Easy Baba Ganoush Recipe, a cold appetizer for any party. It’s super delicious, and, as a bonus point, it’s vegan, gluten free and low carb too, which means everybody gets to enjoy it. It’s the most delicious eggplant/aubergine salad or dip that goes is not only so tasty, but healthy too.
Aubergines or eggplant are such a versatile vegetable. They might be in season in summer time, but they are easily available throughout the year now. I grew up loving eggplant, and my favourite recipe ever still is the fantastic Mayo Eggplant Dip Canapés. It’s a Romanian appetizer, although we call it salad, and it’s pretty similar with baba ganoush.
They both use the mashed cooked flesh of the eggplant, but while our salad/dip uses mayonnaise to give it that rich flavour, baba ganoush uses tahini paste for its distinct taste.
Tahini paste is heavily used in Middle Eastern recipes, the most famous one being hummus, the appetizer that needs no introduction. And the tahini paste is actually just toasted sesame seeds that have been blended into a paste.
It’s amazing how just a little bit of this flavourful paste can go a long way, it does take the humble eggplant to a whole new level. Add just lemon juice for for a zesty kick, and you know you have a fantastic dish right here for you.
How TO make baba ganoush
If it’s sound like a complicated dish, it actually isn’t. It’s super simple, and once you have the cooked eggplant, the rest is just a matter of adding the other ingredients and giving it a good mix. And that’s all!
To cook the eggplant, you can either broil it over an open flame to get that smoky flavour, or just bake them. All we want is a soft, cooked pulp, just use the method that’s easier for you.
In the oven you get the eggplant ready in about 30-40 minutes maximum. However, one you peel and chop it finely, add it to a colander to allow as much liquid to be squeezed out.
Use the back of a spoon to press down well, you’ll be surprised what a high water content eggplant have. I highly recommend not skipping this step, otherwise you’ll end up with a watery dish if you leave it to chill for a bit.
- bake the eggplant for 30-40 minutes until the pulp is soft
- peel and chop it finely, then add to a colander so that the liquid can be squeezed out
- transfer to a bowl, season with salt and pepper, add the tahini paste, minced garlic and lemon juice
- chill for at least one hour
- serve with flatbread, breadstick or raw veggies of your choice
Baba Ganoush – a great party appetizer
It really is that simple! This baba ganoush is the perfect cold appetizer for every party, and it’s particularly nice in warmer weather, as chilled from the fridge is super refreshing. It’s also great for feeding a crowd, everybody will be impressed with this amazing homemade dip. So, why not give it a try?
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Easy Baba Ganoush Recipe, a cold appetizer for any party. It's super delicious, and, as a bonus point, it's vegan, gluten free and low carb too, which means everybody gets to enjoy it. It's the most delicious eggplant/aubergine salad or dip that goes is not only so tasty, but healthy too. It can be served at any party, game day or picnic, not only in summer, but all year round. The tahini gives it a spectacular taste.
- 3 eggplant (aubergines)
- 1 tbsp tahini paste
- 1/2 tbsp lemon juice
- 1/4 tsp salt
- 2 cloves of garlic
- 1 tsp olive oil
- a pinch of black pepper
- parsley or coriander (cilantro) to garnish
Pre-heat the oven to 200 degrees Celsius (390 Fahreneheit).
Place the eggplant on a baking tray, and bake for 30-40 minutes until the pulp is soft.
Peel and chop finely, then add the pulp to a colander.
Use the back of a spoon to press down well, allowing as much liquid to be released.
Transfer to a bowl, add the olive oil, lemon juice, tahini paste, minced garlic, and season well with salt and pepper.
Garnish with fresh parsley or coriander leaves.