Recipe: How to make Baba Ghannouj (Eggplant Dip)

Baba ghannouj is a famous dip made from eggplant and tahini. This dip has a smooth, creamy texture, and a slight smoked taste. It is traditionally consumed along with toasted or fresh pita bread. Some people like it as a dip with potato or tortilla chips.

Eggplant also known as Brinjal in Asia & Africa

Ingredients of Baba Ghannouj

The below ingredients are all you required to make an excellent and easy baba ghanoush (eggplant dip).

1 large eggplant
1 clove garlic
1/4 - 1/2 cup lemon juice (depending on taste)
3 tablespoons tahini
1 teaspoon salt
3 teaspoons olive oil
Garnish
2 tablespoons lemon juice
2 teaspoons olive oil

Prep Time: 15 minutes Cook Time: 30 minutes
Total Time: 45 minutes

PREPARATION METHOD

Preheat the oven to 375 degrees and bake eggplant for 30 minutes, or until outside is crisp and inside is soft. This can be done over an open flame on a gas stove or on a grill.

Allow to cool for 20 minutes.

Cut open eggplant and scoop out the flesh into colander and allow to drain for 10 minutes. Removing the excess liquid helps to eliminate a bitter flavor.

Place eggplant flesh in a medium bowl. Add remaining ingredients and mash together. You can also use a food processor instead of by hand. Pulse for about 2 minutes.

Place in serving bowl and top with lemon juice and olive oil. Add other garnishes according to taste.

Serve with warm or toasted pita or flatbread.

Garnish Tips for Baba Ghannouj

Baba ghannouj always has to have olive oil on top for garnish. However you can spice this up a bit by adding crushed red pepper, a little of cumin powder, parsley or coriander.

You can thin it out by adding a bit of water or olive oil if you'd like. Serve your eggplant baba ghanoush dip with pita bread. This recipe is pure vegetarian, vegan and gluten-free.