Author:Erren Hart
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This Incredible Baba Ghanouj recipe uses roasted garlic instead of raw making it into a version that’s rich delicious and, luxuriously creamy.
Baba Ghanouj is a creamy, velvety smooth eggplant dish made with tahini, garlic, and lemon. This delicious dish can be served as a dip or a spread, as an appetizer, or snack. It’s a breeze to make with very simple preparation! Once you try it, you’ll be making it again and again.
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Why This Recipe Works
- Roasted garlic adds a rich, nutty sweetness that elevates the dish.
- Smoked Paprika And Ground Cumin gives the dish a savory, smokiness.
- Fresh lemon juice and zest add a bright element that balances the flavors perfectly.
Baba Ghanouj is one of those things I never tried until I lived in England. I seemed to be more open to new cuisines when living in a different country. I tried it for the first time at a Lebanese restaurant in London and I’ve been obsessed with it ever since.
What Is Baba Ghanouj
Baba Ghanouj (also known as BabaGanoush) is a Middle Eastern eggplant dish similar to hummus but uses eggplant instead of chickpeas as a base.
What Eggplant Is Best
Also known as aubergines, eggplants come in many varieties. Whatever variety you choose, pick eggplants that feel heavy for their size, with shiny, smooth skin, and consistent color.
I recommend using the smallest eggplants you can.The younger it is, the sweeter and more tender the flesh. Larger, more mature eggplants have more bitterness and seeds which can be mushy and unpleasant.
My Recipe Twist
Traditional Baba Ghanouj is made with raw garlic, but I’m not a big fan of the sharp, peppery taste it brings. So for this recipe, I use roasted garlic as it has a deep, sweeter flavor that pairs well with the smoky creaminess of the traditional flavors.
How To Make Baba Ghanouj From Scratch
- Roast the garlic and eggplant then remove them from their skin.
- Add to a food processor with tahini, lemon zest, lemon juice, spices, and seasoning.
- Blend until smooth and creamy
- Serve garnished with olive oil and paprika.
Step By Step Instructions
Keeping the head intact, using a sharp knife, slice off the top of the garlic, exposing the tops of the cloves and on a sheet of foil. Drizzle liberally with olive oil.
Season with salt, pepper, wrap the foil up around the garlic, place in a baking dish, and roast in the oven for 40-50 minutes.
While the garlic starts to roast, place the eggplant halves face down on a baking sheet.
Brush with olive oil and roast for 35-45 minutes (placing them in the oven when the garlic has 35 minutes left on the timer). Roast until the skin shrivels and the bottoms are golden. Set aside to cool.
Remove the garlic from the oven and open the foil it’s wrapped in and set aside to cool.
The exact roasting time and depth of the color of the garlic may vary. The size of the heads, the type of garlic, and how fresh it is can affect how long it takes to cook. Start checking them around 40 minutes in and continue cooking until you’re happy with the color — it’s very hard to overcook garlic this way!
To remove the roasted garlic from the peel, squeeze the root end and the soft garlic will slide right out. Add it to the food processor bowl.
Scoop out the fleshy center of the eggplant with a spoon and discard the skins. Run a knife through it to cut into strips.
Place the eggplant flesh in a mesh strainer over a mixing bowl, then transfer the eggplant flesh to the strain.
Remove as much moisture from the eggplant as possible, let the eggplant rest for a few minutes and then press and shake the eggplant in the strainer to release more moisture.
Put the eggplant into the food processor with the roasted garlic. Add lemon zest, lemon juice, tahini, salt, cumin, smoked paprika, pepper, and olive oil.
Blend until light and smooth.
Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil and top then sprinkle with paprika and parsley before serving.
Erren’s Top Tips
- Perfect this recipe by tasting before serving. Think it needs more spices, seasoning, or lemon juice? Adjust and taste as you go to make it perfect!
- I recommend using the smallest eggplants you can.The younger it is, the sweeter and more tender the flesh. Larger, more mature eggplants have more bitterness and seeds which can be mushy and unpleasant.
- After cooking, remove as much moisture from the eggplant as possible, let the eggplant rest for a few minutes and then press and shake the eggplant in the strainer to release more moisture.
- For the creamiest result, add the oil slowly in a thin stream as it blends instead of just adding it to the bowl with the rest of the ingredients.
Storage & Freezing Instructions
Store in fridge in an airtight container for up to 3 days.
Freezing: Although Baba Ghanouj can be frozen, I don’t recommend it as it can change its creamy consistency.
FAQs
How do you make baba ganoush less bitter?
Add a half teaspoon of baking soda at a time and blend well (tasting in between) to remove bitterness from the dish.
How do you get the smoky flavor in baba ganoush?
