Delectable Lebanese Baba Ghanoush Recipe for Foodies
Are you tired of the same old dip options at parties and gatherings? Look no further than my recipe for Lebanese Baba Ghanoush. This eggplant-based dip is an authentic Lebanese dish that will elevate any menu with its bold and unique flavor.
As an Israeli chef, I have always been drawn to the rich culinary traditions of the Middle East. I have put my own spin on this timeless recipe, infusing it with fresh thyme sprigs and cumin to add an earthy flavor to the roasted eggplant.
This dip is perfect for vegans or anyone looking for a healthy and flavorful snack option. Impress your guests with this Lebanese inspired baba ghanoush recipe made from only four ingredients and oven roasted to perfection.
Don’t settle for boring dips anymore, try my baba ghanoush recipe and bring some color and excitement to your next gathering!
Why You’ll Love This Recipe
Whether you’re a vegan looking for a new go-to dip for your veggies or just someone who loves Middle Eastern flavors, this Lebanese Baba Ghanoush recipe will have you drooling. I promise you, it is like no other eggplant dip you’ve ever tasted before.
Firstly, this recipe is super simple – made from just four ingredients – which means that even if you’re not an experienced cook, you can whip up a batch with ease. And since it’s vegan-friendly, it’s a great option for guests of all dietary restrictions.
But the best part about this baba ganoush recipe? The flavor! The combination of roasted eggplants with tahini, garlic, lemon, and olive oil creates a dip that’s simultaneously smoky, tangy, and creamy. The roasted eggplant lends itself to the perfect base for a hearty dip that’s also healthy. It’s sure to become one of your favorite Middle Eastern staples – and once you’ve tried it, there’s no going back!
So, whether you’re looking to impress dinner guests or just want to enjoy some delicious homemade snacks, try out this Lebanese Baba Ghanoush recipe today. Trust me; your taste buds will thank you!
Ingredient List
Here are the ingredients you’ll need to make Lebanese Baba Ghanoush:
Main Ingredients:
- 2 medium eggplants
- 1/4 cup of tahini
- Juice of 1 lemon
- 1 garlic clove
- Pinch of cumin
- Salt and fresh ground pepper
- Fresh thyme sprig (optional)
- Fresh mint leaves for garnishing (optional)
Olive Oil for Roasting:
- 2 tablespoons of extra virgin olive oil for each eggplant
Baba Ghanoush is a vegan, Middle Eastern, and traditional Lebanese dip made from roasted eggplant, tahini, garlic, lemon juice, and olive oil. This creamy and luscious appetizer with a smoky flavor can be served with pita bread or raw vegetables. It’s also called Baba ganouj or Baba ganoj, which is also spelled baba ghanouj or baba gannouj. The name “baba” comes from Arabic, meaning father or dad. But, you don’t need to be a father to enjoy this delicious eggplant dip – it’s perfect for everyone!
The Recipe How-To
Ready to make the best Lebanese baba ganoush recipe ever? I’m excited to share this amazing dish with you. Not only is it easy-to-make and perfect for vegetarians or vegans, but it also has a unique flavor that will wow your taste buds. Here’s how to make it:
Ingredients:
- 2 medium eggplants
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 3/4 teaspoon salt
- 2 garlic cloves, minced
- 1 tablespoon extra-virgin olive oil, plus more for serving
- Fresh ground pepper, to taste
- Fresh thyme sprig, of fresh mint for garnish (optional)
Steps:
- Begin by preheating your oven to 450 degrees Fahrenheit (230°C).
- Cut off the stem of the eggplants and slice them lengthwise.
- Brush each slice with olive oil on both sides and sprinkle with salt and black pepper as desired.
- Place them on a baking sheet and roast in the oven for about 20 minutes or until they are tender and lightly browned.
- Once the eggplant slices are ready, remove them from the oven and let them cool down.
- When they have cooled enough, scrape out the flesh from each slice using a spoon.
- Place the eggplant in a bowl and add tahini, minced garlic, lemon juice, and olive oil then stir all ingredient well until combined.
- At this point, stir in some salt to taste.
- Transfer the mixture into a serving bowl then Serve chilled or at room temperature with Pita bread or veggies.
- Drizzle some olive oil over Baba Ganoush and garnish with fresh thyme sprig or chopped fresh mint if desired.
Now you’ve got an authentic Lebanese baba ganoush, made right in your very own kitchen! This flavorful eggplant dip is great as an appetizer, snack or even as part of a meze platter. Keep leftovers refrigerated in an airtight container for up to three days.
Enjoy your homemade Baba Ghanouj!
Substitutions and Variations
Lebanese Baba Ghanoush is a versatile dish that allows for various substitutions and variations. Here are some ideas to help you tailor your Baba Ghanoush recipe to your liking:
– Eggplant: You can use any type of eggplant for this recipe, but the best option is the classic aubergine variety. If you prefer a creamier texture, you can try adding some roasted zucchini or squash to the mix.
– Tahini: If you’re not a fan of tahini, you can substitute it with almond butter, peanut butter or cashew butter. This will add flavor and protein to the dip.
– Garlic: For garlic lovers, add extra cloves of garlic to your Baba Ghanoush dip for an enhanced pungent flavor. But if you’re not fond of garlic, you can reduce the amount or leave it out completely.
– Lemon Juice: If you don’t have fresh lemons on hand, bottled lemon juice will suffice in a pinch. Alternatively, lime juice works well too and gives the dip a tropical twist.
– Olive Oil: The use of high-quality olive oil is essential in this recipe. However, if you don’t have it on hand or are looking for a lower-fat alternative, consider using avocado oil or sesame oil instead.
