Baba Ganoush- Eggplant Dip
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Baba Ganoush, also spelled baba ghanoush or baba ghanouj, is a simple eggplant dip. Made with just a few simple ingredients, this authentic Middle Eastern Eggplant Dip can be made on the grill, or roasted in the oven. Baba Ganoush is vegan, gluten-free and plant-based and also keto-friendly and low in carbs. Very healthy!
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. 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.
Baba Ghanoush is made with five simple ingredients.
How to Make Baba Ganoush
The traditional way to prepare this 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 with garlic, lemon juice, tahini paste and a pinch of salt.
Tips to Making the best Baba Ganoush Recipe:
- 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 fork 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 the dip 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.