Best baba ghanoush recipe. This easy creamy, smoky, and savory eggplant dip is my favorite summer dip! Enjoy it with pita bread, as a spread, dip, or crunchy veggies on the side. Read this post in Romanian language.
Baba Ghanoush Recipe
I love eggplants, and I had to try this Middle Eastern eggplant dip. I’ve realized you don’t have to live in Dubai to eat like in Dubai! This Baba Ghanoush Recipe it’s so easy to make and tastes even better the next day!
What is Baba Ghanoush
Have you guys never heard of baba ghanoush? Well, my lovelies, this is a Middle Eastern dish made with roasted eggplants, garlic, tahini, lemon juice, and spices, similar to hummus. People serve this dip with fresh vegetables, pita bread, or as mayonnaise or vegan butter substitute in sandwiches. So, this baba ghanoush recipe is a must-try dip!
Luckily, eggplants are in season in Romania, and I can enjoy eating this easy summer dip. It is naturally vegan and gluten-free, and it tastes good.
If you like Middle East recipes, then take a look at this easy hummus recipe or falafel recipe.
Baba Ghanoush Ingredients
To make this eggplant dip, you’ll need:
- Eggplants, choose smaller eggplants because they have fewer seeds
- Lemon juice, for brightness and tangy flavor
- Cumin powder is optional, but I love the flavor
- Garlic, use roasted or raw garlic if you prefer
- Smoked paprika gives a smoky flavor
- Olive oil and salt to taste
I like to roast my garlic while the eggplants are roasting. Feel free to use raw garlic if you want. I will leave the instructions below.
Use good quality tahini; I personally use homemade because the store-bought often tastes bitter and rancid.
I recommend using fresh lemon juice and smoked paprika. Both ingredients will make the dip tastier.
How to Make Baba Ghanoush
– 3 medium size eggplants
– 1 head of garlic, or 2-3 garlic cloves (if you like it raw)
– 1/3 cup tahini
– ¼ tsp smoked paprika
– ¼ tsp ground cumin, optional
– 2 tbsps. lemon juice
– 2 tbsps. extra virgin olive oil
– Salt to taste
1. Preheat the oven to 240°C, and put the eggplants on a baking sheet lined with baking paper.
2. Remove the flaky skin of garlic, leaving the inner skin intact. Cut the ends and wrap the garlic cloves in aluminum foil. Put in on the same baking sheet, and bake for 45 minutes.
3. When baked, let it cool down and peel off the skin of garlic and eggplants.
4. Transfer the roasted garlic and eggplants to a food processor and add the rest of the ingredients. Mix until smooth.
5. Sprinkle paprika, drizzle some olive oil and serve with veggie sticks, pita bread, or whatever you like.
I hope you guys will like this baba ghanoush recipe, and you’ll share it with your friends and family.
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