Classic Baba Ghanoush
This classic Baba Ghanoush is a smoky, creamy dip crafted from perfectly roasted eggplant, blended with rich tahini, bright lemon juice, and aromatic garlic. It's an authentic, low-carb, and vegan delight, perfect for pairing with fresh vegetables or your favorite low-carb crackers.
For 6 servings
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup. Using a fork, pierce the eggplant several times all over to allow steam to escape during roasting.
Place the whole, pierced eggplant directly on the prepared baking sheet. Roast for 40-50 minutes, or until the skin is deeply shriveled, charred in spots, and the eggplant is completely soft and collapsed when gently squeezed.
Remove the eggplant from the oven and let it cool slightly on the baking sheet until it's comfortable enough to handle. Once cooled, cut the eggplant in half lengthwise and scoop out all the soft flesh into a colander set over a bowl. Let it drain for 10-15 minutes to remove excess liquid, which prevents a watery dip.
Transfer the drained eggplant flesh to a food processor. Add the tahini, fresh lemon juice, minced garlic, 2 tablespoons of olive oil, sea salt, ground cumin, and smoked paprika (if using).
Pulse the mixture until it reaches your desired consistency. For a very smooth dip, process until creamy. If you prefer a chunkier, more rustic texture, pulse briefly or mash by hand with a fork or potato masher.
Taste the baba ghanoush and adjust the seasonings as needed. You may want to add more salt, a squeeze of lemon juice for brightness, or a little more tahini for richness.
Transfer the finished baba ghanoush to a serving bowl. Create a small well in the center and drizzle generously with extra virgin olive oil. Garnish with fresh chopped parsley before serving.
Serve immediately with fresh vegetable sticks, pita bread (if not low-carb), or low-carb crackers. Baba Ghanoush can also be chilled for at least 30 minutes before serving to allow the flavors to meld further.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Maximize Smokiness:** For an even deeper smoky flavor, carefully char the eggplant directly over an open flame on a gas stove burner or grill until the skin is blackened and blistered before roasting or scooping out the flesh.
- 2**Drain Thoroughly:** Do not skip the step of draining the eggplant flesh. Excess moisture is the primary cause of watery baba ghanoush, so allow ample time for it to release its liquid.
- 3**Adjust Texture to Preference:** A food processor yields a very smooth and creamy dip, while mashing by hand with a fork or potato masher will result in a more rustic, slightly chunky texture. Both are delicious!
- 4**Balance is Key:** The perfect baba ghanoush has a harmonious balance of smoky eggplant, nutty tahini, bright lemon, and pungent garlic. Always taste and adjust seasonings; a pinch more salt or a dash more lemon can make a big difference.
Adapt it for your goals.
Spicy Kick
Add a pinch of cayenne pepper or a finely minced small jalapeño (seeds removed for less heat) to the food processor along with the other ingredients for a spicy version.
Herbaceous DelightHerbaceous Delight
Incorporate 1-2 tablespoons of fresh mint or cilantro along with the parsley for a different aromatic profile and a burst of freshness.
Roasted Red PepperRoasted Red Pepper
Blend in 1/4 cup of roasted red bell pepper (from a jar or freshly roasted) for a subtle sweetness and a beautiful reddish hue.
Why this is on our healthy list.
Rich in Fiber
Eggplant is an excellent source of dietary fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels.
Heart-Healthy Fats
Tahini (sesame paste) and extra virgin olive oil provide beneficial monounsaturated and polyunsaturated fats, contributing to cardiovascular health and nutrient absorption.
Antioxidant Powerhouse
Eggplant contains powerful antioxidants, particularly nasunin found in its skin, which helps protect body cells from oxidative damage and supports overall health.
Frequently asked questions
Yes, Baba Ghanoush can be prepared 1-2 days in advance. Store it in an airtight container in the refrigerator. The flavors often deepen and meld beautifully overnight.
