baba ganoush recipe | roasted Indian eggplant dip | baba ganoush Lebanese recipe |
by Tarla Dalal

baba ganoush recipe | roasted Indian eggplant dip | baba ganoush Lebanese recipe | with 22 amazing images.

baba ganoush is a Middle Eastern style creamy dip most enjoyed for its flavour and texture. Learn how to make roasted eggplant dip.

Easy baba ganoush is an incredible dip of roasted brinjals flavoured with garlic and cumin, and perked up with a touch of lemon. It has a nice smoky aroma and addictive flavour that everyone loves.

To make baba ganoush, prick the brinjal with a fork, brush it evenly with oil and roast it over an open flame for 10 minutes or till the brinjal turns black from all the sides and the flesh is soft and pulpy. Allow it to cool slightly. Remove the skin and stem and discard them and roughly chop the brinjal. Combine the brinjals, olive oil, tahini paste, garlic, cumin seeds powder, lemon juice and salt in a mixer and blend till smooth. Put the mixture in a bowl, drizzle with olive oil. Serve with cucumber, carrots and breadsticks.

Looking for a warmly flavoured dip to enjoy with bread or veggie sticks? Go for this baba ganoush lebanese recipe without a second thought! Aubergine lovers are sure to love this unique way of cooking them. Try making it when you are bored of using brinjal in sabzis.

The use of tahini paste further adds on to the Mediterranean flavours. Further olive oil is the flavour enhancer. Lemon juice balances the flavours of the dip with its slight tanginess.

Relish roasted eggplant dip with lavash, pita bread or veg sticks. You can also try other Lebanese dips like the Spicy Garlic Hummus or Shatta.

Tips for baba ganoush. 1. Do not buy small brinjals for this recipe. They are difficult to roast and form into a paste. 2. Roast on a medium flame for even cooking.

Enjoy baba ganoush recipe | roasted Indian eggplant dip | baba ganoush Lebanese recipe | with step by step photos below.

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Baba Ganoush recipe - How to make Baba Ganoush

For Baba Ganoush
2 medium sized dark skinned brinjals (baingan / eggplant)
1 tsp olive oil for greasing
2 tbsp olive oil
2 tbsp tahini paste
1 tsp roughly chopped garlic (lehsun)
1/2 tsp cumin seeds (jeera) powder
2 tsp lemon juice
salt to taste
1 tsp olive oil for drizzling

For Serving With Baba Ganoush
sliced cucumber
sliced carrot
breadsticks

Method

Prick the brinjal with a fork, brush it evenly with oil and roast it over an open flame for 10 minutes or till the brinjal turns black from all the sides and the flesh is soft and pulpy. Allow it to cool slightly.
Remove the skin and stem and discard them and roughly chop the brinjal.
Combine the brinjals, olive oil, tahini paste, garlic, cumin seeds powder, lemon juice and salt in a mixer and blend till smooth.
Put the mixture in a bowl, drizzle with olive oil.
Serve with cucumber, carrots and breadsticks.

Nutrient values (Abbrv) per cup

Energy	83 cal
Protein	2.3 g
Carbohydrates	8.1 g
Fiber	9.4 g
Fat	4.6 g
Cholesterol	0 mg
Sodium	5.1 mg

Click here to view calories for Baba Ganoush

Baba Ganoush recipe with step by step photos

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What is baba ganoush made off?

What is baba ganoush made off? roasted Indian eggplant dip is made from 2 medium sized dark skinned brinjals (baingan / eggplant), 1 tsp olive oil for greasing, 2 tbsp olive oil, 2 tbsp tahini paste, 1 tsp roughly chopped garlic (lehsun), 1/2 tsp cumin seeds (jeera) powder, 2 tsp lemon juice and salt to taste.

What is eggplant ?

