Baba Ghanouj
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Prep Time10 mins.
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Cook Time40 mins.
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Serving8
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Ready In50 mins.
Hummus’s first cousin, also known as baba ghanouj is a smokey, delicious Levantine eggplant dip. This mezze or appetizer originated in Lebanon and is made of grilled and mashed eggplant. In Lebanon, you would find this dip served right alongside hummus, Muhammara, kibbeh balls and many other mezze.
Baba ghanouj or ghanoush, or moutabal are just some of the many names this dip is known by. I will not get too deep into the debate but in Lebanon, this dip is almost always known as moutabal. Traditionally, “baba ghanouj” is a Levantine eggplant dish similar to moutabal but, with no tahini. However, globally, baba ghanouj has taken over the name of moutabal for this smokey eggplant dish.
Baba ghanouj has the same garlic, lemon juice and tahini flavors as hummus does. However, this dish is chunkier in texture, therefore does not require a food processer or blender. If you prefer the smoother texture, feel free to use a food processor.
How to cook the eggplant
In the summertime, I love to throw the eggplant on my grill and let it cook until soft, for about 30-40 minutes. Both gas or a charcoal grill work, just make sure to keep your eye on it and flip every 10 minutes or so. Grilling the eggplant gives it its distinct smokey flavor.
If you don’t have a grill or would like to cook it indoors, you could cook it over an open-flame, if you have a gas stove-top. Again, make sure to flip the eggplants over quite often. Lastly, which is the easiest option, you could roast the eggplant in the oven, for about 45-60 minutes.
I really hope you enjoy this eggplant dip as much as we do. It is vegan, whole30 approved, keto-friendly and gluten-free!
Baba Ghanouj Tips:
1. Baba ghanouj can be served at room temperature or cold.
2. The eggplant can be grilled, peeled and stored ahead of time in the refrigerator for a few days before preparing the baba ghanouj. (It also can be frozen in an airtight baggie for months!)
3. Use medium to large eggplants for this dip. Italian, Japanese and baby eggplant will not yield the same exact results.
4. If you prefer a smoother texture like hummus, you can process all the ingredients in a food processor.
5. Baba ghanouj stays fresh in an air-tight container in the fridge for up to 5 days.
STEP 1
Heat up grill to 400F. Grill whole eggplants for about 30-40 minutes. Flip over every 10 minutes or so.
Eggplants are fully cooked once they are soft when poked with a knife. Set aside to cool.
- Alternatively, you could bake the eggplants wrapped in aluminum foil in a baking tray on 400F for 45-60 minutes.
STEP 2
Add all the flesh to a large bowl.
Cut open the eggplants and peel off the skin. Feel free to remove some of the seeds from the flesh if you prefer less seeds in your baba ghanouj.
STEP 3
Crush the garlic cloves with a mortar and pestle until smooth.
STEP 4
Using the pestle, mash the eggplant a bit according to your preference. I like to keep it quite chunky.
Add the crushed garlic, salt, tahini and freshly squeezed lemon juice and mix thoroughly until combined. Taste for salt.
STEP 5
Baba Ghanouj
Ingredients
- 2 Eggplants
- 5 Cloves of Garlic
- ⅓ cup Tahini
- ¼ cup Lemon Juice
- ½ tsp. Salt
- Olive Oil for serving
Instructions
- Heat up grill to 400F. Grill whole eggplants for about 30-40 minutes. Flip over every 10 minutes or so. Eggplants are fully cooked once they are soft when poked with a knife. Set aside to cool.
- Cut open the eggplants and peel off the skin. Feel free to remove some of the seeds from the flesh if you prefer less seeds in your baba ghanouj. Add all the flesh to a large bowl.
- Crush the garlic cloves with a mortar and pestle until smooth.
- Using the pestle, mash the eggplant a bit according to your preference. I like to keep it quite chunky. Add the crushed garlic, salt, tahini and freshly squeezed lemon juice and mix thoroughly until combined. Taste for salt.
- Spread the baba ghanouj in slightly deep bowl and top with olive oil. Serve with pita bread or pita chips.
Notes
Nutrition
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