This authentic Lebanese Baba Ganoush Recipe is super creamy, extremely easy to make, and is packed full of beautiful Middle Eastern flavors and healthy ingredients!
Serve this low-carb roasted eggplant dip appetizer with freshly cut vegetables, toasted pita bread, pita chips, or kalamata olives.
You can dress it up with freshly chopped herbs and pomegranate seeds for the holidays or keep it simple for a casual social gathering.
WHAT IS BABA GANOUSH?
Baba Ganoush roughly translates to “spoiled dad” so you won’t find any clues there!
Baba ganoush is a traditional Lebanese dip appetizer, made from simple ingredients, and with aubergine being the star of the show! It’s very similar to hummus – another popular Middle Eastern dip.
WHAT TO EAT WITH BABA GANOUSH
Baba ganoush is typically served the same way you’d eat other vegan dips, such as hummus, spinach and artichoke dip, or even this buffalo jackfruit dip. That is, with crackers, pita bread, pita chips, fresh vegetable sticks, or freshly sliced bread.
AUTHENTIC BABA GANOUSH RECIPE INGREDIENTS
You’ll notice the ingredients for this easy baba ganoush recipe are remarkably similar to hummus! You’re basically just swapping out the chickpeas for eggplant. Here’s what you’re going to need:
- Ground cumin
- Garlic clove
- Lemon juice
- Olive oil
- Fresh chopped parsley
HOW TO MAKE BABA GANOUSH
Preheat the oven to 425F / 220C.
Place the eggplants on a baking tray and poke them with a fork several times. Bake them for 40-50 minutes until the skin is wrinkled and the inside is tender.
Let the eggplant cool to room temperature for 20 minutes, then cut them lengthwise and scoop the flesh out. Drain the excess water out with your hands or a clean towel.
Place the eggplant flesh, along with all the remaining ingredients in a food processor and blend until very smooth. If you’d prefer the dip to retain the eggplant’s texture, you can mash everything with a fork instead of using a food processor.
Serve this delicious authentic baba ganoush dip with some fresh pitta bread, crackers, or veggie sticks. Garnish with chopped parsley, kalamata olives, and fresh cherry tomatoes.
HOW SHOULD I STORE ROASTED EGGPLANT DIP?
While I always enjoy my vegan baba ganoush recipe freshly made, any leftover dip can be stored in the refrigerator in an airtight container (or in the serving bowl with a cover) for up to 4 days.
For this reason, this Lebanese dip is great for making a day or two in advance. In fact, some say that it actually tastes the best after a day or two, as the flavors intensify.
CAN I FREEZE THIS VEGAN BABA GANOUSH RECIPE?
Yes! You may be happy to learn that this delicious dip can be frozen for up to 3 months when stored in an airtight container. Thaw overnight in the refrigerator and give it a good stir before serving. If you feel like the dip needs it, you could add a small amount of olive oil once thawed.
While there’s always going to be the possibility of ice crystals forming on the frozen dip, if you’ve prepared and stored it correctly then you shouldn’t run into this problem.
CAN I MAKE THIS BABA GANOUSH LEBANESE RECIPE WITHOUT A FOOD PROCESSOR?
Yes, you can. I love using my food processor for most dip recipes or whenever I want to achieve a smooth consistency but if you don’t own a food processor, you can definitely still make this baba ganoush by mixing by hand.
You will end up with more texture to your dip if you make it without a food processor, but then your dip will actually be more authentic that way.
IS THIS AUTHENTIC LEBANESE BABA GANOUSH RECIPE LOW-CARB?
Oh, yes it is!! For all those on a low-carb diet, this dip is a fantastic alternative to carb-rich hummus! Baba Ganoush is naturally low-carb due to the low GI ingredients used.
TIPS FOR MAKING AN EASY BABA GANOUSH
- Fresh parsley is great in this dip but you can also use fresh coriander. Just be sure to taste test when making this substitution.
- Draining the eggplant is just for the purpose of releasing any excess water that may still be left behind after baking. Don’t go overboard as you could risk reducing the eggplant too much.
- You can serve your dip at room temperature or chilled – it’s completely based on personal preference.
- Easily double the ingredients of this dip if you are catering to a larger crowd. This recipe makes 1.5 cups which will provide about 3-4 servings.
- Eggplants are slightly bitter so if you don’t enjoy the amount of bitterness in this dip then add in some salt, or a little extra lemon juice which will reduce the bitterness naturally.
- While I’ve roasted my aubergine, you can also make baba ganoush by grilling your aubergine instead.
- For a Thanksgiving or Christmas-inspired baba ganoush, top your dip with fresh mint leaves and a handful of pomegranate seeds! It’ll look so beautifully festive.
Other delicious vegan appetizers to try:
- 2 large eggplants
- 2 tsp ground cumin
- 1 garlic clove
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 2 tbsp fresh parsley (chopped)
- 1/4 cup tahini
- 1. Preheat the oven to 425F / 220C.
- Place the eggplants on a baking tray and poke them with a fork several times. Bake them for 40-50 minutes until the skin is wrinkled and the inside is tender.
- Let the eggplant cool to room temperature for 20 minutes, then cut them lengthwise and scoop the flesh out. Drain the excess water out with your hands or a clean towel.
- Place the eggplant flesh, along with all the remaining ingredients in a food processor and blend until very smooth. If you’d prefer the dip to retain the eggplant’s texture, you can mash everything with a fork instead of using a food processor.
- Serve this delicious authentic baba ganoush dip with some fresh pitta bread, crackers, or veggie sticks. Garnish with chopped parsley, kalamata olives, and fresh cherry tomatoes.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 244Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 13mgCarbohydrates: 34gFiber: 9gSugar: 11gProtein: 6g
Nutrition information should be considered as an estimation only.