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Simple Baba Ganoush Recipe

Baba ganoush on a tray with cauliflower
Kanchan Dilip
This simple appetizer is made with roasted eggplant and homemade tahini. The dip is then combined with lemon juice, olive oil, and yogurt. Baba Ganoush is a perfect dip with roasted cauliflower, carrot and cucumber sticks or just toasted pita bread.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Appetizers
Cuisine Middle Eastern
Servings 3
Calories 228 kcal

Equipment

  • oven, mixing bowl

Ingredients
  

For the tahini:

  • 1 tbsp pine nuts
  • 2 tbsp sesame seeds white
  • 1 tbsp olive oil extra virgin
  • ¼ tsp salt

For the Baba Ganoush:

  • 1 eggplant big with seeds
  • 2 cloves garlic
  • 1¼ tbsp lemon juice
  • 2 tbsp olive oil extra virgin
  • ½ tsp cumin ground
  • ½ tsp paprika
  • ¼ tsp cayenne
  • ¼ tsp salt Kosher
  • ¼ tsp Za'atar spice
  • 2 tsp Greek yogurt
  • 4 floret cauliflower sliced (for garnish)

Instructions
 

How to make tahini:

  • Roast the sesame seeds and pine nuts for 2 minutes or until golden on medium heat.
    roast sesame and pine nuts
  • Cool the mixture. Add olive oil and salt and grind until combined to a coarse paste.
    grind until coarse

How to make Baba Ganoush:

  • Roast the halves of eggplants brushed with a little olive oil and salt. Place the eggplant slices with the skin side facing up.
    roast the eggplant slices
  • Bake at 450 degrees F for 50 minutes (or until charred on the outside) on a foil-lined tray.
    char the outside of the eggplants
  • In the meantime, roast the sliced cauliflower florets for 15 minutes on a wire rack and keep aside for garnish.
    roast sliced cauliflower florets
  • Cool the eggplants slices and scoop the flesh with a spoon and discard the skin.
    scoop the eggplant flesh
  • Add the minced garlic, tahini, and lemon juice and emulsify.
    add garlic and tahini
  • Season with salt and spices and mix until combined.
    season with salt and spices
  • Add the Greek yogurt and drizzle olive oil and mix well with a wooden spatula.
    add yogurt to the baba ganoush's simple recipe
  • Garnish with parsley and roasted cauliflower. Serve with toasted pita bread and Persian cucumber strips.
    garnish the baba ganoush with parsley and cauliflower florets

Notes

  1. You could optionally strain the scooped flesh of the roasted eggplant using a strainer prior to making the Baba Ganoush. 
  2. Omit yogurt if you do not like a creamy mixture.

Nutrition

Calories: 228kcalCarbohydrates: 13gProtein: 4gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gSodium: 378mgPotassium: 479mgFiber: 6gSugar: 6gVitamin A: 138IUVitamin C: 17mgCalcium: 83mgIron: 2mg
Keyword baba ganoush, eggplant recipes
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