Best 16 Baba Ghanoush Recipes

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Baba ghanoush is a delicious and versatile Levantine dish made from roasted eggplant, tahini, olive oil, lemon juice, and various spices. It is a popular appetizer or side dish that can be served with pita bread, vegetables, or crackers. Baba ghanoush is not only flavorful but also packed with nutrients, making it a healthy and satisfying choice. With its smoky, creamy texture and tangy flavor, baba ghanoush is a culinary delight that is enjoyed by people of all ages.

Check out the recipes below so you can choose the best recipe for yourself!

TRADITIONAL BABA GHANOUSH



Traditional Baba Ghanoush image

A traditional recipe for this eggplant dip. It consists of baked eggplant with garlic, lemon juice, and tahini sauce. Dip into this with pita bread and you have yourself a delicious-and-light appetizer.

Provided by IMANKAY

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 50m

Yield 3

Number Of Ingredients 8

1 large eggplant
1 ½ tablespoons tahini sauce
4 cloves garlic, smashed
½ lemon, juiced
½ teaspoon red pepper flakes
salt to taste
1 tablespoon olive oil, or to taste
1 pinch dried parsley flakes, for garnish

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven.
  • Cut a shallow slit along the side of the eggplant and place into a baking dish.
  • Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle.
  • Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.

Nutrition Facts : Calories 96.5 calories, Carbohydrate 5.3 g, Fat 8.7 g, Fiber 1.9 g, Protein 1.9 g, SaturatedFat 1.2 g, Sodium 11.6 mg, Sugar 0.2 g

BABA GHANOUSH



Baba Ghanoush image

A roasted eggplant dip or spread. Delicious served with pita or vegetables, alongside hummus or on its own!

Provided by Becky

Categories     Side Dish     Vegetables     Eggplant

Time 3h45m

Yield 12

Number Of Ingredients 7

1 eggplant
¼ cup lemon juice
¼ cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 ½ tablespoons olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
  • Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

Nutrition Facts : Calories 66 calories, Carbohydrate 4.6 g, Fat 5.2 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 7 mg, Sugar 1.2 g

CLASSIC BABA GHANOUSH



Classic Baba Ghanoush image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 8

2 large eggplants
2 Tbs. lemon juice
1/4 cup tahini
3 garlic cloves, peeled
1/4 cup olive oil, plus 1tbs.
pita bread
salt and pepper
salt and pepper

Steps:

  • Preheat oven to 375F. Cut each eggplant in half vertically and place on sheet pan. Drizzle with about 1 tablespoon olive oil and season with salt and pepper. Roast for 40-45 minutes until very soft.
  • Let eggplants cool before handling. Scoop eggplant flesh out of skins into bowl of a food processor. Add lemon juice, tahini, garlic, olive oil and salt and pepper. Process until smooth. Serve with pita bread or pita chips.

CHEF JOHN'S BABA GHANOUSH



Chef John's Baba Ghanoush image

No matter what you're grilling this summer, chances are good you're going to have more hot coals than food to cook on it, which makes baba ghanoush the perfect post-barbecue recipe. This is a wonderfully savory yet refreshing vegetable dip.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 4h5m

Yield 12

Number Of Ingredients 10

4 large Italian eggplants
2 cloves crushed garlic
2 teaspoons kosher salt, or to taste
1 lemon, juiced, or more to taste
3 tablespoons tahini, or more to taste
3 tablespoons extra-virgin olive oil
2 tablespoons plain Greek yogurt
1 pinch cayenne pepper, or to taste
1 leaf fresh mint, minced
2 tablespoons chopped fresh Italian parsley

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
  • Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
  • When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
  • Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
  • Cover bowl with plastic wrap and refrigerate until completely chilled, 3 or 4 hours. Taste to adjust seasonings. Stir in mint and parsley.

