Baba ganoush – a versatile and popular dip made with roasted eggplant and simple spices! Check out my version of baba ganoush with oven-roasted eggplants spiced with Aleppo peppers.
I love eggplants/brinjal, and it’s quite evident from the number of eggplant recipes I have on my blog. While I have quite a few Indian eggplant recipes like baingan bharta, baingan raita, air fryer brinjal, brinjal podi curry, and more, I have quite a few non-Indian ones as well like eggplant ragout, eggplant Parmesan, eggplant sandwich, eggplant caponata, etc. and now I m adding one more to my repertoire baba ganoush
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My simple and flavorful version
While the traditional method calls for roasting eggplant on open flame/fire or on a grill, I have used my oven, which makes the process effortless. For those who don’t have a grill or if you have an electric burner, this oven-roasting method would be great.
Adding roasted garlic and Aleppo peppers enhances the flavor further and makes it delectable.
Ingredients required
Eggplants/aubergine: You need big eggplants. You can either use the globe varieties or the Italian round ones. I used the globe varieties. Tender and seedless varieties work well for this recipe.
Garlic: I used three garlic cloves for this recipe. I roasted them along with the eggplants. Depending upon your liking, you can adjust the measure. For a less garlicky version, you can use one big clove. For a garlicky version, for this measure, you can add up to 5 but not more.
Lemon juice: Lemon juice is a must, and it helps to balance the flavor, and I used freshly squeezed lemon juice.
Tahini: Tahini is the sesame butter/sesame paste, and I used store-bought one for this recipe.
Olive oil: I used olive oil while mixing the roasted eggplant and tahini and added a tbsp before serving.
Salt: Salt and lemon juice helps to bring out the flavor of the eggplant. You definitely need over a tsp of salt for this recipe.
Aleppo pepper: While you can use freshly grated black pepper, I love the addition of Aleppo pepper. It adds a nice kick, and we love it.
Dried parsley: The traditional recipe calls for fresh parsley, but I don’t always have fresh parsley, so I added dried parsley. You can opt for fresh or dried ones.
Please check the recipe card for exact measurements.
Ingredient substitutions & variations
- Use fresh parsley instead of dried ones.
- You can use smoked paprika, hot sauce, or freshly ground pepper instead of Aleppo peppers.
- You also add ground cumin for added flavor.
- You can add fresh dill leaves for flavor variation.
How to serve the baba ganoush
It’s a versatile dip and must to have when you create a mezze platter. You can serve this with pita bread and vegetables or create a Mediterranean salad, falafel rice bowl, or a simple rice bowl, and I did that.
I served it with pita bread, and also I created a rice bowl with saffron and turmeric rice, roasted cauliflower with sumac, daqoos (Kuwait tomato sauce)
You can also use this as a sandwich spread and make delicious sandwiches topped with avocado, onion, and cheese.
Dietary specifications
This baba ganoush is a naturally vegan, gluten-free, and nut-free dip. So far, I have stored it for up to two days. Make sure to refrigerate.
How to make baba ganoush
Oven-roast the eggplant
- Preheat the oven to 425deg F. Line the baking tray with aluminum foil or parchment paper and place the two eggplants in the baking tray. Apply oil (½ tbsp atleast) generously on the eggplant and bake for 25 minutes at 425 deg F.
- After 25 mts, flip the eggplant, keep the unpeeled garlic cloves on the side like below, and bake again for 25 minutes at 425 deg F. We need to bake the eggplants for 50 minutes, flipping them once halfway through.
- After baking, let the eggplant rest for 30 minutes in the baking tray, transfer it to a colander or a strainer like the one below, and let it sit for 30 more minutes, so the water drains. Discard all the eggplant drippings.
Prepare the baba ganoush
- Once the eggplant has cooled down, gently remove the skin. The skin would come off easily. Similarly, remove the garlic skin and mash it. Transfer the eggplant flesh to a mixing bowl. Add the salt, lemon juice, and Aleppo pepper.
- Using a fork, stir the eggplant vigorously so that all the ingredients blend and the eggplant flesh breaks into strands. Now add the tahini, and using a wooden spoon, mix well until the tahini is well incorporated.
- Next, mix the 1.5 tbsp of olive oil and dried parsley.
- Mix it vigorously to get a creamy texture.
- Transfer it to a serving bowl, drizzle half more tbsp of olive, sprinkle some dried parsley and pepper, and enjoy.
