The Best Baba Ganoush Recipe » Easy Eggplant Spread
This baba Ganoush recipe is incredibly easy to make and jam-packed with delicious eggplant, roasted garlic, and tahini flavors!
This appetizer, or side dish, is a classic levant region recipe consisting of mashed cooked eggplant that is mixed with seasonings, olive oil, lemon juice, and tahini. Interestingly enough the baba Ganoush we eat most often in the United States is actually something called Mutabbal.
Authentic baba ganoush does not use tahini and is usually garnished with pomegranate molasses or seeds and olive oil while being mixed with tomatoes and other veggies. So not to confuse anyone, we’ll stick with the version we most commonly eat here in the US.
• 2 large eggplant, about 3 pounds total
• ¼ cup garlic confit
• ¼ cup tahini
• juice of 1 lemon
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne
• ¼ cup garlic confit oil
• sea salt to taste
Makes 4 cups
Prep Time: 5 minutes
Cook Time: 25 minutes
Procedures:
1. Preheat the grill to high heat, 450° to 550°.
2. Add the eggplants and cook on all sides until softened and roasted, which takes about 25 minutes.
3. Remove the eggplants and let cool slightly before slicing in half and scraping out the fruit inside. Discard the peelings.
4. Add the eggplant to a food processor and process on high speed until smooth.
5. Next, add in the garlic, tahini, lemon juice, cumin, cayenne, and salt and process on high speed until smooth.
6. While processing on high speed slowly drizzle in the olive oil until mixed in.
7. Serve and optional garnishes of olive oil, cayenne, and chopped parsley.
Chef Notes:
Make-Ahead: This can be made up to 1 day ahead of time. Simply keep it covered in the refrigerator until it is ready to be served.
How to Store: Keep covered in the refrigerator for up to 3 days. Baba Ganoush does not freeze well.
If you would like to make a classic baba ganoush instead of Mutabbal, remove the tahini, and garnish with pomegranate syrup or seeds, as well as olive oil. In addition, there is no need to process it in a food processor, simply chop with a knife or mash with a fork.
You can use either raw or roasted tahini in this recipe.
If cayenne is too spicy simply substitute with paprika.
There will be plenty of garlic confit and roasted garlic olive oil left over after this recipe and both will keep in the refrigerator for up to 7 days.
When the eggplant is done roasting the outside skin will firm up and be slightly crispy.
How to Make Baba Ghanoush | Lebanese Eggplant Dip
This Lebanese inspired Baba Ganoush is made with only 4 ingredients: oven-roasted eggplant, lemon juice, tahini & garlic - a great alternative to hummus!
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Authentic Creamy Hummus:
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Lebanese Style Beef Shawarma:
???? BABA GHANOUSH INGREDIENTS
1 large eggplant
¼ cup tahini
3-4 tablespoons lemon juice
2 garlic cloves
¼ teaspoon salt
Olive oil, parsley, pomegranate for garnish
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
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TAHINI:
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MEASURING SPOONS & CUPS:
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⏱️ TIMESTAMPS:
0:00 Introduction
0:37 Roasting the eggplant
1:12 Preparing the eggplant
2:22 Making the dip
3:14 Recipe tip
3:30 Serving the dip
4:30 Taste test
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#BabaGhanoush #LebaneseEggplant #BabaGanoushDip #Lebanese #LebaneseRecipe
Baba Ganoush Recipe | Lebanese Recipe | Eggplant Dip | بابا غنوج | SooperChef
Baba Ganoush: Give this Baba Ganoush Recipe a go this weekend! A unique Baba Ganoush Recipe perfect combo with Pita Bread and Vegetables. Try it and enjoy it.
Baba ganoush Recipe in English:
Ingredients:
5-7 Egg plants
1 tsp Garlic (chopped)
1 tbsp Lemon juice
1/4 cup Tahini paste
1 tbsp Olive oil
Salt to taste
1/4 tsp Cumin powder
Paprika a pinch
Coriander for garnish
Ingredients for tahini sauce:
1 cup Sesame seeds
1/2 cup Olive oil
Directions:
Preheat the oven, line a baking tray with parchment paper to prevent the egg plants from sticking to the pan.
Roast the egg plants at 180 degree for 12 to 15 minutes or until skin is soft.
Scoop out the flesh of eggplants with a large spoon leaving the skin behind.
In a bowl add tahini sauce, garlic, lemon juice and mix well.
Then add eggplant flesh, salt, cumin, olive oil, and mix it well.
Garnish with paprika, coriander leaves and olive oil.
