Baba Ganoush is a Middle Eastern dish specifically from Syria, Lebanon, Iran, Israel and Palestine where it has been a highly popular dish for centuries. ‘Baba’ means father or respected elder, while ‘ganoush’ refers to the main ingredient, eggplant. The dish is made by roasting or grilling eggplant and then mashing it with various ingredients to create a delicious dip. Similar to hummus, both use tahini but Baba Ganoush along with the creaminess and nuttiness of the sesame paste, also has a distinct smoky flavor. It is a delicious, versatile, and healthy vegan dish that is easy to make and perfect for any occasion. Whether you are hosting a party, packing your kids’ lunch, preparing a quick weekday snack, or looking to explore different Middle Eastern flavors, Baba Ganoush is a must-try dish! @sarchakra
PREP TIME: 10 mins
COOK TIME: 40 mins
YIELDS: Serves 2
Ingredients
- Eggplant 1, large
- Tahini ¼ cup
- Garlic cloves 2, minced
- Lemon juice 2 tbsp
- Ground cumin 1 tsp
- Paprika 1tsp
- Salt to taste
- Black pepper 1 tsp
- Olive oil 2 tbsp
- Chopped mint 2 tbsp plus for garnish
Method
- Preheat the oven to 375°F. Cut the eggplant in half. Use a sharp knife and criss cross the flesh of the eggplants all over. Place the eggplant halves skin side up on a baking sheet lined with parchment paper.
- Roast them in the oven for 30-40 mins or so until they are completely soft and the skin is charred.
- Let the eggplants cool for a few minutes, then cut off the stem and peel off the charred skin. Discard the skin and stem.
- Mash the eggplant flesh with a fork until it forms a smooth paste.
- To the eggplant, add tahini, minced garlic, lemon juice, salt, some mint, pepper, paprika and cumin. Mix thoroughly in the food processor until everything is combined and smooth.
- Garnish with the rest of the chopped mint. Drizzle with olive oil.
- Serve Baba Ganoush with pita bread or vegetables of your choice. Enjoy!
Notes
Baba Ganoush is high in nutrients and low in calories and carb content. Eggplant is packed with vitamins and minerals such as potassium, magnesium, folate, manganese, and vitamin C. Tahini, a paste made from sesame seeds, is also high in nutrients such as iron, fiber, and calcium.
The cooking time will depend on the size of the eggplant and the cooking method-oven, grill or stovetop. For example, if grilling, it will take a lot less time than baking in the oven. All the methods work, so adjust the time accordingly.
Sprinkle sumac and cayenne pepper for heat. Top with toasted pine nuts for a delicious crunchy topping.
Ground cumin adds to the smoky flavor of the dish.
Drizzle extra virgin olive oil for a great finishing touch.
Chill the Baba Ganoush for 20 mins or so to allow the flavors to blend together and for the dip to thicken slightly. Make it a day early and serve with grilled meat, pita bread, pita chips, crackers or veggies. Use it as a spread in sandwiches, wraps or as a side with other Middle Eastern dishes such as falafel, kebab, and shawarma.
Use flat leaf parsley or cilantro instead of mint.
Variations
In Turkish cuisine, Baba Ganoush is made with yogurt, tahini, and garlic, while in Israeli cuisine, it is often made with charred eggplants, tahini, and lemon juice. In some parts of Egypt, Baba Ganoush is made with the addition of tomato and green onion.
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