VVK Tips
- After baking, let the eggplants cool down and place them on a strainer so the water drains. This step is very important for a creamy and thick version of baba ganoush.
- Do not use a food processor or hand blender to mix and mash the eggplant. A form or wooden spoon is more than sufficient. Just make sure you are mixing it vigorously. There should be some texture in the baba ganoush.
Frequently asked questions
Roasting it on direct fire or grill yields a smoky eggplant dip. But it’s not mandatory. You can bake the eggplants at high temperatures, as I did. Depending upon size of the eggplant, the cooking time might vary. You need to grill/roast or bake the eggplant until it’s soft and tender. The eggplant skin should collapse so that you can peel and break the flesh.
Yes absolutely. Broil the eggplants at a high mode for 40 minutes, flipping them once halfway through.
Yes. I would grate the garlic or, using a garlic press, press the garlic so that it blends well with the dip.
Recipe Notes
- Adjust the salt, lemon, and garlic measure to taste.
- Please check the FAQ and ingredient substitution section for other details.
- Italian eggplants or globe eggplants work well for this recipe.
More dips recipes
📖 Recipe
Baba Ganoush Recipe
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- 2 globe eggplants approx 2 pounds and 14 oz
- 3 garlic cloves
- 1.5 tsp salt or to taste
- 2 tbsp lemon juice
- ½ tsp Aleppo pepper
- ¼ cup tahini
- 2.5 tbsp olive oil
- 1 tsp dried parsley refer to recipe notes
Instructions
Oven-roast the eggplant
- Preheat the oven to 425deg F. Line the baking tray with aluminum foil or parchment paper and place the two eggplants in the baking tray. Apply oil (½ tbsp atleast) generously on the eggplant and bake for 25 minutes at 425 deg F.
- After 25 mts, flip the eggplant, keep the unpeeled garlic cloves on the side like below, and bake again for 25 minutes at 425 deg F. We need to bake the eggplants for 50 minutes, flipping them once halfway through.
- After baking, let the eggplant rest for 30 minutes in the baking tray, transfer it to a colander or a strainer like the one below, and let it sit for 30 more minutes, so the water drains. Discard all the eggplant drippings.
Prepare the baba ganoush
- Once the eggplant has cooled down, gently remove the skin. The skin would come off easily. Similarly, remove the garlic skin and mash it. Transfer the eggplant flesh to a mixing bowl. Add the salt, lemon juice, and Aleppo pepper.
- Using a fork, stir the eggplant vigorously so that all the ingredients blend and the eggplant flesh breaks into strands.
- Now add the tahini, and using a wooden spoon, mix well until the tahini is well incorporated.
- Next, mix the 1.5 tbsp of olive oil and dried parsley. Mix it vigorously to get a creamy texture.
- Transfer it to a serving bowl, drizzle half more tbsp of olive, sprinkle some dried parsley and pepper, and enjoy.
Notes
- Adjust the salt, lemon, and garlic measure to taste.
- Please check the FAQ and ingredient substitution section for other details.
- Italian eggplants or globe eggplants work well for this recipe.
- After baking, let the eggplants cool down and place them on a strainer so the water drains. This step is very important for a creamy and thick version of baba ganoush.
- Do not use a food processor or hand blender to mix and mash the eggplant. A form or wooden spoon is more than sufficient. Just make sure you are mixing it vigorously. There should be some texture in the baba ganoush.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
PS: If you try this baba ganoush, please remember to comment and rate this recipe. Please comment if you have any questions, and I will get to it ASAP. Follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more recipe updates! You can also sign-up for my newsletter for weekly updates.
Looks and sounds yum! It is one of our favorites. I love the kick of Aleppo pepper too. It’s been a while since I made it and making a note to try it this way.
Please do try. :-)
Oh yumm, love this eggplant dip, hardly any work for us. Love you serving ideas, that saffron turmeric rice bowl sounds delish!
Thanks so much. :-)
Eggplants are so versatile and they were my favourite about a decade ago. Unfortunately allergic to them now, hence they are banned in the house.
I have to admit that this baba ganoush sounds very flavorful . The eggplants get that smoky flavor after roasting and the use of garlic in it definitely takes the dish to another level.
I get about the allergies. My dad was allergic to it too. Mom used to make eggplant dishes just for me.