BABA GHANOUSH
Baba Ghanoush is a silky and smoky dip made from roasted eggplant blended with tahini, lemon, garlic, salt and olive oil. This traditional Middle Eastern dish is rich in flavour yet light and nutritious, making it perfect as a starter, snack or condiment. Its soft texture and earthy depth make it a popular plant-based alternative to creamy dairy-based spreads. With just a handful of ingredients and minimal preparation, this recipe yields a single-serve portion ideal for quick snacks or light meals. Roasting the eggplant intensifies its flavour, while the tahini adds creaminess and the lemon brings a refreshing brightness. It is ideally served with pita, crackers or raw vegetables. This dish caters to various dietary needs, being naturally vegan, gluten-free and low in calories. Simple, clean and bursting with traditional Mediterranean flair, Baba Ghanoush is a deliciously easy addition to any menu.
RECIPE CATEGORY
Appetisers
SERVING SIZE
1
CUISINE
Middle Eastern
PREPARATION/TECHNIQUES
Roast, Blender Recipes, Prepared in Advance
OCCASION/HOLIDAY
Cocktail Party, Picnic, Potluck, Ramadan, Super Bowl, Casual Dinner, Summer, Back to School
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Healthy, Quick & Easy, Dairy-Free, Nut-Free, Low Fat, Low Sodium
DISH TYPE
Dip
INGREDIENTS
Here is a list of ingredients for Baba Ghanoush:
- ½ small eggplant, roasted and peeled
- 1 tablespoon tahini
- ½ teaspoon lemon juice
- ½ teaspoon olive oil
- ¼ teaspoon garlic, minced
- Pinch of salt
FULL NUTRITIONAL INFORMATION
- Calories: 162.1 kcal
- Fat: 10.7 g
- Saturated Fat: 1.5 g
- Sodium: 169.1 mg
- Carbohydrates: 15.7 g
- Fiber: 7.6 g
- Sugars: 7.4 g
- Protein: 4.6 g
- Calcium: 83.9 mg
- Iron: 1.8 mg
- Potassium: 538.2 mg
PREPARATION
- Roast the Eggplant: Preheat the oven to 200°C (400°F). Prick the eggplant with a fork and place it on a baking tray. Roast for 25–30 minutes or until the skin is charred and the flesh is soft.
- Cool and Peel: Remove the eggplant from the oven and let it cool. Once cool enough to handle, peel off the skin and discard it.
- Mash or Blend: Place the roasted eggplant flesh in a bowl or blender. Add tahini, lemon juice, olive oil, minced garlic and a pinch of salt.
- Combine Ingredients: Blend until smooth for a creamy texture or mash with a fork for a chunkier and rustic finish.
- Taste and Adjust: Adjust seasoning with extra salt or lemon juice to suit your preference.
- Serve: Spoon into a small bowl and drizzle with a few drops of olive oil if desired. Serve with pita bread, crackers or raw vegetables.
PREP TIME
5 minutes
COOKING TIME
25–30 minutes
TIPS
Here are some helpful tips for Baba Ghanoush:
- Use a Charred Skin: Roasting until the skin is dark and wrinkled gives the eggplant a smoky flavour.
- Drain Excess Moisture: Gently press the eggplant with a paper towel to remove any excess liquid after peeling.
- Texture Preference: Use a blender or food processor for a smoother dip. For a rustic version, mash with a fork.
- Adjust Consistency: Add a splash of water or more lemon juice if it is too thick.
- Serve Warm or Cold: While often chilled, Baba Ghanoush is also delicious and served slightly warm.
VARIATIONS
- Add Yogurt: For a creamier, tangy version, stir in a spoonful of Greek yoghurt (not vegan).
- Spicy Twist: Add a pinch of cayenne or paprika for a gentle kick.
- Herbed Version: Mix finely chopped parsley or mint for a fresh lift.
- Smoked Paprika Boost: Add ⅛ teaspoon of smoked paprika to enhance the smokiness.
- Lemon Zest: Brighten the dish further with a touch of lemon zest.
- Garlic-Lover’s Mix: Add more garlic if a bolder flavour is preferred or roast the garlic with the eggplant for a sweeter profile.
PREPPING AND STORAGE
- Refrigeration: Store Baba Ghanoush in an airtight container for up to 4 days. Stir well before serving.
- Freezing: It can be frozen for up to 1 month, though the texture may soften slightly upon thawing. Defrost in the fridge overnight.
- Make Ahead: This dish is ideal for meal prep. Make it in advance and let the flavours develop overnight in the fridge.
- Serving Tip: Garnish with paprika, olive oil or sesame seeds when serving for added appeal.