Grandmas Baba Ganoush is a creamy dip made from roasted eggplant, tahini and spices. Appetizers, sandwich spread or soup stock is a great way to enjoy its flavor and health benefits.
Baba Ganoush, also spelled Ghanoush and Ghanouj finds its cuisine roots in Lebanon and Syria.
Syria, being the origin of my mother’s family, is how I came to learn the authentic way of preparing Baba Ganoush as well as other delicious Middle Eastern dishes.
Now that I am the grandma in the family and have made Baba Ganoush all my life, I get to call it Grandmas Baba Ganoush!
Baba Ganoush The Cousin To Hummus
The world seems to know all about hummus. In fact, the original recipe has been changed so much by the western world that I barely recognize it. Baba Ganoush, however, is a different story. The western world hasn’t yet tinkered with its originality too much… yet.
What Is Baba Ganoush?
Baba Ganoush is… Eggplant! Luscious, creamy roasted, loaded with health benefits, eggplant. I used to wonder why we call an eggplant, egg-plant. Then one day when I simply cut the eggplant in half, roasted it in the oven (open side down), pulled out the eggplant after about 45 minutes of cooking, I couldn’t believe how the cooked inside was so creamy and scrambled egg-like.
Baba ganoush is a puree of roasted eggplant, tahini, garlic, lots of lemon and some olive oil and that’s about it. Sometimes I use za’atar, a spice mix I often make at home, but chopped fresh parsley is really the best on top baba ganoush.
How Is Baba Ganoush Eaten?
While baba ganoush is delicious eaten with pita bread or even better, homemade bread, it makes for a fabulous healthy snack, lunch or cocktail hour by serving it with lots of freshly cut veggies to dip in and munch on.
Want to sneak a little something healthy into the family’s lunches? Try using baba ganoush as a spread on all your sandwiches and wraps. The flavor is fantastic. The creaminess makes it easy to spread and the family will never realize how you have elevated the health of their midday meal!
Any soup or stew takes on an entirely different consistency and flavor when a huge dollop of baba ganoush is added to the broth. It makes it look creamy without cream and it adds a rich flavor to what might otherwise be a boring soup.
Tahini In Baba Ganoush
Tahini is the creamy, nutty flavor addition to both baba ganoush and hummus. While hummus is originally just cooked chickpeas and tahini, baba ganoush is originally just cooked eggplant and tahini. Not everyone can comfortably digest chickpeas (legumes), which makes the eggplant version of these loved dips the wiser choice for a tapas (meze), spread.
While tahini is available in most grocery stores and on-line now, it is less expensive and absolutely delicious to make at home. All you would need is a large bag of sesame seeds! Recipe for Homemade Tahini is right here at your fingertips!
How To Make Baba Ganoush
Once the eggplant is roasted in the oven, and all the luscious insides scooped out, the rest goes fast. Into a blender or food processor toss the cooked eggplant along with tahini, garlic, lemon, olive oil and any fresh or dried herbs you would like for added flavor. Whirl and serve!
- Olive oil
- Baking dish
- Food processor or a blender
- Citrus press
- Garlic press
- Measuring cup
- Measuring spoons
- Cutting board
- Chopping knife
Grandmas Baba Ganoush RecipeCourse: AppetizersCuisine: Mediterranean
Roasted eggplant, garlic, lemon and tahini, whisked into a creamy dip, the healthiest dip you can eat!
Eggplant – 3 medium
Garlic – 2 teaspoons
Tahini – 1/4 cup
Lemon juice – 1/2 cup
Olive oil – 1/4 cup
Salt – 1 teaspoon
Za’atar – 1 teaspoon (optional)
Parsley – 1/2 cup, chopped for garnish
- Preheat oven to 350. Cut eggplant length-wise and bake open side down for 45 minutes. Cool.
- Scoop cooked eggplant out of the skin and into a blender or processor. Add all the remaining ingredients and puree.
- Store in an airtight container.
- Baba ganoush flavor is elevated when the eggplant can be charred or smoked on a grill or open fire.