Homemade Baba Ganoush

beautiful roasted eggplants

Think of Baba Ganoush as the sexier, smokier cousin to hummus. It’s a roasted eggplant dip that can be served with vegetables and pita breads, or used in wraps and sandwiches. Baba ganoush is a bit lighter than hummus, since it’s made from veggies rather than beans, but it’s also a perfect compliment to the beany-ness. This Caramelized Onion Hummus is our favorite, in case you were wondering.

homemade baba gannoush

Baba Ganoush

3 medium-sized eggplants
Salt, about 2 Tablespoons
3 cloves garlic, peeled
½ cup tahini
3 tablespoons freshly-squeezed lemon juice
1 tablespoon olive oil
½ teaspoon liquid smoke (optional but delicious)
Pinch chili powder or cayenne (optional)

  1. Split eggplants lengthwise and lay flat on baking sheet or cutting board. Sprinkle liberally with salt. Let stand for half hour to an hour; the salt will draw out water from the eggplant and help reduce bitterness.
  2. Meanwhile, preheat your oven to 375º and line a baking sheet with parchment paper.
  3. Rinse eggplant and pat dry.
  4. Place eggplant onto baking sheet, and bake for 20 to 30 minutes, until eggplant is soft and roasted. Ensure eggplant is fully cooked by using a sharp knife through the middle.
  5. When eggplant is finished, remove and set aside. Add garlic to the baking sheet. Bake for a few more minutes until garlic is browned – watch carefully. Alternatively, brown the garlic in some olive oil in a small skillet. Remove from oven and let cool completely.
  6. Scrape out the pulp from eggplants – sometimes this is easier with your hands and sometimes with a fork.
  7. Add eggplant pulp to a food processor with roasted garlic and all other ingredients. Blend until very smooth, scraping the sides if needed.
  8. Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving.

Yield: about 4 cups dip

Eggplants, before roasting
Beeautiful roasted eggplants


And for more eggplant recipes, click the image below:


5 Eggplant Recipes: Tips to Make the Most of Nature's Wackiest Vegetable

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About Andrea Bertoli 591 Articles
A vegan chef, cookbook author, wellness educator, writer, surfer, and yogi based in Honolulu. Follow my delicious adventures on Instagram

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