This Authentic Baba Ganoush is one of the most flavorful and healthy dips; It’s smokey, savory, creamy, and vegan. This recipe is very easy to make and only requires simple ingredients, including my secret one (White Vinegar)! Oops! I just spilled the beans 🙂 Never mind, let’s see what Baba Ganoush is all about!
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 ganoush, baba ganouj, or mutabal is a 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.
- Baba Ganoush is like Hummus; both are 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.
We know it’s delicious but is it healthy?
The main component of this recipe is Eggplant. Eggplants are considered a nutrient-dense food, which means that it packs 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 and that means it will keep you fuller for longer, reduce sugar spikes and hunger cravings. Research suggests that diets high in fiber have had a positive effect on both Healthy and Diabetic individuals! (2)
Alright! Enough with the science and health stuff. Let’s talk food!
Baba Ganoush Ingredients:
- Eggplant: Roasted or Grilled. Get it fresh and make sure that the skin is shiny!
- 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. (Affiliate Link)
- Garlic: I am using just one clove for this recipe, but feel free to double that if you would like a more garlicky flavor.
- Lemon juice: Freshly squeezed, gives a brightness.
- Ground Cumin and Sea Salt: Enhance the taste.
- White Vinegar: This is my secret for the best Baba Ganoush; just add a little bit to get a tangy taste.
- Fresh parsley: Use fresh chopped parsley to add extra flavor!
- Garnish: I used sumac and pomegranate seeds with a drizzle of extra virgin olive oil.
How to make Baba Ganoush?
Baba Ganoush’s recipe is similar to Tahini‘s recipe, but the difference is that this recipe has roasted or grilled eggplants.
* I don’t have a grill, so I prefer roasting the eggplant to grilling it on the stove to keep my stove top clean. Roasting the eggplant usually turns out great.
Suppose you want the grill’s smokey flavor. In that case, you can use a single piece of charcoal by heating it on the stovetop, placing it in a foil with a drop of oil, adding it immediately to the roasted eggplant, and covering it tightly with aluminum foil for 10 minutes.
- Roasting the eggplant. Preheat the oven to 425°, cover a baking sheet with aluminum foil or parchment paper. Cut slits into the eggplant to ensure even cooking. Bake for 40-50 minutes, using tongs; occasionally flip until the eggplant is soft and fully cooked.
- Cool and Drain. Leave the eggplant to cool, 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, lemon juice, garlic, 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 over mix; 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 bowl or a dish, drizzle extra olive oil and finish it by sprinkling sumac and pomegranate seeds.
Watch the video:
What to Serve with Baba Ganoush?
Baba Ganoush is usually served as a dip (mezze) with sliced pita bread or veggies, and it can also be used as a spread in sandwiches, adding a smokey flavor.
- Eggplant tends to be bitter, so make sure to add salt to reduce that bitterness.
- As I mentioned, I prefer roasting the eggplant to grilling on the stove to keep my stovetop clean. Roasting the eggplant usually turns out great.
- If you want a smokey flavor, you can use charcoal by heating it on the stovetop, placing it in a foil with a drop of oil, adding it immediately to the roasted eggplant, and covering it tightly with aluminum foil for 10 minutes.
- Draining the eggplant is a necessary step to avoid watery Baba Ganoush.
- Adding White vinegar gives a tangy kick. (Let’s keep this one a secret)
- Do not over mix; the Baba Ganoush should be a little chunky. (You can skip using the food processor and mix gently with a wooden spoon or fork).
Place Baba Ganoush in an air-tight container in the fridge for 4- 7 days.