Serve with carrots, cucumbers, olives and pita bread.
Directions for tahini sauce:
Roast sesame seeds and let it cool for 1 to 2 minutes.
In a blender, blend sesame seeds and gradually add olive oil.
Blend until smooth and your sauce is ready.
Preparation time: 15 minutes
Cooking time: 30 minutes
Serving: 4-5
Revealing the Original Baba Ganoush and Mutabbal - 2 Delicious Eggplant Mezze
Baba Ganoush is often misnamed in the Western world and confused with Mutabbal, which is a similar dish made with roasted eggplants. They are however quite different and in this video we are making both of these amazing Levantine meze dishes.
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Baba Ganoush
Ingredients:
• 2 large or 3 medium eggplants
• 2 green chilies
• 1 paprika pepper (or red bell pepper)
• 1 tomato
• 2 cloves of garlic
• ½ red onion
• 2 tbsp olive oil
• 2 tbsp pomegranate molasses
• 1 tbsp lemon juice
• 2 tsp chili flakes (optional for the heat)
• 1 tsp salt
• ½ tsp black pepper
• Chopped parsley to garnish
Instructions:
1. Poke the eggplants and roast on the stove top for 15 minutes until nicely charred, rotate every 5 mins
2. Roast the chilies and the tomato in the oven for 30 minutes at 200°C / 390°F
3. Transfer eggplants to a bowl, cover with a plastic wrap or lid, this will make the peeling easier
4. Peel the skins of the vegetables and roughly chop the eggplants to small chunks
5. Transfer the chopped eggplants to a bowl
6. De-seed the chilies and roughly chop the chilies, tomatoes and add into the bowl
7. Finely mince the garlics and finely chop the onion add into the bowl
8. Add 2 tsp salt, 1 tsp cumin, ½ tsp black pepper and optionally 2 tsp chili flakes (pul biber) for heat
9. Finally add 2 tbsp olive oil, 1 tbsp lemon juice and mix to combine
10. Transfer to a bowl and gently layer the mixture
11. Serve and garnish with pomegranate molasses and chopped parsley
Mutabbal
Ingredients:
• 2 large or 3 medium eggplants
• 1 clove of garlic
• 3 tbsp tahini (substitute or add yogurt to taste for the Turkish version)
• 1 lemon (juice) (about ¼ cup)
• 1 tsp cumin
• 1 tsp salt
• Pinch of freshly ground black pepper
• 1 - 2 tbsp olive oil to garnish
• pomegranate seeds and sumac to garnish
Instructions:
1. Chop the peeled and roasted eggplants in small chunks and add into the bowl
2. Mince and grind the garlic together with 1 tsp salt and add into a small bowl
3. Squeeze 1 lemon (1/4 cup lemon juice) and add into the garlic together with 1 tsp ground cumin
4. Mix and let the mixture sit for 5 - 10 mins for the garlic flavor to infuse
5. Strain through a sieve (optional to filter garlic bits and mellow down the flavor) and add into pot.
6. Season with a pinch of freshly ground black pepper
7. Finally add ¼ cup tahini and mix with a fork or whisk to smash and combine
8. In Turkey and Syria, along with tahini, equal amount of yogurt can also be added
9. Garnish with olive oil and pomegranate seeds and optionally with fresh mint and sumac
0:00 Preparing the Eggplants
2:03 Baba Ganoush
4:53 Mutabbal
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
Baba Ganoush Recipe (Dip and Side Dish)
How to make Baba Ganoush at home in easy steps. Baba Ganoush Recipe
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Ingredients:
2 Large Eggplants
4 Garlic Cloves
2 Tbsp Olive Oil
2 Tbsp Tahini (Sesame)
1 Lemon
Salt
Preparations: For details click
Baba Ganoush is easy to make, relatively. While it's convenient to make, it's very nutritious.
Baba Ganoush contains very high amounts of dietary fiber.
Baba Ganoush is high in iron, manganese, potassium. It is very high in vitamin B6 and vitamin C.
Moutabal And Baba Ganoush/Chef Ahmad's Kitchen
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Ingredients:
For moutabal:
1 medium eggplant rousted
1 clove of garlic minced
1/4 cup tahini
half lemon juice
1 tbsp yogurt
salt
olive oil on top
For baba ganoush:
1 eggplant rousted
1 clove of minced garlic
1 tbsp parsley minced
1 tbsp chopped green bell pepper
half small tomato cut it in to small pieces
1/4 small onion finely chopped
half lemon juice
olive oil on top