Nutrition Facts : Calories 110.8 calories, Carbohydrate 14.5 g, Cholesterol 0.2 mg, Fat 5.9 g, Fiber 8.1 g, Protein 3.1 g, SaturatedFat 0.9 g, Sodium 331.1 mg, Sugar 5.6 g

WHITE BEAN AND ROASTED EGGPLANT HUMMUS (BABA GHANOUSH)



White Bean and Roasted Eggplant Hummus (Baba Ghanoush) image

Great as an appetizer served with pita chips or fresh sliced cucumber. Also a wonderful addition to a pita sandwich.

Provided by Galley Wench

Categories     Beans

Time 15m

Yield 2 cups

Number Of Ingredients 10

1 (1 1/2 lb) eggplants, trimmed and cut into 2-inch pieces
1/3 cup olive oil, plus more for drizzling
1/2 teaspoon kosher salt, plus more for seasoining
1/4 teaspoon black pepper, freshly ground plus more for seasoning
1 (15 ounce) can chickpeas, drained and rinsed
1/3 cup loosely packed fresh flat-leaf parsley
1 large lemon, juice of (about 2 tablespoons)
2 garlic cloves, minced
1/4 teaspoon cumin
3 tablespoons tahini paste (adjust to taste)

Steps:

  • Preheat the oven to 450 degrees F and place an oven rack in the middle.
  • Place the eggplant on a parchment paper-lined baking sheet; drizzle with olive oil and season with salt and pepper.
  • Roast for 20 to 25 minutes until golden brown.
  • Set aside to cool.
  • In food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, tahini, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Pulse until the mixture until coarsely chopped.
  • With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy.
  • Season with salt and pepper, to taste.
  • Place the hummus in a dipping bowl and serve with pita chips or cucumber slices.

BABA GHANOUSH (EGGPLANT DIP)



Baba Ghanoush (Eggplant Dip) image

Baba Ghanoush is such a good way to get your vegetables in. Plus, it's fun to hear the 4yo trying to say it. I didn't see any other recipes quite like this one.

Provided by LilPinkieJ

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

2 large eggplants (1 1/4 lbs)
2 tablespoons tahini (sesame paste)
4 garlic cloves, peeled and crushed with salt
3 tablespoons fresh lemon juice (or more to taste)
4 tablespoons cold water
1/4 teaspoon salt
1 dash fresh ground black pepper
1/2 teaspoon olive oil
1 cup tomatoes, chopped
1/2 cup onion, diced

Steps:

  • Pierce the eggplants in several places with a toothpick. Wrap the whole eggplant in aluminum foil, and set it over a gas grill to cook on all sides until it collapses and begins to release a great deal of steam.
  • Place the eggplant in a basin of cold water; peel while it's still hot and allow it to drain in a colander until cool.
  • Squeeze pulp to remove any bitter juices. Mash the eggplant to a puree.
  • In a food processor, mix the tahini with the garlic, onion, tomato, and lemon juice until the mixture thickens and reduces in size. Thin with water. With the machine running, add the eggplant and the salt, pepper, and olive oil.
  • Spread out in a shallow dish, and garnish with pepper, parsley, and tomatoes.

BABA GHANOUSH



Baba Ghanoush image

If making ahead of time, store baba ghanoush in an airtight container in the refrigerator, up to one week. Garnish with parsley just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Snacks     Dips Recipes     Eggplant Dips & Spreads

Yield Makes 2 1/4 cups

Number Of Ingredients 8

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

Steps:

  • 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.

BABA GHANOUSH WITH YOGURT



Baba Ghanoush with Yogurt image

This dip goes great with everything, but it is always a big hit at parties, especially when served with hummus, tabouli and pita bread. If you're a big fan of tahini, add more according to your taste. Enjoy!

