“Why make baba ganoush when I could just have hummus?” Mara asked as we began crafting the ultimate baba ganoush recipe. At that moment, I simply shrugged.
Once we perfected the method and ingredients, we couldn’t stop indulging. When done right, baba ganoush is irresistibly smooth, luxurious, smoky, and savory.
How to Make the Best Baba Ganoush
There are a few key points to consider. First: grill or roast the eggplant?
Roast Your Eggplant
Without a grill, I roasted my eggplant and it turned out wonderfully. No grill needed!
To replicate the grilled taste, I halved the eggplants and roasted them cut-side down for a caramelized flavor. This also speeds up cooking and prevents them from bursting in the oven. A touch of smoked paprika adds extra smokiness.
Roasting until they collapse concentrates their flavor, making the dip silky-smooth. It’s then easy to scoop out the insides—no peeling required!
Extract Moisture
Remove as much moisture as possible. Our roasting method already helps, but let the eggplant rest in a strainer and stir to release more.
Mix It Up To Make Tasty Baba Ganoush
Should you mix by hand or use a food processor? A processor isn’t necessary; baba ghanouj traditionally has some texture, and roasted eggplant falls apart easily with a fork.
Add Ample Salt
Don’t skimp on salt—eggplant is naturally bitter, and salt balances this. It isn’t truly epic until properly seasoned.
What to Serve with Baba Ganoush
Baba ganoush is vegan, gluten-free, and nut-free, making it perfect for special diets, as long as your sides match.
For a Mediterranean spread, pair with herbed hummus or tahini sauce and fresh salads like Mediterranean bean salad, quinoa salad, or tabbouleh. Explore more Mediterranean recipes!
Let me know how this recipe turns out in the comments! I hope it becomes your new favorite.
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Epic Baba Ganoush
"Why make baba ganoush when I could just have hummus?" Mara asked as we began crafting the ultimate baba ganoush recipe. At that moment, I simply shrugged.
Ingredients
- 2 pounds Italian eggplants (about 2 small-to-medium)
- 2 medium cloves garlic, pressed or minced
- 2 tablespoons lemon juice, more if needed
- ¼ cup tahini
- ⅓ cup extra-virgin olive oil, plus more for brushing and garnish
- 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
- ¾ teaspoon salt, to taste
- ¼ teaspoon ground cumin
- Pinch of smoked paprika, for garnish
- Serving suggestions: pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper. Halve the eggplants lengthwise, brush with olive oil, and place cut-side down on the sheet.
- Roast until tender and the skin collapses, about 35-40 minutes. Let cool, then scoop out the flesh, leaving the skin.
- Place flesh in a strainer over a bowl, discard skins, and remove excess moisture. Let rest, then stir to release more moisture.
- Discard liquid, and transfer eggplant to a bowl. Add garlic and lemon juice, and stir with a fork until smooth. Add tahini, then drizzle in olive oil while stirring until pale and creamy.
- Stir in parsley, salt, and cumin. Adjust salt and lemon juice to taste.
- Transfer to a serving bowl, drizzle with olive oil, and sprinkle parsley and smoked paprika on top. Serve with your choice of sides—it’s also great on sandwiches!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 231Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgCarbohydrates: 25gFiber: 5gSugar: 7gProtein: 4g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.