Baba Ganoush is a creamy vegan roasted eggplant dip flavored with tahini and aromatic oriental spices that pairs so well with fresh vegetables, falafel, bread and crackers. Perfect for summer entertaining!
This smoky roasted eggplant dip is so simple to make and is sure to be a favorite in your home if you like the taste of the orient. Gentle, fragrant spices are blended into the soft eggplant to create a surprisingly flavorful dip that is perfect for picnics, bbqs, or even a light dinner or lunch.
Introducing the perfect partner to warm toasted pita, crisp crackers, or a nice slice of fresh bread: Baba ganoush.
What Is Baba Ganoush?
Baba ganoush (or baba ghanoush or babaganoush) is a middle eastern classic dip. Simply put, it’s a fancy way to say eggplant dip. But somehow baba ganoush sounds better, right?
It’s very easy to make and can be the basis of a whole new world in sandwich creation. In the middle east it’s typically served with fresh, homemade pita (a type of flatbread), and various small salads and other dips like this roasted beetroot hummus dip.
It’s meant to bring people together as they break off pieces of pita and dip them into the same bowl.
This dip is healthy, wholesome and totally vegan.
How To Make It
You may be wondering, “well, how do I make baba ganoush?” The brilliant thing about this recipe is that it’s so simple to make.
1. Roast the eggplants for 45 minutes until soft and charred.
2. Cut off the ends, let it cool and scoop out the flesh.
Here is what the scooped flesh should look like:
3. Once you’ve taken out the flesh and placed it into a food processor you add tahini, garlic, olive oil, lemon juice, parsley, cumin, smoked paprika, salt and black pepper. Finally, you blend until smooth.
Eggplant Selection
What you may not know is that eggplants are NOT all created equally.. You may be thinking it’s better to just get one big eggplant instead of multiple little ones, but watch out! The larger the eggplant is, the less flavorful they will be and the tougher the skin.
Storage Tips
Eggplants do not have a long shelf life. So when you’ve made your purchase, plan on using them right away. The flesh of the eggplant turns bitter quickly. If you find that’s the case, you can sprinkle slices of them with a liberal dose of salt and wait about 20 minutes and then rinse them off well.
Can you freeze baba ganoush?
Yes, you can! Pack in freezer bags or containers and freeze for up to three months. Remove them from the freezer and refrigerate overnight or until softened. You’ll be able to microwave them to thaw, but no more than 20 seconds before serving.
Ingredients
All you need for this babaganoush are a few simple ingredients that make a world of flavor.
Start off by choosing three fresh eggplants. Remember that size makes a difference and that fresh eggplant will taste sweeter.
Next, gather up the following ingredients:
- Tahini paste
- Garlic
- Olive oil
- Lemon juice
- Parsley
- Cumin
- Smoked paprika
- Salt
- Black pepper
- Chopped parsley to garnish
- Pomegranate seeds to garnish
Now you’re ready to roast and blend.
What To Serve With Baba Ganoush
This roasted eggplant dip is particularly tasty when served with your favorite pita chips, fresh, soft pita bread (or even Indian naan).
It can be used as a dip for your veggies instead of the typical ranch. You can serve it as a side to your bbq, on top of your burger, or as a dip to chips.
Or even better, top your baba ganoush with a bunch of delicious falafels and create an epic vegan Middle Eastern comfort dish.
Similarly, serve is as a dip for these delicious zucchini corn fritters, German potato pancakes or any other veggie fritters or patties of your choice.
Try it out as a base in your normal sandwiches, vegan wraps or on these Ultimate Vegan Bagel Sandwiches instead of mayo.
If you’re ever getting sick of lunch time sandwiches switch it up to pita pockets! This baba ghanoush vegan style is a great way to change up the hummus filling in my Roasted Veggie Pita Pockets recipe.
Top Tips
- Make sure you choose fresh, unbruised eggplant.
- Multiple smaller eggplants is better than choosing one large one as the larger they are the tougher the skin is.
- Be sure to drain the roasted eggplant in a sieve so that the dip doesn’t become too watery.
- Serve with fresh veggies, falafel, pita chips or tortilla chips, bread, crackers, fresh sliced bread, in a vegan bagel sandwich, any type of flatbread or tortillas, with vegan fritters or even on a burger.
- This eggplant dip can be stored in an airtight jar in the fridge for about 4 days.
- You can freeze it for up to three months (see freezing and thawing instructions above).
Recipe Variations
- Baba Ghanoush can be a great substitute in many recipes that call for hummus.
- Try adding chili flakes or green harissa paste if you like a spicy kick.
- Add roasted garlic to give the baba ganoush a touch of sweet, nutty and mellow flavor or mojo verde for a fresh herby kick.
- No eggplant around? Try grilling zucchini, red beets, or even roasted sweet potato instead of eggplant. Follow the same steps and toss your choice of vegetable into a food processor with the rest of the ingredients and make a simple baba ganoush variation.
- You can use lime juice in place of lemon juice in this recipe.
- Sesame oil can be substituted for olive oil for more intense taste. You can also use neutral oils like avocado oil, grapeseed oil or macadamia oil.
More recipes with eggplants
Baba Ganoush Eggplant Dip
Ingredients
- 3 eggplants
- 1/3 cup tahini paste
- 3 cloves garlic
- 1/3 cup lemon juice
- 1/3 cup olive oil
- 3 tablespoons fresh parsley chopped
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- Chopped parsley to garnish
- Pomegranate seeds to garnish
Instructions
- Preheat the oven to 400° F (200 C). Lay the eggplants on a baking sheet lined with parchment paper. Pick them with a fork a few times to prevent exploding in the oven.
- Roast for about 45 minutes or until soft and charred, turning half way through with tongs. Let cool and cut off the ends. Use a spoon to scoop out the flesh or peel. Place it in a sieve to drain the liquid.
- Add the eggplant flesh, tahini, garlic, lemon juice, olive oil, parsley, salt, cumin, smoked paprika, and black pepper into a bowl of a food processor and blend until smooth. If zou prefer a more chunky consistency, pulse it just a few times.
- Serve with fresh veggies, falafel, pita chips or tortilla chips, bread, crackers, fresh sliced bread, any type of flatbread or tortillas, or even on a burger.
Notes
Top Tips
- Make sure you choose fresh, unbruised eggplant.
- Multiple smaller eggplants is better than choosing one large one as the larger they are the tougher the skin is.
- Be sure to drain the roasted eggplant in a sieve so that the dip doesn’t become too watery.
- Serve with fresh veggies, falafel, pita chips or tortilla chips, bread, crackers, fresh sliced bread, in a vegan bagel sandwich, any type of flatbread or tortillas, with vegan fritters or even on a burger.
- This eggplant dip can be stored in an airtight jar in the fridge for about 4 days.
- You can freeze it for up to three months (see freezing and thawing instructions above).
Recipe Variations
- Baba Ghanoush can be a great substitute in many recipes that call for hummus.
- Try adding chili flakes or green harissa paste if you like a spicy kick.
- Add roasted garlic to give the baba ganoush a touch of sweet, nutty and mellow flavor or mojo verde for a fresh herby kick.
- No eggplant around? Try grilling zucchini, red beets, or even roasted sweet potato instead of eggplant. Follow the same steps and toss your choice of vegetable into a food processor with the rest of the ingredients and make a simple baba ganoush variation.
- You can use lime juice in place of lemon juice in this recipe.
- Sesame oil can be substituted for olive oil for more intense taste. You can also use neutral oils like avocado oil, grapeseed oil or macadamia oil.
