Baba Ganoush – Roasted Eggplant Dip Recipe

Whenever we’re at a restaurant that serves baba ganoush, we just have to order it. Not only is it one of our absolute favorite things to order at a restaurant, it’s easy to make, too. Simply roast whole eggplants and let them cool. Then, mix with a combination of tahini (sesame paste), lemon juice, garlic and other flavors. It’s divine.

This dip really packs a punch in flavour, and would be perfect for entertaining. It would be great at a barbeque, or as an appetizer on crunchy bread.


Don’t Skip the Tahini

Tahini is a sesame seed paste with a consistency similar to almond or peanut butter. It is often used in hummus, salad dressings and dips. It can be found in most grocery stores. Just look near the international or Mediterranean foods, or even better- in the organic section.

For a Smokey Flavor, Char or Smoke the Eggplant

I put slices of the eggplant in the oven, drizzled with olive oil and salt and pepper. After about 15 minutes (at 190*C) they began to sizzle and smoke. Don’t freak out- this is excellent! The flavour that the smoke brings is amazing.

Traditional Baba Ganoush
Yield: 6 (1/3 cup) servings
Basic Dip Ingredients, plus eggplant
  • 2 medium eggplants (about 900 grams)
  • 1/4 cup tahini (sesame paste)
  • 1/4 cup lemon juice
  • 2 to 3 garlic cloves, chopped (if you are using a food processor) or minced
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 2 tablespoons chopped fresh parsley leaves
  • 1 tablespoon olive oil, optional
  1. Preheat oven to 190C. Place eggplants (whole or sliced) onto baking sheet. If using a whole eggplant and prick in several places using a fork. This helps steam escape while the eggplants roast.

    I added roasted broccoli to my Baba Ganoush
  2. Drizzle over some olive oil, salt and pepper and place into the oven. Roast eggplants 25 to 30 minutes, or until very soft. Cool until easily handled.
  3. Meanwhile, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavors meld.babaganoush2
  4. Mash eggplant into tahini mixture with a fork until somewhat smooth with some texture remaining. Or process until it reaches your desired consistency. Cool to room temperature then stir in parsley and drizzle the top with extra olive oil (if desired- some people aren’t a fan of the extra oil).

    Add everything together, and process or mash it
Notes and Tips:
1. Additions: I also had some broccoli, which I roasted with the eggplant.
2. Herbs: Experiment with the herbs here! I roasted the eggplant and broccoli with rosemary and it tasted amazing. I also added some corriander to the dip.
2.Garlic: We enjoy the extra kick garlic gives to this recipe. If you’re not sure you want to use three cloves, reduce it to two or even one clove.

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