Baba ghanoush recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Starters
  • Meze

Baba ghanoush, also known as baba ganoush, is a heavenly roasted aubergine dip which originates from Lebanon. Delicious served with pitta, vegetables and houmous as part of a meze platter, or - of course - on its own!

510 people made this

IngredientsServes: 12

  • 1 aubergine
  • 4 tablespoons lemon juice
  • 4 tablespoons tahini
  • 2 tablespoons sesame seeds
  • 2 cloves garlic, minced
  • salt and freshly ground black pepper to taste
  • 1 1/2 tablespoons olive oil

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. Preheat oven to 200 C / Gas 6. Lightly grease a baking tray.
  2. Place aubergine on baking tray, and pierce holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft.
  3. Remove aubergine from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
  4. Place aubergine, lemon juice, tahini, sesame seeds and garlic in a blender, and purée. Season with salt and pepper to taste.
  5. Transfer mixture to a medium size mixing bowl, and slowly mix in olive oil. Chill in fridge for 3 hours before serving.

Video

Baba ghanoush

Recently viewed

Reviews & ratingsAverage global rating:(502)

Reviews in English (383)

Used different ingredients.Living in Egypt I wante to try this recipe as it is slightly different to the one I normally use. I made this exactly as stated except instead of adding olive oil to finish I added two tablespoons of natural yoghurt.-02 Feb 2010

There must be a mistake in the amount of lemon juice I used half and still found it far too sharp.-28 Apr 2014

I totaly disagree with cooking eggplants in the oven. The only way is over an open gas ring, on a hot bbq or under a hot salamander (UK grill). I have eaten babaghanoush and moutabel when the eggplants were baked and the taste is unauthentic, no smokiness at all.I never saw a Lebanese, Syrian or Egyptian cook use a food processor either even when cooking for hundreds. They all used knives or an antiquated bowl chopper, see Hobart.abuali-14 Apr 2017


Baba ganoush recipe

Made with affordable Arabic ingredients and popular across the Middle East, the humble appearance of baba ganoush belies its deliciousness. There are three golden rules to making it well: char the aubergines over an open flame drain the flesh and balance your flavours with care. Here's more information on the history of baba ganoush.

Ingredients

  • 3 large aubergines
  • 1 tbsp tahini
  • 1 tbsp natural yoghurt
  • 1 lemon, juice only
  • 1 garlic clove (crushed)
  • 1 pinch sea salt and black pepper
  • 3 large aubergines
  • 1 tbsp tahini
  • 1 tbsp natural yoghurt
  • 1 lemon, juice only
  • 1 garlic clove (crushed)
  • 1 pinch sea salt and black pepper
  • 3 large aubergines
  • 1 tbsp tahini
  • 1 tbsp natural yoghurt
  • 1 lemon, juice only
  • 1 garlic clove (crushed)
  • 1 pinch sea salt and black pepper
  • 5 ml extra virgin olive oil
  • 1 pinch za'atar
  • 0 flatbread
  • 0.2 fl oz extra virgin olive oil
  • 1 pinch za'atar
  • 0 flatbread
  • 0 cup extra virgin olive oil
  • 1 pinch za'atar
  • 0 flatbread

Details

  • Cuisine: Middle Eastern
  • Recipe Type: Side
  • Difficulty: Medium
  • Preparation Time: 30 mins
  • Cooking Time: 0 mins
  • Serves: 4

Step-by-step

  1. With a fork or prong, pierce the top of each aubergine at the head. Hold them over as big an open flame as (safely) possible and let them blacken all over. This should take about ten minutes, and the aubergines will be left looking charred, flaky and soft.
  2. Peel the black skins from the flesh and discard. You will be left with little bit of black skin, but try to keep that to a minimum. Now, with a knife and fork or - even better - a potato masher, break the flesh apart. Importantly, don't put it in a blender. Baba ganoush needs to maintain some of the aubergines' texture and fleshy consistency.
  3. Next, leave the skinned flesh in a sieve over the sink for 5-10 minutes so excess liquid from the cooked aubergines will drain off.
  4. Put the flesh into a bowl and mix in the tahini, yoghurt, lemon and garlic. Some recipes don't use yoghurt, but I personally prefer to balance out the sesame strength of tahini with some light creaminess. Add salt and pepper to taste.
  5. Lastly, drizzle a little of your best extra virgin olive oil on top so that it makes little wells between lumps of aubergine. Sprinkle with za'atar mix and enjoy with good quality fresh flatbread.

