Baba Ganoush is a Middle Eastern vegan aubergine/eggplant dip that not only tastes great but also has a lovely texture that you will fall in love with! It’s made with roasted smoky aubergine/eggplant, tomatoes, onion, garlic, olive oil, lemon juice, parsley, and salt!
If you’re looking for a creamy tahini aubergine dip recipe, then you must be looking for Mutabbal not baba ganoush.
People often confuse Baba Ganoush with Mutabbal, and it drives me crazy! If I go on Google and type “Baba Ganoush” I get Mutabbal recipes instead. The original Baba Ganoush recipe DOES NOT contain any tahini. I wonder who started this and introduced Mutabbal as Baba Ganoush? So today I’m here answering all of your questions about Baba Ganoush, how is it different to Mutabbal, how to make it, how to enjoy it, etc. So please keep reading!
Middle Eastern Mezze
One of my favourite things about the Middle Eastern cuisine is the Mezze. Mezza means a collection of different great tasting little dishes, that you would normally eat with pita bread and are served as appetisers before the main course arrives. Of course, there is cold mezze and warm mezze, some dishes are vegan or vegetarian but others are meaty. In general, mezze contains a lot of vegetables which is always a win!
I post Middle Eastern mezze recipes quite often on the blog, so here’s baba ghanoush recipe to be added to the list. But make sure to check out my Middle Eastern recipe collection for more great recipes!
Baba Ganoush dip originated from the Middle East, and it’s popular in the Arab countries (you can find it on the menu at any Arab restaurant).
What is the difference between Baba Ganoush and Mutabbal?
Baba Ghanoush is often confused with Mutabbal, and I really feel the need to explain the difference between these two Middle Eastern
What ingredients do you need to make Baba Ganoush?
To make Baba Ganoush dip, you will need:
- Fresh parsley
- Lemon juice
- Olive oil
- Pomegranate molasses
- Sumac and fresh mint leaves for garnish
How to make Baba Ganoush?
How to roast an aubergine/eggplant?
- Roast it by placing it directly over the stovetop and turn it side to side until the skin is burnt and pulp or flesh is soft and tender.
- Bake it in the oven. Score the aubergine using a knife, then wrap with foil and bake for 40-50 minutes. Turn it around twice while cooking.
- Slice your eggplant in half then place it on a baking tray and bake on 180c for 50 minutes.
The easiest and most traditional way to roast the eggplant is by placing it directly over the stovetop as it only takes 15 minutes (but then you’ll have to clean the stove! Totally worth it though). You will get that lovely smoky taste if you roast it over
How to roast an aubergine/eggplant over the stovetop on direct flame
Start by placing the aubergine directly over the flame. If roasting 2 aubergines, then roast each on a separate flame.
The aubergine/eggplant will start to cook, so use metal tongs to turn it over occasionally so it’s cooked evenly from all sides. If you have an induction hob, it works exactly the same way.
When the aubergine/eggplant becomes flaky from the outside, but the flesh is soft, it means that the aubergine is ready. The skin will be burnt, and the juices will start coming out and that’s okay.
Remove the aubergine from the stove, and set aside on a metal tray and let it cool down slightly. You will have to peel the burnt skin off while the aubergine/eggplant is still warm, as it becomes a bit too difficult to peel once the aubergine cools down completely. I like to use a fork to remove the burnt skin.
How to make Baba Ganoush from scratch (step by step tutorial)
As your aubergine/eggplant is roasted and ready, you will need to put it in a medium bowl and see if any burnt skin is left and discard it out. The small bits are okay and give a great
Using a knife, a potato masher or an emersion blender, mash the cooked aubergine.
I like to keep mine a little chunky and I never use a blender to reach completely smoothness as that’s not how it should be. However, if you prefer your dip to be smooth and without any stringy bits then use a blender.
Dice a tomato, an onion, chop some parsley and crush some garlic cloves.
Add the vegetables to the aubergine and give it a good mix.
Add some olive oil, lemon juice, and salt. Mix again, and your baba ganoush is ready to be served!
Serve in a bowl, or in an Arabic mezze dish, drizzle with olive oil and season with sumac if desired. Serve with pita bread as a dip.
Do you eat Baba Ganoush hot or cold?
The answer is cold! Or at room temperature. Baba Ganoush is never reheated, and it’s not meant to be served warm.
What does Baba Ganoush taste like?
When you eat Baba Ganoush, the main taste and texture will come from the smoky aubergine/eggplant. I’d say that it tastes fresh and smoky. The texture is creamy and fluffy, really fun to eat!
How long does Baba Ganoush last?
Preferably consumed on the same day, but you can keep it in the fridge in an airtight container for up to 2 days
More great eggplant recipes
- Middle Eastern stuffed eggplants
- Vegan eggplant sandwich
- Eggplant and chickpea curry
- Stewed eggplant
- Mtabbal eggplant dip
- Eggplant cinnamon jam
If you make this Baba Ganoush dip, please don’t forget to rate this recipe and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see what you make!
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- 1 eggplant/aubergine
- 1 tomato diced
- 1 onion diced
- 2 cloves garlic
- 2 tbsp parsley
- 1/2 lemon juiced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 tbsp pomegranate molasses
- sumac optional
- mint leaves optional
- Roast the eggplant by placing it directly over the flame on your stove top. Roast it for about 15 minutes by turning it from side to side until the skin is burnt and the pulp is soft and tender.
- Once the eggplant is roasted, peel off the skin then mash it using a fork or a potato masher.
- Add tomato, onion, garlic, parsley, lemon juice, olive oil, salt and give it a good mix. You can add pomegranate molasses if you wish.
- To serve, drizzle with a little bit of olive oil, and garnish with Sumac and parsley or mint leaves. Serve warm or cold with pita or taboun bread.