Monday, December 4, 2023

The Final Baba Ganoush Recipe


For those who’ve been searching for the very best baba ganoush recipe, your seek ends right here. This widespread Mediterranean dip is made by means of mashing eggplant with easy seasonings like lemon juice, tahini and garlic. For my model I have amped up the flavors with a couple of easy tweaks.

Creamy baba ganoush in green bowl with a sprinkling of paprika, olives and olive oil.

If you’re all about creamy Mediterranean meze dips like vegan labneh, eggplant hummus and black bean hummus, this savory and creamy baba ganoush recipe will make you fall in love!

It is the very best appetizer to serve in your visitors, and the very best snack to comfy up with at the sofa and your favourite TV display. Additionally it is immensely wholesome, as such a lot of Mediterranean recipes are, and it is really easy to make.

What’s baba ganoush?

Baba ganoush or baba ghanouj is a creamy, savory, roasted eggplant dip from Center Jap delicacies. Variations of it around the area, with small diversifications, are referred to as mutabbal, babaganuş, melitzanosalata, salata de vinete and salat ḥatzilim.

Probably the most fundamental model of baba ganoush is made by means of smashing eggplant, which turns miraculously creamy in texture when roasted, with lemon, garlic, tahini and salt.

Baba ganoush is of course vegan (some variations do come with yogurt) and it’s the very best appetizer to scoop up with a wedge of pita bread or a crispy pita chip, or with vegetable crudités.

Why you’re going to love this recipe

  • Easy recipe with daring flavors. Eggplant has superb taste of its personal, so that you are not looking for a number of components to decorate it up. In my baba ganoush recipe, along with the lemon, tahini and garlic, I upload oregano, paprika and jalapeno pepper for extra smoky taste.
  • Simple to make. The one step in a baba ghanouj recipe that may take just a little of ability is roasting the eggplant over an open flame so it is charred at the out of doors and completely cooked via. You’ll do that at the fuel range or over a scorching grill if you wish to, but it surely calls for extra hands-on time and might not be really easy for an green cook dinner. For my recipe you simply position the halved eggplants in a scorching oven the place they roast to mushy, velvet perfection.
  • Meal-prep pleasant. You’ll make baba ghanoush as much as six days forward and retailer it within the refrigerator. You’ll additionally freeze it for as much as two months. If the liquid separates just a little after freezing, give it a snappy flip within the meals processor to go back it to the right kind consistency.
  • Flexible. Baba ganoush works nice as an appetizer or snack dip, however you’ll be able to additionally use it as a range for sandwiches and wraps, and you’ll be able to serve it as a facet dish with any major dish.
  • Soy-free, nut-free, gluten-free and vegan. This can be a recipe for all diets, and everybody will like it too.
Baba ganoush garnished with olives, olive oil and parsley in a green bowl with spoon.


Scroll right down to the recipe card for actual amounts of every component.

  • Italian eggplants or globe eggplants. Eggplants are the big name component on this recipe, so be sure you sparsely select eggplants with a glittery, red pores and skin and no brown spots. The eggplant will have to really feel heavy for its measurement while you grasp it on your hand.
  • Herbs: garlic, dried oregano and contemporary parsley. Garlic and oregano upload a pop of taste, and the contemporary parsley makes for a perfect garnish.
  • Spices: Jalapeno peppers, paprika and sumac (non-compulsory). The peppers and paprika upload smokiness, and the sumac, a deep crimson spice, provides superb citrusy taste. You’ll skip it should you wouldn’t have it.
  • Lemon. You’ll additionally use a lime as a substitute so as to add some beautiful tang.
  • Tahini. Tahini, a paste of sesame seeds steadily utilized in Mediterranean delicacies, provides superb creaminess to this baba ganoush recipe.

The right way to make baba ganoush

Use firm eggplants with no brown spots.

Get ready a baking sheet by means of lining it with aluminum foil after which brushing it with olive oil. Halve every eggplant lengthwise.

Eggplant half scored on wooden chopping board.

Use a pointy knife to attain every eggplant. Do not move all of the manner through–the lower must be not more than ½ an inch deep.

Eggplant halves on foil lined baking sheet for roasting.