More Middle Eastern treats

Comments

Do you want to comment on this article? You need to be signed in for this feature


Baba ghanoush is excellent dipped in raw veggies like carrots, cucumber, and bell pepper. You can also eat it with pita bread, pita chips, or crackers. If you want a complete Middle Eastern meal, serve the baba ghanoush with Persian Turkey Kofta Kebabs, Air Fryer Falafel, or Grilled Chicken Shawarma.

Baba ganoush is easier to make from scratch than you might think! The first step is to cook the eggplant. You can either char it on your grill or broil it in the oven. For either method, cook the eggplant for 20-25 minutes, turning every five minutes. Cook until the eggplant is slumped, and the skin is charred and blackened.

Combine the other baba ganoush ingredients: tahini, olive oil, lemon juice, garlic, salt, and pepper. Once the eggplant cools, discard the skin and seeds. Chop the eggplant by hand or use a food processor and then mix into the tahini mixture. Chill in the refrigerator for an hour. I love this squeezable brand of Tahini on Amazon (affil link).


Smoky Baba Ghanoush

Arrange a rack in middle of oven and preheat to 450°. Place eggplants on a rack set in a rimmed baking sheet. Roast, turning eggplants every 15 minutes, until flesh is completely tender, about 1 hour. Let cool.

Step 2

Set a colander over a bowl. Scoop out flesh and place in colander discard skins. Let flesh drain, stirring occasionally, for 30 minutes.

Step 3

Transfer eggplants to a medium bowl and mash with a fork. Stir in oil, garlic, tahini, lemon juice, paprika, cumin, and parsley. Season to taste with salt and pepper.

How would you rate Smoky Baba Ghanoush?

This is a wonderful recipe to start with, but a dismal one to end with. All the right ingredients are present - in miniscule quantities. 1/8 tsp garlic? 1 tbsp tahini? 1/4 tsp smoked paprika? You could easily quadruple that. However, if you do what I do and start with this recipe but continue adding ingredients to taste, you'll come out with something delicious. I made it with fire roasted eggplants (skin on), smoky tahini and added a dash of liquid smoke, so it was extra smoky. Highly recommend.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Babaganoush Recipe Tips

  • Eggplant flesh is porous like a sponge! To prevent the eggplant from sucking all the olive oil, first sprinkle the eggplant with salt, then brush the eggplant with some olive oil. The salt, prevents the eggplant from acting like a sponge!
  • You can use full fat regular yogurt if you want to keep this recipe vegetarian.

Take A Look At These Other Appetizer Recipes:

Follow me on social media for more recipe ideas & inspiration! Pinterest Facebook Instagram My Newsletter


Moodi’s Baba Ghanoush

My mum (Hanan Sabsabi) cannot recollect a childhood without Baba Ghanoush. As a young girl she would observe her mother closely as she lit a small gas stove on the roof top to cook a few eggplants, burning the skins over a flame with that wonderful smoky scent filling the air. Roof tops are predominately flat in Lebanon and serve as a concrete courtyard and our roof top was also where my mother gave birth to me in the midst of Civil War. Hospitals were a luxury.

Mum has not altered the way her mother taught her to make Baba Ghanoush when she was young. Firstly, out of respect, but also to preserve the way this magnificent intergenerational dip, or main course for us, was made.

In addition to the usual household ingredients – tahini, garlic, lemon and salt – my mother’s mother, my grandmother, would also add mint and parsley. This was not the norm as Baba Ghanoush was considered to be a side dish, and although it tasted amazing, it was not usually the highlight of any course. The highlights would typically be Kebbe which is widely thought of as Lebanon’s national dish – either raw a bit like steak tartare or cooked a bit like bulgur wheat dumplings. The alternatives could be barbecued kofta (meatballs) and lamb or fried fish. For the less economically privileged, Baba Ghanoush would take centre stage and so garnishes were used and also mixed into the dip. With no blender, it was always clear what ingredients were present and the Baba Ghanoush had a rustic, honest and transparent appearance.

