Smoky creamy eggplant dip made with chargrilled eggplants, tahini, garlic and citrus, topped with olive oil and parsley. Baba Ganoush is a must try recipe!
Dips are essential part of Middle Eastern and Mediterranean cuisine. After Hummus the most popular dip is baba ganoush. It can be served as starter (mezze) or as a side to go along with grilled meat.
It is very simplistic recipe, but it is truly delicious. Even if you aren’t a fan of eggplants, you will find this recipe irresistible.
What is Baba Ganoush?
Baba Ganoush is also known as muttabal or slat hatzilimis. In French it is known as Caviar d’aubergine. Grilled/smoked eggplants whipped with tahini, olive oil, lemon juice, garlic, and salt, makes a smooth and silky dip with smoky flavour.
Ingredients for Baba Ganoush
Eggplants – use large eggplants with firm and shiny skin. You can also use small round eggplants.
Tahini Paste – it is sesame paste easily available in supermarkets and Middle Eastern stores.
Garlic – use fresh garlic cloves. Roast them along with Eggplant as it taste better than raw garlic.
Lemon Juice – use freshly squeezed lemon juice.
Greek yoghurt – it makes the dip creamy and gives it a smooth texture.
Seasoning – Salt and paprika are added when dip is blended, and Sumac is added as garnish.
Extra Virgin Olive Oil – to drizzle before serving.
Garnish – I used chopped parsley and pomegranates and sesame. You can also use toasted pine nuts.
How to Make Baba Ganoush?
Grill Egg Plant – the authentic way to grill eggplant is to char grill over charcoal. You can also grill it over open flame. I used grill over the stove and roast it on fire while turning it until outside skin is charred.
If you are roasting it in the oven, cut the eggplant in half. In a lined baking tray put flesh side down and bake for 40 mins until its soft.
Allow the eggplant to cool down. While it’s cooling down it will release water. Drain the excess water.
Peel of the skin – gently remove the skin and scoop out the flesh.
Blend the dip – the eggplant in a food processor with garlic, lemon juice, tahini, salt and paprika until smooth. Taste test and add salt or lemon juice as required.
Garnish with chopped parsley, a pinch of sumac or smoked paprika. I added some pomegranate arils and sesame seeds. You can also add toasted pine nuts. Drizzle some olive oil.
Watch How to Make Baba Ganoush
What to Serve with Baba Ganoush
Baba Ganoush can be served as appetizer with veggies like cucumbers or carrots and pita bread. You could also serve it as the creamy dip along with crackers or pita chips.
It can also be served as dip with meat recipes like Chicken Shish Tawook, Lamb Shish Kebabs or Turkish Adana Kebabs.
Other Middle Eastern Recipes To Try
Turkish Lahmacun
Chicken Shawarma
Lamb Shish Kebabs
Chicken Shish Tawook
Authentic Baba Ganoush
Ingredients
- 1 large Eggplant
- 2 Garlic Cloves
- ⅓ Cup Yoghurt
- 2 tbsp Tahini
- 2 tbsp Lemon Juice
- Salt to taste
- ¼ tsp Paprika
Garnish
- Chopped Parsley
- Pomegranate
- Sumac
- Olive Oil
- Seasme Seeds
Instructions
- Turn your stovetop to medium-high heat and place the eggplant over the flames. Rotate the eggplant every 3 to 4 minutes. Roast for about 15 minutes, until the skin is charred. I grill garlic cloves as well. They will take only a minute to get charred.
- Place the eggplant in a large bowl and cover . Allow them to cool down. As the egg plant cools down it will release water. After 15-20 minutes drain the water.
- Cut the eggplant lengthwise and scoop out the flesh. Add it in the bowl along with garlic, tahini, lemon juice, yoghurt, salt and paprika.
- Using a food processor or stick blender mix it untill its smooth and creamy. At his this stage you can taste test. Adjust seasoning or add lemon to adjust the taste.
- Sprinkle a pinch of sumac or paprika and garnish with chopped parsley, pomegranate arils and sesame seeds. Drizzle some olive oil.
- Serve with warm pita or veggies like cucumbers and carrots.
