Baba Ganoush Recipe (Lebanese)

I had never heard of Baba Ganoush before. However, a Lebanese friend introduced me to It, and I liked it SOOO much. I think this is because I am a big fan of roasted eggplants.

Baba Ganoush is an eggplant dip made with grilled eggplant, tahini, garlic, and olive oil, and it is seasoned with cumin, salt, and pepper.

What is Baba Ganoush?

It is a Middle Eastern dip that is SO famous in countries like Egypt and Syria (like Hummus); they add it to sandwiches and eat it next to falafel. If you like Hummus, you will definitely like it.

I like to coarsely mash the egg whites; however, if you prefer a silky texture, you can simply blend all the ingredients in the food processor. (Don't run the food processor too much, just a few pulses).

This recipe is vegan, and I LOVE to serve it cold or at room temperature.

Baba Ganoush Ingredients

• Aubergine/eggplant: I use 3 medium-sized eggplants. You can either fry or bake the eggplants as in the instructions.
• Tahini: It gives the creamy texture to this recipe. Try to use a good quality Tahini. 
• Cider vinegar: You can replace it with lemon juice.
• Water: I use just ¼ cup of water to thin the tahini slightly. You may need more than ¼ cup based on the tahini quality.
• Olive oil: I use extra virgin olive oil for better taste.
• Garlic: I use 3 minced garlic cloves.
• Seasoning: Salt, ground black pepper, and cumin.
• Garnishing: You can garnish with chopped parsley if you like.

How to Make Baba Ganoush?

Cooking the eggplants: Peel, slice, and arrange the aubergine in a well-greased baking sheet. Brush or spray the aubergine with oil on both sides. 

Baking: Bake for 10-20 minutes on 200C, then flip the aubergine on the other side and bake for more 15 minutes. Take the aubergine out of the oven and mash it coarsely using a fork.

Pro Tip: To roast the eggplant on the stove over a direct flame, put it directly over the flame and let it cook. Use metal tongs to turn it over occasionally to cook from all sides. When the eggplant becomes soft, remove it from the flame, peel the burnt skin, and then mash it using a fork.

Preparing the Dressing: In a mixing bowl, mix tahini and water well using a fork until the tahini become a bit liquidy. You may need to add more water.

Tip: You may need to adjust the taste; add more salt and pepper.

Make sure there are no clumps. Add vinegar, salt, pepper, cumin, minced garlic, and olive oil to the tahini mixture, mix until all combined. Add the mashed aubergine to the tahini mixture and stir well.

What To Eat With Baba Ganoush?

It can be served as a dip with some crusty bread or as a side dish with salads, such as lemon garlic potato salad, Italian pasta salad, and Mediterranean couscous salad. 

You can serve it with roasted veggies, such as spicy roasted cauliflower and herb roasted potatoes. You can also serve it with chicken, meat, or fish dishes such as pan-fried sea bass, homemade chicken nuggets, and creamy mushroom chicken.

Can I Make Baba Ganoush Without Tahini?

Yes, you can, but it will have a totally different taste. To do so: 

Replace the tahini with 50g cashews. Blend the cashews with all the other ingredients in the food processor, and you will have a creamy, silky Baba Ghanouj without tahini.

More Mediterranean Recipes

• Mediterranean couscous salad
• Spanakopita - spinach pie
• Meat pie with phyllo crust (Egyptian goulash)

Check also, Mutabal, Carrot Hummus and How to Make Tahini recipe.

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