Baba Ghanouj

There is something undeniably magical about taking a simple vegetable and transforming it into something velvety and rich. This Baba Ghanouj recipe is my absolute go-to whenever I crave that distinct, smoky flavor of the Mediterranean. Unlike store-bought versions that can taste flat, roasting the eggplant yourself creates a depth of flavor that is hard to beat. Plus, at just over a dollar a serving, it is an incredibly affordable way to bring a gourmet appetizer to your table. Grab some warm pita, and let’s get roasting!

Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes Servings: 4 | Calories: 131 kcal

Ingredients

• 2 cloves garlic, peeled (approx. 0.2 oz / 6g)
• 1 medium whole eggplant (approx. 1 lb / 454g)
• 1 tbsp tahini paste (0.5 oz / 15g)
• 0.25 tsp kosher salt (1.5g), plus more to taste
• 2 tsp toasted cumin powder (0.2 oz / 5g)
• 0.25 cup fresh lemon juice (juice of approx. 2 lemons / 60ml)
• 2 tbsp extra-virgin olive oil (1 oz / 28g), plus extra for garnish
• 0.125 tsp freshly ground black pepper (0.3g)
• 1 tsp paprika (for garnish)
• 1 tbsp fresh parsley, chopped (for garnish)
• 4 pieces pita bread (warmed, for serving)

Instructions

1. Preheat the oven to 400°F (200°C) and arrange a rack in the middle position.
2. Roast the eggplant by placing the whole vegetable directly on a baking sheet; cook for exactly 1 hour until the skin is charred and the interior is completely soft.
3. Cool and prep the eggplant by removing it from the oven and letting it rest until cool enough to handle, then slice it open and scoop the soft pulp into a bowl, discarding the charred skin.
4. Mince the garlic by placing the peeled cloves into a food processor and pulsing until the garlic is finely chopped and sticks to the walls of the bowl.
5. Combine the base ingredients by adding the cooled eggplant pulp, 1 tbsp (15g) of tahini, 0.25 tsp (1.5g) of kosher salt, 2 tsp (5g) of cumin, and half of the lemon juice (approx. 2 tbsp / 30ml) to the processor.
6. Emulsify the dip by processing the mixture until smooth while gradually drizzling in the 2 tbsp (28g) of extra-virgin olive oil through the feed tube to create a creamy texture.
7. Season and adjust by tasting the mixture and adding the freshly ground black pepper, remaining lemon juice, or additional salt if a sharper flavor is desired.
8. Plate and serve by spreading the dip onto a serving platter or individual plates, creating a swirl with the back of a spoon to hold the garnish.
9. Garnish the dish with a generous drizzle of extra-virgin olive oil, a dusting of paprika, and the chopped fresh parsley.
10. Serve immediately alongside wedges of warm pita bread for dipping.

Nutritional Information

• Calories: 131 kcal
• Total Fat: 9g
• Saturated Fat: 1.5g
• Carbohydrates: 12g
• Dietary Fiber: 6g
• Sugars: 4g
• Protein: 3g
• Sodium: 157mg

Pro Tips for the Best Baba Ghanouj

• Char for Flavor: For a truly authentic, smoky taste, char the eggplant skin directly over a gas flame or on a grill for 5-10 minutes before finishing it in the oven. The smokiness permeates the flesh and elevates the dish.
• Drain the Liquid: After scooping out the roasted eggplant pulp, place it in a fine-mesh strainer for 10-15 minutes. Removing excess water concentrates the flavor and prevents your dip from becoming runny.
• Use Quality Tahini: The quality of your sesame paste matters immensely. Look for a brand that is runny and smooth (often labeled as Ethiopian sesame) rather than stiff and bitter.
• Garlic Control: Raw garlic can be pungent. If you prefer a milder flavor, roast the garlic cloves along with the eggplant, or mash them with lemon juice and let them sit for 10 minutes to “cook” chemically before blending.

Frequently Asked Questions (FAQ)

1. Is this Baba Ghanouj recipe vegan and gluten-free? Yes, this authentic recipe is naturally 100% vegan and gluten-free. It uses plant-based ingredients like eggplant, tahini, and olive oil. Just be sure to serve it with gluten-free crackers or veggie sticks instead of traditional pita bread if you have gluten sensitivity.

2. How long does homemade Baba Ghanouj last in the fridge? You can store this dip in an airtight container in the refrigerator for up to 4-5 days. In fact, the flavors often taste even better the next day as the garlic and lemon meld with the roasted eggplant.

3. What is the difference between Baba Ghanouj and Hummus? While both are popular Middle Eastern dips containing tahini, garlic, and lemon, the main difference lies in the base ingredient. Hummus is made from chickpeas (garbanzo beans), making it starchier and protein-heavy, whereas Baba Ghanouj is made from roasted eggplant, giving it a smokier, lighter, and silkier texture.

4. Can I freeze Baba Ghanouj? It is not recommended to freeze the fully prepared dip because the emulsion of tahini and lemon juice can break, and the texture may become watery upon thawing. However, you can freeze the roasted eggplant pulp separately and blend the fresh ingredients when you are ready to serve.

Conclusion

I hope you love making this Smoky Baba Ghanouj as much as I do! It is truly the perfect Healthy Mediterranean Appetizer that brings everyone to the table. Whether you are looking for a Vegan Eggplant Recipe for a dinner party or just a quick Low Calorie Snack, this dip delivers on all fronts. Don’t forget to pair it with warm pita or fresh veggies for that ultimate crunch. If you try this Easy Baba Ganoush, leave a comment below and let me know how it turned out!