If you’ve never tried this spread, you’re missing out on a delicious opportunity to get more veggies into your diet! This baba ganoush recipe is made with eggplant — yes, eggplant! This flavorful spread is a delicious appetizer.
These caprese skewers are another great appetizer to serve up.
Baba ganoush (also spelled as baba ghanoush) is Lebanese in origin, but it’s so simple that it’s easy to replicate at home. Making this eggplant dip is easy – mix up a batch and pretend you’re on vacation.
The ingredients for this easy baba ganoush recipe are simple and healthy. And it’s easy to make, too! Naturally vegan and gluten free, it’s a good option for an appetizer when you’re hosting a friends with a mix of dietary restrictions.
Eggplant: Any type of eggplant will do for this recipe. You’ll need about 2 pounds in total, so if you opt for the smaller Japanese eggplants, you’ll need to take this into consideration.
Garlic: Use fresh garlic cloves for this recipe for the best flavor. If you like a really garlicky spread, it’s totally okay if you add an extra clove (or four!).
Lemon juice: If you can, start with the juice from a fresh lemon. Bottled works fine if that’s not available, though.
Tahini: This sesame seed paste gives a nice flavor, but not all baba ganoush recipes use it. I like it, but if you want to leave this ingredient out, you won’t break the recipe.
Olive oil: Adding a rich olive oil to the recipe provides flavor and creaminess. Opt for extra virgin olive oil for the best flavor.
Seasonings: Finish the recipe off by adding cumin along with salt and pepper to taste.
Making baba ganoush
Start by cooking the eggplant. You can do this in the oven or over an open flame on a grill. Charring it on a grill will lend a smoky flavor to the dip.
Once cooked fully, scoop the soft flesh from the skin and drain to remove excess liquid.
Combine all ingredients in the bowl of a food processor and blend until smooth.
Serve this eggplant spread with crackers or toasted baguette slices. Or fresh veggies, for the gluten free folks.
- 2 medium eggplants (about 2 pounds/900g total)
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 3 tablespoons tahini
- 1/3 cup extra-virgin olive oil, plus more for serving
- 1 tablespoon cumin
- salt and pepper to taste
- parsley leaves for garnish (optional)
Cook the eggplant:
- In the oven: Heat oven to 350ºF. Set a cookie sheet on the lower rack to catch drips; place whole eggplant directly on a middle rack. Bake until tender, about 50-60 minutes.
- On the grill: Preheat a gas or charcoal grill to medium heat and place whole eggplants directly over heat source, turning occasionally. Cook until eggplants are completely tender and well charred on all sides, 15-20 minutes. Cooking the eggplant over open flame lends a smoky flavor to the eggplant.
Prepare the baba ganoush:
- Scoop the soft eggplant flesh from the skin with a large spoon.
- Transfer to a strainer set in a large bowl to remove any excess liquid. Allow to sit for 15 minutes.
- Combine drained eggplant with garlic, cumin, tahini, olive oil, and lemon juice in the bowl of a food processor. Add salt and pepper.
- Garnish with parsley and olive oil. Serve with toasted baguette slices or crackers.
Nutrition Information:Yield: 8 Serving Size: 1/4 cup
Amount Per Serving: Calories: 166Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 43mgCarbohydrates: 14gFiber: 4gSugar: 5gProtein: 2g