Easy Tasty Baba Ghanoush | Roast Eggplant or Brinjal Dip
Smooth as silk, enticing smoky flavor and utterly delicious – Baba Ghanoush is a truly versatile dip originating from Lebanese cuisine. Add it to your mezze plater or simply pair it as a dip for veggie sticks or pita pockets.
In Arabic, Baba stands for “father” and Ghanouj stands for “spoilt or pampered”, and the name is befitting, as this creamy and smooth can leave you spoilt and craving more, especially since it pairs so easily with a myriad of snacks and meal options.
If made right, baba ghanouj is smooth, silky, savory, and smoky deliciousness that is just heeeaaavenly!
What is Baba Ghanoush?
Baba Ganoush is a blend of roasted eggplant, tahini, garlic and olive oil, originating from Lebanese cuisine. While Baba Ghanoush is found in Lebanese restaurants in India as well, I discovered the true flavors of this silky-smooth dip during my travels through Middle East, and I was hooked! While it is very similar to other Mediterranean dips like hummus, Baba Ghanouj utilizes brinjal or eggplant as the hero ingredient. However, both these dips are smooth and creamy, and both are choc-a-bloc full of nutrition.
I’ve tasted various versions of Baba Ghanoush. While some like it blended and smooth, others like it chunkier and mash it with hands. In Jordan I discovered a smoother, tahini-laden version of it called Moutabal, which I’m so addicted to that I’ve now begun making that more often than even Baba Ganouj itself.
Do I grill or roast eggplants for this recipe?
I roast my eggplants on stovetop burner with or without a roasting stand. This is how we Indians also roast our eggplants for our all-time favorite Baingan Ka Bharta as well, so this method comes easy to us. If you wish to use the oven, I will also describe how you can roast the eggplants in the oven.
How to add more nutrition to Baba Ghanouj?
- If you wish to cut the calories from fat content: Skip feta and limit the olive oil to restrict calories coming from saturated or more unhealthy fats. If you wish to reduce the fat calorie load further, you could limit the amount of Tahini used as well.
- To increase the dietary fiber content – Add 2 tbsp of wheatgerm flakes per person to increase fiber and protein content. Actual values of these will vary from one brand to another so do check the label. Caution: this has gluten.
- For a gluten-free version: Hurray, Baba Ganoush is a gluten-free dip on it’s own. Skip the addition of wheatgerm and pair with specifically gluten-free breads or better yet, corn-based nachos.
- For a vegan-friendly version: Skip the Greek yogurt and the feta cheese to make this incredible dip vegan. As a matter of fact, the roasted eggplant flesh and the tahini ensure already render a creamy texture to the baba ganoush. You could also add tempeh or plant-based yogurt to add some nutrition to the dip.
What to pair Baba Ghanouj with?
Indeed, Baba Ghanoush is extremely versatile as a dip or accompaniment. I often serve it on my Mezze platters along with hummus, falafel, labneh, tabbouleh, veggie sticks and pita bread etc. Sometimes, leftover Baba Ganoush also becomes a dip for snacks like fritters, nachos, chips, and fries.
My absolute favorite discovery, however, has to be its inclusion as a sauce for sandwiches, burgers and wraps. The smokiness and silken texture pairs beautifully with meat-based as well as vegetarian meal options, making the sandwiches absolutely delectable!
More Comfort-meal Suggestions!
Looking for more quick and healthy Mediterranean meal options? Check my:
- [The Best Ever!] Hummus Recipe
- Chickpea Quinoa Feta Vegetable Salad with Lemony Tahini Dressing
- One Pot Pasta with Chickpeas, Capers and Tomato Sauce, or
- Whole Wheat Spaghetti in Homemade Pesto Sauce for more easy healthy meal ideas!
RECIPE: BABA GHANOUSH | Roast Eggplant or Brinjal Dip
Serves 4
Preparation Time: 10 minutes, Cook Time: 35 minutes
Total Time: 45 minutes
INGREDIENTS
- 2 eggplants (or brinjal), medium
- 3 tbsp tahini, homemade or store-bought
- 2 garlic cloves (If you like it more garlic-y like me, feel free to use more!)
- Salt, to taste
- 2 tbsp olive oil
- 3 tbsp Greek yogurt OR 40g feta cheese, crumbled
- 1 tbsp lime juice
- Garnishes (choose as per your preference):
- fresh parsley, chopped
- ¼ cup pomegranate arils
- 2 tbsp nuts of your choice, toasted and chopped (optional; avoid if allergic to nuts)
- 1 tsp cumin powder
- 1.5 tsp red chili flakes or paprika
- 1/2 tsp sumac, to sprinkle over
INSTRUCTIONS
FOR GRILLING IN OVEN
First, pre-heat the oven at 220 °C or about 430 degree Fahrenheit. Meanwhile as the oven is heating, wash the eggplants and pat dry with a cloth.
Next, cut the tops of the eggplants and slit them neatly in half. You could also poke some holes/ cuts randomly along the skin side. Now, sprinkle some salt and allow it to rest until you see it sweat away the water content. This reduces the chances of you ending up with a “bitter” baba ganouj.
Now place the eggplant halves – skin side up – on a baking tray lined with baking sheet and drizzle some olive oil on the top. Consequently, place in the oven and allow to bake for about 40 minutes or till the eggplant flesh is fully softened.
Finally, allow the baked eggplant halves to cool, and scoop out the flesh. Furthermore, drain any excess liquid. You can allow this to happen by placing the scooped eggplant flesh in a colander for 2-3 minutes.
