Baba Ghanouj – Creamy Eggplant Dip
Baba Ghanouj is a creamy eggplant dip that’s not only super delicious but also crazy good for you! Finally a dip you can enjoy absolutely guilt free! Try it with veggies, pita bread or your favorite crackers!
Baba Ghanouj is one of those dishes that I’d been enjoying numerous times in many different Lebanese restaurants, but never dared attempting to make at home because, for some reason, I thought it would be super complicated to make.
Complicated AND long!
But boy was I wrong… it just couldn’t be easier. Although it does take a little bit of time, you don’t really need to attend to it. Most of the work, the eggplants will take care of themselves, comfortably basking in the oven, not requiring your assistance in the least.
Basically, all YOU need to do is cut your aubergines in half, shove them in the oven, scoop the flesh out when it’s done and cooled, throw that in the food processor along with a few other ingredients and give that a quick spin.
All your very minimal efforts get instantly rewarded with this mild, creamy, dreamy, nutty and slightly smokey aubergine dip, which you can enjoy with pieces of warm or toasted pita bread, crackers, or even better yet, crudités.
Of course, this makes for a fantastic appetizer, snack or even light lunch... it’s exactly the kind of thing that I love to make on Sundays, so I can enjoy throughout the week for my afternoon snack.
I strongly suggest that you do the exact same…
Start by preheating your oven to 350°F. Next, slice your eggplants in half lengthwise place them on a baking sheet and drizzle them with a little bit of olive oil, then sprinkle with salt and pepper.
Depending on the size of the eggplants that you get, you’re gonna want to use 2 to 3. If they are really big, 2 will do the trick, but if they are on the smaller side, go ahead and add a third one.
Now turn your eggplants cut-side down and bake until they are super soft and start to collapse, about 45 to 60 minutes, depending on their size.
You’ll know they’re done when they feel really soft and if, when you poke them gently with your finger, it leaves a great big indentation.
Take the eggplants out of the oven and let them cool in the pan until you can safely handle them with your bare hands, about 30 minutes. Then, scoop out the flesh with a large spoon.
Put that aubergine flesh into the bowl of your food processor, along with the tahini, garlic, lime juice, salt and pepper; process until smooth and creamy, about 30 seconds.
Add a handful of chopped parsley and pulse a few times until just incorporated.
Technically, you could serve your Baba Ghanouj right away but ideally, you want to let it rest for a few hours in the fridge to allow flavors to meld and fully develop.
When ready to serve, transfer to a pretty bowl, sprinkle a few sesame seeds on top, drizzle with a little bit of olive oil and garnish with parsley. Serve with fresh crudités or pieces of pita bread or with your favorite crackers.
Leftovers will keep in the fridge for up to several days.
- Preheat oven to 350°F.
- Drizzle eggplants with a little bit of olive oil, then sprinkle with salt and pepper
- Place eggplants cut-side down on a baking sheet and bake until soft and collapsed, about 45 to 60 minutes, depending on the size of your eggplants.
- When cool enough to handle, scoop out the flesh of the eggplant and put it into the bowl of your food processor. Add tahini, garlic, lime juice, salt and pepper and process until smooth and creamy, about 30 seconds. Add parsley and pulse a few times until just incorporated.
- You could serve your Baba Ghanouj immediately but ideally, you want to let it rest for a few hours in the fridge to allow flavors to meld and fully develop.
- When ready to serve, transfer to a pretty bowl, sprinkle a few sesame seeds on top, drizzle with a little bit of olive oil and garnish with parsley. Serve with crudités or pieces of pita bread or your favorite crackers.
- Leftovers will keep in the fridge for up to several days.