Baba Ganoush. Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed.

Baba ghanoush (UK: / ˌ b ɑː b ə ɡ æ ˈ n uː ʃ /, US: /-ɡ ə ˈ n uː ʃ,-ɡ ə ˈ n uː ʒ /; Arabic: بابا غنوج ‎, romanized: bābā ġannūj), also spelled baba ganoush or baba ghanouj, is a Levantine appetizer of mashed cooked eggplant mixed with tahini (made from sesame seeds), olive oil, possibly lemon juice, and various seasonings. Baba ganoush, also spelled baba ghanoush is a Mediterranean eggplant dip, popular in many Middle Eastern countries. It mostly has the same ingredients as hummus except for the chickpeas. You can cook Baba Ganoush using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients of Baba Ganoush

Prepare 1 of medium round eggplant/brinjal.
Prepare 2 cloves of garlic, grated or finely minced.
It's 1 of lemon, juice.
It's 2 Tablespoons of Tahini paste.
Prepare 1/4 of th teaspoon salt.
It's 1 Tablespoon of fresh cilantro or basil, chopped.
You need 2 teaspoon of olive oil.
It's 1/2 teaspoon of chilli flakes (optional).

This creamy dip would be a great appetizer to serve at your next party or the perfect addition to a mezze platter. Made with eggplant that's been fire roasted (either on a hot grill or under a broiler) to the point of shriveling, it can be served as a side dish. Typically, though, it's a cold or room temperature spread, served with pita bread or crostini or crusty French bread…or a spoon. Baba ganoush recipe: step-by-step (print-friendly option below) Preheat oven and prepare the eggplant.

Baba Ganoush step by step

Slice eggplant/brinjal into 1/4 th inch rounds and sprinkle with salt and place in a colander in the sink to drain any excess liquid..
Pre heat the oven to a high temperature..
After 10 minutes pat dry the eggplant rounds between two towels and arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt..
Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown..
Peel the skin of the eggplant and add to a food processor. Also add lemon juice, garlic, tahini, a pinch of salt and mix until creamy..
Add cilantro and olive oil and pulse to a fine paste..
Adjust seasonings, garnish with cilantro and chilli flakes and Serve with bread sticks or pita chips and salad..

Note: If you prefer to cook the eggplant over open flame, leave the eggplant whole and follow my instructions above for how to grill the eggplant. This baba ganoush (baba ghanouj) recipe is smokey, creamy and a flavorful dip that you can make with very little preparation! Learn the secret to making the BEST Baba Ganoush! Made with only FIVE simple ingredients this authentic Middle Eastern Eggplant Dip can be made on the grill, or baked in the oven. Full of flavor, complexity and depth this baba ganoush is healthy, gluten-free, low-carb, keto & vegan!