This post may contain affiliate links. It’s a tasty appetizer or snack dish that baba ganoush recipe authentic 5 minutes to prepare and 45 minutes to smell the eggplant roasting in your oven. What I love about it is the fact that it’s super simple to whip up and that it’s vegan, gluten-free, keto-friendly and Whole 30! But first, what is this funny sounding recipe?
Well, it’s basically an eggplant dip. The hero ingredient is eggplant, which gets sweet and smoky in the oven. How to make this baba ganoush recipe Roast the eggplant The first step is to roast the eggplant. The traditional way to prepare the eggplant is to broil it over an open flame or grill it on a wood burning fire.
That’s what gives it the strong smokey flavor. I opt for the easier faster method of just roasting it in the oven for 45-60 minutes. You can wrap it in aluminum foil or skip that part. Once it’s soft to the touch and wrinkly, I remove the flesh and pulp to use in the dip, and discard the skin. The final consistency will depend on your preference. Strain the eggplant to remove excess liquid. You can strain the whole eggplant or chop it into smaller pieces and strain it that way.
I usually just let it sit for 10 minutes in a colander to cool and release excess liquid. Adjust the ingredients to your taste. When it comes to baba ganoush, and actually most Lebanese dips, you can really tinker with the proportions to make it your own. So adjust the tahini, make it more lemony or more garlicky to your taste.
Allow the dip to set in the fridge. You’ll notice that the dip will get thicker as it cools and sets in the fridge. That’s because any liquid released from the roasted eggplant in addition to the natural fats from the tahini will solidify. Frequently asked questions Is hummus or baba ganoush healthier? Baba ganoush is similar to hummus, but it is made with eggplant instead of chickpeas.
How long does the dip last in the fridge? Baba ganoush will keep well in the fridge for around 7 days in an air tight container. I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Wrap eggplant in aluminum foil and roast for 45-60 minutes until the eggplant is soft when poked with a fork or knife. Unwrap the eggplant and allow it to cool for 10 minutes. When the eggplant is cool to the touch, cut off the top and peel off the skin. Discard the skin, keeping only the flesh of the eggplant. Place the flesh of the eggplant in a food processor or blender. Add the lemon juice, tahini, garlic cloves and salt.