Everyone’s favourite dip gets a homemade makeover! And the results are a quick and easy Baba Ganoush that’s even better than the store-bought stuff! THIS is the most Epic Baba Ganoush dip recipe folks, are you excited?!
This is THE most EPIC Baba Ganoush you’ll ever have.
Everyone loves a giant veggie platter with a generous bowl of hummus in the centre, am I right? But, sometimes, we need to change our regular lunches and afternoon snacks to last-minute mezze spreads! That’s why you need to meet Baba Ganoush, it’s the most epic member of the dip family⏤I am very serious!
A good baba ganoush is smokey, savoury, and irresistibly creamy. Once you’ve mastered this recipe, you’ll understand why it’s called Epic Baba Ganoush Dip!
Hummus takes a back seat when the epic Baba Ganoush sits at the table!
I’ve yet to meet anyone who doesn’t like it, which is saying a lot. But if you think you like Baba Ganoush now, just wait until you try my recipe. Hands-down, it’s a game-changer!!
So, what is Baba Ganoush exactly?
Baba Ganoush is a dish that originated in the Middle Eastern coastline of the Mediterranean. Baba Ganoush, which translated from Arabic is “Spoiled Daddy” (a name that has nothing to do with the actual dish 🤷🏼♀️). Although, the more common name for this dish is Muttabal.
Only the Lebanese use the name baba ganoush for this dish, the rest of the Levantine Arabs use the name Muttabal.
Made of eggplant, tahini, lemons, yogurt and garlic, this classic dip has become a Mediterranean staple for good reason. And, while most store-bought baba ganoush tastes good, homemade baba ganoush is so much BETTER!
Here are a few things I love about it:
- Creamy—Eggplants are so wonderfully versatile and creamy!
- Smoky—Thanks to the grilling!
- Tangy—Lemon juice and yogurt!
- Smooth or chunky—Give a few pulses in the food processor for a smoother dip or mash with a fork for a chunkier version.
So, how do you make this epic dip?
Prepare the eggplant.
There are three ways to prepare the eggplant:
- First is the most common way: Oven-baked, you’ll miss out on the signature smoky flavour but fret-not my friend, it will still be epic.
- Second is the traditional way of grilling the eggplant on your BBQ⏤this will result in super charred and flakey skin, giving the most epic, tasty, smoky and creamy version of this dip.
- Thirdly is the roasting on the gas or electric element⏤yes, it may be the messiest and/or most dangerous way, but it works. You can achieve the smoky flavour from the charred and flaky skin that results from fire or high heat from the element ⏤ it’s the way I make this dip 99% of the time.
Remove the skin and scoop out the insides.
Oven-Roasted method, you simply scoop the flesh out from the eggplant and add it to a bowl.
BBQ or gas element, allow the eggplant to cool before removing from the tin-foil. Once cooled, open the foil and remove burnt skin from the flesh of the eggplant. Transfer the flesh to a bowl.
Add the rest of the ingredients and stir it up!
Add in your other ingredients. Some recipes recommend removing the juice from the eggplant⏤I don’t think that’s necessary. And I’m not going to ask you to wash another dish if you don’t need to. When mixing the dip, you can mix by hand or blend it using a food processor or hand blender. I’m partial to using a hand mixer for this recipe because I like it really smooth and also fewer dishes.😏
Season with salt and taste test⏤the best part 😍
An eggplant needs two things to be delicious! One, it must be well cooked or it will be bitter. Second, it needs a good amount of tasty sea salt.
Frequently asked questions:
Can I make this without yogurt?
Yes! Baba ganoush can be made without yogurt. Although, I love the luxurious creamy texture it gives the dip.
The dip isn’t tangy enough, how can I make it more tart?
If you find your dip doesn’t have enough tang, just add some citric acid, I always use this to give the dip extra tang. If the lemons aren’t tangy enough or you fear that you may be adding too much liquid, use citric acid.
Too many seeds in the eggplant!
Now, you have two choices to solve this problem: you can use Italian eggplants that are smaller and have fewer seeds or simply remove some of the seeds from the cooked eggplant before pureeing.
Why is my baba ganoush so thin?
Most of the time it will thicken up after an hour in the fridge. However, when I’ve added too much lemon juice or yogurt, I’ve run into this problem. I found chilling in the fridge helps, and if that fails then add more tahini. Tahini thickens once in contact with liquids, therefore your dip will thicken after a few stirs.
How do I store the baba ganoush?
In the refrigerator, it will keep well for 3 to 4 days in an airtight container.
What should I serve this epic Baba Ganoush with?
I’m so glad you asked! This simple and healthy dish is so versatile and the perfect dip for:
- Carbs, of course! pita bread is a lovely choice and a Mediterranean MUST.
- Veggies! Carrots, cucumbers and cherry tomatoes are also popular and a healthy option.
- Make a mezze platter: serve this with some hummus, roasted feta, large olives and maybe even some falafels for an impressive Mediterranean spread.
Hungry for more Mediterranean Dips?
So, was this the most Epic Baba Ganoush dip?
If you give this Epic Baba Ganoush a whirl (that’s a blender joke…get it?) I’d love to see how it turns out! Be sure to post it on Instagram and tag @deliciously.mediterranean and #delicouslymediterranean, along with the approximate number of batches you’ve made that week so I don’t feel too bad about the many bowls I’ve already consumed. Happy eating!Print