– Spices: To spice up your Baba Ghanoush dip, experiment with different spices such as paprika, coriander, sumac or za’atar. You could also opt for a touch of cumin powder for an earthy aroma.
– Garnishes: Baba Ghanoush pairs well with fresh herbs like parsley, cilantro and mint. Adding pomegranate seeds or chopped tomatoes is another great garnish option that adds color and texture to your dish.
By substituting ingredients and experimenting with various flavors, you can make this classic Lebanese Baba Ghanoush recipe truly your own.
Serving and Pairing
:
Lebanese Baba Ghanoush is a versatile dish that can be enjoyed in many ways. Traditionally, it is served as a dip or spread with pita bread or veggies on the side, making it a perfect appetizer for parties or gatherings.
You can also try pairing baba ghanoush with other Middle Eastern dishes such as hummus, falafel, or tabbouleh salad. The creamy texture and smoky flavor of this eggplant dip work perfectly to balance out the bold and tangy flavors of these hearty dishes.
For a refreshing twist, top your baba ghanoush with some chopped fresh mint leaves, pomegranate seeds, or a drizzle of olive oil before serving. This will not only add an extra burst of flavor but also enhance the visual appeal of your dish.
If you’re looking for a vegan or vegetarian meal option, you can use baba ghanoush as a tasty filling for sandwiches or wraps. It pairs well with crispy lettuce, ripe tomatoes, and crunchy cucumbers.
Overall, Lebanese Baba Ghanoush is a delicious and healthy dish that can elevate any mealtime experience. Whether you’re enjoying it as an appetizer or part of your main course, this eggplant dip is sure to impress.
Make-Ahead, Storing and Reheating
One of the great things about Lebanese Baba Ghanoush is that it can be made ahead and stored for later use. In fact, I find that it often tastes even better after it has had time to rest and develop its flavors.
Once you have made the dip, you can store it in an airtight container in the refrigerator for up to 5 days. Before serving, let the baba ganoush come to room temperature and give it a good stir as it may have separated while sitting in the fridge.
If you want to take things further and make the Baba Ghanoush ahead of time for future use, you can freeze it for up 2-3 months. When ready to serve, remove the container from the freezer and thaw overnight in the fridge. Once thawed, allow it to come to room temperature and give it a stir before enjoying.
Reheating Baba Ghanoush isn’t necessary because it is traditionally served at room temperature, but if you prefer it warm, gently reheat the dip over low heat on the stovetop or in a microwave-safe dish with a lid, at 30-second intervals until warmed through.
Remember that Baba Ganoush freezes well so don’t hesitate to make extra portions for future occasions!
Tips for Perfect Results
Achieving perfect baba ghanoush requires attention to detail and careful execution. Here are some tips to help you achieve that indescribable, heavenly flavor.
Firstly, when selecting your eggplants (aubergines), choose ones that are firm and heavy for their size. The skin should be smooth and shiny without any blemishes or soft spots. A good eggplant will also have a green stem that is firmly attached.
Once you have chosen your eggplants, it’s important to roast them properly. To do this, prick the skin of the eggplants with a fork to prevent them from exploding in the oven. Then place them on a baking sheet and roast them at a high temperature until they are completely tender and the skins are charred, as this will bring a smoky flavor to your dish.
Another important tip is to let your roasted eggplants cool before adding them to the other ingredients. This will not only make them easier to handle, but it will also allow the flesh to absorb more of the flavors of the other ingredients.
When adding garlic, use fresh garlic cloves rather than pre-minced garlic from a jar. It’s worth taking the extra time and effort to peel and mince garlic cloves yourself for an unmistakably delicious aroma and flavor in your baba ghanoush.
Finally, don’t skimp on quality tahini, which plays an essential role in the recipe. Invest in high-quality tahini made from toasted sesame seeds for a nutty and rich flavor profile.
Following these tips will elevate your homemade baba ghanoush from just another dip recipe to an unforgettable experience that you’ll want to repeat again and again.
Bottom Line
In conclusion, the Lebanese Baba Ghanoush recipe is a delicious and healthy dish that you should definitely try. With its refreshing blend of eggplant, tahini, garlic, lemon juice, and olive oil, it makes for a great appetizer or vegetarian option. Not only is it easy to make, but it also offers plenty of room for personalization and variation.
So why not impress your family and friends with this authentic Lebanese-inspired dip? Spoil your taste buds with a unique explosion of Middle Eastern flavors that will leave you wanting more. Whether you serve it with pita bread or fresh veggies, top it with pomegranate seeds or garnish it with mint leaves, the possibilities are endless.
Don’t let the unfamiliarity of the name intimidate you. Baba Ghanoush is a dip that deserves a spot in everyone’s recipe book. So go ahead and grab those 2 medium-sized eggplants, cup of tahini, garlic clove, lemon juice, fresh thyme sprig or mint leaves- and let’s get cooking!
Lebanese Baba Ghanoush Recipe
Ingredients
- 2 small aubergines
- 1 garlic clove, crushed
- 4 tablespoons tahini paste
- 1/4 cup ground almonds
- 1/2 lemon, juice of
- 1/2 teaspoon cumin
- 2 tablespoons of fresh mint
- 2 tablespoons olive oil
- salt
- fresh ground pepper
- fresh thyme sprig (to garnish)
Instructions
- Grill the whole aubergines, turning them frequently until the skin blackens and blisters. Remove the peel, chop roughly and leave to drain in a colander.
- Squeeze as much liquid out of teh aubergines and place in a processor. Addd the garlic, tahini, ground almonds, lemon juice and cumin, season to taste and process to a smooth paste. Rough chop half of the mint leaves and stir into the dip.
- Spoon dip into a bowl and scatter remaining leaves and the olive oil on top. Serve with toasted pitta bread.