What is quite remarkable about Lebanese Cuisine is that socio-economic background has not determined what we deem our national dishes or what we all love to consume – albeit that it may have influenced the frequency with which some of us had the opportunity to enjoy certain dishes. For my part, I know that in our family, we may have been materially impoverished but we were never spiritually or emotionally impoverished. ٱلْحَمْدُ لِلَّٰهِ‎

My mother and grandmother didn’t study nutrition in the way that I have done and so didn’t necessarily know all the nutritional benefits in Baba Ghanoush but they knew it was good for us and that it was a family favourite. It still is and I’m grateful my mum has taught me our family version.

I recommend it to everyone: easy to make, vegan, gluten-free, keto-friendly and simply delicious – with significant nutritional benefits:

Baba Ghanoush is rich in fibre which is great for digestive health, regulating the appetite and controlling diabetes via the regulation of blood sugar levels.

The phytonutrients protect the cell membranes and lipids in the brain and help regulate cholesterol. They also relax the blood vessels which results in better blood flow.

The bioflavonoids help regulate blood pressure.

It is rich in Vitamin K which helps prevent blood clotting.

Its polyphenols play a role in detoxifying enzymes and are important in treating cancer.

It is rich in magnesium and potassium which is great for preventing cramping during RAMADAN.

The high oxygen radical absorbing qualities of eggplant make it one of the healthiest foods on the planet.

Eggplant is also a vegetable rich in good fats (Omega 3 & 6) the EFA’s (essential fatty acids).

Give it a try. You won’t go back to shop-bought!


What You’ll Need To Make Baba Ganoush

Eggplant is the main ingredient in baba ganoush, so take care in selecting the right kind. Look for medium-sized eggplants rather than large ones they have fewer seeds and are therefore less bitter. Eggplants should feel heavy for their size. The stem should be green and the skin should be smooth, shiny, and uniform in color. Fresh is best the older an eggplant gets, the more bitter it becomes.

The other key ingredient in baba ganoush is tahini, a condiment made from toasted ground sesame seeds. You can find it in most supermarkets near the nut butters. When you open a jar of tahini, you’ll notice that the solids settle in the bottom the jar, similar to natural peanut butter. Be sure to give it a good stir before using. (If your tahini is difficult to stir in the jar, scrape the contents of the jar into a bowl, then use a whisk or hand-held electric mixer to blend.)


How To Make Baba Ganoush

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.

STEP 1: Preheat the oven to 350 °F.

STEP 2: 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.

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

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

STEP 5: 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.

STEP 6: Scrape out the flesh of the eggplant with a spoon and add it to the tahini mixture. Process until smooth.

STEP 7: Sprinkle with freshly chopped parsley, some more olive oil, and red pepper flakes. Serve with warm pita bread. Enjoy!

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 baba ganoush be frozen?

Yes, baba ganoush can easily be frozen for up to 3 months. While an eggplant by itself doesn’t freeze well and tends to turn bitter, baba ganoush responds well to freezing.

The lemon juice helps to minimize the bitterness and the consistency isn’t a problem as baba ganoush is already pureed.

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

What is baba ganoush served with?

There are many delicious ways to serve baba ganoush. Here are some ideas:

    (I like warm, roasted pita bread the best)
  • crostini
  • French bread
  • tabouleh
  • veggie sticks (carrot, cucumber, or celery)
  • as a spread on sandwiches

Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


Recipe Summary

  • 2 medium eggplants (about 2 1/2 pounds)
  • 1 garlic clove, chopped
  • 4 tablespoons tahini (sesame-seed paste)
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon salt
  • Pinch of freshly ground pepper
  • 2 tablespoons olive oil
  • Chopped fresh flat-leaf parsley, for garnish

Preheat oven to broil. Place eggplants on a rimmed baking sheet lined with aluminum foil. Broil until skin is charred, turning as each side blackens, about 12 minutes.

Reduce oven heat to 425 degrees. Continue cooking until flesh is very soft, 12 to 15 minutes. Remove from oven, and let stand until cool enough to handle. Slit open eggplants. Scrape out seeds with spoon (don't worry if some seeds remain), and discard. Slice off tops, and remove skins discard.

Place flesh in a food processor, and pulse until smooth. Add remaining ingredients except parsley pulse a few more times to combine. Transfer to a serving bowl, and garnish with parsley. Serve immediately.