Baba Ganoush: Silky, Smoked Eggplant Dip

Brinjal or Aubergine is a great favourite in my home, and so Baba Ganoush, the silky smooth dip made with smoked brinjal (as aubergine or eggplant is referred to in India) was an instant hit, when I first made it oh-so-many-years ago in 2015 and continues to be so even now.

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As I continue to explore the vegetarian African/Middle-Eastern cuisine this holy month of Ramzan, one thing I am keeping an eye on is looking for recipes that don’t need a great deal of preparation or then can be made in advance. One such recipe is the one for this traditional and popular smoky aubergine dip known as Baba Ganoush.

My family took to this garlicky, silky-smooth dip immediately, and they often use it as an accompaniment to assorted items including dosas, and as a sandwich spread. 😀

Baba Ganoush is a welcome addition to the several dishes with smoked brinjal that we make at home, including:

• Vankaya Perugu Pachadi | Baingan Ka Raita | Kathirikai Thayir Pachad | Smoked Eggplant in Yogurt 
• Kalchina Vankaya Kothimira Pachadi | Andhra Style Roasted Brinjal and Coriander Chutney
• Vankaya Pachadi (Smoked Brinjal Chutney from Andhra Pradesh)
• Vangyachi Bharit | Baingan Bharta from Maharashtra
• Chokha | A Traditional Smoked Brinjal Recipe from Bihar

Tips to Make Baba Ganoush

• Choose a large eggplant that is deep purple in colour and one which is very firm. Such a brinjal is typically fresh and will not have too many seeds, or then be bitter.
• When you are roasting the eggplant, do it on a low to medium flame so that the inner portion of the brinjal gets a chance to cook well.
• Keep rotating the eggplant to ensure it chars evenly.
• When you are grinding the ingredients for Baba Ganoush, do not add the parsley or coriander at the very beginning. Add it at the very end and pulse for a few second, so you get green specs of the leaf dotting the dip.

I did not have Tahini at home and so substituted it with sesame seeds and olive oil.

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How to Make Baba Ghanoush: Smoked Aubergine Dip from the Middle East

1. Roasting the Eggplant
   1. Place 1 large eggplant (Mine was ~330 gms) directly over an low, open flame. I line the area around the burner with a foil as juices will drip from the eggplant as it roasts and I can just remove the foil, and discard it.
   2. Roast the eggplant over low to medium flame.
   3. Rotate the eggplant at regular intervals so that it cooks evenly.
   4. Cook the eggplant till the skin becomes crackly and charred, and the eggplant becomes very soft.
   5. Transfer the roasted eggplant to a plate and it cool.
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   6. After the eggplant has cooled, peel the eggplant. I got 2/3 cup of roasted eggplant (~135 gms). 
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2. Making the Baba Ghanoush
   1. Grind 2 cloves of garlic and 1/2 tbsp of sesame seeds to a coarse paste.
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   2. Add 1 tbsp of Olive Oil and 1 tbsp of lemon juice, and grind to a smooth paste. 
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   3. To this mix, add 2/3 cup of roasted eggplant, 1/4 tsp roasted cumin powder, and salt.
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   4. Grind to a smooth paste.
   5. Add the finely chopped parsley or coriander, and pulse for a few seconds. Do not grind the parsley or coriander to a smooth paste.
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3. Transfer the Baba Ganoush to a bowl.
4. Drizzle 1 tsp olive oil.
5. Serve with vegetable crudités/sticks or Falafel.

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I had first posted this recipe for Baba Ganoush in June 2015 and am updating it now with a recipe card.

Recipe for Silky Smooth, Smoky Baba Ganoush

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Baba Ganoush: The Silky Smoked Eggplant Dip

Aruna

Baba Ganoush is a versatile, silky-smooth, smoked aubergine dip from the middle east. Super simple to make, this dip can be served with vegetable crudites, pita bread, or Falafel. You can go all Indian and serve this as a chutney with dosa or as a pachadi to accompany a meal as well. 🙂

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Accompaniment, Dip

Cuisine Middle Eastern, Vegan, Vegetarian

Servings 2 People

Calories 152 kcal

Ingredients

  

1x2x3x

• 1 Large Eggplant, Aubergine, Brinjal (330 gms)
• 1/2 tbsp Sesame Seeds (5 gms)
• 1 tbsp Olive Oil
• 1 tbsp Lemon Juice
• 1/4 tsp Roasted Cumin Powder
• 2 tbsp Finely Chopped Parsley or Coriander
• Salt to Taste

For Garnish

• 1 tsp Olive Oil

Instructions

 

Roasting the Eggplant

• Place 1 large eggplant (Mine was ~330 gms) directly over an low, open flame.
• Roast the eggplant over low to medium flame.
• Rotate the eggplant at regular intervals so that it cooks evenly.
• Cook the eggplant till the skin becomes crackly and charred, and the eggplant becomes very soft.
• Transfer the roasted eggplant to a plate and it cool.
• After the eggplant has cooled, peel the eggplant. I got 2/3 cup of roasted eggplant (~135 gms).

Making the Baba Ghanoush

• Grind 2 cloves of garlic and 1/2 tbsp of sesame seeds to a coarse paste.
• Add 1 tbsp of Olive Oil and 1 tbsp of lemon juice, and grind to a smooth paste.
• To this mix, add 2/3 cup of roasted eggplant, 1/4 tsp roasted cumin powder, and salt.
• Grind to a smooth paste.
• Add the finely chopped parsley or coriander, and pulse for a few seconds. Do not grind the parsley or coriander to a smooth paste.
• Transfer the Baba Ganoush to a bowl.
• Drizzle 1 tsp olive oil.
• Serve with vegetable crudités/sticks or Falafel.

Notes

This recipe assumes you do not have Tahini at home and hence uses sesame seeds and oil. If you have Tahini, just add 1 tbsp of Tahini instead of 1/2 tbsp sesame seeds and 1 tbsp olive oil.

Nutrition

Calories: 152 kcalCarbohydrates: 15 gProtein: 3 gFat: 11 gSaturated Fat: 1 gSodium: 297 mgPotassium: 555 mgFiber: 7 gSugar: 8 gVitamin A: 88 IUVitamin C: 8 mgCalcium: 47 mgIron: 1 mg

Keyword Baba Ganoush, Baba Ghanoush, Gluten Free, Smoked Aubergine Dip, Smoked Eggplant Dip

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!