Baba Ganoush (Roasted Eggplant Dip) or Baba Ghanouj is a traditional Middle eastern dish made with eggplants. This smokey and creamy roasted eggplant dip is made with tahini, garlic, lime juice and olive oil. Perfect with warm pitta bread and veggies!!Jump to Recipe
Hello my lovely friends!!!
Back with another famous and popular Egyptian dish “Baba Ganoush”.
Yes! Creamy and smokey roasted eggplant dip. This dip is so so yummy and is served cold with warm pittas.
This is another staple dish in Egypt. Breakfast, lunch or dinner it is served as a complimentary appetizers along with some warm pitta bread.
I cannot remember not having this roasted eggplant dip in Egypt every single meal. We got so used to baba ganoush that after we were back from Egypt we were having major cravings for it.
So after many trial and error attempts to get that perfect flavour that we had in Egypt, here I am sharing the perfect Baba Ganoush recipe.
It is extremely simple to make. Made with very few ingredients that are roasted eggplants, tahini (sesame seed paste) I used a store bought tahini, lime juice, garlic, salt and olive oil. Mash or blend everything together to make this dip. Thats it!! 18
My little one enjoyed it too with warm pittas along with this luscious and creamy Egyptian Lentil soup. Did you check out the recipe yet?!
Roasting the eggplant
There are ways to roast the eggplant.
One is to roast it on a stove top. Pierce the eggplant all over with a knife to avoid eggplant explosion. Yikes!. Slightly grease the eggplant with some olive oil. Then put it directly on stove top on medium flame turning every 4-5 minutes. Cook it for 20 -25 minutes or until it is charred and collapsible. Then place it in the bowl and cover it with a foil for 30 mins.
Two is to grill the eggplant in an oven. Grill it in a preheated oven and cook for 20 to 25 minutes (or depends on the size of the eggplant). cook until it’s charred, collapsible, soft and tender. Then place it in the bowl and cover it with a foil for 30 mins.
Three is to grill it in a bbq. Summer is almost upon us and what’s best then to grill these eggplants in a bbq. Grill it for 20-25 mins turning 1s. cook until soft and tender and charred. Then place it in the bowl and cover it with a foil for 30 mins.
I find roasting eggplant on stove top quite messy (You guessed it right! I hate cleaning up after that).
So I prefer to roast the eggplant in my oven or my bbq. Easy peasy and no cleaning.
Baba Ganoush | How to make Egyptian Style Baba Ganoush | Egytian Aubergine Dip
- 3 medium Aubergine / Eggplant (approx 750-800 gms total)
- 4 tbsp Tahini
- 3 tbsp Lemon/ lime juice (freshly squeezed)
- 4 large Garlic cloves (crushed in a garlic crusher or grated with a microplane grater)
- Salt as per taste
- 1-2 tbsp Extra virgin olive oil
- coriander/parsley leaves chopped (optional)
- sumac (optional)
- Let’s start by roasting the eggplant. Wash and dry the eggplant. Then pierce the eggplant all over with a knife or fork. I roasted the eggplant in my oven. Grill the eggplant turning every 5 mins. Grill until its is soft and tender. Note**
- When the eggplants are roasted place then in a large bowl and cover it with a foil for at least 30 minutes to retain the smokey flavours.
- While the eggplant is resting it will give out some smokey liquid. Do not discard the liquid it adds to the smokey flavour.
- Now skin the roasted eggplants and add tahini, lime juice, garlic and salt.
- Mash everything well with a masher or fork (for a smoother texture put everything in a blender and blend it well).
- Taste the dip. Add salt or more lime juice or tahini if desired. (The quantities I have written here gives exactly the same flavour as we had it in Egypt)
- Drizzle with some extra virgin olive oil. Sprinkle some sesame seeds or coriander/parsley or sumac(optional).
- Baba ganoush is served cold. Serve it with pitta or fresh crunchy veggies.
I hope you enjoy this creamy Baba Ganoush Dip as mush as we do.