Why Make This Recipe
Baba Ganoush is a delicious and healthy dip made from roasted eggplants. It’s perfect for gatherings, parties, or even just a snack at home. This easy recipe is a great way to enjoy the rich flavors of Middle Eastern cuisine. Plus, it’s vegan and packed with nutrients, making it a great addition to your diet. You'll love how simple it is to prepare and how satisfying it is to eat!
How to Make Easy Baba Ganoush
Ingredients
- 1-2 globe eggplants (about 2 lbs)
- 3 tablespoon extra virgin olive oil
- 2-3 tablespoon roasted tahini (sesame paste)
- 1-2 garlic cloves, finely chopped
- ½ teaspoon ground cumin
- Juice of one lemon or lime (about 2 ½ tbsp)
- Salt and cayenne pepper to taste
- 1 tablespoon chopped parsley
Directions
- Preheat the oven to 400°F (200°C).
- Cut the eggplants in half lengthwise.
- Line a baking sheet with aluminum foil.
- Poke a few holes in the eggplants with a fork and drizzle olive oil to coat both sides.
- Place the eggplants cut side down on the foil.
- Roast for 35-40 minutes or until very tender.
- Let the eggplants cool for about 15 minutes, then gently scoop out the flesh into a medium bowl.
- Add all other ingredients to the bowl, reserving 1 tablespoon of olive oil for garnish.
- Using a fork, mix and mash all ingredients together until well combined and smooth.
- Serve with toasted pita bread or chopped vegetables. Season with salt and pepper.
How to Serve Easy Baba Ganoush
Baba Ganoush is best served at room temperature or slightly chilled. You can serve it as a dip with toasted pita bread, fresh vegetables, or flatbreads. It also makes a great spread for sandwiches or wraps. For an extra touch, sprinkle some extra chopped parsley on top and drizzle with the reserved olive oil.
How to Store Easy Baba Ganoush
If you have leftovers, you can store Baba Ganoush in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. Just give it a good stir before serving again, as it may thicken slightly when chilled.
Tips to Make Easy Baba Ganoush
- Make sure to roast the eggplants until they are very tender for the best texture.
- You can adjust the level of garlic and spice according to your taste.
- Feel free to experiment by adding other spices or toppings like smoked paprika or a sprinkle of sesame seeds.
Variation
You can add a smoky flavor by roasting the eggplants over an open flame. If you want a creamier texture, you can blend the mixture in a food processor instead of mashing with a fork.
FAQs
1. Can I make this dip ahead of time?
Yes, Baba Ganoush can be made a day in advance. Just store it in the fridge and let it come to room temperature before serving.
2. Is Baba Ganoush gluten-free?
Yes, Baba Ganoush is naturally gluten-free, making it a great snack for those avoiding gluten.
3. Can I freeze Baba Ganoush?
Yes, you can freeze Baba Ganoush. Store it in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
📖 Recipe
Baba Ganoush
Ingredients
Main Ingredients
- 2 lbs 1-2 globe eggplants About 2 lbs total.
- 3 tablespoon extra virgin olive oil Reserve 1 tablespoon for garnish.
- 2-3 tablespoon roasted tahini Sesame paste.
- 1-2 cloves garlic Finely chopped.
- ½ teaspoon ground cumin
- 2.5 tablespoon Juice of one lemon or lime About 2 ½ tablespoons.
- Salt and cayenne pepper To taste.
- 1 tablespoon chopped parsley
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Cut the eggplants in half lengthwise.
- Line a baking sheet with aluminum foil.
- Poke a few holes in the eggplants with a fork and drizzle olive oil to coat both sides.
- Place the eggplants cut side down on the foil.
- Roast for 35-40 minutes or until very tender.
- Let the eggplants cool for about 15 minutes, then gently scoop out the flesh into a medium bowl.
- Add all other ingredients to the bowl, reserving 1 tablespoon of olive oil for garnish.
- Using a fork, mix and mash all ingredients together until well combined and smooth.
Serving
- Serve with toasted pita bread or chopped vegetables. Season with salt and pepper.
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