Smoked paprika is typically used to achieve the smoky flavor associated with the dish.
Is baba ganoush healthier than hummus?
As it’s made using eggplant rather than chickpeas, it has more vitamins and is lower in calories.
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Let’s Make Baba Ghanouj
Learn how to make perfect Baba Ghanouj with this step-by-step guide to show you exactly how to make velvety smooth, creamy, eggplant dip with tahini, garlic, and lemon.
5 from 11 votes
Prep10 minutes minutes
Cook45 minutes minutes
Total55 minutes minutes
Serves: 6
Rate
Ingredients
- 2 pounds eggplant approx 2 small-to-medium eggplants
- 1 head of garlic
- olive oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice more if necessary
- ¼ cup tahini
- ⅓ cup extra-virgin olive oil plus more for garnish
- 1–2 teaspoons sea salt
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- fresh ground pepper to taste
- paprika and parsley for garnish
US Customary – Metric
Instructions
Pre-heat your oven to 425F.
For the Roasted Garlic.
Peel the loose paper off the garlic, leaving the tight paper skins. Keeping the head intact, using a sharp knife, slice off the top 1/2″, exposing the tops of the cloves.
Place garlic on a sheet of foil and drizzle the top liberally with olive oil. Season with salt, pepper, wrap the foil up around the garlic, place on a baking dish and roast in the oven for 40-50 minutes.
While the garlic starts to roast, place the eggplant halves face down on a baking sheet. Brush with olive oil and roast for 35-45 minutes (placing them in the oven when the garlic has 35 minutes left on the timer). you’ll know the eggplants done when the skin shrivels.
Remove the garlic and eggplants from the oven and Set aside to cool enough to handle.
To remove the garlic from the peel, squeeze the root end and the soft garlic will slide right out set aside.
Scoop out the fleshy center of the eggplant with a spoon and run a knife through it to cut into strips. Discard the skins.
Place the eggplant flesh in a mesh strainer over a mixing bowl, then transfer the eggplant flesh to the strain. Remove as much moisture from the eggplant as possible, let the eggplant rest for a few minutes and then press and shake the eggplant to release some more moisture.
Put the eggplant into the food processor with the roasted garlic. Add lemon zest, lemon juice, tahini, salt, cumin, smoked paprika, pepper, and olive oil. Blend until smooth.
Taste and more add salt, adjust spices, and add more lemon juice as needed.
Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil and top then sprinkle with paprika, and parsley.
Tips + Notes
On Roasting Garlic
Exact roasting time and depth of the color of the garlic varies. The size of the heads, the type of garlic, and how fresh it is can affect how long it takes to cook. Start checking them around 40 minutes in and continue cooking until you’re happy with the color — it’s very hard to overcook garlic this way!
Tips
- Perfect this recipe by tasting before serving. Think it needs more spices, seasoning, or lemon juice? Adjust and taste as you go to make it perfect!
- I recommend using the smallest eggplants you can.The younger it is, the sweeter and more tender the flesh. Larger, more mature eggplants have more bitterness and seeds which can be mushy and unpleasant.
- After cooking, remove as much moisture from the eggplant as possible, let the eggplant rest for a few minutes and then press and shake the eggplant in the strainer to release more moisture.
- For the creamiest result, add the oil slowly in a thin stream as it blends instead of just adding it to the bowl with the rest of the ingredients.
- If your BabaGanoush tastes bitter, add a half teaspoon of baking soda at a time and blend well (tasting in between) to remove bitterness from the dish.
Nutrition Information:
Calories: 206 (10%)| Carbohydrates: 12g (4%)| Protein: 3g (6%)| Fat: 18g (28%)| Saturated Fat: 2g (13%)| Sodium: 4658mg (203%)| Potassium: 392mg (11%)| Fiber: 5g (21%)| Sugar: 6g (7%)| Vitamin A: 117IU (2%)| Vitamin C: 7mg (8%)| Calcium: 31mg (3%)| Iron: 1mg (6%)
Nutritional Data Disclaimer
Author:Erren Hart
Course:Appetiser
Cuisine:middle eastern
Keyword:Baba Ghanoush, Baba Ghanoush recipe, Homemade Baba Ghanoush
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jk says
Erren, I have wondered if you might be Lebanese, and now I am convinced that you must be of Middle Eastern decent. I am Lebanese. Every recipe I have made from your blog has been wonderful. I have commented to you.
This recipe is right on, so close to my Mom’s.
.Reply
Erren Hart says
Hi JK, I am not Lebanese, but I’ll take that as a compliment because it means I’m doing something right! 🙂 Hearing that you enjoy the recipes so much makes all the hard work worthwhile. Thank you for sharing your positive experience.
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