Baba Ghanoush (Middle Eastern Roasted Eggplant Dip)

An eggplant lover’s delight, baba ghanoush (alternately spelled baba ghanouj), is a classic Middle Eastern dip that’s  delicious scooped up on wedges of pita or other flatbread and fresh vegetables.

A chunky puree flavored simply with tahini, lemon juice, and garlic, the eggplant is traditionally broiled or baked at high heat to give it a smoky flavor. Naturally vegan, there’s no need to “veganize” this recipe.

What’s the difference between baba ghanoush and hummus? Actually, they do use similar ingredients. The main difference is that while baba is made with eggplant and tahini, hummus is based on chickpeas and tahini, making the latter higher in protein.

Both baba ghanoush and hummus go well when served together as part of a mezze platter — more about that, ahead.

What to serve with baba ghanoush

Baba ghanoush is most often served as an appetizer or as part of a Middle Eastern mezze platter along with hummus and plenty of fresh pita or other flatbread. There’s nothing like homemade fresh pita bread! Here’s a straightforward recipe for making your own pita.

Other components of a mezze platter can include tabbouli, stuffed grape leaves, raw vegetables, and other spreads or dips, like hummus, harissa, zaalouk, or any number of regional preparations. Below, shown with zaalouk.

Explore more …

• Global vegan eggplant recipes
• Delectable Tahini Recipes
• Homemade Hummus, 12 Easy and Delicious Ways

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Yield: 8

Baba Ghanoush (Middle Eastern Roasted Eggplant Dip)

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An eggplant lover's delight, baba ghanoush (alternately spelled baba ghanoush), the classic Middle Eastern dip, is delicious scooped up on wedges of pita or other flatbread.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 2 medium eggplants, about 2 pounds total
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 to 4 cloves garlic, minced
• 1/4 cup tahini (sesame paste)
• Juice of 1 lemon, or more to taste
• 1/2 teaspoon ground cumin
• 1/4 to 1/2 teaspoon Spanish paprika, optional
• Salt and freshly ground pepper to taste

For serving

• More olive oil (mixed with more Spanish paprika if you'd like), optional
• Fresh whole or chopped parsley leaves, optional
• Fresh pita wedges, flatbread, or other sliced fresh bread

Instructions

1. Preheat the oven to 425º F. Arrange the whole eggplants on a foil-lined baking sheet. Bake until the skin is charred and the eggplants have collapsed, turning the eggplants with tongs once or twice, about 40 minutes.
2. Remove from the oven and allow the eggplants to cool. When cool enough to handle, slip off the skins and stems.
3. Heat the oil in a skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden brown.
4. Combine the eggplant, the onion and garlic mixture, and the remaining ingredients in a food processor. Process until the mixture is a slightly chunky puree. Transfer to a serving container.
5. If you'd like, top with a swirl of extra olive oil (mixed with more Spanish paprika), and fresh parsley. Either way, serve at room temperature with pita or bread.
6. Store leftovers in an airtight container in the refrigerator, where it will keep for 3 or 4 days; however, it’s best used as fresh as possible. Bring to room temperature before serving again.

Here are lots more easy vegan appetizers and snacks.

Photos of baba ghanoush: Laroshenko/Bigstock