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Baba Ganoush Recipe

 baba ganoush

All of the ingredients for needed for making a basic baba ganoush recipe: eggplant, sesame tahini, onion, garlic, lemon, sea salt, black pepper and olive oil.

About this baba ganoush recipe

Baba ganoush is a traditional Middle Eastern/North African dip or condiment made from eggplant. This recipe is in the Egyptian style. The eggplant, garlic and onion are roasted, which adds flavor and makes a smoother finished product. There are no herbs in this baba ganoush recip, but cumin and/or coriander are common seasonings for this dip. Coconut oil is used here instead of the usual olive oil for a new flavor twist.

Baba ganoush is an all-purpose dip. Often served with pita bread in the Middle East, chips, crackers, focaccia and other breads are more common in the west. Baba ganoush is delicious with cut raw or cooked vegetables. It also makes a great replacement for mayonnaise in sandwiches.

This is a vegan recipe suitable for every healthy whole food diet. Baba ganoush is also gluten-free and grain-free.

onion and garlic

The onion and garlic are roasted with some oil in a small ramekin.

Ingredients for baba ganoush

1 medium to large eggplant                                                                     6-8 whole cloves of garlic

1/2 small yellow onion                                                                             3-4 tablespoons sesame tahini

juice of 1 lemon                                                                                         3-4 tablespoons extra virgin coconut oil

sea salt and freshly ground black pepper to taste                               1/4 teaspoon ground cumin/ground coriander if desired

eggplant

After roasting, the eggplant will be very soft and the onion and garlic lightly browned.

Preparing the baba ganoush recipe

1. Slice 1/2 the yellow onion 1/4-inch thick and place in a small ramekin/baking dish with the garlic and 2 tablespoons of the coconut oil.

2. Cut the eggplant in half lengthwise and smear each cut side with the rest of the coconut oil.

3. Place the eggplant, cut side down, on a baking sheet with the onion & garlic. Bake at 375-degrees until the eggplant is quite soft and the onion and garlic are lightly browned, about 25-30 minutes. Remove from the oven and allow to cool.

4. When the eggplant is cool enough to handle, use a spoon to scoop the flesh out of the skin, starting at the stem end. Place the roasted eggplant into the bowl of a food processor. For additional antioxidant and anti-inflammatory compounds, use the skin also.

5. Add all of the other ingredients to the food processor and run until smooth. Scrape down the sides several times to ensure all of the ingredients are well incorporated.

baba ganoush

The baba ganoush should be processed until very smooth.

Notes on baba ganoush

Baba ganoush should keep well for a week or more in a refrigerated covered container. This recipe should make about one quart, depending on the size of the eggplant.

The amounts of some of the ingredients are left fluid so they can be adjusted according to the size of the eggplant. The flavors of the garlic and onion will be milder and sweeter than when raw, so if you like these feel free to use more. Use raw garlic and onion for a sharper flavor.

I have found that using roughly the same amounts of tahini and oil counters the bitterness of the tahini. Olive oil will give a more traditional flavor profile to the baba ganoush. Ground cumin and/or ground coriander are also traditional seasonings for this dish.

Syrian and Lebanese baba ganoush usually contains tomato and olives, as well. Cucumber or other vegetables can also be added. Try using walnut or avocado oil for a different flavor, or lime instead of lemon juice.

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