Baba Ganoush

Baba ganoush, a creamy roasted eggplant dip, made with just 8 ingredients. It’s a delicious snack or side dish and also great on sandwiches.

baba ganoush

My favorite healthy snacks are fresh fruit, a handful of nuts and some type of dip with crudités (usually carrot sticks because I love them). I have at least one of those once or twice a day.

Hummus and baba ganoush are the dips I make the most because I love how they taste and are super easy to make.

I shared a baba ganoush recipe in 2015, but I’ve improved my recipe and this one is even better, especially with pita bread. However, on a daily basis, I prefer to enjoy it with crudités because raw veggies are healthier and also lower in calories.

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This recipe is different because I’ve added 2 new ingredients (extra virgin olive oil and fresh parsley) and also changed the proportions. Both taste so good, though.

Just in case you haven’t heard about it before, it’s a Levantine dish made of mashed cooked eggplant, mixed with tahini, extra virgin olive oil and some seasonings. I prefer to use a food processor or a blender, but it’s up to you.

what ingredients do you need to make baba ganoush?

• Eggplants – I used Italian eggplants.
• Tahini – Homemade and store-bought tahini are okay. I prefer raw tahini, but the roasted one is also a good choice.
• Lemon juice – Add more or less lemon juice, depending on how strong you want your baba ganoush.
• Fresh parsley – You can omit this ingredient if you want, or add other fresh herbs like basil or cilantro.
• Extra virgin olive oil – This ingredient is optional. If you don’t want to use oil, omit it, and if the baba ganoush is too thick, add more lemon juice or some water instead. I’m Spanish, so I use extra virgin olive oil in most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier.
  
• Ground cumin.
• Salt – I always use Himalayan pink salt. Any type of salt is okay, though.
• Garlic – Add more or less garlic, depending on how strong you want it. Fresh garlic works best for this recipe, but garlic powder will do.
  

tips for making baba ganoush

• Try to make your own tahini at home. It’s more affordable, so easy to make and tastes amazing.
• Most people peel the eggplants once they’re roasted, but I don’t. I think it’s not necessary as the baba ganoush still tastes amazing, is more convenient and also more nutritious. In addition, I hate wasting food. Feel free to peel them if you want, though.
• You could also boil the eggplants instead of roast them. I think roasted eggplants are so flavorful and work best.
• If you don’t want to use a food processor or blender, just peel the eggplants after roasting them, add them to a mixing bowl with the remaining ingredients, mash with a fork and stir until well combined.

looking for more dip recipes?

• Vegan Caramelized Onion Dip
• Vegan Spinach Dip
• Vegan Spinach & Artichoke Dip
• Roasted Red Pepper Hummus
• Muhammara (Red Pepper and Walnut Dip)

did you make this baba ganoush recipe?

Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

Baba Ganoush

★★★★★ 5 from 1 reviews

• Author: Simple Vegan Blog
• Prep Time: 5 mins
• Cook Time: 45 mins
• Total Time: 50 minutes
• Yield: 8
• Category: Appetizers & Snacks
• Cuisine: Vegan, Mediterranean

Baba ganoush, a creamy roasted eggplant dip, made with just 8 ingredients. It’s a delicious snack or side dish and also great on sandwiches.

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Ingredients

• 2 pounds eggplants (900 g), about 2-3 eggplants
• 1/4 cup tahini (4 tbsp)
• 1/4 cup lemon juice (65 ml)
• 1/4 cup fresh parsley (4 tbsp), chopped
• 2 tbsp extra virgin olive oil (optional)
• 1 tsp ground cumin
• 1 tsp salt
• 2 cloves of garlic

Instructions

1. Preheat the oven to 400ºF or 200ºC.
2. Place the eggplants onto a lined baking sheet and pierce the skin with a knife. This helps steam escape while the eggplants roast. 
3. Cook for 40-45 minutes or until they’re soft. Remove from the oven and cool 10 to 15 minutes until easily handled.
4. Chop the roasted eggplants and add them to a food processor or a blender along with the remaining ingredients. Blend until smooth.
5. You could serve it immediately, but I prefer to eat it cold. Keep leftovers in an airtight container in the fridge for 5-7 days. I added some paprika and chopped fresh parsley on top and served with some crudités (cucumber, red bell pepper and carrot) and pita bread.

Nutrition

• Serving Size: 1/8 of the recipe
• Calories: 106
• Sugar: 4.2 g
• Sodium: 300 mg
• Fat: 7.4 g
• Saturated Fat: 1 g
• Carbohydrates: 9.7 g
• Fiber: 4.8 g
• Protein: 2.6 g