Best Authentic Baba Ganoush Recipe

This Authentic Baba Ganoush or smoky eggplant dip is one of the most flavorful and healthy dips; It’s smokey, savory, creamy, and vegan. 

My homemade baba ganoush recipe is easy to make and only requires simple ingredients, including my secret one (White Vinegar)! It was a top-selling item in my restaurant as a dip with pita chips. 

You want your dip to taste the smoky eggplant, the tangy lemon, the nutty flavor from tahini, and the sharp garlic in every bite. 

Baba Ganoush is like Hummus; both are delicious dips (mezze) or spread and served with warm pita bread or sliced veggies. However, the Baba Ganoush is made from roasted or grilled eggplants instead of chickpeas.

What is Baba Ganoush?

• Baba Ganoush is an Arabic word that translates to “pampered dad.” Yep, you read that right. We Arabs come up with pretty interesting names for our food.
• Baba ghanoush, baba ganouj, baba ghanouj, or mutabal, is a popular Middle Eastern dish made from smoked eggplants, tahini paste, lemon juice, garlic, white vinegar, and spices. Traditionally, the eggplant is charred in ash, grilled over a wood fire, or baked in a wood-burning oven, giving that yummy smokey flavor.

We know it’s  a delicious dip, but is it healthy?

The main component of this recipe is Eggplant. They are considered nutrient-dense food, which means they pack a lot of nutrients in a few calories!

Eggplants contain a very low amount of Cholesterol, Saturated Fat, and Sodium. It is also a good source of Vitamins such as Vitamin C, Vitamin K, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, and essential minerals such as Magnesium, Phosphorus, Copper, Potassium, and Manganese. (1)

Eggplants are high in fiber content. Fiber passes through the digestive system intact, which means it will keep you fuller for longer, reducing sugar spikes and hunger cravings. Research suggests that diets high in fiber have positively affected both Healthy and Diabetic individuals! (2)

Baba Ganoush Ingredients:

• Eggplant: When choosing a fresh eggplant, look for a large-sized one with smooth, shiny colored skin, which is heavy and has a firm texture. Ensure the stem and cap are bright green, indicating freshness, and avoid discoloration, scars, or bruises.
• Tahini paste:  Good-quality tahini is a must for a delicious recipe. I found that tahini made from Ethiopian sesame seeds gives the best results; check it out here. 
• Fresh garlic: I am using just one clove for this recipe; It gives an aromatic and bold flavor to the baba ganoush. But feel free to double that if you want a more garlicky flavor.
• Fresh lemon juice: Elevates the taste and adds brightness to the dip.  
• Ground cumin and sea salt: Enhance the taste.
• White vinegar: This is my secret for the best flavorful dip; it introduces a dash of tanginess that perfectly contrasts with the smoky flavor of the roasted eggplant.
• Fresh parsley: I like adding fresh chopped parsley to my dip; it adds flavor and color! But you can use it as a garnish. 
• Extra virgin olive oil: Add a drizzle of olive oil on top.
• Garnish: I used sumac and pomegranate seeds. But you can add your favorite garnish, such as pine nuts, smoked paprika, or red pepper flakes. 

How to make Baba Ganoush?

I found out that the easiest way to grill the eggplants is by roasting them in the oven instead of grilling them over an open flame. (Makes your stovetop clean!)

This easy baba ganoush recipe is similar to tahini’s, but the difference here is the addition of roasted or grilled eggplants. 

Roasting the eggplant: 

• Preheat the oven to 400°F.
• Cover a baking sheet with aluminum foil or parchment paper. 
• Cut slits into the eggplant using a fork or a knife to ensure even cooking and prevent them from bursting in the oven. 
• Roast for 40-50 minutes, using tongs; occasionally flip until they’re soft and their skins are charred.

Cool and Drain:

•  Leave the cooked eggplant to cool at room temperature, then use tongs to peel off the skin and scoop out the flesh with a spoon. 
• Transfer the eggplant flesh into a strainer over a large bowl; with the back of the spoon, Push down on the eggplant so that any excess water will drain well. 

Mix with the ingredients:

•  Transfer the cooled, drained flesh into a food processor, add the tahini paste, lemon juice, garlic cloves, white vinegar, salt, ground cumin, and chopped parsley. 
• Gently pulse (2-3 times) in the food processor until all the ingredients are combined. Do not pulse too much; Baba Ganoush should be a little chunky. (You can skip using the food processor and mix gently with a wooden spoon or fork)

Serve:

•  Finally, transfer Baba Ganoush into a serving bowl or a dish, drizzle extra olive oil on top, and finish it by sprinkling sumac and pomegranate seeds.

Watch the video:

Important Tips:

1. Look for firm, large eggplants with smooth skin. The larger the eggplant, the more flesh you’ll have for your dip.
2. Roasting the eggplant until it’s completely soft ensures it will blend smoothly and efficiently. Take your time with this process – let it roast slowly to bring out its natural sweetness.
3. Taste as you go and adjust the salt, lemon juice, and gallic as necessary.
4. Let the Baba Ganoush sit for a few hours before serving to allow the flavors to meld together and intensify.
5. Since I don’t have a grill, I prefer roasting the eggplant instead of gas burner grilling to maintain a clean cooking area. However, a single piece of charcoal can do the trick if you’re after that smoky flavor characteristic of grilling. Simply heat it on the stovetop, place it in foil with a drop of oil, add it promptly to the roasted eggplant, and seal it tightly with aluminum foil for around 10 minutes, and you have the best smoky flavor. 

FAQs

Is it necessary to drain the eggplant’s flesh?

It is an optional step, but I prefer doing it to avoid a watery baba ganoush. 

Can I make Baba Ganoush without a food processor or blender?

Yes, skip using the food processor and mix gently with a wooden spoon, fork, or potato masher to achieve a slightly chunky texture, not smooth, and add the rest of the ingredients. 

What to Serve with Baba Ganoush?

The traditional way to serve baba ganoush is usually as a dip (mezze) with sliced pita bread, pita chips, or fresh veggies. 

 Also, It is perfect for spreading in sandwiches, adding smoky flavor.

How to Store and Freeze Baba Ganoush?

Storage: Place Baba Ganoush in an airtight container in the fridge for 4- 7 days.

Freeze: Place it in an airtight container or freezer bag and freeze it for up to 3 months. 

Check Out My Other Dip Recipes:

Homemade Authentic Creamy Hummus

Roasted Garlic Hummus 

The Best Tahini Sauce recipe

Traditional Garlic Sauce (Toum)

Best Guacamole Recipe | (Fast & Easy)

Amazing Roasted Red Pepper Hummus Recipe