I love a good hummus recipe, such as this beet hummus. Or any other dip with beans or legumes for that matter. But this easy baba ganoush recipe is becoming a new favorite.
A classic baba ganoush recipe is delicious, but I think this recipe is easier and quicker while being equally delicious.
The best part? For this baba ganoush recipe you don’t need a grill or a gas stove. You also don’t need an open fire in the wild… Just an oven (broiler) and an immersion blender is all you need.
I can hear you think though. Why would I make an eggplant dip if I can make a delicious chickpea dip (hummus)? I get it.
But once you know how to make a delicious baba ganoush, I know for sure you are going to make it over and over again. It is so delicious and versatile. I hope that this baba ganoush recipe will inspire you to experiment more with eggplants. I think eggplants should get way more attention in cooking, and especially in plant-based cooking. It is delicious (when cooked properly), versatile, and healthy.
It seems that for a lot of people there is something about the texture of eggplants that puts them off. But once you have found a good recipe (you came to the right place here my friend), I know you will fall in love with eggplants.
A good baba ganoush is irresistible. You are most likely to eat the entire batch in one sitting. Once you start scooping, you can’t stop.
Easy Baba Ganoush
A recipe might be delicious, but for me it is a bonus when it is also easy to make. Especially since I would like to make this more than just once.
I’m all about simple and accessible recipes and I love to figure out how to make a recipes easier and hopefully also healthier by for example skipping or reduing the oil and salt. You can’t skip the salt in this recipe though. More on that in the recipe card.
At the moment, this baba ganoush is one of my favorite Mediterranean dips/side dishes.
Baba Ganoush Ingredients
The classic basic baba ganoush recipe is made with eggplant, olive oil, tahini, lemon juice, garlic and salt.
Since this is a basic recipe, it leaves room to experiment. For a more rich taste, add olive oil. And if you would like to add spices or herbs, then this recipe is perfect for that. You can make this recipe your own by adding for example cumin powder, but also fresh parsley or dill are a great addition to this recipe.
Is Baba Ganoush The Same Like Hummus?
Yes and no. It may look similar, because it is served just like hummus (with pita bread or raw veggies) and both dips originated in the Eastern Mediterranean, but in my opinion baba ganoush is totally different than hummus. This recipe calls for grilled or roasted eggplant instead of cooked chickpeas. You can serve it like hummus, but be ready for a whole different taste!
How To Make The Best Baba Ganoush
For this recipe you have a few options. Don’t worry, it is all to make life easier.
Grill Or Roast The Eggplant
If you don’t have a grill, you can use an indoor grill such as this one. It is a great addition to any kitchen. But since I know it may not be a standard kitchen appliance, I am using the oven for this recipe. You can easily roast your eggplant in the oven and it will turn out great! No grill, no problem.
Simply slice the eggplant in slices and broil it to get that roasted, smokey goodness. It is just as delicious as the traditional method and maybe even better.
When roasting your eggplant in the oven, you have to be careful not to cut your eggplant in too small slices. I was so focused on my video that my eggplant slices are actually a bit on the thin side. Bigger slices are better. You can also roast half the eggplant (cut-side down). I wouldn’t recommend roasting an entire eggplant since the eggplant can burst in the oven.
The smoked paprika will add extra flavor and will give this dip the known smokiness.
I remove the skin of the eggplant before they go in the oven. If you are going to roast the aubergine as a whole (halved), you can skip this step and just scoop out the inside of the aubergine after roasting it.
In any event, this recipe doesn’t require any peeling of a hot eggplant. Yay!
What About The Moisture?
A classic baba ganoush recipe will require a way to extract moisture from the eggplant. But I have found that the roasting method got rid of all the moist. Especially if you cut the eggplant in big chunks there is almost no moist left after roasting. When you roast the entire eggplant (halved) there will have some moisture left, but not a crazy amount. I wanted my baba ganoush to have no moist at all hence the method I decided to share with you in this post and video.
Make It Smooth
A final step is to make the dip smooth. This depends on how you roast the eggplant. If you roasted the eggplant halved, then you can easily mash this dip with a fork. For the method I am following (the method without any moist left), I recommend to use a food processor or immersion blender. Baba ganoush traditionally has some texture to it, but you can decide yourself how chunky or smooth your dip will be.
