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Homemade Baba Ganoush

Baba Ganoush Dip

Author: Julia
This is an easy baba ganoush dip recipe that can be enjoyed with pita bread, fresh vegetables, as a spread or even as a side!
5 from 10 votes
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Prep Time 5 minutes
Total Time 40 minutes
Servings 1 cup

Ingredients
 

  • 3 eggplants (total weight 2 pounds/1 kilo, see note 2)
  • olive oil (a drizzle)
  • salt (a generous pinch)
  • black pepper (a generous pinch)
  • 3 tablespoons tahini
  • 3 tablespoons olive oil
  • 1 garlic clove
  • cayenne pepper (optional)

Instructions
 

  • Preheat the oven to 400° Fahrenheit (200° Celsius).
  • Rinse the eggplants under running water. Cut off the green parts and cut each in half – lengthwise. Place them onto a baking sheet - cut side up and drizzle with olive oil. Season with salt and pepper.
  • Bake in a preheated oven for about 35-40 minutes (see note 3). When ready, take them out and let them cool down. Use a spoon to scrape out the flesh and transfer it into a food processor. Add tahini, olive oil and crushed garlic and process until smooth. Taste it and season with salt and pepper to your liking.
  • Optional: You can sprinkle some cayenne pepper and drizzle some olive oil over.
  • Serve it right away or chilled with any dippers you like.
  • Enjoy!

Notes

  1. Eggplant (US) = aubergine (UK).
  2. If you can, buy smaller eggplants rather than larger ones. They will roast faster and taste better.
  3. The cooking time might vary. This will depend on the size of eggplants (aubergines) you use. Smaller ones might only take 30 minutes. You want them to be completely soft on the inside, so best is to check with kitchen tongs. If you can squeeze them easily, they are done.
  4. Baba ganoush should last up to 4 days when kept in the fridge in an air-tight container.
  5. For detailed information and more tips or if in doubt, I recommend reading the full post above this recipe card.

Nutrition

Serving: 1 tablespoon, Calories: 48 kcal (2%), Carbohydrates: 1 g, Protein: 1 g (2%), Fat: 5 g (8%), Saturated Fat: 1 g (6%), Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Sodium: 25 mg (1%), Potassium: 15 mg, Fiber: 0.2 g (1%), Sugar: 0.01 g, Vitamin A: 2 IU, Vitamin C: 0.2 mg, Calcium: 5 mg (1%), Iron: 0.2 mg (1%)
Course Dips
Cuisine Lebanese
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