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The Final Baba Ganoush Recipe


When you’ve been searching for the right baba ganoush recipe, your search ends right here. This in style Mediterranean dip is made by mashing eggplant with easy seasonings like lemon juice, tahini and garlic. For my model I’ve amped up the flavors with just a few easy tweaks.

Creamy baba ganoush in green bowl with a sprinkling of paprika, olives and olive oil.

In case you are all about creamy Mediterranean meze dips like vegan labneh and black bean hummus, this savory and creamy baba ganoush recipe will make you fall in love!

It is the right appetizer to serve to your company, and the right snack to cozy up with on the sofa and your favourite TV present. It is also immensely wholesome, as so many Mediterranean recipes are, and it is very simple to make.

What’s baba ganoush?

Baba ganoush or baba ghanouj is a creamy, savory, roasted eggplant dip from Center Jap delicacies. Variations of it throughout the area, with small variations, are referred to as mutabbal, babaganuş, melitzanosalata, salata de vinete and salat ḥatzilim.

Probably the most fundamental model of baba ganoush is made by smashing eggplant, which turns miraculously creamy in texture when roasted, with lemon, garlic, tahini and salt.

Baba ganoush is of course vegan (some variations do embody yogurt) and it’s the good appetizer to scoop up with a wedge of pita bread or a crispy pita chip, or with vegetable crudités.

Why you’ll love this recipe

  • Easy recipe with daring flavors. Eggplant has great taste of its personal, so you do not want a complete lot of substances to decorate it up. In my baba ganoush recipe, along with the lemon, tahini and garlic, I add oregano, paprika and jalapeno pepper for extra smoky taste.
  • Straightforward to make. The one step in a baba ghanouj recipe that may take a little bit of ability is roasting the eggplant over an open flame so it is charred on the skin and completely cooked by way of. You are able to do this on the gasoline range or over a scorching grill if you wish to, however it requires extra hands-on time and might not be really easy for an inexperienced cook dinner. For my recipe you simply place the halved eggplants in a scorching oven the place they roast to tender, velvet perfection.
  • Meal-prep pleasant. You may make baba ghanoush as much as six days forward and retailer it within the fridge. You may also freeze it for as much as two months. If the liquid separates a bit after freezing, give it a fast flip within the meals processor to return it to the proper consistency.
  • Versatile. Baba ganoush works nice as an appetizer or snack dip, however you can even use it as a selection for sandwiches and wraps, and you may serve it as a aspect dish with any predominant dish.
  • Soy-free, nut-free, gluten-free and vegan. It is a recipe for all diets, and everybody will find it irresistible too.
Baba ganoush garnished with olives, olive oil and parsley in a green bowl with spoon.

Substances

Scroll right down to the recipe card for actual portions of every ingredient.

  • Italian eggplants or globe eggplants. Eggplants are the star ingredient on this recipe, so you’ll want to fastidiously decide eggplants with a shiny, purple pores and skin and no brown spots. The eggplant ought to really feel heavy for its dimension while you maintain it in your hand.
  • Herbs: garlic, dried oregano and recent parsley. Garlic and oregano add a pop of taste, and the recent parsley makes for an excellent garnish.
  • Spices: Jalapeno peppers, paprika and sumac (non-obligatory). The peppers and paprika add smokiness, and the sumac, a deep pink spice, provides great citrusy taste. You’ll be able to skip it if you do not have it.
  • Lemon. You may also use a lime as a substitute so as to add some beautiful tang.
  • Tahini. Tahini, a paste of sesame seeds usually utilized in Mediterranean delicacies, provides great creaminess to this baba ganoush recipe.

The best way to make baba ganoush

Use firm eggplants with no brown spots.

Put together a baking sheet by lining it with aluminum foil after which brushing it with olive oil. Halve every eggplant lengthwise.

Eggplant half scored on wooden chopping board.

Use a pointy knife to attain every eggplant. Do not go all the way in which through–the reduce must be not more than ½ an inch deep.

Eggplant halves on foil lined baking sheet for roasting.

Place the eggplant halves on the oiled, foil-lined baking sheet and roast in a preheated 425-degree Fahrenheit/220-degree Celsius oven for 35-40 minutes or till the skins are wrinkly and a knife by way of the thickest a part of the eggplant goes cleanly by way of.

Roasted eggplants on baking sheet.

Use a spoon to scoop the flesh out of the eggplants. It ought to come out cleanly and needs to be butter-soft.

Ingredients for baba ganoush in food processor bowl.

Place the eggplant flesh within the meals processor together with the remainder of the substances. You may also do that in a bowl, and not using a meals processor. Simply use a fork to mash all substances collectively. Roasted eggplant mashes very simply and turns into very creamy.

Baba ganoush in food processor bowl.

Course of till pretty clean and creamy however nonetheless considerably textured. You don’t need a paste. Garnish with a drizzle of additional virgin olive oil and parsley. You may also prime the baba ganoush with chopped olives, pomegranate seeds, paprika, sumac or za’atar earlier than serving.

Baba ghanouj in green bowl with olives, olive oil and parsley and an eggplant in background.

