Homemade Baba Ganoush

Homemade Baba Ganoush

I remember before the first time I ever made baba ganoush I was a little intimidated by it. If you feel the same way I can assure you there is no need. Baba ganoush is super easy to make. It is a tiny bit time consuming, but only because you have to roast the eggplants. Once they’ve roasted and cooled you’ll only need to wait a couple minutes before you can dig in.

Homemade Baba Ganoush

If you’ve never had baba ganoush before, you are going to love it. It’s super creamy with a smokey, garlicky taste. It has a richness to it that will have you thinking it must not be good for you, but it is. The only fat in this is the optional oil you can drizzle on top.  I would have left it off it it didn’t make the pictures look extra pretty.

Homemade Baba Ganoush

How do you serve baba ganoush? I was eating it by the spoonful about 1 second after I finished the photo shoot. Here are a few other ideas:

  • As a dip with homemade pita chips or cut up veggies
  • On a sandwich or pita pocket
  • On top of slow roasted lamb or beef
  • As part of a big mezze or tapas platter
  • Add a dollop to your veggies or rice

Make sure to follow The Endless Meal!

Facebook :: Pinterest :: Instagram :: Twitter :: Google+ ::

Subscribe via Email

5.0 from 3 reviews
Homemade Baba Ganoush
 
Prep time
Cook time
Total time
 
Author:
Serves: Makes about 2 cups
Ingredients
  • 2 eggplants
  • 3 tablespoons tahini
  • 2 tablespoons fresh squeezed lemon juice
  • 2 cloves of garlic, grated with a microplane or finely minced
  • Salt to taste
  • Optional: top with olive oil, pomegranate seeds, sesame seeds or minced parsley
Instructions
  1. Using a fork polk several holes over each eggplant.
  2. Place eggplants on your bbq at high heat. Alternatively you can broil them in your oven for a slightly less smokey flavour.
  3. Cook eggplants for 20-30 minutes, turning once, until they are soft but well charred on the outside.
  4. Remove eggplants from bbq and place in a bowl covered with tin foil.
  5. Once eggplants are cool enough to handle (you can place them in your fridge if you get impatient, like me) peel the skin off and place all the flesh in a bowl. Add any of the liquid left in the bowl the eggplants were cooling in to the eggplant flesh.
  6. Place all the eggplant flesh and liquid into a food processor. Add tahini, lemon juice, garlic and salt and process till smooth. You can also use a fork for a chunkier texture.
  7. Place baba ganoush in a bowl and top with optional ingredients if desired.

 

Want another way to eat eggplant? Try these:

Crispy Eggplant Fries with Chipotle Aioli

 

Want some more yummy dips? Here area a few:

Pesto Hummus with Homemade Pita Chips

Aji Guacamole

 

About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
Subscribe to The Endless Meal
Receive recipes straight to your inbox and get a FREE cookbook for signing up!

Comments

  1. Roxana says

    The recipe is really great! You´re right, it sounds tougher then it really is.
    In my home country we also had a similar recipe, except instead of lemon juice and garlic we would mix the eggplants with lots of oil (my grandparents would use real sunflower oil that actually smelled and tasted slightly like roasted sunflower seeds). To that you would add an onion finely cut (smaller the better). And eat it with large slices of tomatoes.

    By the way one thing my grandmother always cautioned me was that the juices from the eggplant when you have just finished roasting it actually contain some anti-nutrients of some sort (*cough*cough she used a different word for it, but basically the stuff is bad for you). She always let the eggplants leak first completely and just supplement with some extra water of oil.
    Not sure how true that is but I suppose it´was worth mentioning?!

    • says

      Hi Roxana,

      I’ll have to try it with sunflower oil and a little onion next time. That sounds really delicious!

      I always add in all the juice from the eggplants because I love the smokey flavour. Maybe I shouldn’t be doing this though? I wonder if it is bad in the same way that other charred food is supposed to be bad for our health. It always tastes so good though!

      • suzanne says

        just recently i tried some baba ganoush and I really loved it.I enjoy eating the eggplants and it is always in my kitchen, so Im going to try your recipe,

  2. Kristen F. says

    I made this, but mined turned out really bitter. I love baba ganoush and I don’t think your recipe is to blame. Not sure what I did wrong. It could have been my eggplant or maybe my garlic… Bummed!

    • says

      Hi Kristen,

      Great name btw!

      I’m so sorry to hear yours was bitter. Perhaps it was the eggplant? I know that some people sprinkle the cut sides of their eggplants with a little sea salt and let them sit and sweat out some of the bitterness for a half hour or so. I’ve never found this made a difference when I’ve done it before but maybe I’ve just never came across a bitter eggplant. Maybe try that next time before you roast the eggplant to see if that helps.

      Good luck!

  3. Massimo says

    Hi Kristen, am flabbergasted to see actually a perfectly correct recipe for this dish. Brava!
    Though Sicilian, I enjoy a number of Mediterranean recipes. For the cultured cooks, like yourself, let me then add a few notes: Baba Ghannoush is the Egyptian name for this recipe. Lebanese call it Moutabbal.
    This is not without interest, because the best tahini is, in my opinion, Lebanese.
    One final touch: I dent the half eggplants with a sharp knife, before baking them, and add freshly ground salt, pepper and some extra virgin olive oil on top of each half eggplant.
    How to cope with greenhouse eggplants, usually rather watery: after baking them (1 hour 200 C) and letting them cool, I scoop the flesh and put it in a strainer, on top of a big bowl. I will keep moving it around and mashing it with a fork, leaving it still in the strainer for a couple of hourse. This will allow to get rid of the liquid much more than following the urban lagend of the coarse salt, frequently repeated when dealing with eggplant (in Sicily nobody has bothered for generations, it is not necessary).
    Also, when serving, try topping it with fresh coriander leaves, rather than parsley. It suits it better (and matches how Lebanese cooks will usually serve it, with a bit of olive oil in the center of the bowl).
    Am hurrying to read all your recipes!

  4. Bronwyn says

    Thank you for this recipe. I came across it googling for recipes for my book club as we are reading “And the Mountains Echoed”. Some one mentioned they had trouble with the recipe tasting bitter. I think that the culprit could be the tahini, I have noticed that some tahini is wonderful and some is so bitter that is can ruin a dish that it is used in. I loved the addition of the pomegranates on the top.

    • says

      Hi Bronwyn,

      I love how google gave you this site when you googled that. Awesome!

      That’s really great feedback about the tahini. I had never had that problem before so was a litte confused about why that was happening. Makes total sense now. Thank you for letting me, and everyone else reading this recipe, know!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: