Baba Ghanoush (Roasted Eggplant Dip)
Baba Ghanoush (Roasted Eggplant Dip) is a savory, creamy, smokey eggplant dip with citrus and garlic notes. This is the vegan dip of my childhood besides hummus; baba ghanoush was made on a regular whether for brunch or as a side dish to BBQ. The smokiness from the charred roasted eggplant, in contrast with the creaminess of the tahini and tanginess from the fresh garlic and lemon, is just perfection. Whether you know it as baba ghanoush, ghanoush, or ganoush; it is a must try!
What is Baba Ghanoush?
You may be wondering about the origin of this lovely Middle Eastern eggplant dip or what the name means. For starters, baba ghanoush is known as a roasted eggplant dip that is typically smokey in flavor and has garlic and lemon notes throughout. Depending on the region you visit in the Middle East, some baba ghanoush has tahini, while other regions would call this mutabal. This is a common debate. As a Palestinian, baba ghanoush in our household always had tahini paste in it, while in some Levantine regions, that is not the case.
The name “Baba Ghanoush” quite literally means spoiled dad in Arabic. It’s a fun way of saying that if you eat this, you are spoiled with its deliciousness.
How to make Baba Ghanoush (Roasted Eggplant dip):
Truly, it is an addicting dip, and you can make it easily from the comfort of your home with just a few steps and ingredients.
Baba ganoush ingredients:
All you need are eggplants, tahini paste, lemon, garlic cloves, cumin, and salt to make this vegan dip that you will want to slather on everything.
- First, start by scoring your eggplant with a sharp knife on all sides.
- Then, place the eggplant on top of an open flame. I do so on my gas stovetop. You can also achieve this using a grill or even the broil method for your oven.
- Allow for the eggplant to get charred on all sides.
- Wrap the eggplant in aluminum foil.
- Bake in the oven until cooked throughout and tender.
- Allow the eggplant to cool for a few minutes before peeling off its skin which should come off easily.
- Take the flesh of the eggplant and add it to a bowl to mash with a fork.
- Then, add the rest of your ingredients, such as tahini paste, freshly crushed garlic, fresh lemon juice, a dash of cumin, and salt, to the dip before mixing it all.
- Lastly, top it off with olive oil, smoked paprika, and chopped parsley for a finishing touch.
What to eat with Baba Ghanoush (Roasted Eggplant Dip) :
The most traditional way of enjoying this baba ganoush recipe is with pita bread to dip; this also happens to be my favorite way.
However, there are many more ways you can enjoy this dip, whether as a mezze served with veggies for dipping or as a spread in a vegetarian sandwich. It is also commonly made as a side dish to serve with bbq, such as kofta or lamb chops. It would also be spectacular in a shawarma bowl as a creamy component; whether with chicken or beef shawarma, it will be super tasty!
More eggplant-forward recipes on my blog:
Eggplant Fatteh, Eggplant Boats, Roasted Eggplant Salad, Tomato Eggplant Dip
Please Leave a Review & Rating
I cannot wait for you to try this vegetarian roasted Eggplant dip! If you try my recipes, please consider leaving a star rating and/ or review in the comment section below. I love hearing from you. Feel free to leave any questions or comments below as well. You can share your remakes with me on my Instagram!
Baba Ghanoush (Roasted Eggplant Dip)
Ingredients
- 2 Eggplants, large
- 1/4 cup Tahini Paste
- 1/2 Large Lemon's juice
- 4 Garlic cloves, crushed
- 1/2 tsp Salt
- 1/4 tsp Ground Cumin
Garnish
- Smoked Paprika
- Drizzle of Olive oil
- Chopped Pasley
Instructions
- To start, preheat the oven to 400 F.
- In the meantime, score the eggplant on all sides several times. Place the eggplant on an open flame to scorch the skin and allow for a smokey char flavor. I do this on my gas stove top. Every few minutes, rotate the eggplant for an even char. This process can take up to 10-15 minutes.
- Wrap the charred eggplants in aluminum foil and place on a baking tray into the oven to roast for about 35 minutes until tender.
- Remove from the oven and unwrap the foil; be careful as it will be hot. Allow for the eggplants to cool for 5-10 minutes until you are able to handle remnovingthe skin which should fall right off.
- Take the flesh of the eggplants and place them in a bowl to be mashed with a fork.
- To this, add the tahini paste, lemon juice, salt, crushed garlic, and cumin. Stir together until well combined and taste to see if it needs more acid or salt.
- Plate the roasted eggplant dip in a rimmed plate so it is easy to dip into. Garnish with smoked paprika, chopped parsley, and a drizzle of olive oil.
- Enjoy with pita!
I just made this baba ghanoush recipe tonight and I was amazed at how simple and delicious it was! I will definitely be making this dish at fam gatherings from now on. Thank you Heifa for sharing this recipe!