Low Salt Baba Ganoush
Baba ganoush will always need some salt to reduce the bitterness of the eggplant. I always only use a little salt and actually try to avoid it entirely. In this recipe you can’t skip the salt though. But you can very easily make a low salt version.
My tip is to add a bit of salt while making the dip, then taste it and add more if needed once the dip is done.
How to Serve Baba Ganoush
What I love about dips like hummus and baba ganoush is that they are for everyone. Baba ganoush is always vegan, gluten free and nut free, and this makes it perfect to serve at gathering as an appetizer.
Personally, I like to serve baba ganoush with flatbread, raw veggies (carrots, cucumber, celery and red bell pepper), but I also add this dip to a salad or I dip my air-fried potatoes in this dip.
This baba ganoush also makes a beautiful Mediterranean spread on toast.
If you are ready for a creamy, lush, savory, slightly sweet dip, let’s get started! You will absolutely love this dip with its perfectly balance in flavor and its creaminess without any oil.
Oooh I just realized this could also be a perfect summer BBQ dip! Ok, I’m signing off to make another batch!
This oil-free, no grill baba ganoush recipe might just become your new favorite dip! Give it try and come back to me to let me know what you think by rating this recipe and leaving a comment. See you on Instagram #thegreencreator, Facebook or YouTube!
For this baba ganoush recipe you will need 6 simple ingredients. Stepping away from the traditional way how to make baba ganoush, this recipe doesn’t require a grill or gas stove. Nevertheless, it is just as delicious as the classic recipe. This dip is naturally vegan and gluten-free, but this recipe is also oil-free and low in salt. This delicious dip comes together in less than 30 minutes and makes such a great snack, spread or appetizer.
- 2 medium eggplants *
- 2 tablespoons soy sauce or tamari to coat the eggplant slices
- ¼ teaspoon sea salt, add more to taste once the dip is done
- 3 tablespoons lemon juice (juice of about 1 medium lemon)
- 1 large clove garlic (finely minced)
- ¼ cup (65 gr) tahini
For serving (optional):
Fresh herbs (chopped parsley, basil, dill or cilantro), smoked paprika powder, toasted pine nuts or toasted hazelnuts.
Preheat oven to medium broil at 350 °F.
Slice eggplant in half (lengthwise) or peel the eggplant and slice into thick slices.
Arrange on a baking sheet lined with parchment paper and drizzle to moist the eggplant with soy sauce or tamari.
Roast for 5-10 minutes, turning once or twice, until the eggplant slices are soft and golden brown.
The smaller the slices, the less time they should roast.
When roasting the eggplant too long, the eggplant can become too dry.
In general after 10 minutes the eggplant should be done when the rack is positioned at the top of the oven.
When the eggplant was cut in half and roasted, scoop out the inside of the eggplant in a large bowl.
When roasting the eggplant in thick slices, simply place the slices in a large bowl.
The eggplant should be soft and not raw.
Add lemon juice, garlic, tahini, salt and mix until creamy. Either with a fork or with a food processor or immersion blender. This depends on the roasting method. When roasting half the eggplant, a fork will do the job.
Taste and adjust seasonings as needed. When the eggplant is too dry, add a bit more lemon juice or tahini. When the dip is too bitter, add more salt.
Present the dip in a bowl and decorate with smoked paprika, fresh herbs and roasted pine nuts (optional).
Serve the dip with flat bread, vegetables or with a salad.
*Eggplant: Large eggplants can contain more seeds. This can be a bit more tricky to work with texture wise. I prefer to use 2 small eggplants, rather than 1 large. A good eggplant is one that is shiny and smooth and feels heavy. Older eggplants tend to taste more bitter so go for the small, young and fresh eggplants.
Storage suggestions: Leftover baba ganoush can be stored in an airtight container in the fridge for about 3-4 days. This dip is not freezer friendly.
For a rich dip: You can use olive oil if you wish. Adding about 3-4 tablespoons olive oil will make this dip very rich and creamy.
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Keywords: Appetizer, Dip, Snack, Vegan, Gluten-Free, Oil-Free, Baba Ganoush