baba ghanouj

Baba Ganoush is a delicious Mediterranean style vegan roasted eggplant dip. Learn how to make vegan baba ghanouj in a few simple steps.&nbsp;

Baba Ganoush Recipe

eggplant (baigan/brinjal)

garlic

plain Greek yogurt

tahini paste (sesame seed paste)

Cup extra virgin olive oil

lemon juice

salt

Za'tar Spice Mix (optional)

To make baba ganoush, first prick eggplant with knife or a fork. Next, roast it over the direct flame or in the oven at 225 degrees C till the outer skin gets charred and the flesh is tender.

Once roasted transfer the eggplant to the bowl full of water. This way it is easier to get rid of the charred skin else you can remove the skin without soaking in water as well.

Scoop the pulp of the roasted eggplant into a clean bowl and mash it nicely using the back of the spoon or fork. Allow to cook down a bit.

Add the eggplant pulp, garlic, tahini paste, yogurt, salt, lemon juice, olive oil, and za&#39;tar spice mix in a food processor. Blend to make a smooth paste. Taste and adjust the seasoning accordingly. 

To serve, transfer Baba Ganoush to a bowl, on top sprinkle crumbled feta cheese, chopped tomato and drizzle olive oil.

Serve Baba Ganoush with toasted Pita Bread.

Roast the Eggplant:

This eggplant and tahini dip is smoky and delicious. Call it baba ganoush if you&#x27;d like.

Mutabbal (Not Baba Ganoush)

aubergines / eggplants

olive oil (plus extra, for serving)

salt ((for 'sweating' aubergine))

tsp smoked paprika (plus extra, for serving)

lemon

Tbsp good tahini

garlic,

liquid smoke (for extra smokiness, if desired)

Aleppo pepper

Tbsp Greek yogurt ((if desired))

salt and pepper

Cut each aubergine lengthwise, and salt the cut side liberally. Let rest for thirty minutes, then rinse off salt and any juices that have leaked out.

Sweat the Aubergine / Eggplant:

Preheat your oven to 400°F/200°C. Place aubergine on a foil-lined baking sheet cut side up. Season with a drizzle of olive oil, ½ tsp of the smoked paprika, and salt and pepper. Bake for 30 minutes.

Turn on your broiler and turn over the aubergines, skin side up. Place close to the broiler and cook for an additional 5-10 minutes until skins are charred. Remove from oven and cool for 15 minutes or so.

Scoop the flesh out, discarding any skins. Chop finely or place into a food processor.

Make your tahini sauce by blending tahini, garlic, and lemon juice until well-combined. You can also add a little water (1-2 tsp) if needed to make the sauce thinner and lighter in colour. Add your tahini sauce to the aubergine and season with the other half of the smoked paprika, Aleppo pepper, and liquid smoke and/or yogurt (if desired). Salt and pepper to taste.

Serve at room temperature with a drizzle of olive oil and more smoked paprika if desired. Enjoy!

Cook the Aubergine / Eggplant:

This easy Baba Ganoush recipe makes the perfect party dip. Roasted eggplant, creamy tahini, and a variety of great flavors enhancers come together beautifully.

Baba Ganoush

eggplants

garlic clove,

tahini

extra virgin olive oil

lemon, juiced

parsley,

tsp red chili flakes

cherry tomatoes, diced

scallions

tsp sumac (optional)

salt,

pepper,

pine nuts,

Preheat oven to 425°F.

Cut the eggplants in half. Brush all over...

Cut the eggplants in half. Brush all over with olive oil and place flat side down on a foil or parchment paper lined sheet. Pierce in several places with a fork. Bake for 30-40 minutes, or until the eggplant is very soft and cooked through.  (see note 1 for open flame instructions)

Once cooled, scoop out the flesh of the...

Once cooled, scoop out the flesh of the eggplant and place in a colander. Allow water to drain out for 10-15 minutes.

Transfer the eggplant to a mixing bowl and...

Transfer the eggplant to a mixing bowl and mash to a smooth consistency with a fork. Add in olive oil, minced garlic, tahini, lemon juice, parsley, red chili flakes, chopped cherry tomatoes, scallions, salt and pepper. Combine until well mixed.

Top with toasted pine nuts and sprinkle a...

Top with toasted pine nuts and sprinkle a little sumac all over. Drizzle it with more extra virgin olive oil, and serve.

This Lebanese Baba Ghanouj is irresistible and made with only four ingredients! Grilled eggplant, tahini, garlic and lemon juice come together for a delicious, smoky dip.

Baba Ghanouj

Eggplants

Cloves of Garlic

Tahini

Lemon Juice

Salt

Olive Oil (for serving)

Heat up grill to 400F. Grill whole eggplants for about 30-40 minutes. Flip over every 10 minutes or so. Eggplants are fully cooked once they are soft when poked with a knife. Set aside to cool.

Cut open the eggplants and peel off the skin. Feel free to remove some of the seeds from the flesh if you prefer less seeds in your baba ghanouj. Add all the flesh to a large bowl.

Crush the garlic cloves with a mortar and pestle until smooth.

Using the pestle, mash the eggplant a bit according to your preference. I like to keep it quite chunky. Add the crushed garlic, salt, tahini and freshly squeezed lemon juice and mix thoroughly until combined.  Taste for salt.

Spread the baba ghanouj in slightly deep bowl and top with olive oil. Serve with pita bread or pita chips.

Thanks, but when I want to also grill the garlic?, will it burn, or should I wrap it in foil.
When so must I turn it over like the eggplant?
Thanks :-)

Love your recipe’s 

They remind me of my Mother In Law💕

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Mutabbal (Not Baba Ganoush)

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Baba Ghanouj

Top 4 baba ghanouj recipes from across the web

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Baba Ganoush Recipe

Mutabbal (Not Baba Ganoush)

Baba Ganoush

Baba Ghanouj

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