Provided by Paige

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 15m

Yield 7

Number Of Ingredients 8

2 large eggplants
¼ cup lemon juice
1 pinch salt
1 tablespoon olive oil
1 cup plain yogurt
¼ cup tahini
½ teaspoon teriyaki sauce
1 clove crushed garlic

Steps:

  • Wash both eggplants, and pierce them with a knife. Place eggplants on a cookie sheet, put them in a 500 degrees F (260 degrees C) preheated oven for 15 to 20 minutes. After eggplants are baked and cooled, peel the skin off. Put eggplant in a mixing bowl.
  • Stir in the lemon juice, salt, olive oil, and plain yogurt. Mix ingredients until smooth. Stir in tahini according to taste. When all ingredients are added, transfer the dip to a serving bowl. Stir in teryiaki sauce and garlic. Refrigerate until you are ready to serve.

Nutrition Facts : Calories 130.5 calories, Carbohydrate 14.2 g, Cholesterol 2.1 mg, Fat 7.3 g, Fiber 6.1 g, Protein 4.9 g, SaturatedFat 1.3 g, Sodium 54.2 mg, Sugar 6.4 g

LEBANESE BABA GHANOUSH



Lebanese Baba Ghanoush image

Make and share this Lebanese Baba Ghanoush recipe from Food.com.

Provided by Wild Thyme Flour

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

2 small aubergines
1 garlic clove, crushed
4 tablespoons tahini paste
1/4 cup ground almonds
1/2 lemon, juice of
1/2 teaspoon cumin
2 tablespoons of fresh mint
2 tablespoons olive oil
salt
fresh ground pepper
fresh thyme sprig (to garnish)

Steps:

  • Grill the whole aubergines, turning them frequently until the skin blackens and blisters. Remove the peel, chop roughly and leave to drain in a colander.
  • Squeeze as much liquid out of teh aubergines and place in a processor. Addd the garlic, tahini, ground almonds, lemon juice and cumin, season to taste and process to a smooth paste. Rough chop half of the mint leaves and stir into the dip.
  • Spoon dip into a bowl and scatter remaining leaves and the olive oil on top. Serve with toasted pitta bread.

BABA GHANOUSH



Baba Ghanoush image

A Middle Eastern dip or salad, made from aubergines/eggplant and tahini, deliciously garlicky and sublimely fresh with mint and lemon. Serve with pitta bread and salad as part of a mezze table, or pack in a leakproof pot and eat with breadsticks and strips of raw red pepper for a great picnic dish. There are many good recipes for babaganoush, but I especially like this one which comes from "Diva Cooking" by Victoria Blashford-Snell and Jennifer Joyce. As with most traditional dishes of this type, feel free to ring the changes with the herbs and quantities.

Provided by Syrinx

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

3 aubergines (eggplants)
2 garlic cloves, crushed
1 lemon, juice of
3 ounces tahini (85g)
2 tablespoons extra virgin olive oil
1/2 ounce of fresh mint (15g)
salt, to taste
pepper, to taste

Steps:

  • Prick the aubergines/eggplant seveeral times with a fork.
  • EITHER: Preheat the oven to 375F/190C and roast the aubergines for 30-40 minutes until they are soft and the skin is blackened. OR: Roast the aubergines over a barbecue, turning frequently, until they are soft and the skin is charred.
  • Allow the aubergines to cool.
  • When cool, half the aubergines, scoop out all their flesh and discard the skins.
  • Put the flesh in the food processor with the garlic, lemon juice, tahini, olive oil and mint, and blitz until the mixture is puréed.
  • Season to taste with salt and pepper.

BABA GHANOUGE ( BABA GHANOUSH / BABA GANNOUJH )



Baba Ghanouge ( Baba Ghanoush / Baba Gannoujh ) image

Make and share this Baba Ghanouge ( Baba Ghanoush / Baba Gannoujh ) recipe from Food.com.

Provided by mich4275

Categories     Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

2 eggplants
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 cup lemon juice
1/2 cup tahini

Steps:

  • Roast the eggplant and then peel off skin.
  • In food processor combine all ingredients and mix until well blended.

