Best Baba Ghanouj Recipe - Arabic Eggplant Dip
Baba ganoush, also known as baba ganouj or muttabal, is a dip that combines the delicate smokiness of roasted or charred eggplant with the nuttiness of tahini, garlic, citrus, and a medley of aromatic spices. It often accompanies many restaurant Meza's and falafel wraps and works really well as a spread too. The name baba ganoush, which literally translates to "spoiled dad," captures the essence of this indulgent dip that leaves you feeling pampered and satisfied. That's why the French call it aubergine caviar — it's an exquisite treat for your taste buds!Everyone will use a different quantity of each ingredient depending on their preference in taste, for example, some will use more garlic and less tahini sauce and others might use more lemon and add chilli. So if it's your first time making it I suggest taking note of what you have added or would like to add less of in future. I like it with less garlic, more lemon and a couple of spoons of Greek-style yoghurt.
Ingredients
- 4-5 4lb eggplants
- 3 tblsp Tahini paste
- 1 fresh lemon (juiced)
- 2-3 garlic cloves grated or crushed
- 1 tsp salt to taste
- 2 tbsp natural greek yoghurt optional
- 4 tbsp olive oil
- For garnish olive oil, sumac, parsley & olives
Instructions
- Wash the eggplants and wrap in some foil before placing in the oven under medium heat and bake until soft.
- When the eggplant it cooked flame roast it on the cooker hob until charred or you can BBQ grill it for about 30 minutes.
- While the eggplants are still hot, peel them and discard as much of it's seeds as possible.
- Strain any juice from them by placing them in a strainer for about 10 minutes then squeezing them slightly. This is important if you don’t want an overly watery Baba Ghanoush.
- Roughly cut into small pieces then add your eggplants and all the other ingredients in a bowl and mash together until just before smooth.
- Then transfer your baba ghanoush paste into a serving plate and garnish with some olive oil, chopped parsley, sumac spice and or some olives.
- It's best served cold as an appetizer along with other salads with bbq's and a side of Pita or Lebanese flat bread ;)
Notes
- For the best smoky flavour, char your roasted eggplant (whole) over a gas-top flame until fully charred on all sides.
- Homemade baba ganoush can be stored in the fridge in a tight-lid container for about 4 - 6 days.
- For vegan Baba Ganoush, simply omit Greek yoghurt.
- Don't skip the draining step, no one likes a watery baba ghanoush!
- Make sure to chill for 30-40 minutes to allow the flavours to merge and the dip to thicken.
- Traditionally, baba ganoush is meant to be creamy but rustic with some texture and not extra smooth. However, if you still prefer a smoother consistency and texture, you can use a food processor or a hand blender instead of stirring it together with a spoon. But make sure to only pulse a few times to combine, so that it doesn't turn watery.