I swear, sometimes all I want to eat is bread (or chips) and some sort of dip. For a while I was crazy about hummus, but even with all the flavor possibilities there I ended up wanting to try something new. Enter Baba Ganoush. The incredibly creamy, roasty and toasty eggplant dip. This stuff is incredible, guys. So bookmark this for the next time you see eggplant on sale!
Baba Ganoush
What is Baba Ganoush?
Baba Ganoush (or baba ghanouj, baba ghanoush) is a roasted eggplant dip with origins in the eastern Mediterranean. If you like hummus, you may very well like Baba Ganoush because it is very similar. So similar, in fact, that I like to describe it as hummus made with roasted eggplant rather than chickpeas or garbanzo beans. It has all of the usual ingredients: tahini (sesame paste, think peanut butter but made with sesame seeds instead of peanuts), lemon juice, and garlic.
Learn More About Baba Ganoush
That being said, this is just my interpretation of the dish and I’m certainly no baba ganoush expert, so if you want to try an authentic recipe and learn all about the different ways it can be prepared and prepared right, check out the Baba Ganoush Recipe from The Mediterranean Dish.
Roast the Garlic for Mild Flavor
Although I love garlic, the breath that it leaves behind can be a little too strong, especially if the garlic is fresh. So, for this recipe, I used roasted garlic instead of fresh. Roasting garlic softens the flavors and makes it almost sweet instead of the sharp spicy flavor found with fresh garlic.
Anyway… this baba ganoush turned out great and I ate a boat load of it today for lunch with some whole wheat pita ($0.21 per pita pocket)! Even though it was a simple appetizer-like lunch, I’m still full over five hours later.
Baba Ganoush
Servings 4Ingredients
- 2 eggplant ($1.92)
- 1/2 bulb roasted garlic ($0.18)
- 1 fresh lemon ($0.33)
- 3 Tbsp tahini ($0.54)
- 1/2 tsp paprika ($0.05)
- salt to taste ($0.05)
Instructions
- Preheat your oven to 400ºF. Place the whole eggplants on a baking sheet and prick all over with a fork (this allows the steam to escape while they roasts. Place the eggplant in the oven and roast for 45 minutes or until the skin is all wrinkled up and the flesh is very soft. You can roast the garlic at the same time if you choose to use roasted as opposed to fresh. Instructions for roasted garlic are here.
- Once the eggplant are done roasting, slice them length wise and scrape the soft flesh into a bowl. Add the garlic, tahini, juice of the lemon, salt and paprika to the eggplant and either mash up with a fork, mortar and pestle or blend in a food processor or blender. Taste the mixture and adjust to your preferences.
- Serve with pita bread cut into triangles and/or vegetable crudites!
See how we calculate recipe costs here.
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Baba Ganoush – Step By Step Photos
Here is a picture of the tahini I used, if you have never heard of or seen it before. There are many brands and they can be found in most major supermarkets either near the peanut butter or in the international foods aisle.
Place two eggplant on a baking sheet and roast at 400ºF for about 45 minutes, or until they are soft and the skins are wrinkled. You can place your bulb on garlic on the baking sheet to roast at the same time.
Slice the eggplant lengthwise and scoop out all of that creamy good flesh! Mix the eggplant with ½ of the roasted garlic bulb, 3 Tbsp tahini, juice of the lemon, 1/2 tsp paprika, and salt to taste.
Serve with pita bread or vegetables. Garnish with parsley or a drizzle of olive oil.
Hi Beth,
I’m afraid that the link to roasting garlic in step 1 of the recipe is no longer there. Could you add back the link, please?
Thanks!
Here’s the link! https://www.budgetbytes.com/roasted-garlic/
Beth, you can also chop up some Italian parsley and fold it in
I halved this recipe for myself because I had one eggplant. I substituted some garlic powder instead of roasting garlic. I scooped out some of the seeds before blending, as recommended in another comment. The final product was good. I made it as a side for fresh veggies with my packed lunches. However, I’ll probably just go back to making hummus with my veggies instead, as that’s cheaper than buying eggplant for me.
I cook the eggplants in the microwave because it is faster. It does not get the same taste as with a high temperature oven but it can be convenient at times.
Good to know!
I just try. This recipes and it come out well. Superb
i made this the other day and actually wasn’t happy with the results. it wasn’t your recipe but an issue with my ingredients, old tahini ruined the batch. Not one to leave a recipe alone without putting my own spin on it, I made a second attempt at baba ganoush. But i substituted zucchini for the eggplant and used sunbutter (sunflowerseed butter) in place of tahini. I added a tablespoon of olive oil and 1/2 teaspoon of oregano to the mix. I was actually pleasantly surprised at the results. Technically, it isn’t baba ganoush but it was a damn good substitute.
Can you use fairy tale eggplants in this recipe? I have a ton from my CSA.
Hmm, I don’t know. I’ve never used fairy tale eggplants! :) They sound yummy though…
Here’s a tip to avoid garlic breath……chop up parsley and add it to the baba ghanoush. In Turkey, as well as in many middle eastern countries, parsley is commonly added.
Hello,
This was for snacks this week while I am working like crazy and studying. Figured, a healthy and tasty dip for the veggies I already snack on would be perfect.
This was blind easy to make! Though my husband initially wrinkled his nose at the thought of eggplant (and after he saw me scooping out its innards I wasn’t sure If I could convince him to taste it lol) It was a bit horror movie’ish inside that sucker :-)
I bakes the garlic bulb alongside as suggested, but I ran out of time and put it and the eggplant in the fridge overnight, so no burning fingers or hot eggplant issues there.
Whizzed up like a dream (food processor makes my life better, I swear!)and had more substance to it then the processed ones you usually find at the grocery store. As well as a much larger punch of flavour.
My baby carrots are ready for dipping lol.
Hey, I make a lot of baba, so here are my tips:
1) Peel and cut the eggplant into 1/2 slices before you roast them, drizzle with olive oil. When they are roasted, in less time, they can go straight into the processor. No scraping hot eggplant guts.
2) Grilling over an open flame/grill def makes it smokier and tastier.
3)1-2 drops of liquid smoke, will also make the baba taste smokey.
4) If the baba is bitter, add a pinch of sugar
5) A little bit of yogart makes the baba lighter and smoother, though less traditional. My parents would never do this.
6) Eat with cucumber and radish slices!
Great info up there!
Just made this. It was EXTREMELY easy and the results are so yummmmmmy! I didn’t realize making baba ganoush was so darn simple. I won’t be buying it from the store again. I added olive oil like you suggested at the end to make it a bit thicker. Mine came out fairly thin. Do the flavors develop if you leave it in the fridge over night?
Looks good! I’ve been wanting to try my hand at baba ganoush for a while, but haven’t got around to it. Maybe I’ll give this recipe a try this week sometime.
This looks great! I heart Baba Ganoush. The only difference when our family makes it is to remove the seeds. The seeds are in a sort of swirly pattern throughout the eggplant and once you get your hands in there and get a feel for it, they are really easy to remove. This just sort of takes away the slightly bitter taste of the seeds. MMMM….can’t wait for summer eggplant to be back in season!
This recipe is great. Thanks
If you have a gas stove, sitting the eggplant on the flame to slowly flame roast gives the baba ganoush a lovely smokey flavour.