Lebanese Baba Ganoush- Eggplant Dip
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Lebanese Baba Ganoush, also spelled baba ghanoush or baba ghanouj, is a simple authentic Lebanese eggplant dip. Baba Ganoush is vegan, gluten-free, low in carbs and also keto-friendly. Very healthy!
Lebanese Baba Ganoush
Baba Ganoush is prepared similarly to Hummus, you basically substitute eggplant for chickpeas. Both dips originated from the Middle East and they’re often served together with pita bread and fresh veggies as a flavorful appetizer.
Baba Ghanoush can be made by roasting the eggplant on the grill, or in the oven until tender and soft. You can use baba ganoush like you would would with hummus—as a dip or spread. This eggplant dip makes the perfect snack, side dish or party appetizer.
The grill does add a little bit of smokiness which is nice but either preparation method works so go with whatever is easiest for you!
This authentic baba ganoush recipe is made with just a few simple ingredients.
Baba Ghanoush is made with five simple ingredients.
How to Make Lebanese Baba Ganoush- Baba Ghanouj:
The traditional way to prepare this Lebanese eggplant dip is by is cooking the eggplant over an open flame or grill it on a wood burning fire. That’s what gives it the strong smokey flavor. I opt for the easier faster method of just grilling the whole eggplant until soft and cooked through, then peel it and mash it/ mix it with garlic, lemon juice, tahini paste and a pinch of salt.
Step 1: Grill the eggplant: Rub really well with olive oil and salt and grill on a preheated grill, until soft and cooked through.
Step 2: Once it’s soft to the touch, remove the flesh and pulp to use in the dip, and discard the skin.
Step 3: Assemble the dip: I like to use a a garlic pestle instead of a food processor to blend the dip. In a medium sized bowl, add eggplant flesh, tahini sauce, salt, and garlic. Smash the ingredients together until you get the desired consistency.
You’ll want the final result to be a smooth dip, that still retains some of the eggplant’s chunky texture. If you want a super smooth, hummus like consistency, then use a food processor to blend the grilled eggplants and the rest of the ingredients.
- Grill or Roast your eggplant: During summer time, I like to grill my eggplant, but roasting it works well too especially when grilling is not an option.
- When mashing the grilled or roasted eggplant, using garlic pestle or a potato masher works best because you retain the chunky texture of the eggplant. Avoid using a food processor.
- Salt: Add a little extra salt, which I find it helps especially if the eggplant you picked is a little to the bitter side.
How long does Lebanese Baba Ganoush last in the fridge?
This eggplant dip will keep well in the fridge for around a week in an air tight container. It freezes well too – place in an airtight container or freezer bag for up to 3 months.