Baba Ganoush or Baba Ghanouj is basically a Levantine/ Lebanese eggplant dip assembled by mixing roasted eggplant, tahini and olive oil. It is hands down one of the best homemade dips that I ever made. It’s healthy, vegan, Paleo-friendly and super easy to make side at home! Here is how to make Baba Ganoush Recipe (Step by Step).
What is Baba Ganoush
Baba Ganoush is a Middle Eastern Dip. It is a an integral part of Mezze Platter and is made using roasted aubergine, Tahini and spices. Pomegranate Molasses is an important ingredient in making this dip as it gives it a very peculiar flavour. It is traditionally served with pita bread but you can use it in multiple ways.
A Lebanese platter is incomplete without Baba Ganoush. Hence, whenever I feel like serving Lebanese on an occasion, I make sure that I also have Baba Ganoush on the menu along with Beet Hummus, Tahini and Lavash!
Where does Baba Ganoush Originate from?
“Baba Ganoush is not only a widespread and delicious dip, mainly consisting of eggplant, tahini and garlic, but also has an interesting history. Language researchers assume that Baba Ganoush comes from the Arabic phrase baba gannuj, which means as much as pampered Papa or coquettish Daddy. Therefore, it is speculated that Baba Ganoush could have been invented by one of the wives of the harem of a sultan. If the story is true we can only say: Thanks for one if the most delicious dips ever 🙂” – Source
Baba Ganoush Calories
Baba Ganoush is made using healthy ingredients low in calories. After putting the ingredients measurements in my calorie calculator, it gave me 162 Calories per serving of baba ganoush. So cheer up guys and hog on this yummy dip 🙂
Baba Ganoush is
- Dairy Free
- Gluten Free
- Grain Free
- Whole 30
- Low Cark
Baba Ganoush Vs Mutabal
Check out my recipe to make Homemade Pomegranate Molasses here.
Baba Ganoush vs Hummus
The base of Baba Ganoush is roasted eggplant while the base of hummus is cooked chickpeas. Hummus do not have pomegranate molasses as it’s ingredient while an important ingredient to make Baba Ganoush is Pomegranate Molasses as it gives it a very peculiar flavour.
How to roast eggplant for Baba Ghanouj?
How to serve Baba Ghanouj?
Ideally, it is served as a starter with pita bread and works as a super healthy dip. Sometimes, it is even added in some other dishes to enhance its flavours. You can also make wraps and sandwiches using it.
It can also be served with chips and veggie sticks.
Sometimes, I make it a little thinner and use as salad dressing.
Can you freeze Baba Ganoush?
“Eggplant as a stand-alone dish doesn’t respond well to freezing. With porous, spongy flesh combined with natural tannins, you inevitably end up with a thawed piece of mushy vegetable matter with a bitterness that overtakes its nuanced flavor. But prepared eggplant dishes like baba ghanoush can handle it. The lemon juice in baba ghanoush neutralizes the tannic bitterness and preserves color, and, since it already has a pureed or mashed consistency, you won’t notice a change in its texture after thawing. Straining the baba ghanoush before freezing it helps minimize the formation of ice crystals.” – Source
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How to make Baba Ganoush Step by Step
Prick the aubergine at 5-6 places with a knife.
Roast aubergine on stove top from all the sides till it is soft from inside. Insert a knife to check if it’s done. If the knife gets no resistance while passing through, the aubergine is done. You can also roast the aubergine in a oven for an hour.
Peel the blackened skin and discard it.
In a blender, add all the ingredients except fresh coriander and pomegranate seeds and blend till smooth. Drizzle with olive oil, pomegranate seeds and fresh coriander.
Baba Ganoush Recipe
Recipe to make Pomegranate molasses is here.
Recipe to make Tahini is here.
Baba Ganoush is basically a Levantine dish assembled by mixing tahini, eggplant and olive oil. It is served with Pita Bread as a starter.
- 1 Aubergine
- 2 tbsp Tahini
- 1/4 cup Tomato Chopped
- 2 tbsp Walnuts
- 2 tbsp Lemon juice
- 5-6 Cloves Garlic
- 2 tbsp Greek or hung yogurt
- 2 tbsp Olive oil
- 1/2 tsp Chili flakes
- 2 tbsp Pomegranate molasses
- Fresh coriander and pomegranate seeds for garnishing
- Prick the aubergine at 5-6 places with a knife.
- Roast aubergine on stove top from all the sides till it is soft from inside.
- Insert a knife to check if it’s done.
- If the knife gets no resistance while passing through, the aubergine is done.
- You can also roast the aubergine in a oven for an hour.
- Peel the blackened skin and discard it.
- Chop the flesh.
- In a blender, add all the ingredients except fresh coriander and pomegranate seeds and blend till smooth.
- Add little water if required
- Drizzle with olive oil, pomegranate seeds and fresh coriander.
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