BROILED CHICKEN THIGHS WITH BABA GHANOUSH, APRICOTS AND CINNAMON



Broiled Chicken Thighs with Baba Ghanoush, Apricots and Cinnamon image

Why can't we just call broiled eggplant, broiled eggplant? Well its called Baba Ganoush and the good news is that its available already prepared just about everywhere now...

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

2 pounds chicken thighs
Salt and freshly ground pepper
2 teaspoons ground cinnamon
2 tablespoons Bertolli extra-virgin olive oil
2 medium tomatoes, cut into large dice
2 7-ounce containers Sabra Baba Ghanoush
1 cup dried apricots, roughly chopped
1/2 cup chopped fresh mint

Steps:

  • Preheat broiler on high. Season thighs generously with salt and pepper and cinnamon. Place, skin side down, on a baking or roasting rack set on a rimmed, foil-lined baking sheet. Broil for about 10 minutes. Turn and continue to broil until skin is deep golden brown and chicken is just cooked through, another 5 to 6 minutes. Meanwhile, heat olive oil in a large saute pan over medium heat. Add tomato and season with salt and pepper. Cook, stirring, for about 1 minute. Add baba ghanoush and apricots. Continue to cook, stirring occasionally, until mixture is hot throughout, about 3 to 4 minutes. Season to taste with salt and pepper; stir in mint. Serve with chicken.

EGGPLANT HUMMUS (BABA GHANOUSH)



Eggplant Hummus (Baba Ghanoush) image

A fantastic way to use the eggplant harvest. Great with pita slices, on rice crackers, or as a fresh vegetable dip.

Provided by MsTeechur

Categories     Beans

Time 40m

Yield 24 servings (2 Tbs), 24 serving(s)

Number Of Ingredients 7

1 large eggplant
1 (15 ounce) can garbanzo beans
1 garlic clove
2 tablespoons flat leaf parsley
2 tablespoons tahini
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice

Steps:

  • Prick eggplant with fork and bake for 20-30 minutes at 450 until it collapses on itself. Slice open to let cool.
  • Drain garbanzo beans and put into Vitamix or food processor.
  • Add peeled garlic, tahini, olive oil, and lemon juice. Start pulsing machine.
  • Chop parsley and add.
  • Using your fingers remove the flesh of the eggplant from the skin. Pull out the seeds. Add the flesh to the food processor.
  • Pulse until desired consistency.
  • Add salt as desired.

Nutrition Facts : Calories 39.3, Fat 1.4, SaturatedFat 0.2, Sodium 54.6, Carbohydrate 5.8, Fiber 1.7, Sugar 0.6, Protein 1.4

BABA GHANOUSH



Baba Ghanoush image

I started eating this stuff after a great pita sandwich at the Pita Pit. I make mine with more garlic (cuz I don't have to suit everyone's taste, like a restaurant!). NOTE: the garbanzo's may offend a baba purist, but make for a stiffer spread and a different taste - try both ways and enjoy!

Provided by Special Ed

Categories     Lunch/Snacks

Time 1h15m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 8

1 large eggplant, roasted
1 (14 ounce) can garbanzo beans, rinsed (optional)
2 -3 garlic cloves, minced
2 -3 tablespoons lemon juice (1 medium lemon)
3 tablespoons tahini
1 teaspoon salt
1/4 cup olive oil
2 tablespoons dried parsley

Steps:

  • Prick the skin of the eggplant and roast it at 400 degrees for 1 hour, or until the eggplant collapses.
  • Scoop the flesh out (everything but the skin), and add it to the food processor.
  • Add the other ingredients, and pulse until smooth.
  • Serve in a pita, or as a dip.
  • Note: this can be made without the garbanzos, but I like the flavor and texture they add.
  • You can use roasted garlic for a smoother taste - just wrap a head of garlic in aluminum foil and put it in with the eggplant!

