped parsley and serve.
Notes
Tips to make Baba Ganoush recipe:
To Cook Eggplants: There are two ways to cook the eggplant
Stove Top Method: To smoke the eggplant, place the Whole eggplant in open fire/ flame of a gas stove till the color of the eggplant changes to charred skin. (Use thongs to hold the Eggplant).
Once done, bring to room temperature, peel off the skin and scoop out the aubergine.
Roast/Bake: Cut eggplant/aubergine into two halves of sprinkle olive oil and salt. Place on the baking tray, Roast the eggplant in the oven at 450 degrees F/ 230 degrees C for 20 mins.
Mash the Eggplant: I simply mashed the eggplant using a fork, you could also use the food processor to blend eggplant along with other spices.
- Category: Appetizer, dip, sides
- Cuisine: arabian, Mediterranean
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