FOR ROASTING ON GASTOP
Alternately, if you’d like to smoke the eggplant using the stovetop burner like I do, kindly follow this method:
To begin with, place the washed and dried eggplant individually on stovetop burner on a medium flame. Poking tiny holes into the eggplants beforehand with the help of a fork or knife would decidedly fasten the cooking time.
Next, keep rotating the eggplant every 3-5 minutes using a pair of tongs, until it is completely tender and the skin outside looked charred. At this point, remove from the flame and transfer to a clean plate. Now, allow the eggplants to cool completely.
Further on, place a bowl of cold water alongside and proceed to scrape the charred flakes using a spoon or wet fingers. Dip your fingers or the spoon in the water bowl occasionally to make the process faster.
Once done, sprinkle salt on the cleaned eggplant flesh and allow the excess liquid to drain.
BLENDING THE INGREDIENTS
Move the eggplant flesh into the blender jar. Add salt, garlic, tahini, and olive oil. Afterwards, pulse briefly until all the ingredients are properly blended. Avoid over-blending, as this may result in a runny baba ghanoush.
Next, transfer into a bowl, and add in lemon juice and Greek yogurt. Next, whisk well with a spoon. Lastly, add the garnish of your choice. In fact, I sometimes add crumbled feta cheese in place of yogurt to make the dip creamier and tangier. I also top with cumin powder, paprika or cayenne pepper and pomegranate arils to make the dip more delectable.
Pair with your choice of snack and enjoy!
I’d love to hear how this recipe turned out for you. Do post a pic on Instagram and tag #fitfoodiediary in the post!
Baba Ghanoush | Roast Eggplant or Brinjal Dip
Ingredients
- 2 eggplant or brinjal, medium
- 3 tbsp tahini homemade or store-bought
- 2 garlic cloves If you like it more garlic-y like me, feel free to use more!
- Salt to taste
- 2 tbsp olive oil
- 3 tbsp Greek yogurt OR 20g feta cheese, crumbled
- 1 tbsp lime juice
Garnishes (choose as per your preference)
- 1 tsp cumin powder
- 1.5 tsp red chili flakes or paprika
- 1/2 tsp sumac to sprinkle over
- fresh parsley chopped
- ¼ cup pomegranate arils
- 2 tbsp nuts of your choice toasted and chopped (optional; avoid if allergic to nuts)
Instructions
FOR GRILLING IN OVEN
- First, pre-heat the oven at 220 °C or about 430 degree Fahrenheit. Meanwhile as the oven is heating, wash the eggplants and pat dry with a cloth.
- Next, cut the tops of the eggplants and slit them neatly in half. You could also poke some holes/ cuts randomly along the skin side. Now, sprinkle some salt and allow it to rest until you see it sweat away the water content. This reduces the chances of you ending up with a “bitter” baba ganouj.
- Now place the eggplant halves – skin side up – on a baking tray lined with baking sheet and drizzle some olive oil on the top. Consequently, place in the oven and allow to bake for about 40 minutes or till the eggplant flesh is fully softened.
- Finally, allow the baked eggplant halves to cool, and scoop out the flesh. Furthermore, drain any excess liquid. You can allow this to happen by placing the scooped eggplant flesh in a colander for 2-3 minutes.
FOR ROASTING ON GASTOP
- Alternately, if you’d like to smoke the eggplant using the stovetop burner like I do, kindly follow this method:
- First, place the washed and dried eggplant individually on stovetop burner on a medium flame. Poking tiny holes into the eggplants beforehand with the help of a fork or knife would decidedly fasten the cooking time.
- Next, keep rotating the eggplant every 3-5 minutes using a pair of tongs, until it is completely tender and the skin outside looked charred. At this point, remove from the flame and transfer to a clean plate. Now, allow the eggplants to cool completely.
- Further on, place a bowl of cold water alongside and proceed to scrape the charred flakes using a spoon or wet fingers. Dip your fingers or the spoon in the water bowl occasionally to make the process faster.
- Once done, sprinkle salt on the cleaned eggplant flesh and allow the excess liquid to drain.
BLENDING THE INGREDIENTS
- Move the eggplant flesh into the blender jar. Add salt, garlic, tahini, and olive oil. Afterwards, pulse briefly until all the ingredients are properly blended. Avoid over-blending, as this may result in a runny baba ghanoush.
- Next, transfer into a bowl, and add in lemon juice and Greek yogurt. Next, whisk well with a spoon. Lastly, add the garnish of your choice. In fact, I sometimes add crumbled feta cheese in place of yogurt to make the dip creamier and tangier. I also top with cumin powder, paprika or cayenne pepper and pomegranate arils to make the dip more delectable.
- Pair with your choice of snack and enjoy!
Notes
- Using 2 medium ones instead of 1 large eggplant or brinjal will result in better texture and lesser bitterness.
- While peeling the skins off the roasted/ grilled eggplants, take some cold water in a deep bowl and dip your hands in the water frequently as you peel the roasted skins.
- Salting (whether roasted or pre-roasting) the eggplant helps remove the bitterness to a great extent.
- Easy-peasy Tahini at home!!
Begin by roasting 140g or 1 cup of sesame seeds ever so lightly in a stainless steel pan, just so they’re warmed. Now, transfer immediately into a grinder/ blender jar. At this point, the warmed sesame seeds should be very pale golden. Next, add 2 tablespoons of seed oil of your choice (I use sunflower oil), salt to taste and blend away until it is creamy and liquid-like. This should take about 3-4 minutes of blending, excluding the breaks. - Salting the eggplant and draining excess moisture at each step would ensure that our dip is just the right consistency.
- If you want a grainier baba ghanouj, skip the blender and mash all the ingredients together with a fork.
