Fitness / September 4, 2023

Creamy Baba Ghanoush Recipe

Discover the magic of homemade Middle Eastern cuisine with our Creamy Baba Ghanoush recipe. It’s an easy-to-prepare, flavorful dip that’s perfect for sharing!

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Back in the day, I stumbled upon this divine spread called baba ghanoush in this cute Mediterranean café, and something about that combo of smoky eggplant, tart lemon, and rich, nutty tahini had my taste buds doing a happy dance. And now I make it all the time. It’s perfect for dinner parties or curing those brutal Sunday brunch hangovers.

For the uninitiated, baba ghanoush is a Middle Eastern dip that’s made mostly with eggplant, tahini, olive oil, and a bunch of awesome spices. Consider it hummus‘s less mainstream cousin, except instead of chickpeas, it’s all about the underappreciated eggplant.

Our creamy baba ghanoush recipe is the real deal (well, I like to think so!). Think of it as a warm ‘come over and hang’ invite from the Middle East, letting you dive headfirst into all its mouthwatering flavors and feel-good textures.

Is Baba Ghanoush Healthy?

Absolutely! Eggplant is more than just gorgeous purple skin—it’s packs in the fiber and antioxidants, too. And the tahini? Loaded with protein and the type of fat your body appreciates. And let’s not forget about the olive oil—it’s drizzling heart-happy monounsaturated fats into this dish. So this is one snack that is totally balanced, totally nutritious, and totally yummy.

INGREDIENTS

Now that I’ve bigged it up, here’s what you’ll need if you want to try baba ghanoush today!

1 lb. Italian eggplant
2 cloves garlic, minced
1 tbsp lemon juice
1 tbsp tahini
1 tbsp extra virgin olive oil
handful fresh parsley, chopped
1/4 tsp ground cumin
pinch of salt and black pepper
pinch of smoked paprika (for garnish)

INSTRUCTIONS

Prep

Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Halve the eggplants lengthwise. Brush the cut sides lightly with olive oil.

Roast

Place the eggplants in the prepared pan with the cut sides down. Roast the eggplants until the interior is tender and the skin is collapsing, about 30 minutes.

Scoop

Set the eggplant aside to cool for a few minutes. Scoop out the flesh with a large spoon. Discard the skin.

Strain

Place the flesh of the eggplants in a mesh strainer and let them rest for a few minutes to release as much moisture as possible.

Stir

Transfer the drained eggplant to a bowl and combine with the minced garlic and lemon juice. Stir with a fork until the eggplant break down.

Add

Add the tahini to the bowl and slowly drizzle in the olive oil. Stir until the mixture is pale and creamy.

Stir

Stir in the chopped parsley and season with salt, pepper, and cumin.

Sprinkle

Transfer the baba ghanoush to a bowl. Sprinkle smoked paprika on top and drizzle with some more olive oil. Serve with pita bread or vegetables of your choice.

DEVOUR!

Tips & Tricks to Making a Perfect Baba Ghanoush

Look for smaller, firm, and heavier eggplants. These usually have fewer seeds and taste better.
Roasting is key to unlocking the eggplant’s smoky flavor. Ensure it’s tender before removing it from the oven.
Let the eggplant sit in a colander after roasting to rid it of extra moisture that might dilute the dip’s flavor.
High-quality tahini and olive oil can elevate your baba ghanoush to a whole new level. Choose wisely!
Adjust the garlic, lemon juice, salt, and spices as you like. Sample often to ensure you don’t add too much.

FAQs

Can I make Baba Ghanoush without a blender or food processor?

Sure, just grab your trusty fork and a mixing bowl and you’re all set. While your hand-mashed version might not be as silky as the blender’s, the taste will still hit the spot.

Can I use regular eggplant instead of Italian ones?

Definitely. Italian eggplants are one variety, any kind of eggplant can rock your baba ghanoush. It’s more important the quality of the eggplant—pick the fresh and firm ones on your grocery run.

Do I need to peel the eggplant before roasting?

Nope, keep the skin. It helps hold the eggplant together while it’s getting roasted. You’ll toss it afterwards.

What are some variations to this recipe?

This recipe is super adaptable to fit your taste. Add a dab of Greek yogurt if you want to make the dip creamier. For a fun flavor twist, dice some tomatoes or bell peppers and throw them in. A flick of chili powder or cayenne pepper can scratch your “spicy” itch.

Serving Suggestions

This creamy baba ghanoush makes a delightful appetizer when served with warm pita bread, crunchy veggies, or olive oil-drizzled bruschetta. Also, consider pairing it with grilled meats or roasted vegetables for a flavorful Mediterranean-style feast, which could also include Tzatziki, Air Fryer Falafel, Labneh, and Hummus.

how to store baba ghanoush

Don’t think twice about whipping up your baba ghanoush ahead of time. Doing so makes it taste even better after it has chilled in the fridge for a bit! And if you’ve got some leftover, just pop it in an airtight container and store it in the fridge. It will stay fresh for up to five days. To eat it again, stir the baba ghanoush up and serve it either at room temperature or cold. If neither option is wowing you, a quick zap in the microwave and you’ve got it warm and tasty again.