Baba Ganoush

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This easy baba ganoush makes such a delicious and healthy dip or appetizer. It’s great with pita, flatbread, or as a side dish to falafel and tabouleh. And the recipe couldn’t be much easier!

a bowl of baba ganoush on a blue counter top

Why This Recipe Works

I usually eat hummus, but baba ganoush is such a great alternative. In the Middle East it’s one of the most famous appetizers.

It takes a bit more time than making hummus, but it’s definitely worth it! The preparation of this Middle Eastern dip couldn’t be much easier. All in all, it takes 50 minutes to make. However, the recipe calls for 40 minutes of baking time, during which you don’t have to do anything.

Mashed eggplants, tahini, and olive oil gives this dip a mild, smoky flavor and a creamy consistency

Garlic, lemon juice, and various seasonings like cumin, parsley, and mint give this dish its unique flavor. 

Traditionally the eggplant is broiled over an open flame, so it has a smoky taste. However, you can also prepare it in the oven, which works perfectly. 

What Goes Into This Recipe

ingredients for Baba Ganoush on a marble countertop with labels

  • Tahini – a condiment made of ground, toasted sesame seeds. In most grocery stores, tahini is in the aisle with the condiments or oils, or in the aisle with ethnic foods.
  • Lemon Juice – make sure to use fresh lemon juice for the best flavor.
  • Olive Oil – I like to use extra virgin olive oil.

How To Make This Recipe 

a collage of four photos that show how to make baba ganoush

1. Step: Preheat the oven to 350 °F. With a sharp knife, cut the eggplant into half lengthwise

2. Step: With a sharp knife, cut the eggplant into half lengthwise. Line a baking tray with parchment paper and place the eggplant halves on top with the flesh-side facing up.

3. Step: Brush with olive oil (I used about one tablespoon in total).

4. Step: Bake them for 40 minutes. Cover them with aluminium foil for the last 10-15 minutes, so they don’t become too brown.

a collage of four photos that show how to make baba ganoush

5. Step: Let the eggplants cool down for about 10 minutes, so they are easier to handle. 

6. Step: Scrape out the flesh of the eggplant with a spoon.

7. Step: Place all ingredients into a food processor.

8. Step: Process until smooth. Sprinkle with freshly chopped parsley, some more olive oil, and red pepper flakes. Serve with warm pita bread. Enjoy!

Recipe Tips and FAQs

How Long Does Baba Ganoush Last?

Properly stored in an airtight container in the fridge, it lasts about one week. Sprinkle it with freshly chopped parsley before serving it.

Can It Be Frozen?

Yes, baba ganoush can easily be frozen for up to 3 months.

I usually freeze it in a freezer bag. Just make sure to squeeze as much air out as you can before freezing it.

a hand dipping pita bread into a bowl of baba ganoush

Related Vegan Dip Recipes:

  • Roasted Red Pepper Hummus 
  • Vegan Spinach Artichoke Dip
  • Easy Pumpkin Hummus
  • Vegan Ranch Dip
  • Jackfruit Buffalo Dip 

I Love To Hear From You!

I hope you like this baba ganoush as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina 

Baba Ganoush in a white and blue bowl on a blue counter top with parsley in the background and a hand dipping a pita into the Baba Ganoush

Print

Baba Ganoush

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This easy baba ganoush makes such a delicious and healthy dip or appetizer. It’s great with pita, flatbread, or as a side dish to falafel and tabouleh. And the recipe couldn’t be much easier!
Course Appetizer, Dip
Cuisine Arabian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 162kcal
Author Sina

Ingredients

  • 2 medium eggplants
  • 3 tablespoons extra virgin olive oil
  • 2 cloves of garlic
  • 3/4 teaspoon salt
  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 2 tablespoons chopped parsley

Instructions

  • Preheat the oven to 350 °F.
  • With a sharp knife, cut the eggplant into half lengthwise. Line a baking tray with parchment paper and place the eggplant halves on top with the flesh-side facing up.
  • Brush with olive oil (I used about one tablespoon in total).
  • Bake them for 40 minutes. Cover them with aluminium foil for the last 10-15 minutes, so they don’t become too brown.
  • Let the eggplants cool down for about 10 minutes, so they are easier to handle. In the meanwhile place the remaining ingredients into a food processor.
  • Scrape out the flesh of the eggplant with a spoon and add it to the tahini mixture. Process until smooth.
  • Sprinkle with freshly chopped parsley, some more olive oil, and red pepper flakes. Serve with warm pita bread. Enjoy!

Notes

  • Properly stored in an airtight container in the fridge, it lasts about one week. Sprinkle it with freshly chopped parsley before serving it.
  • It can easily be frozen for up to 3 months. I usually freeze baba ganoush in a freezer bag. Just make sure to squeeze as much air out as you can before freezing it.
  • It’s best served with pita bread or crispy French bread. Or you could eat it as a side to falafel and tabouleh.

Nutrition

Calories: 162kcal | Carbohydrates: 12g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 298mg | Potassium: 410mg | Fiber: 5g | Sugar: 5g | Vitamin A: 145IU | Vitamin C: 8.7mg | Calcium: 31mg | Iron: 0.9mg

The post Baba Ganoush appeared first on Vegan Heaven.





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