Food

How to make Baba Ganoush

Baba Ganoush recipe eggplant dip

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.

AuthorGypsyCategory, , DifficultyBeginner

This 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.

Baba Ganoush recipe eggplant dip
Prep Time10 minsCook Time30 minsTotal Time40 mins
 4 Eggplants (Small/Medium sized)
 2 tbsp Tahini
 1 Lemon
 1 tsp Salt
 1 tsp Smoked Paprika
 1 tsp Oil (to drizzle over)
 Fresh Coriander
1

Stab the eggplants a few times with the point of a sharp knife, to make sure the skin doesn't burst open.

2

Grill the eggplants on an open fire until very soft to the touch.

3

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.

4

Place the eggplant flesh into a colander and remove any moisture by pressing down.

5

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.

6

Put the blended Baba Ganoush in a closed glass container and chill completely.

7

To serve, add oil to the top with coriander leaves. Enjoy!

Ingredients

 4 Eggplants (Small/Medium sized)
 2 tbsp Tahini
 1 Lemon
 1 tsp Salt
 1 tsp Smoked Paprika
 1 tsp Oil (to drizzle over)
 Fresh Coriander

Directions

1

Stab the eggplants a few times with the point of a sharp knife, to make sure the skin doesn't burst open.

2

Grill the eggplants on an open fire until very soft to the touch.

3

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.

4

Place the eggplant flesh into a colander and remove any moisture by pressing down.

5

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.

6

Put the blended Baba Ganoush in a closed glass container and chill completely.

7

To serve, add oil to the top with coriander leaves. Enjoy!

Smoky Baba Ganoush

Pin it

You Might Also Like

5 Comments

  • Reply
    Diane Cunliffe
    April 27, 2020 at 1:19 pm

    This looks yummy. I am already a fan of hummus. The pictures make it so appealing.

  • Reply
    Diane Cunliffe
    April 27, 2020 at 1:19 pm

    This recipe looks yummy. Never thought of roasting eggplant over a fire. Beuatiful pictures

  • Reply
    Erin
    April 27, 2020 at 1:31 pm

    I am busy growing eggplant right now. I can’t wait to make my own homegrown baba ganoush when they are ready to be harvested

  • Reply
    Mindy
    April 27, 2020 at 7:09 pm

    I haven’t used eggplant much but this is a great way to start! Looks great.

  • Reply
    Rachel
    April 27, 2020 at 7:18 pm

    I’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!

  • Leave a Reply