Baba Ganoush Recipe - My Gorgeous Recipes (2024)

Published: Mar 22, 2019 · Modified: Mar 28, 2023 by Daniela Apostol · This post may contain affiliate links · Leave a Comment

Easy Baba Ganoush Recipe, a cold appetizer for any party. It's super delicious dish made with aubergines, lemon juice, olive oil and garlic, and, as a bonus point, it's vegan, gluten free and low carb too, which means everybody gets to enjoy it.

Aubergines or eggplant are such a versatile vegetable. They might be in season in summer time, but they are easily available throughout the year now.

I grew up loving aubergines, and my favourite recipe ever still is the fantastic Aubergine Salad, a Romanian starter, although we call it salad, and it's pretty similar with baba ganoush.

They both use the mashed cooked flesh of the aubergines, but while our salad/dip uses mayonnaise to give it that rich flavour, baba ganoush uses tahini paste for its distinct taste.

Tahini paste is heavily used in Middle Eastern recipes, the most famous one being hummus, the appetizer that needs no introduction. And the tahini paste is actually just toasted sesame seeds that have been blended into a paste.

It's amazing how just a little bit of this flavourful paste can go a long way, it does take the humble eggplant to a whole new level. Add just lemon juice for for a zesty kick, and you know you have a fantastic dish right here for you.

Ingredients needed

• aubergines - eggplant in the US
• tahini paste - usually easy to find in any large supermarket in the international aisle
• lemon juice - either freshly squeezed or lemon juice from concentrate
• olive oil
• salt and pepper - add to taste
• garlic - minced or very finely chopped
• parsley

Variations

You can also add a touch of cumin and chilli powder if you like a bit of a heat. Personally, I prefer the dip without them, but that's up to one's taste buds.

Alternatively, for a bit of a colour, you can also add smoked paprika for a smoky touch - again, that's optional.

Step-by-step photos and instructions

• bake the aubergines for 30-40 minutes until the pulp is soft
• peel and chop it finely, then add to a colander or a cheese cloth so that the liquid can be squeezed out
• transfer to a bowl, season with salt and pepper, add the tahini paste, minced garlic and lemon juice
• chill for at least one hour
• serve with flatbread, breadstick or raw veggies of your choice

Expert tips

If it's sound like a complicated dish, it actually isn't. It's super simple, and once you have the cooked eggplant, the rest is just a matter of adding the other ingredients and giving it a good mix. And that's all!

To cook the aubergines, you can either broil them over an open flame to get that smoky flavour, or just bake them. All we want is a soft, cooked pulp, just use the method that's easier for you.

In the oven you get the aubergines ready in about 30-40 minutes maximum depending on the size of the aubergines. However, one you peel and chop it finely, add it to a colander or a cheese cloth to allow as much liquid to be squeezed out.

You'll be surprised what a high water content eggplant have. I highly recommend not skipping this step, otherwise you'll end up with a watery dish if you leave it to chill for a bit.

Other aubergine recipes

Roasted Aubergine Dip

Romanian Aubergine Salad

Stuffed Aubergines

Aubergine Katsu Curry

Aubergine Parmigiana

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