Fabolous Baba Ganoush Recipe You Should Try (5 ingredients)

If you love creamy dips and sauces and always need something that will bind everything together, try this recipe! Baba ganoush is made with just a few ingredients yet packed with umami flavors and the creamiest texture you can imagine!

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When I heard for the first time about Baba ganoush, I didn’t know what to expect, what it was, and why it was called this way. Have you ever heard about that recipe? I found it in the Lebanese cooking book, which I fell in love with right when I got it. That cuisine is genuinely everything, where eggplant is the main character there.

WHAT IS BABA GANOUSH?

Baba ganoush, or baba ghanoush, is a creamy dip made from grilled or baked eggplant. It’s a dish popular in Lebanese cuisine. It’s basically like hummus, but instead of chickpeas, we use eggplant.
The main components are tahini, lemon juice, salt, and garlic. You can experiment with flavors to add some spices or to make it more interesting. Still, for me, the simplicity in that recipe allows you to enjoy the natural taste of eggplant, which, obviously without spices, is blind. Still, with combinations of all those components, it is fantastic!

YOU WILL LOVE BABA GANOSUH; HERE IS WHY

• Only 5 ingredients
• The creamiest texture
• The perfect addition to any meal
• Easy to make
• Easier to digest than traditional hummus
• Rich in flavour

Eggplant has a low glycemic index (IG=30), which means it doesn’t give high glucose spikes and is perfect for people with diabetes. A person with diabetes can eat vegetables with a low GI, such as avocado, Brussels sprouts, zucchini, onion, chicory, green beans, mushrooms, sauerkraut, cucumbers, olives, celery, eggplant.

EVERYTHING YOU NEED TO MAKE BABA GANOUSH

• Eggplant
• Tahini paste
• Lemon juice
• Salt to taste
• Garlic cloves

WHY TAHINI IS GOOD FOR YOU?

Tahini is a paste made of ground sesame seeds. It’s a staple ingredient in Mediterranean and Lebanese cuisine for creamy sauces, dressings, and dips. It might be a bit bitter in taste for some people, but when it comes to nutritional value, it stands much higher than a famous peanut butter; here is why.

Tahini is relatively low in calories but high in fiber. It’s a source of omega-6, which is essential for our body to function well. 100g of whole sesame seeds contains 21372 mg of omega-6.

One tablespoon (15 grams) of tahini contains the following nutrients:

• Calories: 89
• Protein: 3 grams
• Carbs: 3 grams
• Fat: 8 grams
• Fiber:.7 grams

NOTE:
The final result will depend on the kind and quality of the tahini paste. The more liquidy consistency, the better. You can also taste its bitterness and decide how much you want to add.

HOW TO MAKE BABA GANOUSH, STEP BY STEP

STEP 1:

Preheat your oven to 180-190 degrees Celcius.

Roasting eggplant is the first step. I found it best to roast it without cutting the ends. You can also grill it; it has even better results in the end, but it’s easier and quicker for most of us to roast in the oven.
Prepare parchment paper and line the baking tray with it. Then, place your eggplants and pour the generous amount of olive oil (or any oil of choice). Then sprinkle salt on top. The amount of fat and salt in that stage does not matter, but make sure it’s not a tiny bit. Roasting is essential because we want to create a first flavor layer in that recipe. You can put about three pinches of salt per eggplant. Then massage with your hands.

Place them in the oven and roast for about an hour.

STEP 2:

When you roast eggplant, you can notice how much moisture is gone and how soft and limp it becomes. Leave it to cool down for about 15-20 minutes. Adding salt and a good amount of oil made a difference in taste. Because you did not cut the ends, this helped with keeping the moisture inside.

STEP 3:

After cooling down, peel them from the skin and put them in the food processor with all ingredients except tahini. Blend everything to combine, then in the end, continue blending and add pour slowly tahini in.

You could blend them with the skin, but it’s better to do it without the skin to get the creamiest texture possible.

As you can see below I first blended all ingredients without tahini. The difference is visible in colour, creaminess and the texture. When you pour slowely tahini while blending, this creates this perfect smooth consistency.

Are you a garlic lover? If yes, then add more garlic! Quick garlic tip for you;

If you like adding garlic in your kitchen, but every single time you get the question of whether you want to spend your precious time peeling the garlic cloves, which is not always comfortable, then this tip is for you! You can reserve some time, sit, listen to your favorite podcast, book, or music, and peel as many garlic cloves as possible. The next step is putting it in a blender with a few tablespoons of oil of choice and blending it for a smooth paste. Then transfer it to a glass container, cover it with a lid, and put it in your fridge. Then, whenever you need it, you are ready to grab and use your garlic glass container.

What can you add to Baba ganoush to boost the flavor?

ADD MORE SPICES (these spices will go very well with baba ganoush)

• Ground cumin
• Ground coriander
• Smoked paprika

FINAL STEP:

Assemble your baba ganoush and enjoy it to the fullest! You can eat it in so many ways.
Here are a few ideas on how you can serve it:

• Naan Indian Bread
• Homemade Crackers
• Serve it with bread and fresh veggies
• Serve it with rice and grilled veggies
• Serve it with beetroots
• Serve it with savoury crepes
• Serve it with buckwheat bread
• Serve it with fresh veggies like carrots, bell pepper, cucomber
• Serve it as a salad dressing.

I hope you will enjoy this baba ganoush recipe and get inspiration from today’s post. Let me know in the comment section below if you tried it and liked it. If there is anything I can do for you, please don’t hesitate to write me. I would love to connect with you and help you even more!  
Domi