Baba ghanouj is a smoky roasted eggplant dip that is great with pita, chips, or vegetables that is naturally vegan, dairy-free, and gluten-free.
I'll be honest. There are some vegetables I just don't really like. Eggplant is one of them.
While I do quite enjoy vegetables overall, and I can find a way to prepare most vegetables in a way that I find appetizing, I still struggle with eggplant. I just don't like it, and neither does my husband.
On the occasions when I get eggplant from my CSA, I almost always turn it into Baba Ghanouj - it's a relatively easy and healthy way to eat eggplant, yet you would never know you're eating eggplant.
If you've never had (or heard of) baba ghanouj, I'm sure you're not alone. Also known as baba ganoush, or by many other spellings, it's a Middle Eastern dip made of roasted or grilled eggplants. The roasted eggplant is pureed with tahini, garlic, and lemon juice.
The end result is a creamy tasting dip that's similar to hummus, but with a smokier flavor thanks to the grilling. It's great with pita bread, chips or as a vegetable dip.
How to make Baba Ghanouj:
While this dip is very easy to make, it does take a little more time than hummus, only because you need to roast the eggplant first. You get the smokiest results roasting the eggplant over the grill, but roasting in the oven certainly works too, and I have done it many times that way as well.
After the eggplant is grilled and slightly cooled, all you need to do is puree the ingredients together. Before serving it, chill it and top with a little olive oil, minced parsley and more paprika. You'll end up with a great tasty, low calorie dip and a sneaky way to use up those eggplants.
Baba Ghanouj ingredients:
- Whole eggplant
- Tahini
- Lemon juice
- Garlic
- kosher salt (or MSG-salt)
- Pepper
- smoked paprika
- Olive oil
- Parsley
Want more delicious dips?
Baba Ghanouj Nutrition Notes:
Baba Ghanouj is naturally vegan, dairy-free, and gluten-free. Just make sure you don't serve it to anyone with a sesame seed allergy.
Baba Ghanouj is a healthy and relatively low-calorie dip option, especially when compared to creamy or cheesy dips. Keep in mind that the calories from what you serve it with (eg. pita or crackers) can add up quickly.
Baba Ghanouj - Middle Eastern Roasted Eggplant Dip
Equipment
Ingredients
- 2 pounds eggplant skin poked all over with a fork
- 2 Tablespoons tahini see note
- 1 Tablespoon lemon juice
- 1 clove garlic minced
- 1 teaspoon kosher salt (I like to use MSG-salt here)
- ¼ teaspoon pepper
- ¼ teaspoon smoked paprika
- 1 Tablespoon olive oil
- 2 teaspoons minced fresh parsley (optional)
Instructions
Grilled Eggplant - Gas Grill Method
- Turn all burners on high and heat for about 15 minutes, until very hot. Clean cooking grates. Lay whole eggplants directly on grates over high heat. Cook until all sides are soft when pressed, about 25 minutes, turning occasionally.
Grilled Eggplant - Oven Method
- Move oven rack to middle position and heat oven to 500°F. Line a rimmed baking sheet with foil. Roast eggplants on the baking sheet until soft when pressed, about 60 minutes, turning every 15 minutes.
Baba Ghanouj
- Transfer the roasted eggplants to a large plate or rimmed baking sheet until cool enough to handle (5-10 minutes). Place a colander in the sink or strainer over a bowl. Cut the tops and bottoms off the eggplants, and cut in half lengthwise. Scoop flesh with a spoon from the skin and set in the colander or strainer for 3 minutes to drain. Discard skin.
- Transfer drained eggplant to a food processor and add tahini, lemon juice, garlic, salt, pepper and smoked paprika. Process until smooth, about 30 seconds. Transfer to a serving bowl and cover the surface directly with plastic wrap. Chill 45-60 minutes before serving. To serve, drizzle top with olive oil and sprinkle with parsley and an additional pinch of smoked paprika.
Notes
Nutrition
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