Classic Middle Eastern Baba Ganooj Recipe

Ingredients

  • 2 medium-sized eggplants (approximately 1 pound each)
  • 3 cloves of garlic
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1/4 cup of tahini
  • 1/4 cup of extra-virgin olive oil
  • 1/2 teaspoon of cumin
  • Salt to taste (about 1/2 teaspoon)
  • 2 tablespoons of chopped fresh parsley
  • 1 tablespoon of pomegranate seeds (optional for garnishing)
  • Pita bread or fresh vegetables for serving

Steps and instructions

  1. Preheat your oven to 450°F (232°C). Pierce the eggplants all over with a fork to allow steam to escape while they’re cooking.
  2. Place the eggplants on a baking sheet and roast in the oven for about 40-45 minutes, or until the skin is charred and the interior is tender.
  3. Remove the eggplants from the oven and let them cool.
  4. Once the eggplants are cool enough to handle, cut them open and scoop out the flesh. Place the flesh in a large bowl and discard the skins.
  5. In a food processor, combine the garlic, lemon juice, tahini, olive oil, cumin, and salt. Process until smooth.
  6. Add the eggplant flesh to the food processor and pulse until the mixture is smooth, but still has some texture.
  7. Transfer the baba ganooj to a serving bowl. Stir in the chopped parsley and adjust the seasoning if necessary.
  8. Garnish with pomegranate seeds (if using) and a drizzle of olive oil. Serve with pita bread or fresh vegetables.

Tools for making

  • Baking Sheet - For roasting the eggplants in the oven.
  • Fork - To pierce the eggplants before roasting.
  • Large Bowl - To hold the scooped out eggplant flesh.
  • Food Processor - To blend and process the ingredients.
  • Spatula - To scrape down the sides of the food processor and assist with transferring the baba ganooj.
  • Serving Bowl - To present the finished baba ganooj.
  • Knife - To chop the parsley and cut the pomegranate (if using).
  • Cutting Board - To provide a stable surface for chopping and cutting.

Recipe variations

  • Roasted Red Pepper Baba Ganooj: Add roasted red peppers to the mixture for a smoky and slightly sweet variation.
  • Spicy Baba Ganooj: Add a pinch of cayenne pepper or a drizzle of hot sauce to give it a kick.
  • Herbed Baba Ganooj: Mix in fresh herbs like cilantro, mint, or dill to add a burst of freshness.
  • Roasted Garlic Baba Ganooj: Use roasted garlic instead of raw garlic for a milder and sweeter flavor.
  • Greek-inspired Baba Ganooj: Add a tablespoon of Greek yogurt and a sprinkle of crumbled feta cheese for a tangy twist.
  • Smoky Baba Ganooj: Incorporate a teaspoon of smoked paprika to infuse a delicious smoky flavor.
  • Spiced Baba Ganooj: Experiment with additional spices like paprika, coriander, or turmeric to create a unique flavor profile.
  • Lemon Zest Baba Ganooj: Add some lemon zest to enhance the citrusy notes in the dip.
  • Sesame-free Baba Ganooj: Replace tahini with an equal amount of natural peanut butter or almond butter for a nutty alternative.
  • Vegan Baba Ganooj: Ensure all ingredients are vegan-friendly, such as using tamari instead of soy sauce and checking the labels of the condiments used.

Recipe overview

Baba Ganooj, also known as Baba Ghanoush, is a popular Middle Eastern dip made with roasted eggplant, tahini, garlic, lemon juice, and olive oil. It's creamy, tangy, and slightly smoky, making it an irresistible appetizer or snack. This recipe delivers a baba ganooj that is not only delicious, but also healthy and vegan-friendly. You'll start by roasting the eggplants until they're tender and charred, which gives the dip its distinctive smoky flavor. Once cooled, the eggplant flesh is combined with garlic, lemon juice, tahini, and spices, then blended until smooth. The finished dip is typically garnished with fresh parsley and pomegranate seeds, and served with pita bread or fresh vegetables. Making baba ganooj at home is surprisingly easy, and the result is far superior to anything you can buy at the store. It's a versatile dish that can be served as part of a mezze platter, as a dip for a party, or simply as a spread on sandwiches or wraps. Give it a try, and enjoy a taste of the Middle East in your own kitchen.

Common questions

  1. How long does it take to roast the eggplants?
    The eggplants should roast in the oven for about 40-45 minutes, or until the skin is charred and the interior is tender.
  2. Can I use a grill instead of roasting in the oven?
    Yes, grilling the eggplants is a great alternative. Simply grill the eggplants over medium-high heat until the skin is charred and the flesh is soft.
  3. Can I substitute tahini with something else?
    While tahini gives baba ganooj its distinct flavor, you can substitute it with an equal amount of Greek yogurt for a different taste and texture.
  4. How long does baba ganooj last in the refrigerator?
    When stored in an airtight container, baba ganooj can last in the refrigerator for up to 5 days.
  5. Can I freeze baba ganooj?
    Yes, you can freeze baba ganooj. Store it in an airtight container or freezer bag for up to 3 months. Thaw it in the refrigerator overnight before consuming.
  6. What can I serve with baba ganooj?
    Baba ganooj is traditionally served with pita bread, but you can also enjoy it with fresh vegetables like carrots, cucumber, or bell pepper slices.

Serving dishes and utensils

  • Baking sheet - Used for roasting the eggplants in the oven.
  • Fork - Used to pierce the eggplants before roasting.
  • Large bowl - Used to hold the scooped out eggplant flesh.
  • Food processor - Used to blend and process the ingredients together.
  • Serving bowl - Used to present and serve the baba ganooj.
  • Spoon or spatula - Used for stirring and transferring the baba ganooj.
  • Knife - Used for chopping parsley and slicing pita bread or fresh vegetables.

Origin stories

Baba ganooj, a beloved staple of Middle Eastern cuisine, carries with it a fascinating tale. Its name, sometimes spelled as "baba ghanoush," is a playful term in Arabic that could be translated to something like "pampered papa" or "daddy's darling." There's a charming legend in the Levant that this velvety eggplant dip was named after a doting daughter who mashed the ingredients together so her toothless elderly father could enjoy it. Despite the affectionate connotation in its name, baba ganooj resonates with people far beyond loving daughters and toothless fathers; its unique blend of smoky, tangy, and creamy flavors has won hearts around the globe.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.