babaganoush

BEST Baba Ganoush recipe! Creamy, silky, flavor-packed eggplant dip with garlic, tahini and lemon or lime juice. Perfect served with homemade pita chips or warm pita along with other mezze favorites. Be sure to view the step photos and tips and watch the video above.

Easy Baba Ganoush Recipe

eggplant

Greek extra virgin olive oil

tbsp plain Greek yogurt (optional)

tbsp tahini paste (I used Soom tahini)

garlic

lime

Salt and pepper

cayenne pepper (eliminate if you prefer mild)

sumac,

pine nuts

Parsley leaves

Preheat the oven to 425 degrees F. Trim the top of the eggplant and cut in half, and using your knife, make a few slits in the skin.

Sprinkle the eggplant flesh with salt and let it sit for a few minutes to "sweat out" it's bitterness, then dab dry.

Place the eggplant halves, flesh side down, on a lightly oiled baking sheet then drizzle with olive oil. Bake in the 425 degree F heated-oven for 30-40 minutes or until the eggplant fully softens through. Remove from the oven and set aside to cool.

When the eggplant has cooled, scoop the flesh out and transfer to a colander. Let drain for 3 minutes.

Transfer eggplant flesh to the bowl of a food processor attached with a blade. Add the yogurt, tahini, garlic, lime juice, salt, pepper, sumac and cayenne. Pulse or run the food processor ever so briefly just until everything is blended (avoid over-blending).

Transfer the baba ganoush spread to a small bowl. Cover and refrigerate for an hour (if you don't have the time, try refrigerating for a few minutes to let the flavors meld and the baba ganoush thicken a bit.) Just before serving, top the baba ganoush with a sprinkle of sumac, olive oil, toasted pine nuts and parsley leaves. Enjoy with a side of warm pita bread.

This looks great but where I live we don’t have the big Italian eggplants-just the longer skinny Japanese ones. How much in weight should the eggplant be? Telling me a large one or a medium one doesn’t mean a lot, so if anyone can give an approximate weight of the eggplant needed for a receipt-I’d be delighted!!

Another great simple recipe for one of favorite mezes.  Made this last night with hummus, flatbread, olives and cheese, and had a fun meze dinner.  I can always count on your site. Thanks.

Just made this, it was easy and delicious!

5 star ONLY if you change it. We like spicy food - I don't know what type of Cayenne the author used by 1/8 tsp is more than enough. We upped the tahini to 4 TBSP and the lemon juice to 4TBSP. Regarding the tahini and lemon juice - definitely taste it along the way as you are mixing it in the food processor.

Made this… didn’t have pine nuts and might of used a bit to much Cayenne pepper. Now I know! I can eat Baba by the spoonful as is, one of my favorites, by far! 

Next up Dolmas

I love Mediterranean food, I'm so I found your web site, so many great recipes to try!

https://content.jwplatform.com/videos/3myGBlQK.mp4

Easy Baba Ganoush

A middle-eastern favorite that makes everyone happy and makes a great snack.

Recipe: Vegan Baba ganoush Spread

eggplants (medium (Italian

tahini (sesame paste)

garlic (roasted

lemons

cumin

sea salt

olive oil (extra-virgin)

paprika (preferably smoked)

pomegranate (red seeds)

parsley (chopped, to garnish)

Pierce

Pierce the eggplants with a fork, roast them on an open flame (or in the oven if you don’t have a gas stove).

Roast

Allow eggplant to roast over the flame for 20-25 minutes, moving them every 5 minutes. The larger the eggplant, the longer it will take to roast.

Reserve

When finished, remove from the flame and put them on a plastic bag, let them rest for 5 mins, save the steamed liquid and proceed to peel it with a sawed knife. Discard the skin.

Peel

Let the eggplant return to room temperature and proceed to peel the skin with a saw blade knife.

Mash

Mash the eggplant pulp with a fork or a masher.

Mix all the ingredients plus some of the eggplant liquid, about 2-3 tablespoons.

Finish

Make sure all the ingredients are well mixed until you have an uniform paste.

Drizzle

Drizzle with olive oil and paprika and garnish with fresh parsley and/or pomegranate seeds.

Another mid-eastern favorite that makes everyone happy. I use it as a dip, but also as a spread for sandwiches to make them richer. As an eggplant lover, this is probably one of the easiest recipes that I go to when I need to cater to a big crowd. It has a very intense and particular flavor that is hard to find in other eggplant based recipes due to the cooking method. I like to use the puree as a base for other recipes and even stuffing for ravioli.

Top 2 babaganoush recipes from across the web

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Easy Baba Ganoush Recipe

Recipe: Vegan Baba ganoush Spread

Top 2 babaganoush recipes from across the web

The most viewed babaganoush recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Baba Ganoush Recipe

Recipe: Vegan Baba ganoush Spread

The most viewed babaganoush recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine