International Cuisine > Middle Eastern Cuisine > Dips & Spreads (Middle Eastern) > Baba Ghanoush Recipe

Classic Baba Ghanoush

Indulge in the smoky, creamy deliciousness of homemade Baba Ghanoush. This traditional Middle Eastern dip is made with roasted eggplant, tahini, garlic, lemon juice, and olive oil. A healthy and flavorful appetizer or side dish, perfect for serving with pita bread, vegetables, or as a spread on sandwiches.

Prep Time
15 minutes
Cook Time
45 minutes
Servings
6
Ingredients
  • 2 Large Eggplant
  • 1/4 cup Tahini
  • 2 cloves Garlic
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Olive Oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 tablespoons Fresh Parsley (optional)
  • as needed Pita Bread (for serving)

Roasting the Eggplant

Start by preheating your oven to 400°F (200°C). Wash and dry the eggplants. You can either pierce the eggplants several times with a fork or cut them in half lengthwise. If piercing, this prevents them from exploding during roasting. If cutting lengthwise, brush the cut sides with olive oil. Place the eggplants on a baking sheet lined with parchment paper and roast for 40-45 minutes, or until the skin is wrinkled and the flesh is very soft. Alternatively, you can roast the eggplant directly over an open flame on a gas stove, turning frequently, until the skin is charred and the flesh is soft. This imparts a smokier flavor.

Preparing the Garlic

While the eggplants are roasting, prepare the garlic. You can either mince the garlic finely or roast it along with the eggplants for a milder flavor. To roast the garlic, wrap the cloves in aluminum foil with a drizzle of olive oil and place them on the baking sheet with the eggplants for the last 20 minutes of roasting time.

Scooping and Draining the Eggplant

Once the eggplants are cool enough to handle, scoop out the flesh into a colander. Discard the skin. Let the eggplant flesh drain in the colander for about 15-20 minutes to remove excess moisture. This will help prevent the Baba Ghanoush from being watery.

Blending the Ingredients

In a food processor, combine the drained eggplant flesh, tahini, minced or roasted garlic, lemon juice, olive oil, salt, and pepper. Process until smooth and creamy. Taste and adjust seasonings as needed. You may want to add more lemon juice for tanginess or more tahini for creaminess.

Serving

Transfer the Baba Ghanoush to a serving bowl. Drizzle with a little extra olive oil and garnish with fresh chopped parsley, if desired. Serve with warm pita bread, fresh vegetables, or as a spread on sandwiches.

Nutrition Facts Estimated per 100g of product

  • Calories: Approximately 150-200
  • Fat: 10-15g
  • Protein: 3-5g
  • Carbohydrates: 10-15g
  • Fiber: 5-7g
Note: This is an estimate. Actual values may vary depending on the specific ingredients and quantities used.

Other Important Considerations for Nutrition

  • Tahini: Is a good source of calcium and healthy fats.
  • Eggplant: Provides fiber and antioxidants.
  • Olive Oil: Offers healthy monounsaturated fats.
  • This dish is naturally vegan and gluten-free.

← Chicken Shish Kebab with Turmeric and Saffron Classic Basbousa: A Middle Eastern Semolina Cake →

FAQ

  • Can I make Baba Ghanoush ahead of time?

    Yes, Baba Ghanoush can be made 1-2 days in advance. Store it in an airtight container in the refrigerator.
  • How do I make Baba Ghanoush smokier?

    Roasting the eggplant over an open flame or adding a drop or two of liquid smoke will enhance the smoky flavor.
  • Can I use different herbs?

    Yes, you can substitute parsley with other fresh herbs like mint or cilantro.