Position the eggplant halves at the oiled, foil-lined baking sheet and roast in a preheated 425-degree Fahrenheit/220-degree Celsius oven for 35-40 mins or till the skins are wrinkly and a knife throughout the thickest a part of the eggplant is going cleanly via.

Roasted eggplants on baking sheet.

Use a spoon to scoop the flesh out of the eggplants. It will have to pop out cleanly and will have to be butter-soft.

Ingredients for baba ganoush in food processor bowl.

Position the eggplant flesh within the meals processor along side the remainder of the components. You’ll additionally do that in a bowl, with no meals processor. Simply use a fork to mash all components in combination. Roasted eggplant mashes very simply and turns into very creamy.

Baba ganoush in food processor bowl.

Procedure till moderately clean and creamy however nonetheless rather textured. You do not need a paste. Garnish with a drizzle of additional virgin olive oil and parsley. You’ll additionally best the baba ganoush with chopped olives, pomegranate seeds, paprika, sumac or za’atar ahead of serving.

Baba ghanouj in green bowl with olives, olive oil and parsley and an eggplant in background.

Professional pointers

  • If you make a decision to roast the eggplant over an open stovetop flame, stay the eggplant entire and do not follow any oil. Use a couple of tongs to show the eggplant till the surface has charred on both sides (a procedure very similar to roasting the eggplants for baingan bharta, an Indian mashed eggplant dish). Be sure you stay your vent fan or hood became on while you do that. Let the roasted eggplant leisure a couple of mins in a lined bowl ahead of slicing in part and scooping out the flesh.
  • My buddy Margo, an Armenian who used to be born in Lebanon, gave me this precious tip: she mashes up the skins of the roasted eggplants as neatly for baba ghanoush if the eggplants occur to be younger and contemporary, with mushy pores and skin. It is a nice thought as a result of eggplant skins include a precious pigment referred to as anthocyanin, with antidiabetic, anti-cancer, anti inflammatory, anti-microbial and anti-obesity homes. Anthocyanins aren’t provide within the white eggplant flesh so when one discards the skins one throws away probably the most nutritious portions of the vegetable. For those who simplest have better eggplants with more difficult skins, you’re going to, sadly, need to discard the skins after roasting.
  • The oregano provides wonderful taste, so use it for best possible effects. You’ll use dried oregano or contemporary oregano. You’ll additionally change the oregano with basil or cilantro.
  • The jalapenos upload a slightly of warmth to the baba ganoush, which I really like. You’ll skip them or use extra should you like your meals spicier. You’ll additionally change with pink pepper flakes. Or use floor black pepper and upload some floor cumin for smoky taste.
  • Some chefs pressure the liquid out of the eggplant after roasting as a result of this, it sounds as if, will get the bitterness out. I do not do this since you also are draining out precious, water-soluble vitamins from the eggplant, and I to find it makes no discernible distinction in style. For those who completely wish to, position the scooped eggplant flesh in a colander or strainer over a bowl for five mins to let the juices drain out, then upload it to the meals processor.

Serving tips

  • Serve the baba ganouj at room temperature or reasonably chilled in a mezze platter with pita bread, pita chips, lettuce leaves or vegetable crudites.
  • Use it as a range for sandwiches or wraps.
  • Serve it as a facet dish with a hearty vegetarian steak, like this vegan lentil and quinoa steak.

Garage directions

  • Refrigerate: The baba ghanouj will closing within the refrigerator for as much as six days. Retailer in an hermetic container.
  • Freeze: Freeze the baba ganoush in a freezer-safe container for as much as two months. Thaw and provides it a snappy flip within the meals processor ahead of helping mix in any juices that can have separated.

Extra scrumptious eggplant recipes

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Creamy baba ganoush in green bowl with a sprinkling of paprika, olives and olive oil.
Baba ganoush in bowl with a garnish of olives, parsley, paprika and EVOO and a spoon.

Baba Ganoush Recipe

For those who’ve been searching for the very best baba ganoush recipe, your seek ends right here. This widespread Mediterranean dip is made by means of mashing eggplant with easy seasonings like lemon juice, tahini and garlic. For my model I have amped up the flavors with a couple of easy tweaks.


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