Baba ganoush is easy mediterranean dish of cooked eggplants with tahini, olive oil and various seasonings . Make it Silky, smooth, or chunky this rich and smoky baba ganoush is a must on every mezze platter.
Baba ganoush is simple dip to make all you require to make this dip is eggplant, good tahini, lemon and Olive oil with sea salt and paprika to season it. But you can always jazz that up with a bit of paprika, parsley or garlic if you eat that.
- Lemon juice
- Olive oil
- Sea salt
How to Make Babaganoush
First you need to cook eggplant. There are, 2-3 methods of making baba ganoush. You can cut it into halves and grill it in oven. The second method is to chargrill the eggplant on open flame which is actually a traditional method.
Sometimes I am hard pressed for time I grill eggplant in the oven because it is less messy. But I prefer the chargrill method and roast the eggplant / baingan /aubergine on direct flame. Try that you will love the beautiful smoky flavour that it adds to the babaganoush.
After roasting eggplants peel the outer skin and discard that.
Chop it into pieces and then add seasonings like sea salt, paprika and add lemon juice, olive oil and tahini. Next step is if you want a chunky texture mash it with a fork.
But if you want silky smooth texture put the above mix in a blender and blend to a smooth paste.
To serve add a good glug of extra virgin olive oil paprika and enjoy!
What to Serve with Baba Ganoush
You can serve baba ganoush as an appetizer or snack with pita bread or lavash. You could also serve baba ganoush as a dip with crudité platter. For an amazing Mediterranean platter serve it with baked pita chips, tzatziki, hummus, muhammara, and falafels.
Which is Healthier Hummus or Baba Ganoush?
Unlike hummus and other mediterranean dips baba ganoush does not require bucketful of olive oil. I know olive oil is healthy but oil is oil and it has calories and more than double if you compare it with 1g of carb or protein.
Even though chickpeas have more nutrition than an eggplant still baba ganoush is healthier than hummus because it is more calorie dense and 1 cup of chickpeas equals to almost 3 eggplants.
Just a small glug of extra virgin olive oil is what you need to make this beautiful, silky smooth, tangy, decadent and super simple Baba ganoush.
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- 250 g egg plant
- 1 clove garlic , grated or finely minced (optional)
- 1 tablespoon lemon juice
- 1.5 Tbsps Tahini
- ¼ teaspoon sea salt
- 1 tablespoon extra virgin olive oil
- Brush the eggplant with olive oil and place it over direct flame and chargrill it from all the sides.
- When skin of eggplant starts to char from all sides, take it off the heat on to a plate.
- Let it cool and peel off the skin of the eggplant, it comes off easily.
- Now in a blender jar, add tahini, lemon juice, garlic (if using) sea salt and blend to a smooth paste.
- Take it out in serving bowl and pour 1tbsp extra virgin olive oil and sprinkle some paprika powder over it.
- Super delicious with crackers, falafel , Taamiya and pita bread.
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