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
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
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
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
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
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 8
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
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
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)
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
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 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
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
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
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
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
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
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
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
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
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 )
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
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
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
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)
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
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
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
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
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
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
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
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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