Baba Ghanoush
By Jessica Hylton -
- Updated
Baba Ghanoush is a creamy, classic Mediterranean eggplant dip that with a touch of sweetness makes a crowd pleaser!
I’m starting to notice a trend of dips and spreads in the last few blog posts. I promise you, I don’t eat like a rabbit. Well, maybe. Okay, MAYBE most of my meals have consisted of hummus and pita chips in the past few months, and I’ve allowed other types of dips in between. I promise I’ve been eating other things! Like oatmeal, and mangoes, and…wait, what if this is a dip and/or mono foods trend?
Okay, maybe I need help.
But, how could I not want to just eat this kind of food only?? It will always answer the long lost protein question, and it tastes amazing. Take this baba ghanoush for example. I may or may not have bought a ton of eggplants and wondered what I would do with all of them, and this recipe may or may not have come out of that. Oops. But two roasted eggplants later, tahini (my new favourite addition to every sauce) and a touch of sweetness (sometimes eggplants are bitter!) you have a dip that as usual I couldn’t get my hands off of after we shot it.
And if this is a trend, I hope it’s hear to stay. I still have some more of this left over and plan to devou…finish it nicely today. But please, check your eggplants! Some are very bitter, which can ruin your dip, and to that I recommend adding a touch of sweetness, maple syrup or honey or even blended dates, and you’re back in business.
I’ve also gotten into the trend of adding a drizzling of olive oil on top of all dips and spreads (antioxidants?) and I’ve also been going a bit too crazy over olive oil. When I find a name for this obsession I will let you know, but something tells me it’s mediterranean food overload.
Pass the olives!
If you liked this dip, you’ll need this recipe for How To Make Tahini!
Love Eggplants? Then you’ll love this Almond-Crusted Baked Eggplant!
Want more dips? This Whipped Feta Dip with Garlic Pita Chips is a delicious snack!
Baba Ghanoush
Ingredients
- 2 medium eggplants weighing about 2 pounds
- 1/4 cup tahini
- 1/4 cup lemon juice
- 2 cloves garlic minced
- 1/4 teaspoon cumin ground (optional)
- salt to taste
- 1 tablespoon olive oil optional
- 1 tablespoon parsley chopped (optional)
- 1/8 teaspoon smoked paprika optional
- 2 teaspoons maple syrup
Instructions
Instructions
- Preheat oven to 400F.
- Prick the eggplants a few times with a fork, place on a baking sheet and bake for about 30-40 minutes.
- When eggplants have cooled a bit, peel off the flesh and puree the insides with the tahini, lemon juice, garlic, cumin and salt. Taste and if needed, add sweetener, until it's reached your desired taste.
- Serve garnished with olive oil, and chopped parsley.
NOTES
by Jessica
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55 comments
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Jessica, I absolutely LOVE baba ganoush! It’s eaten really often in Greece so I’ve had it countless times, but I’ve never made it myself, shamefully. So … thanks for the recipe and pinning!
I never realized how easy it was to make this. Just pinned it and plan to make it soon!
Thanks for pinning – I hope you enjoy it!!
One of my favorite ways to use eggplant is to pickle it in Italian style. THEN puree it along with some Kalamata olives and drizzle premium olive oil over it before I dip my gluten free crisps in it. That is my lunch along with an organic apple. Baba ghanoush with maple syrup? I haven’t tried it yet but ghanoush is so easy to make, Thanks for a reminder 🙂
Sounds delicious Mary! I’ve got to try that – and you’re welcome!
Just made this ? Taste is good, but consistency is off… it’s really thin. I even added an additional eggplant. Any suggestions?
Hey Cory,
Glad you enjoyed it but so weird it’s thin! Were you eggplants 2 pounds? That would be the only reason why it would be too thin since the only real liquid is the lemon juice! I hope that helps!
Delicious! Never tried it with maple syrup . Great recipe. Thanks so much. I live in Chile and love all kind of dips. Hummus, yum!
Maybe you already know this, but just in case you don’t, you can cut your eggplants in halves, before roasting them in the oven and put salt on each half. leave them like that for about 15 min in a colander . Put the colander in the sink. The better liquid will come out of the eggplant , and the eggplant will taste great. Just rinse them and dry them well with paper towels before roasting them. Also, I roast them over the flame of my gas stove. They taste much ,much better roasted that way.
Thank you , and now I will go eat my Baba Ganoush! haha.
How much does this make and how long does it keep? Can you freeze it?
Hi Dawn,
I haven’t frozen this but I’ve frozen hummus and it’s worked! So I suspect you can freeze this! It would depend on the freshness of the eggplants – about 4 days to a week!