Professional suggestions

  • When you resolve to roast the eggplant over an open stovetop flame, preserve the eggplant complete and do not apply any oil. Use a pair of tongs to show the eggplant till the pores and skin has charred on all sides (a course of much like roasting the eggplants for baingan bharta, an Indian mashed eggplant dish). Be sure you preserve your vent fan or hood turned on while you do that. Let the roasted eggplant relaxation a couple of minutes in a lined bowl earlier than slicing in half and scooping out the flesh.
  • My pal Margo, an Armenian who was born in Lebanon, gave me this beneficial tip: she mashes up the skins of the roasted eggplants as effectively for baba ghanoush if the eggplants occur to be younger and recent, with tender pores and skin. It is an excellent thought as a result of eggplant skins comprise a beneficial pigment referred to as anthocyanin, with antidiabetic, anti-cancer, anti-inflammatory, anti-microbial and anti-obesity properties. Anthocyanins aren’t current within the white eggplant flesh so when one discards the skins one throws away one of the nutritious components of the vegetable. When you solely have bigger eggplants with harder skins, you’ll, sadly, need to discard the skins after roasting.
  • The oregano provides superb taste, so use it for finest outcomes. You should use dried oregano or recent oregano. You may also substitute the oregano with basil or cilantro.
  • The jalapenos add a contact of warmth to the baba ganoush, which I like. You’ll be able to skip them or use extra in the event you like your meals spicier. You may also substitute with purple pepper flakes. Or use floor black pepper and add some floor cumin for smoky taste.
  • Some cooks pressure the liquid out of the eggplant after roasting as a result of this, apparently, will get the bitterness out. I do not try this since you are additionally draining out beneficial, water-soluble vitamins from the eggplant, and I discover it makes no discernible distinction in style. When you completely need to, place the scooped eggplant flesh in a colander or strainer over a bowl for five minutes to let the juices drain out, then add it to the meals processor.

Serving recommendations

  • Serve the baba ganouj at room temperature or barely chilled in a mezze platter with pita bread, pita chips, lettuce leaves or vegetable crudites.
  • Use it as a selection for sandwiches or wraps.
  • Serve it as a aspect dish with a hearty vegetarian steak, like this vegan lentil and quinoa steak.

Storage directions

  • Refrigerate: The baba ghanouj will final within the fridge for as much as six days. Retailer in an hermetic container.
  • Freeze: Freeze the baba ganoush in a freezer-safe container for as much as two months. Thaw and provides it a fast flip within the meals processor earlier than serving to mix in any juices which will have separated.

Extra scrumptious eggplant recipes

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Creamy baba ganoush in green bowl with a sprinkling of paprika, olives and olive oil.
Baba ganoush in bowl with a garnish of olives, parsley, paprika and EVOO and a spoon.

Baba Ganoush Recipe

When you’ve been searching for the right baba ganoush recipe, your search ends right here. This in style Mediterranean dip is made by mashing eggplant with easy seasonings like lemon juice, tahini and garlic. For my model I’ve amped up the flavors with just a few easy tweaks.

Print Recipe
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Assessment Recipe

Course: Appetizer/aspect/snack

Delicacies: Mediterranean

Food plan: Gluten Free, Vegan, Vegetarian

Prep Time: 10 minutes
Prepare dinner Time: 35 minutes
Complete Time: 45 minutes

Servings: 6 servings

Energy: 94kcal

Stop your display from going darkish

Directions

  • Put together a baking sheet by lining it with aluminum foil after which brushing it with olive oil. Preheat the oven to 425 levels Fahrenheit or 220 levels Celsius.

  • Halve every eggplant lengthwise. Use a pointy knife to attain the white floor of every eggplant half. Do not go all the way in which through–the reduce must be not more than ¼ to ½ an inch deep.

  • Place the scored eggplant halves, white aspect down, on the oiled, foil-lined baking sheet and roast within the preheated oven for 35-40 minutes or till the skins are wrinkly and a knife by way of the thickest a part of the eggplant goes cleanly by way of. (See professional suggestions above for roasting the eggplant on an open flame).

  • Use a spoon to scoop the flesh out of the eggplants. It ought to come out cleanly and needs to be butter-soft.

  • Place the eggplant flesh within the meals processor together with the remainder of the substances. (See famous beneath for doing this and not using a meals processor).

  • Course of the eggplant dip till pretty clean and creamy however nonetheless considerably textured. You don’t need a paste. Garnish with a drizzle of additional virgin olive oil and parsley. You may also prime the baba ganoush with chopped olives, pomegranate seeds, paprika, sumac or za’atar earlier than serving.

Recipe notes

  • To make the baba ghanouj and not using a meals processor, place the roasted eggplant in a bowl and mash with a fork. It ought to turn out to be creamy very simply. Add the remaining substances (you’ll want to finely mince the jalapenos and garlic) and blend every part collectively. 
  • When you resolve to roast the eggplant over an open stovetop flame, preserve the eggplant complete and do not apply any oil. Use a pair of tongs to show the eggplant till the pores and skin has charred on all sides. Maintain the vent fan or hood turned on while you do that. Let the roasted eggplant relaxation a couple of minutes in a lined bowl earlier than slicing in half and scooping out the flesh.

Storage directions

  • Refrigerate: The baba ghanouj will final within the fridge for as much as six days. Retailer in an hermetic container.
  • Freeze: Freeze the baba ganoush in a freezer-safe container for as much as two months. Thaw and provides it a fast flip within the meals processor earlier than serving to mix in any juices which will have separated.

Diet

Energy: 94kcal | Carbohydrates: 8g | Protein: 3g | Fats: 7g | Saturated Fats: 1g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 3g | Sodium: 5mg | Potassium: 237mg | Fiber: 3g | Sugar: 3g | Vitamin A: 61IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg

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