Nutrition Facts : Calories 148.4, Fat 12.8, SaturatedFat 1.8, Sodium 397.8, Carbohydrate 8.1, Fiber 4, Sugar 2.3, Protein 2.5

BABA GHANOUSH SPREAD



Baba Ghanoush Spread image

The seasonings can be adjusted to make this smoky eggplant spread, known as Baba Ghanoush, as strong or mild as desired.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4 1/2 cups

Number Of Ingredients 7

6 medium eggplants, about 1 1/4 pounds each
1 clove garlic, peeled and finely chopped
5 tablespoons tahini (sesame paste)
1/4 cup fresh lemon juice
3 teaspoons salt
2 pinches freshly ground black pepper
Chopped parsley, for garnish

Steps:

  • Preheat oven to 425 degrees. Place each eggplant directly over the flame of a gas burner or under a broiler, turning occasionally until skin is lightly charred, 8 to 10 minutes. Transfer to a baking sheet and roast for about 30 minutes, or until the eggplants have shriveled and feel very soft all over when pressed. Let sit until cool enough to handle.
  • Slit each eggplant open, and remove seeds (don't worry if you miss a few). Scrape flesh from skin with a table knife, and transfer to a large bowl. It's okay if some charred skin is included. Discard skin and seeds.
  • Mash eggplant with a fork, or whisk until it is fairly smooth but still has a few lumps. Mix in garlic, tahini, and lemon juice. Add salt and pepper. Adjust flavors as desired. Garnish baba ghanoush with chopped parsley, and serve at room temperature.

BABA GHANOUSH



Baba Ghanoush image

This tasty vegan dip gets its healthy game on when served with veggie dippers and pita wedges. Bring on the hungry noshers!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h

Yield 8

Number Of Ingredients 12

1 medium eggplant (3/4 to 1 lb), halved lengthwise
2 tablespoons olive oil
1/2 teaspoon salt
1 can (15 oz) chick peas, drained, rinsed
2 cloves garlic
1/4 cup fresh lemon juice
2 tablespoons sesame tahini paste
1/4 teaspoon black pepper
1/8 teaspoon smoked paprika
2 pita rounds, toasted and cut into triangles
1 red bell pepper, cut into thin strips
3 stalks celery, cut into 3-inch sticks

Steps:

  • Heat oven to 425°F. Line 1 cookie sheet with cooking parchment paper. Have second cookie sheet ready without parchment.
  • Rub flesh of eggplant with 1 tablespoon of the oil and 1/4 teaspoon of the salt. Place on parchment-lined cookie sheet. Toss chick peas with remaining oil and salt. Spread in single layer on other cookie sheet.
  • Roast eggplant and chick peas 20 minutes; toss chick peas, and roast all 10 minutes longer. Remove chick peas from oven to cool, but continue to cook eggplant 15 to 20 minutes longer or until flesh has dark charred appearance.
  • Allow eggplant to cool slightly, then scrape out flesh of eggplant and transfer to blender. Add chick peas, garlic, lemon juice, tahini and black pepper. Cover; blend until mostly smooth, and transfer to small bowl. Sprinkle with paprika. Serve with toasted pita triangles, bell pepper strips and celery.

Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g

Tips:

  • Choose ripe eggplants for the smokiest, most flavorful baba ghanoush. Look for eggplants that are heavy for their size and have smooth, unblemished skin.
  • Roasting the eggplants over an open flame or directly on the stovetop burner will give them a smoky flavor. If you don't have access to either of these methods, you can also roast the eggplants in a hot oven.
  • Once the eggplants are roasted, let them cool slightly before handling them. This will help prevent them from breaking apart.
  • Use a food processor or blender to puree the roasted eggplants until they are smooth and creamy. Add a little bit of tahini, olive oil, lemon juice, and garlic to taste.
  • Baba ghanoush can be served as a dip, spread, or mezze. It is also a great addition to sandwiches, wraps, and salads.

Conclusion:

Baba ghanoush is a delicious and versatile dish that is easy to make at home. With just a few simple ingredients, you can create a flavorful and smoky dip, spread, or mezze that is perfect for any occasion.

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