Learn the secret to creating the BEST, most authentic Baba Ganoush! Made with only FIVE simple ingredients, this Middle Eastern Eggplant Dip is full of flavor, complexity and depth. Gluten-free, low-carb, keto & vegan!
An awake heart is like a sky that pours light. ―
If you ever have experienced really good, mind-blowing, authentic Baba Ganoush, you’ll know what I mean when I say, I’m often disappointed. As simple as the ingredients are, it’s surprising how easy it is to mess it up. And I totally understand why.
Because if you’ve never had really good baba ganoush, then you won’t know how really amazing it can be. Now, I know there is no “supposed to” in cooking, it’s all subjective, and we all have our particular flavor preferences. So this is based purely on my own personal taste. And if you’ve been reading the blog, hopefully, you will trust me by now, and please try it this way!
How to make authentic baba ganoush!
Why is this recipe for Baba Ganoush the BEST?
- Because of the smoke factor! Traditional Baba Ganoush is made with eggplant cooked over a wood-burning fire, infusing the eggplant with that lovely smoky quality.
- This recipe shows two simple ways to add that lovely subtle smoky flavor to the eggplant – really elevating the whole dish – either on the grill or in the oven!
What is Baba Ganoush?
Baba Ganoush is an Middle Eastern Eggplant Dip, similar to hummus, only it is made with eggplant instead of garbanzo beans. It originates from the Middle East ( Egypt, Israel, Lebanon, Palestine, Syria) and has complex flavor and depth and is typically served with pita bread, with a veggie platter or Mezze Platter. A beautiful addition to any Middle Eastern style meal.
Baba Ganoush Ingredients:
Baba Ganoush is made with five very simple, every day ingredients. It is the balance of these ingredients that makes this recipe shine!
Is baba Ganoush Healthy?
Yes, Baba Ganoush is healthy- it’s vegan and plant-based and also keto-friendly and low in carbs. Very healthy!
How to make Baba Ganoush:
- The BEST baba ganoush is kept simple and adding the element of smoke. Traditionally eggplant is grilled over a wood-burning fire, and this why it tastes so darn good.
- Since most of us don’t have access to cooking over a wood-burning fire, there are a few tricks we can employ to achieve this smokiness in the baba ganoush.
- The first way, the way I prefer, is to grill whole eggplants with a foil packet of wood chips to infuse smoke into the eggplant. You can also grill over a charcoal fire.
- The second way is to roast eggplant in the oven! ( Scroll down for tips!)
How to Make Baba Ganoush on the Grill:
Grill the eggplant whole, cutting slits into the sides of the eggplant.
Cutting slits into the eggplant ensures even cooking and also allows some of the smoke to penetrate.
Wrap ½ cup wood chips like alder, apple or mesquite into foil and create a foil packet.
Keep the chips dry.
Poke a hole with a knife and create a small opening for the smoke to come out.
Once the eggplant collapses and is nicely charred on all sides, place it in a bowl, along with the wood chip foil packet and cover the whole thing tightly with foil until it is cool enough to handle about 20 minutes.
Essentially, you are creating your own “liquid smoke” from heat and liquid that comes out of the eggplant, as it cools.
So cover it up tightly!
What is left in the bottom of the bowl, is the smoky liquid, aka “liquid smoke”.
Here below is the smoky liquid in the bottom of the bowl. Make sure to save this….it’s amazing!!
Peel the charred eggplant and chop. I like the chopping method because little nuggets of eggplant in the final dip are really nice.
What you will end up with is about 2 – 2 ½ cups of eggplant flesh- so little compared to the 2 huge eggplants you started off with!
Strain the chopped eggplant, and let it drain for about ten minutes. You don’t need to save this liquid, only the smoky liquid from the earlier bowl.
Then you’ll add the remaining ingredients, along with 1-2 tablespoons of the smoky liquid you saved from the bottom of the bowl.
How to make Baba Ganoush in the Oven:
THE second way to make Baba Ganoush: Roast the eggplant in the oven (although, I highly recommend grilling) and add a few drops of store-bought liquid smoke to the baba ganoush.
Now before you gasp at the idea of using liquid smoke, please look at the ingredients. Liquid smoke really is made from just smoke. Wood chips like hickory or mesquite are burned and particles of the smoke are collected in condensers. The resulting liquid is concentrated down for a stronger flavor. In large amounts, it is probably not the healthiest, but a few drops will not hurt you.
