Baba Ganoush (Baba Ghanouj)

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!

Baba Ganoush is

• Vegan
• Dairy Free
• Paleo
• Gluten Free
• Grain Free
• Whole 30
• Low Cark
• Keto
• Creamy

Baba Ganoush Vs Mutabal

Both Mutabal and Baba Ganoush have the same base of roasted eggplant but they differ slightly in the other ingredients that are used to make these. While Mutabal has only roasted eggplant, tahini, olive oil and garlic, Baba Ganoush has chopped tomato, pomegranate molasses and herbs like mint and parsley added to it.

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?

The best way to grill the eggplant to make Baba Ganoush is on direct fire. It gives it a smoky flavour and it is then blended with other ingredients and spices in a food processor.

You can also roast the eggplant in an oven. Cut the eggplants in long pieces or roundels and place them on a baking sheet. Drizzle with some olive oil and roast for 20-25 minutes at 350 Degrees F.

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

You might also like

Pumpkin Hummus

Basil Walnut Pesto

Cauliflower Cheese Sauce

Greek Fries

Parmesan Roasted Broccoli

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.

4.34 from 3 votes

Print

Baba Ganoush

Baba Ganoush is basically a Levantine dish assembled by mixing tahini, eggplant and olive oil. It is served with Pita Bread as a starter.

Course Dip

Cuisine Middle Eastern

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Calories 162 kcal

Author Neha Mathur

Ingredients

• 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
• Salt
• 2 tbsp Olive oil
• 1/2 tsp Chili flakes
• 2 tbsp Pomegranate molasses
• Fresh coriander and pomegranate seeds for garnishing

Instructions

1. Prick the aubergine at 5-6 places with a knife.
2. Roast aubergine on stove top from all the sides till it is soft from inside.
3. Insert a knife to check if it’s done.
4. If the knife gets no resistance while passing through, the aubergine is done.
5. You can also roast the aubergine in a oven for an hour.
6. Peel the blackened skin and discard it.
7. Chop the flesh.
8. In a blender, add all the ingredients except fresh coriander and pomegranate seeds and blend till smooth.
9. Add little water if required
10. Drizzle with olive oil, pomegranate seeds and fresh coriander.

Nutrition Facts

Baba Ganoush

Amount Per Serving

Calories 162 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 1g 5%

Sodium 13mg 1%

Potassium 355mg 10%

Total Carbohydrates 17g 6%

Dietary Fiber 4g 16%

Sugars 9g

Protein 3g 6%

Vitamin A 3.6%

Vitamin C 9.9%

Calcium 3.3%

Iron 4.5%

* Percent Daily Values are based on a 2000 calorie diet.

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