Eggplant looks like this. Brinjal belongs to the family of Solanaceae, also commonly known as nightshades, and are cousins of potatoes, tomatoes and bell peppers. They hang from vines and some varieties actually look egg shaped- which is why the name "Eggplants". The skin is glossy and usually deep purple in color, while the flesh is creamish and spongy in texture. Being as versatile as a tomato, the combination of Brinjal with different vegetables works great. Aloo Baingan is a staple in India, but jazzing it up with saunf gives a peculiar taste that is hard to resist. Combination with curds, kalonji and many other spices gives a birth to a slightly khatta subzi called Achaari Baingan.

Preparing brinjal for baba ganoush

Prick the brinjal with a fork. Each baigan should be pricked 6 to 8 times. This will help in the cooking. Foods like Brinjal have a low glycemic index and good for weight loss. Brinjals are a very good source of fibre. It also prevents blood glucose from shooting up and is good for diabetics. Brinjals are rich in folate, which is required for producing Red Blood Cells (RBC’s) and also helps to prevent anaemia. See all the 7 amazing benefits of baingan.
Brush the 2 brinjals evenly with 1 tsp olive oil. Olive oil is a strong antioxidant and good for heart. Also its has anti inflammation properties. This is one of the healthiest oil you can opt for. It has around 77% of MUFA. Olive oil, especially the extra virgin olive oil, is unrefined oil in its natural state and free of chemicals. Moreover, olive oil also possess polyphenols – a type of antioxidant which protects body cells and maintains heart health as well. Popular in Mediterranean cooking, this oil works best for salad dressings or quick sautéing recipes. They cannot be used for prolonged cooking at high temperatures. Note that its a fat at the end of the day so don't consume too much. Read the super article of which oil is the healthiest, avoid vegetable oil.

Roast it over an open flame for 7 to 10 minutes or till the brinjal turns black from all the sides and the flesh is soft and pulpy. We will show you some images during the roasting process. Image 1 for roasting at 2 minutes with the brinjal stem on the right.
Roasting at 3 to 4 minutes. Note that we have moved the brinjal stem towards us to roast other areas over the fire. Image 2 of roasting.
Now roast the brinjal base at 5 minutes. How the brinjal stem from the top when doing so. Image 3 of roasting.
Turn the brinjal stem at 5 to 7 minujtes to the left and continue roasting. Remember to roast the brinjal from all sides. Image 4 of roasting. You can see that the brinjal is now well roasted.
Allow it to cool slightly.

Remove the skin from the brinjal.
Remove the stem off the roasted brinjal.
Wash the brinjals.
Roughly chop the brinjal. Make sure to remove the brinjal seeds as shown in the image.

Making baba ganoush

To make baba ganoush recipe | roasted Indian eggplant dip | baba ganoush Lebanese recipe | put the chopped brinjals in a mixer.

Add 2 tbsp olive oil.
Add 2 tbsp tahini paste.
Add 1 tsp roughly chopped garlic (lehsun). Garlic has been proven to lower cholesterol. The active ingredient allicin present in garlic aids in lowering blood pressure. Garlic is also alleged to help regulate blood glucose levels for diabetics. Garlic is great for the heart and circulatory system. Garlic has an antimicrobial, antiviral and antifungal function and can help in relieving common cold and other viral infections. To boost your immune system have a garlic clove a day. Garlic is a top anti viral food. The thiosulphate compound, Allicin found in garlic acts as a strong antioxidant and protects our body from damage of free radicals. Read here for complete benefits of garlic.
Add 1/2 tsp cumin seeds (jeera) powder.
Add 2 tsp lemon juice. Lemon is a very good source of Vitamin C and thus helps in the production of white blood cells and antibodies in the blood which attacks invading microorganisms, prevents infection and builds immunity. Therefore, Lemon juice is given to prevent common cold. The ascorbic acid in lemon juice helps in absorption of iron from the food. So if you’re iron deficient or have anaemia squeeze a lemon on iron rich recipes. See detailed benefits of lemon, lemon juice.

Add salt to taste.
Blend till smooth.
Put the baba ganoush | roasted Indian eggplant dip | healthy baba ganoush Lebanese recipe | in a bowl, drizzle with olive oil.
Serve baba ganoush | roasted Indian eggplant dip | healthy baba ganoush Lebanese recipe | cold with cucumber, carrots and breadsticks.