This Baba Ganoush recipe with roasted eggplant, tahini, garlic and lemon juice is smooth, creamy and so tasty. This simple and delicious Middle Eastern eggplant dip is vegan, low-carb and gluten-free.
If you are not familiar with this Middle Eastern favorite – Baba Ganoush is similar to hummus but made with eggplant instead of garbanzo beans (chickpeas). Silkier in texture and complex in flavor, this healthy appetizer is excellent for dipping pita bread and vegetables.
What is Baba Ganoush?
Baba Ganoush (Baba Ghanouj), is a dip popular in Arab countries throughout the Middle East. Traditionally is made by grilling or roasting eggplant over a wood fire. This preparation gives this dip a smokey flavor.
In Arabic, Baba means “father” and Ganoush means “spoiled”. So we could say this dip means “spoiled daddy”.
Ingredients For This Baba Ganoush Recipe
- Italian Eggplant
- Fresh Garlic
- Fresh Lemon Juice
- Olive Oil
- Ground Cumin
- Chili Powder
- Salt to Taste
- Yogurt is an optional ingredient although it adds creaminess to the dip. Choose a vegan yogurt if you follow a vegan diet.
How To Make This Baba Ganoush Recipe
I make this Baba Ganoush recipe by roasting the eggplants in the oven. I find this is the easiest way to make this delicious dip recipe all year round. Of course, if weather permits and you have a grill, you can grill the eggplant and then follow the rest of the steps in the recipe.
- Roasting the Eggplants: I roast the eggplants cut in half lengthwise, cut side down. The caramelized roasted eggplants add a lot of flavor to this dip recipe. I can guarantee you won’t be missing the smokiness of the grill!
Also, cutting the eggplants prevents them from exploding in your oven (yes, please ask me how I know that!).
Before roasting, season the eggplants with salt and brush them with olive oil. Roast the eggplants in a 400 degree oven until they are soft and golden brown.
PRO TIP: 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!
- Peeling the Roasted Eggplants: Peeling the roasted eggplants is incredibly easy. Scrape off the flesh with a spoon while holding one end of the skin.
- Straining the Moisture: Although the roasting process takes some of the moisture away from the eggplant, it is important that you place the eggplant flesh in a sieve over a bowl (to catch any drippings) and let the cooked eggplant sit in the sieve for 10 minutes to get rid of any remaining moisture. Stir the eggplant flesh a couple of times to help with the process.
- Mix by Hand or Use a Food Processor: I like to mash the eggplant with a fork instead of using a food processor. I think a little texture makes this baba ganoush recipe a bit more interesting. However, if you want a completely smooth dip, you can use a food processor.
- Season: Add the garlic, lemon juice, tahini, cumin, chili powder and season with salt to taste. Mix well. Some authentic Baba Ganoush recipes ask for yogurt while others don’t. I think it adds to the richness and overall yuminess of the dip. Either way the result is very tasty!
What To Serve with Baba Ganoush?
- This easy appetizer is wonderful served with vegetables like baby carrots, cucumber slices, sliced bell peppers, warm pita bread, pita chips and pretzels. Add some grape tomatoes, an assortment of olives and some herb olive oil and you have a wonderful appetizer board ready for your next get together.
- If you are looking for more vegan, vegetarian and healthy dips, take a look at these:
Creamy Avocado Hummus
- I am excited to participate in Vegan Recipes for #Veganuary!! Take a look at some of my foodie friends amazing recipes:
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Baba Ganoush Recipe (Vegan)
- 2 medium Italian eggplants (about 2 pounds total)
- 2 garlic cloves, minced or pressed
- 2 tablespoons lemon juice, freshly squeezed
- 3 tablespoons tahini
- Salt to taste
- 3 tablespoons olive oil divided, plus more for serving
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 tablespoon vegan yogurt (optional) *See Notes
- Serve with pita bread, pita chips, carrot sticks, cucumber slices and bell pepper slices.
- Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- Cut the eggplants lengthwise and season with salt. Brush the eggplants with 2 tablespoons of olive oil. Place the eggplants cut side down on the baking sheet.
- Roast the eggplants for 35 to 40 minutes or until tender, soft and cooked through. Remove from the oven.
- Flip the eggplants (the cut side should be golden and caramelized) and let them cool for a few minutes. Scoop the eggplant flesh with a spoon, Discard the skin. Place the flesh in a sieve over a bowl to catch any drippings. Let the eggplant sit in the sieve for about ten minutes, stirring a couple of times to help release the moisture.
- Discard any eggplant drippings. Dry the bowl and place the eggplant in the bowl.
At this point you can place the eggplant in a food processor and process until smooth or simply mash the eggplant with a fork. Beat the eggplant vigorously until creamy.
- Add the garlic, lemon juice and remaining 1 tablespoon of olive oil and mix well. Add the tahini and mix until well incorporated. Add cumin, chili powder and yogurt if using. Mix well. Season with salt to taste. Serve drizzled with olive oil.
- You can use full fat regular yogurt if you want to keep this recipe vegetarian.
- 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!
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