Baba Ganoush Recipe

Making restaurant-quality Baba Ganoush at home is much simpler than you might expect, thanks to this authentic Mediterranean recipe! The trick lies in roasting the eggplant first and then draining as much moisture as possible, resulting in a creamy spread that balances sweet and savory notes beautifully. We love it so much that we sometimes skip the pita and savor it right off the spoon!

Jump to:

• Baba Ganoush Recipe
• Table of Contents
• Tips for Recipe Success
• What is Baba Ganoush?
• Ingredients
• How to Make Baba Ganoush
• Step 1: Prepare the Eggplant
• Step 2: Roast
• Step 3: Drain the Liquid
• Step 4: Blend (But Not Too Much!)
• Step 5: Serve and Savor
• FAQs
• Are hummus and baba ganoush the same?
• What do you serve baba ganoush with?
• Is baba ganoush healthier than hummus?
• Recipe Tips
• What to Serve with Baba Ganoush
• More Eggplant Recipes
• Baba Ganoush Recipe
• Nutrition
• More Easy Main Dishes Recipes:
• 📖 Recipe Card

Table of Contents

• Tips for Recipe Success
• What is Baba Ganoush?
• Ingredients
• How to Make Baba Ganoush
• FAQs
• Recipe Tips
• What to Serve with Baba Ganoush
• More Eggplant Recipes
• Baba Ganoush Recipe

The first time I tasted baba ganoush, I was on a Turkish Airlines flight headed to visit a friend in Bodrum, Turkey.

In my excitement, I mistakenly thought it was hummus as I dug in with a generous piece of pita bread.

Imagine my surprise when I was met with a flavor that was creamier, richer, and subtly sweet instead of the familiar chickpea spread. I was instantly hooked! Now, baba ganoush has a special place in my heart alongside hummus.

Upon returning home from that trip, I set out to recreate that fantastic dip. After several iterations, I finally perfected my version, and that’s the recipe I’m sharing with you!

Tips for Recipe Success

Through some trial and error, I’ve discovered a few key points for making the perfect baba ganoush:

• Roasting the eggplant is crucial to accentuating its natural sweetness.
• You must drain as much liquid as you can. If you skip this, your baba will turn out watery.
• Pulse, don’t fully blend. Maintaining some texture in the eggplant is important for an authentic dip.

What is Baba Ganoush?

Baba Ganoush is traditionally attributed to the Levant region of the Middle East. You may also see it referred to as Baba Ghanouj in different cultures.

In Arabic, “baba” means father, while “ganoush” possibly refers to a personal name. Collectively, the term has been historically interpreted as “father of coquetry” or “spoiled old daddy.” The connection to this eggplant dish remains somewhat of a mystery.

This flavorful Middle Eastern dip combines roasted eggplant, oil, lemon juice, tahini, and various seasonings. Sometimes, the eggplant is grilled over an open flame to infuse a delightful smokiness.

Baba ganoush is typically served with pita bread or fresh vegetables such as sliced cucumbers and carrots, similar to the way hummus is enjoyed.

Ingredients

For accurate measurements and complete details, check the recipe card below.

• Eggplant. There are various types, with “Italian” being smaller and “American” a bit larger. Either variety works; just aim for a total of 2 pounds.
• Oil. Olive oil is ideal for maximum flavor and authenticity. However, you can opt for avocado oil or another high-smoke oil for roasting if preferred.
• Tahini paste. Don’t skimp on this sesame seed paste, as it’s essential! Just like when making homemade hummus, tahini lends a unique flavor and texture.
• Lemon. You’ll need the juice of one lemon. Freshly squeezed is optimal, but bottled lemon juice will suffice in a pinch.
• Garlic. Two fresh cloves of finely minced garlic add immense flavor, but garlic powder can be used as a substitute.
• Cumin. This spice contributes earthy undertones and depth of flavor, perfect for rounding out the dip.
• Red pepper flakes. These little gems provide a spicy kick. Feel free to leave them out if you prefer a milder dip, or adjust the amount to your taste.

How to Make Baba Ganoush

Please refer to the recipe card below for full instructions, ingredient amounts, and a printable version.

Step 1: Prepare the Eggplant

Halve each eggplant lengthwise. Drizzle with 2 tablespoons of olive oil and massage it in. Place the eggplant cut-side down on a baking sheet lined with parchment paper.

Step 2: Roast

Preheat your oven to 400°F. Roast for 40-50 minutes or until tender and slightly browned.

Step 3: Drain the Liquid

Once cooked to a fork-tender state, allow the eggplant to cool slightly. Scoop the flesh out and put it in a fine-mesh strainer over a bowl. Let it drain for 15-20 minutes, pressing down gently with a spoon to remove excess moisture (aim for about ⅓ to ½ cup of liquid).

Step 4: Blend (But Not Too Much!)

Transfer the drained eggplant to a food processor, then add 2 tablespoons of olive oil, tahini, lemon juice, and seasonings. Pulse the mixture—do not blend entirely! You want a slightly chunky consistency.

Step 5: Serve and Savor

Transfer the baba ganoush to a serving bowl. Drizzle with olive oil, sprinkle with red pepper flakes, and garnish with parsley. Serve it alongside pita bread or fresh veggies like cucumbers, bell peppers, or carrots. Enjoy!

FAQs

Are hummus and baba ganoush the same?

Baba ganoush and hummus may look similar, but they offer distinctly different flavors and ingredients. Hummus is made primarily from chickpeas, while baba ganoush’s main ingredient is eggplant.

What do you serve baba ganoush with?

Baba ganoush pairs beautifully with pita bread, crackers, or sliced vegetables such as cucumbers, carrots, or bell peppers.

Is baba ganoush healthier than hummus?

Both dips are relatively healthy, but baba ganoush may have a slight edge. Eggplant is rich in vitamins and has fewer carbohydrates and calories compared to chickpeas.

Recipe Tips

• Go flesh-side down. Roast the eggplant flesh-side down to allow for extra tenderness and caramelization.
• Let it drain. Allow ample time for excess moisture to escape from the eggplant; otherwise, the dip may become runny.
• Just a pulse. Avoid overprocessing in the food processor; you want to keep some small chunks.
• Heat things up. If you enjoy spice, garnish your dip with a bit more red pepper flakes.
• Add a smoky flavor. Consider grilling the eggplant instead of roasting for an extra depth of flavor.

What to Serve with Baba Ganoush

This delightful baba ganoush recipe is fantastic alongside:

• Greek Meatballs
• Pita Bread
• Mediterranean Couscous Salad
• Lamb Kofta Kebabs
• Greek Chicken Kabobs

More Eggplant Recipes

If this recipe leaves you craving more eggplant dishes, give these a try next:

• Roasted Eggplant
• Air Fryer Eggplant
• Eggplant Parmesan

Baba Ganoush Recipe

Nutrition

Calories: 94 | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Fiber: 3g

For specific ingredient measurements and a step-by-step guide, check the detailed recipe card template above. Enjoy your culinary adventure with this delicious baba ganoush!

More Easy Main Dishes Recipes:

• Salisbury Steak Meatballs
• Crispy Zucchini Fritters
• Chipotle Bang Bang Chicken Skewers
• Tomato Bruschetta

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