Baba Ganoush
A creamy eggplant dipping sauce with zesty kick from lemon, slightly flavoured with garlic.
Eggplant is one of those love or hate ingredients. All my life I avoided most recipes that call for aubergine or eggplant. The only eggplant recipe I loved was Beguni, a very Asian snack. While I was pregnant with my son I craved for eggplants and ended up trying different cuisines made with it. And the rest is joyful and delicious. Baba Ganoush is an eggplant dip which is loaded with taste. I tried this dip not long time ago but immediately decided to look for the recipe. It’s super easy to make at home and I have been making it for years now.
Baba Ganoush is popular in many parts of the world. It’s mostly served as a dipping sauce with pita or maze. In Greece I had it in a different way. It was served with my oven roasted lamb as a healthy alternative for potato mash. It was awesome.
Making Baba Ghanoush is super simple but there’s just one challenge. Eggplant can be bitter so you need to follow some steps to avoid getting bitter Baba Ghanoush. In this blog I will share my secret trick to make it tasty and not bitter. In my recipe I have shared all those simple tricks to make your Baba Ghanoush super delicious. I also add little bit of geek yogurt to make it restaurant like and extra creamy.
Is Baba Ganoush a healthy option?
Well it’s plant based so vegan and it’s gluten-free too. It’s low in carb and a great keto recipe too. If you compare it to other dips such as Mayonnaise, Cheesy dip or other type of fatty sauce and dips then Baba ganoush is definitely a healthier option. It has Eggplant as key ingredient which is a vegetable and there’s good amount of Tahini sauce which is a Sesame puree. Even most brands of ketchup are full of so much sugar.
What does it taste like?
It has a smoky taste from both roasted aubergine and garlic with kick from lemon juice. Creaminess and nutty texture from Tahini and finally the dash of Greek yogurt gives it a balance from all the strong flavours. It’s a great tasting dip and goes very well with many items.
Storage and Lasting:
Baba Ganoush is one of those items that you can make ahead of time and have it all ready to be served with your favourite food. This is one great thing I love about this spread that you can keep it for days. You can store this delicious dip covered in the refrigerator for up to 3-4 days depending on weather.
RECIPE VIDEO: Baba Ganoush
I have created a recipe video for making perfect Baba Ganoush. I have posted the video on my YouTube channel Bubli’s World Cuisine. It’s a step by step visual demonstration on how to make this amazing eggplant dip from scratch. To see the recipe in action from start to finish, please click on the video. And for a printable version of this recipe please check the recipe card beneath the video:
Baba Ganoush
Ingredients
- 1 Eggplant
- 3 Garlic Cloves
- 1/4 Cup Tahini sauce
- 1 Tbsp Lemon juice
- 1/2 tsp Salt
- 1 Tbsp Greek yogur
- Parsley for garnish
- Smoked paprika for garnish
Instructions
- Cut eggplant in half and make some holes with a fork on both the skin side. The. Apply 1/2 tsp salt on the top side, rub and leave for at least 15 minutes. This will help release some moisture from the eggplant and will take away the bitterness. Do not skip this step unless you might end up getting bitter Baba ganoush.
- Rinse with water and use a kitchen towel to take out excess water.
- Apply olive oil on both sides of the eggplant and then put on baking tray with fleshy side down.
- Foil wrap garlic cloves with little olive oil.
- Pre heat oven to 200 c. Bake both eggplants and garlic for 30 minutes until flesh is soft.
- Take out the flesh of eggplants and put in a food processor along with roasted garlic, lemon juice, tahini sauce, salt and Greek yogurt. Blend and done.
- Drizzle some olive oil and garnish with some parsley and paprika.
- Chil for few hours for the flavours to build up.
Notes
- Resting eggplants with some salt is very important because it will take out the bitterness from them.
- If you put too much tahini sauce then your Baba ganoush will turn runny.
- Most recipes call for raw garlic but I find roasted garlic gives a much more dense taste.
- Chilling or resting your Baba ganoush will intensify the flavours.
INTERESTED IN MORE RECIPES?
Here are some links for my other tasty recipes. I hope you like them. If you liked my recipe I would like to suggest you to subscribe to my website. I post 2-3 recipes every week. Subscription is absolutely free and it will notify you as soon as I post another great recipe. I wish you well. Thanks for checking my blog post.
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