Baba Ganoush is a delicious aubergine dip that is rich with the flavours of North Africa and the Middle East. Also called moutabel, it’s a creamy, tangy and smoky roasted aubergine dip.
What is baba ganoush?
Baba ganoush is an aubergine dip made from roasted or grilled aubergine, tahini, olive oil, paprika, lemon juice, garlic, and salt. Like hummus, it’s delicious with pitta or fresh vegetables, but its silky texture and irresistible smoky flavor set it apart. This baba ganoush recipe is a must-try summer dip!
It is incredibly easy to make. It is just like making hummus, but with aubergine instead of chickpeas.
With its roots in North Africa and the Middle East, baba ganoush usually tastes lightly smoked, giving it a deliciously-rustic flavour. The aubergines are traditionally cooked over an open flame but it can also be made using simple oven-roasting with equally authentic results.
The best thing about Baba Ganoush is that it’s vegan!
Baba Ganoush Ingredients
- Aubergine to make the smooth, smoky base. Aubergine is generally treated as a vegetable when it is cooked, though it’s technically a fruit (a berry, to be exact). It is also called eggplant.
- Tahini: Tahini is a sesame paste made from crushed sesame seeds and has quite a nutty taste and adds creaminess. Tahini is high in protein and is a source of calcium.
- Smoked paprika adds the smoky flavour. The main distinction between “regular” paprika and smoked paprika is that during the drying process for smoked paprika, the red peppers are dried over smoke instead of just the air. The oil present in the pepper absorbs the smoke.
- Lemon juice, to brighten it up. Lemon juice is a good source of vitamin C and antioxidants with one lemon containing about 31mg of vitamin C.
- Garlic Clove: Use fresh garlic cloves. You can use garlic powder in a pinch, but the garlic cloves will add a deeper flavor profile.
- Olive oil, to make it rich and smooth. Olive oil is high in monounsaturated fatty acids, observational studies have shown a link between lower risks of cardiovascular disease, some cancers, and even dementia in people who consume higher amounts of olive oil than those who use little or none.
- Sea salt, to sharpen the nutty, smoky flavor. Sea salt is a general term for salt produced by evaporation of ocean water or water from saltwater lakes. It is less processed than table salt and retains trace minerals. These minerals add flavor and color.
How to Make Baba Ganoush
Making baba ganoush isn’t difficult, but it does take some time, as the first step is cooking the aubergine.
- Cut the aubergines in half and place onto a parchment lined baking tray.
- Pour over 1 teaspoon of olive oil. Use your fingers to rub the oil around the aubergines.
- Roast them in a 200°C, 400°F, Gas Mark 6 oven until very soft, about 45 minutes.
- Once baked, let the aubergine cool on the tray.
- When cool, scoop out the flesh with a spoon.
- Place the aubergine flesh in a bowl along with garlic, lemon juice, garlic, olive oil, tahini, smoked paprika and salt.
- Process until smooth. I used a stick blender but you can use a food processor or a blender if you prefer. If you prefer a chunkier texture you can mash it with a fork instead of blending it.
- Drizzle the dip with olive oil and sprinkle with a pinch of smoked paprika, and a sesame seeds. Warm your pitta and serve!
How to oven roast and still get smoky flavour
The easiest and most effective way to roast aubergine for flavour is to simply slice in half lengthways and place on a baking sheet, flesh-side down. Make sure the sheet is lined with baking paper for ease of removal once cooked. Roast until cooked and then roast some more!
For the best baba ganoush, aubergine needs to be cooked until it collapses in on itself and is looking appropriately charred. It must be soft enough that when you scoop the insides, they yield willingly leaving just the saggy skin behind.
You can also use your air fryer to roast the eggplant. To do this, cut the eggplant in half and air fryer it at 190°C/375°F for about 20 minutes.
Spice and seasoning
There is also another way to guarantee smokiness in your aubergine dip. The ingredients you choose for spice and seasoning can take your Baba to an incredible level. Like many hummus and dip recipes, you’ll want to experiment with the amounts of each ingredient. Some people like lots of garlic. Others love a lemony baba ganoush and will add lemon zest. Some people like it with lots of tahini. Play around with the flavors to best suit your tastes.
Smoked Paprika
I am a huge lover of smoked paprika. It doesn’t really add ‘heat’, but it always adds depth and earthiness to a dish. None more so than with baba ganoush. Adding a good heaped half to one teaspoon of this richly coloured spice, brings a smokiness to the bowl that rivals the best. Just be sure that you use SMOKED paprika as standard paprika will not give you the same dept of flavour.
What to Serve with Baba Ganoush
My favorite way to serve baba ganoush is as an appetizer or snack with crisp veggies and pita bread.
- Serve topped with smoked paprika and drizzled with olive oil, with raw veggies on the side or pita breads for dipping.
- It’s also fabulous served as a dip for tortilla chips. You can also use it as a healthy spread for sandwiches instead of using vegan butter or mayonnaise.
- Alternatively, load it into pitta breads and add falafel or serve it alongside a simple salad.
- Sprinkle sesame seeds over the dip to add interest and texture.
Notes
Baba ganoush may taste bitter if:
- The eggplant is not cooked through and have uncooked parts.
- If lemon juice is not added appropriately and not seasoned to balance.
- Like so many dips, baba ganoush only gets better after a night in the fridge for the flavors to combine. When possible, give this at least one hour to chill before serving.
Storing Baba Ganoush
This aubergine dip recipe makes a good amount. It is fine to halve the ingredients if you want less,
To keep baba ganoush, simply spoon into an airtight container and store in the fridge for up to 5 days (if you can make it last that long).
While it is technically possible to freeze it, I wouldn’t generally bother… It will need ‘re-whipping’, tends to lose some of its flavour and the texture is never quite the same.
Did you make this recipe? Take a pic and share it on Instagram with the hashtag #aveggiecooks and tag @aveggiecooks__. I would love to see it!
Baba Ganoush
Ingredients
- 2 Aubergine, medium size
- 1 Tablespoon Tahini
- 1 Tablespoon Olive oil, extra virgin
- 1 Clove Garlic, crushed
- 1 Tablespoon Lemon juice
- 1 Teaspoon Smoked Paprika
- Sea salt
Instructions
- Preheat the oven to 200°C/400°F. Cut the aubergine in half and pierce the skin all over with a fork. Brush the aubergine with a touch of olive oil or cooking spray on the cut side. Place cut side down in the oven on a baking sheet covered with foil.
- Roast whole for 40-50 minutes until the aubergine is very tender and the skin is beginning to collapse. Let cool slightly until it is cool enough to handle. Carefully scoop out the eggplant flesh from the skin.
- Put the aubergine flesh in a bowl. Add the rest of the ingredients and either blend with a stick blender or mash with a fork if you prefer more texture. Check the seasoning and adjust the flavour to suit your taste.
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