Baba Ganoush Recipe | Baba ghanouj | How to make middle eastern dip Baba Ganoush | Lebanese dip Baba Ghanouj with step by step instructions

Gluten free and vegan Baba Ganoush Recipe | Baba ghanouj is smooth and smoky ultimate middle eastern dip made with brinjal/aubergine/eggplant as the main Ingredient.

In addition to that, this Lebanese cuisine inspired Baba Ganoush recipe is made with only 5 ingredients: roasted brinjals, lemon juice, tahini, garlic and greek yogurt is a great alternative to hummus!

The nutty flavor of tahini and the delicate spice of fresh garlic & red chilli powder gives it a perfect taste.

Easy to make baba ganoush recipe | Baba ghanouj

it’s a lot simpler to make than it sounds. Creamy, smoky and savoury, this easy baba ganoush recipe | Baba ghanouj is a must-try dip you can make under 15 minutes!

Enjoy it with crunchy salad veggies & pita bread as a yummy snack/appetizer or as a light lunch option.

If you love this baba ganoush recipe…

Try my Coriander mint chutney and Dry garlic coconut chutney

What to Serve with Baba Ganoush Recipe | Baba ghanouj

My favorite way to serve baba ganoush is as a snack/ appetizer or light lunch with fresh salad veggies and pita bread.

Alternatively, stuff it into pita sandwich or serve it alongside a simple salad like my Kala chana salad or Waldorf salad.

For more Appetizers ideas, please visit my blog.

More Favorite Sauces and dips

If you love this recipe,  do try making one of these delicious sauces/dips next!

Tzatziki dip

Red Kidney Bean Hummus | Rajma Hummus

Imli ki khatti meethi chutney

Red kidney bean hummus

No bake cheese corn dip

Guacamole Recipe

Homemade hummus

Vegan crema fresca

Step by step instructions and pictorial presentation to make Baba Ganoush | Baba Ghanouj

Clean and wash brinjals. Brush oil all over it. Place brinjals on stove top on full flame.

Keep the sides flipping so that it gets charred from all sides till the flesh inside gets nice and mushy.

Once its tender, slit it from one side and stash garlic flakes inside it and place it back on high flame. It takes about 8 to 10 minutes to get done.

Once done, take them out and cover it with bowl.  Let it get cooled down enough so that you can handle them to peel the skin off.

Remove the black charred skin of the eggplants. Remove  and peel the garlic also.
Transfer the flesh of the eggplants to a chopper or a blender.

We don’t need to paste it, we just need to grind it to a coarse texture. Just give one or two pulses, and it should be done.

Add the yogurt as needed and  rest of the ingredients apart from lime juice and salt, and give the pulse 3-4 times.

When done, take it out into the serving bowl, add the salt and lime juice as per taste. The salty and savoury taste should not predominate it’s smoky flavor.

So add a little at first and do the taste test. Drizzle some olive oil and garnish with the fresh coriander leaves and pomegranate pearls. It’s ready to be served.

Simply dip the pita in baba ganoush and enjoy wholesome and fresh snack. It actually is sometimes weekend lunch for me.

Simply pair it with some salad, fresh Lemonade or iced tea.

Enjoy!

Notes

1. Using greek yogurt in this recipe is completely optional. You may skip it.

2. You can make this one day prior to serving and store it in the fridge.

Recipe card 🔽

Print Recipe

Baba Ganoush Recipe | Baba ghanouj

Gluten free and vegan friendly Baba Ganoush Recipe | Baba ghanouj is smooth and smoky ultimate middle eastern dip made with brinjal/aubergine/eggplant as the main Ingredient.

Prep Time5 minutes mins

Cook Time15 minutes mins

Course: Appetizer, snacks

Cuisine: International, Lebanese, Middle Eastern

Keyword: Baba Ganoush,, Baba Ghanouj, Lebanese dip, Middle eastern dip

Servings: 3

Author: Lata Lala

Ingredients

• 2 big eggplants which we use to make ‘bharta’
• 1 tbspn tahini store bought
• 2 tbspn Greek yogurt
• 2 tbspn extra virgin olive oil
• 2-3 cloves garlic
• 2 tbspn fresh coriander leaves
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1/2 TSP black pepper powder
• Juice of half of lime
• Salt to taste
• Pomegranate pearls for garnish
• Salad cut into pieces cucumber,carrots,tomatoes
• Toasted pita bread

Instructions

• Clean and wash brinjals. Brush oil all over it. Place brinjals on stove top on full flame. Keep the sides flipping so that it gets charred from all sides till the flesh inside gets nice and mushy.
• Once its tender, slit it from one side and stash garlic flakes inside it and place it back on high flame. It takes about 8 to 10 minutes to get done.
• Once done, take them out and cover it with bowl.  Let it get cooled down enough so that you can handle them to peel the skin off.
• Remove the black charred skin of the eggplants.  Remove  and peel the garlic also.
• Transfer the flesh of the eggplants to a chopper or a blender.
• We don’t need to paste it, we just need to grind it to a coarse texture. Just give one or two pulses, and it should be done.
• Add the Greek yoghurt as needed and  rest of the ingredients apart from lime juice and salt, and give the pulse 3-4 times.
• When done, take it out into the serving bowl, add the salt and lime juice as per taste. The salty and savoury taste should not predominate it’s smoky flavor.
• So add a little at first and do the taste test. Drizzle some olive oil and garnish with the fresh coriander leaves and pomegranate pearls. It’s ready to be served.
• Simply dip the pita in baba ganoush and enjoy wholesome and fresh snack. It actually is sometimes weekend lunch for me.
• Simply pair it with some salad, fresh Lemonade or iced tea.
• Enjoy!

Notes

1. Using Greek yogurt in this recipe is completely optional. You may skip it.

2. You can make this one day prior to serving and store it in the fridge.

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