Easy Baba Ganoush Recipe
Easy baba ganoush recipe – a traditional Middle Eastern dip made with roasted eggplants, tahini, garlic, salt and lemon juice.
If you’ve never tried baba ganoush before, it’s similar to hummus but with eggplants instead of chickpeas. The rest of the ingredients are nearly the same.
Baba ganoush is super easy to make at home. Char the eggplants on a grill, over the flame of a gas stove or bake them in the oven. Then remove the flesh from the skin and transfer to a fine mesh strainer to drain off some of the excess liquid. Place the eggplant in the food processor, add garlic, salt, lemon juice, and tahini, and pulse until slightly chunky. For a chunkier texture, mash the ingredients with a fork.
I usually bake the eggplants in the oven because I don’t have a gas stove and it’s too hot right now to fire up the grill. :) To bake the eggplants in the oven, prick them all over with a fork, place on a baking sheet and roast until soft and wrinkly, about 20/25 minutes.
You can find tahini, a paste made from ground sesame seeds, in the international or ethnic section of your grocery store. You can also make tahini at home, it’s very simple and you only need 2 ingredients. Here’s my favorite homemade tahini recipe.
Serve this healthy eggplant dip as an appetizer along with pita bread, pita chips, crackers, or veggie sticks or use it as a spread for sandwiches and wraps.
Easy Baba Ganoush Recipe
- 2 (1/2 Kg – 1.10 lb) medium-sized eggplants
- 2 tablespoons lemon juice
- 1 ½ tablespoon tahini
- 1 clove garlic finely chopped or grated with a microplane
- ¼ teaspoon salt
- Garnish (optional): flat-leaf parsley (finely chopped), pomegranate seeds, extra virgin olive oil
- If you are using a grill:
- Preheat the grill. Poke the eggplants with a fork, then grill them over high heat turning as each side blackens.
- Oven method:
- Preheat the oven to 230 degrees C (446 degrees F).
- Poke the eggplants in several places with the tines of a fork. Place on a baking sheet, and roast until very tender, about 20-25 minutes. Remove from the oven and let them cool.
- Slit the eggplants lengthways and scoop out the flesh, discarding the skins. Put the flesh in a fine mesh strainer and leave to drain for 15 minute.
- Add the eggplants, tahini, lemon juice, garlic and salt in a food processor and pulse until slightly chunky.
- Taste, and season with additional salt and lemon juice, if necessary.
- Place the dip into a serving bowl, sprinkle with chopped parsley, drizzle with extra virgin olive oil and garnish with pomegranate seeds.
- Serve with pita bread, pita chips, crackers or veggie sticks.
- Baba ganoush can be stored in an airtight container in the refrigerator for up to 5 days.