I learnt about baba ganoush from a dear friend. I loved the name so much that I called all the things I loved ‘my… Baba Ganoush’. But I had no idea what it actually was. I saw a tub of it at my favourite deli and completely fell in love. I now see it everywhere. They seem to differ in taste quite a bit, depending on the brand and the recipe used.
This is my go-to recipe when I make baba ganoush. Especially after a braai / bbq with friends.
What is Baba Ganoush?
Baba ganoush is a Middle Eastern and Eastern Mediterranean dish that is served as a dip or spread. It is made from simple ingredients, namely eggplant, tahini, lemon and salt. There are various variations in terms of how you prepare the eggplant and the spices that you use.
1. Grill or roast your eggplant
I love to throw a few eggplants on the fire after a ‘braai’ / bbq. There is always so much life still left in the fire that it works out perfectly. I will grill the eggplants whole, until soft to the touch. I poke the skin a few times with a knife just to make sure the skin doesn’t break open. Once it is soft, grill for just a little while longer.
2. Remove the skin from eggplant
Once your eggplants are ready. Let it sit in a pot with a lid until cool to touch. This will help you to remove the skin a little easier.
3. Extract moisture
Cut your eggplant up and let it sit in a strainer. Try get as much moisture out of your eggplants to make sure your baba ganoush is not too watery.
4. Stir or blend it
You can just cut the eggplant into cubes and then mush it together with a fork with all the other ingredients. Traditional baba ganoush has some texture, so a fork could work perfectly. I have used a food processor to mix it all together and for a smoother texture.
5. Lemon and salt
Ample lemon and salt brings this dish together. A baba ganoush without enough salt is not a good one.
6. Serve
Serve it with pita, naan or flat breads. Sticks of carrot, celery, peppers, cucumber or any other vegetable. Add it to burgers and/or hotdogs. It works well in a mezze platter.
How long can you keep Baba Ganoush in the fridge?
There is never a problem with having leftovers as it is just so darn delicious. It is done before you can say baba ganoush. But at the off-chance of you having some leftovers. You can store it in your refrigerator for up to four days.
AuthorGypsyCategoryLunch, Sauces & Dips, Snack, SupperDifficultyBeginnerThis smoky baba ganoush recipe only has a few ingredients but packs a punch. Ingredients include tahini, lemon, salt and smoked paprika. Drizzle with oil and coriander. It is wonderful to serve with any kind of bread and cucumber, pepper and carrot sticks. Great party food and snack.
Stab the eggplants a few times with the point of a sharp knife, to make sure the skin doesn't burst open.
Grill the eggplants on an open fire until very soft to the touch.
Take the eggplants off the fire and let them sit in a pot with a lid until cooled. So, that it is easier to remove the skin.
Place the eggplant flesh into a colander and remove any moisture by pressing down.
Add eggplant, tahini, lemon, salt and paprika to a blender and pulse a few times until blended. Or you can use a fork to incorporate the ingredients well.
Put the blended Baba Ganoush in a closed glass container and chill completely.
To serve, add oil to the top with coriander leaves. Enjoy!
Ingredients
Directions
Stab the eggplants a few times with the point of a sharp knife, to make sure the skin doesn't burst open.
Grill the eggplants on an open fire until very soft to the touch.
Take the eggplants off the fire and let them sit in a pot with a lid until cooled. So, that it is easier to remove the skin.
Place the eggplant flesh into a colander and remove any moisture by pressing down.
Add eggplant, tahini, lemon, salt and paprika to a blender and pulse a few times until blended. Or you can use a fork to incorporate the ingredients well.
Put the blended Baba Ganoush in a closed glass container and chill completely.
To serve, add oil to the top with coriander leaves. Enjoy!
Notes
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7 Comments
Diane Cunliffe
April 27, 2020 at 1:19 pmThis looks yummy. I am already a fan of hummus. The pictures make it so appealing.
ANITA BHATIA
June 18, 2021 at 1:28 pmHi. We in India also have a very similar dish called ‘ Baingan bharta’ Baingan being brinjal, and bharta being mash. We roughly mash up the smoked pulp of the brinjals(of course after removing the burnt skin) and add it to a saute
made of green chillies ( chopped), ginger-garlic paste, chopped onions(liberal amounts ) and an equally liberal amount of chopped tomatoes in that order, with salt, a spoon of turmeric powder (optional) and red chilli powder. Do try it. It tastes great with any bread, or by itself also. Can add cut boiled eggs, or cottage cheese or boiled peas for a different take each time!!!
Gypsy
February 13, 2022 at 8:07 amThis sounds amazing Anita! I will definitely try it myself. x
Diane Cunliffe
April 27, 2020 at 1:19 pmThis recipe looks yummy. Never thought of roasting eggplant over a fire. Beuatiful pictures
Erin
April 27, 2020 at 1:31 pmI am busy growing eggplant right now. I can’t wait to make my own homegrown baba ganoush when they are ready to be harvested
Mindy
April 27, 2020 at 7:09 pmI haven’t used eggplant much but this is a great way to start! Looks great.
Rachel
April 27, 2020 at 7:18 pmI’ve always wondered exactly what this was, and you explained it beautifully! I love the name, too! Lol! I can’t wait to try this!!! Thank you so much for sharing!