Eggplant Baba Ganoush Spread is a Middle Eastern favorite that makes everyone happy and makes a great snack.
Learning to make this easy Eggplant Baba ganoush opened a new window for me because the process of roasting the eggplants and then adding some spices was something I kept to make other things such as pasta fillings for Ravioli.
Baba ganoush is similar to hummus because they are both spreads, but it calls for roasted eggplant instead of chickpeas, and the preparation method is different. Both dips are Middle-Eastern foods, and they are often served together with pita bread and raw vegetables.
The traditional method is for the eggplant to be broiled over an open flame before peeling so that the pulp is soft and has a smoky taste, which is exactly how I like to make it. It is a typical starter (meze) of the regional Levant cuisine.
The Method to make a Perfect Baba Ganoush
Burn the Eggplants on an open flame
I roast the eggplant on top of an open flame. This adds to the smokiness. You can pinch it with the fork to avoid the entire eggplant exploding. Using smoked good quality smoked sweet paprika as a garnish adds some extra smokiness, too.
Roasting the eggplants with this method concentrates their flavor and ensures that your spread turns out silky.
Remove the Eggplants from the heat at let them rest for 5 minutes in plastic bag.
Peel the Eggplants with a saw blade knife.
Mash the eggplants and make a puree. Do not use a food processor. Texture here is Key!
Add and Mix the remainder of the Ingredients except or the paprika.
Taste for and adjust for salt and lemon. Add the Paprika on top and a splash of good olive oil.
I use Eggplant Baba ganoush as a dip and as a spread for sandwiches to make them richer. As an eggplant lover, this is probably one of the easiest recipes that I go to when I need to cater to a big crowd.
It has a very intense, delicious, and particular flavor that is hard to find in other eggplant-based recipes. The intensity is given by both the Tahini and the burnt eggplant; you can tune it up with the juice of the fresh lemon.
Here The cooking method is the key! I like to use the puree as a base for other recipes and even stuffing for ravioli.
Don’t forget to get a look at another Eggplant favorite snack:
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Vegan Baba ganoush Spread
- Pierce the eggplants with a fork, roast them on an open flame (or in the oven if you don’t have a gas stove).
- Allow eggplant to roast over the flame for 20-25 minutes, moving them every 5 minutes. The larger the eggplant, the longer it will take to roast.
- When finished, remove from the flame and put them on a plastic bag, let them rest for 5 mins, save the steamed liquid and proceed to peel it with a sawed knife. Discard the skin.
- Let the eggplant return to room temperature and proceed to peel the skin with a saw blade knife.
- Mash the eggplant pulp with a fork or a masher.
- Mix all the ingredients plus some of the eggplant liquid, about 2-3 tablespoons.
- Make sure all the ingredients are well mixed until you have an uniform paste.
- Drizzle with olive oil and paprika and garnish with fresh parsley.
Curious about Eggplants benefits?
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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