Baba Ghanouj
Baba Ghanouj is a smoky and creamy dip made from roasted eggplant, tahini, lemon juice, and garlic. It's a staple appetizer in Middle Eastern cuisine, perfect for serving with pita bread or fresh vegetables. This vegan recipe highlights the natural flavors of its simple ingredients.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 177 kcal
Allergen information: may contain sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 pcseggplant, medium
- 0.25 cuptahini
- 2 tbsplemon juice, freshly squeezed
- 2 clovegarlic, minced
- 1 tbspolive oil
- 0.5 tspcumin, ground
- 0.75 tspsalt
garnish
- 2 tbspparsley, fresh, chopped(optional)
- 0.5 tsppaprika, smoked(optional)
Equipment
fork · baking sheet · colander · mixing bowl · parchment paper
The method
Step by step
- 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.
About 5 min
- 2
Pierce the eggplants several times with a fork or knife to allow steam to escape during roasting.
About 2 min
Cook’s note: This prevents the eggplants from exploding in the oven.
- 3
Place the pierced eggplants on the prepared baking sheet.
- 4
Roast the eggplants for 35-40 minutes, or until they are very soft and the skin is shriveled and slightly charred.
About 40 min
Cook’s note: Roasting them until well-charred adds a delicious smoky flavor to the dip.
- 5
Remove the eggplants from the oven and let them cool for about 15 minutes.
About 15 min
Cook’s note: Cooling makes them easier to handle and prevents burns.
- 6
Once cool enough to handle, carefully peel the skin from the eggplants. Discard the skin.
About 5 min
Cook’s note: The flesh should easily separate from the skin.
- 7
Place the eggplant flesh in a colander and let it drain for 5-10 minutes to remove excess liquid.
About 10 min
Cook’s note: This step is crucial for a less watery and more flavorful baba ghanouj.
- 8
Transfer the drained eggplant flesh to a medium bowl.
- 9
Add the tahini, lemon juice, minced garlic, olive oil, ground cumin, and salt to the bowl with the eggplant.
About 2 min
- 10
Mash the mixture with a fork until it reaches your desired consistency. Some prefer it chunky, others very smooth.
About 3 min
Cook’s note: Avoid using a food processor if you prefer a chunkier texture, as it can make the dip too smooth and glue-like.
- 11
Taste and adjust seasonings as needed, adding more salt or lemon juice if desired.
About 1 min
- 12
Transfer the baba ghanouj to a serving bowl.
- 13
Garnish with fresh chopped parsley and a sprinkle of smoked paprika before serving.
About 2 min
Cook’s note: A drizzle of extra olive oil can also be added for richness.
Per serving
Nutrition
- Calories
- 177.3kcal
- Protein
- 4.9g
- Carbs
- 16.9g
- Fat
- 12.1g
- Fibre
- 7.6g
- Sugar
- 7.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover baba ghanouj in an airtight container in the refrigerator.
This dip is best served chilled or at room temperature; reheating is not recommended.
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