Babaganoush

Name: Babaganoush
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 8
Ingredients: Eggplant 1.3 lbs; Tahini 1.75 oz; Lemon juice 1; Garlic 1 clove; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Mint to taste

it es br de fr

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 85
Carbohydrates g 3.6
of which sugars g 2.1
Protein g 2
Fats g 6.9
of which saturated fat g 0.99
Fiber g 2
Sodium mg 167

Difficulty: Easy
Prep time: 15 min
Cook time: 1 h 30 min
Serving: 8
Cost: Low

PRESENTATION

Golden, creamy scoops of baba ganoush bring a cozy soft texture and bold eggplant dip appeal to any family table. This signature Mediterranean recipe stands out for its velvety look and slightly smoky aroma—kids usually dive right in the moment they see it served with crisp veggies or warm pita on the side. Its rich smoky flavor comes from perfectly roasted eggplant, blended with tahini sauce and fresh garlic, so every bite has that deep, craveable flavor that works for family snacking or party platters. You’ll get all those classic Middle Eastern cooking notes—tangy lemon, creamy tahini, just the right garlic kick—but in a dip that looks really nice and tastes even better. Families often pull out baba ganoush when they want an easy, reliable go-to for healthy snacks or appetizers. Works great in lunchboxes since it doesn't get soggy, and it's one of those healthy appetizers people actually love to eat (been my crowd-pleaser more than once!).

Busy weeknights or potlucks—both work well with baba ganoush since it offers something tasty but wholesome that everyone can share. It's great for parents looking to slip in extra veggies, too...especially since kids and adults both enjoy the good, mild taste with all those fun dippers (try celery or crispy crackers for a twist). This Mediterranean favorite usually finds a place on dinner spreads in my house, and honestly, you can make it your own with toppings—think herbs, a little more tahini sauce drizzled over, or chunky add-ins for extra fun. Since it’s naturally dairy-free, it's one of those healthy appetizers that's easy for everybody to enjoy, even if you've got picky eaters or allergy needs at the table. Whether you’re serving this smoky, creamy dip as part of bigger Mediterranean recipes or just as a snack, baba ganoush always adds a great, rich touch that makes a regular meal feel a little more special (and DELICIOUS—seriously good for everyday or special times!).

How to prepare Babaganoush

To prepare the babaganoush, start by washing and thoroughly drying the eggplants. Then place them on a baking sheet lined with parchment paper 1 and bake them in a static oven preheated to 350°F for 1 hour and a half (if using a fan oven, bake at 320°F for 1 hour and 20), turning them a couple of times to ensure they cook well on all sides. When the skin is wrinkled and they have reached a soft consistency 2, take them out of the oven and, once they have cooled down, remove the stem 3.

Score the skin with the tip of a knife 4, open the eggplants and scoop out the pulp with a spoon 5. Transfer the pulp to a large bowl and mash it with the tines of a fork 6, then season with salt and pepper to taste.

Pour in the extra virgin olive oil and crush a clove of garlic into the mixture with the relevant tool 7, or chop it with a knife. Now squeeze the juice of a lemon with a juicer 8 and strain the obtained juice into a bowl with a strainer 9.

Gradually pour the strained lemon juice into the mixture, you can check from time to time if all of it is needed or add it later 10. Add the tahini 11. Mix everything well 12.

Place some mint leaves on a cutting board and chop them finely 13, then add them to the mixture and mix everything together 14, until you get a thick and lumpy cream 15. Your babaganoush is now ready to be enjoyed!

Storage

You can store the babaganoush in the fridge in an airtight container or well covered with film for 3-4 days. You can freeze it and thaw it in the refrigerator the day before using it.

Advice

You must try the complete meal at least once in your life: babaganoush, pita, naan, and baked falafel... you won't regret it! In some places, babaganoush is served with a sprinkle of chopped parsley instead of mint leaves... which do you prefer?

For the translation of some texts, artificial intelligence tools may have been used.

Babaganoush

PRESENTATION

How to prepare Babaganoush

Storage

Advice

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