As I said, I prefer using the grilling/smoke chip method, but if you are set on roasting instead of grilling, simply add a couple of drops of liquid smoke to elevate it.
The best Baba Ganoush:
- Is BALANCED! Find the balance between the smoke, creamy tahini paste, garlic, lemon and salt, which all work together to accentuate ( not overpower) the eggplant. And if you get it right, it is pure magic.
- If you like your baba ganoush a little creamy, add a couple of tablespoons of plain yogurt. Delicious, but not imperative at all!
What to serve with Baba Ganoush?
Serve Baba Ganoush as an appetizer alongside Pita bread with Tzatziki Sauce, olives, hummus and crunchy veggies, or spoon it into warm pita bread , along with fresh summer tabouli or Israeli Salad for a delicious healthy lunch. I also love it in these Middle Eastern Salad Tacos….so good!
How long does Baba Ganoush last?
Baba Ganoush lasts up to 4 days in the refrigerator- covered and sealed.
I hope you love this Authentic Baba Ganoush recipe as much as I do!
Please let me know what you think in the comments and ratings below!
Truly the BEST, most Authentic Baba Ganoush recipe made with smoky grilled ( or roasted) eggplant, tahini, garlic and lemon. A healthy, delicious Middle Eastern Eggplant Dip that is full of complexity and depth. Gluten-free, low-carb, vegan.
- 2 extra-large Eggplants ( 1.5 to 1.75 lbs each)
- 2 garlic cloves, finely minced (use a garlic press)
- 4 tablespoons tahini paste
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 2 tablespoons plain full-fat yogurt (optional, but delicious)
- Preheat grill to medium-high ( see notes below for roasting – 425 F)
- Make a foil packet with wood chips for smoking. Wrap ½ cup of wood chips ( mesquite, alder, apple) in heavy-duty foil and pierce the top, creating an opening in the foil so smoke can escape. Place this on the grill. See photos.
- With a sharp pairing knife cut 1-2 inch deep slits into the eggplant, all over especially around the bigger bottom area. This will allow them to cook more evenly, and help the smoke penetrate the eggplant.
- When the foil packet is smoking, place the eggplant directly on the grill, and close the grill. Turn eggplant every 10 minutes or so and let the skin char. Grill until eggplant has collapsed and feels tender on the inside. This will take about 20 minutes.
- Place the eggplant along with the smoking foil packet in a large bowl or large pan and cover tightly with foil. Let sit until cool enough to handle about 20 minutes.
- Save ALL the smoky liquid that is under the eggplant in the bowl. Peel the charred skin off the eggplant and using a knife, chop up the tender flesh. Place the eggplant in a strainer and strain the eggplant flesh for 10 minutes. Discard this liquid. (I know this may seem counter-intuitive – but you will be adding some of the “smoky” liquid from the first bowl back in.)
- Place the drained eggplant in a mixing bowl. You should have 2 cups (or 2 1/4 cups) of eggplant flesh. If you have less, see notes. Add the tahini paste , garlic, lemon, salt, yogurt and 1-2 tablespoons (or more to taste) of the smoky liquid reserved from the bowl.
- Mix, taste, adjust salt, lemon and smoke.
- For a delicious richness, add 2-3 tablespoons plain yogurt (optional). Stir with a fork until relatively smooth.
- Place in a shallow serving bowl, make a circular “well” with the back of a spoon and drizzle with olive oil, and sprinkle with your choice of aleppo chili flakes, zaatar spice, or sumac. Sprinkle with fresh herbs. Serve with warm pita bread and/or veggies.
Directions for Roasting: Roast the eggplant in a 425 F- 450F oven. Slice in half, lengthwise and roast with flesh side down, on a parchment-lined sheet pan until very tender, about 60 minutes. Test by piercing the skin with a fork, and continue roasting until flesh is very tender and collapsing. Scoop out flesh, drain in a strainer for 10 minutes.
Mash with a fork and add the remaining ingredients. To achieve the smoky flavor, add a ½ teaspoon of liquid smoke. (Not traditional, but it does elevate this and works in a pinch.) Adjust salt and lemon.
****If you end up with less than 2 cups of eggplant flesh after it is drained, please modify the additional ingredients accordingly. For example, you may not need as much tahini, salt, lemon, etc….
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