Growing up, the aroma of charred eggplants wafting through our home signaled one thing: Baba Ghanoush season! This beloved dish holds a special place in my heart and table.
Type of Cuisine:
Middle Eastern
Prep Time: 15 Minutes.
Cook Time: 40 Minutes
How Many Servings?
4-6 Servings
Baba Ghanoush recipe season is here—and when eggplants are at their peak, there’s so much to make: baba ghanoush, moutabal, eggplant salad, and even rolled eggplant or parm.
This smoky eggplant dip is more than a spread—it’s a bold, flavor-packed salad with tomatoes, peppers, garlic, lemon, and a touch of pomegranate. I first tasted it on a trip to Syria, and the balance of sweet, smoky, and tangy stayed with me ever since.
Ingredients for your Baba Ghanoush Recipe
- Large Eggplants: Creamy texture and smoky flavor after roasting.
- Tablespoons Olive Oil (divided): Richness and moisture in the dish, especially during roasting.
- Small Onion (diced), Small Red Pepper (diced), Small Jalapeno (diced): Layers of sweetness, subtle heat, and a touch of spiciness.
- Salt, Black Pepper, Cumin, Coriander: Balancing the flavors, adding warmth and depth to the dish.
- Pomegranate Molasses: Sweet and tangy notes contribute complexity to the overall taste.
- Cloves Garlic (minced): Pungent aroma and savory depth.
- Fresh Lemon Juice: Bright, citrusy freshness.
- Small Tomato (diced): Juicy sweetness, enhancing the overall freshness.
- Italian Parsley (chopped): Fresh herbal notes, adding a bright finish.
- Walnuts (chopped, divided): Nutty richness and crunch.
- Pomegranate Seeds (divided): Bursting sweetness and vibrant texture.
How to Roast Eggplant for the Best Baba Ghanoush Recipe
When it comes to making a great Baba Ghanoush recipe, the secret is all in how you roast the eggplant. Whether you’re making the classic version or a tahini-free variation, properly roasted eggplant is the heart of this bold and smoky Mediterranean dip.
Why Roasting Matters:
Eggplant needs to be soft, tender, and slightly caramelized to bring out its best flavor. Whether you’re whipping up Baba Ghanoush, Moutabal, eggplant salad, or even a rolled eggplant dish, this step is essential.
1. Prep the Eggplant:
Slice your eggplants lengthwise. Brush the flesh with olive oil, then place them cut-side down on a baking tray lined with parchment paper.
2. Roast:
Bake in a preheated oven at 400°F (200°C) for about 25–30 minutes. You’ll know they’re ready when a fork slides in easily. If still firm, give them a few more minutes.
3. Cool and Drain:
Let the roasted eggplants cool until easy to handle. Scoop out the soft flesh into a strainer set over a bowl. Let it drain for about 15–20 minutes to remove excess moisture, pressing gently with the back of a spoon.
Ways to Serve Baba Ghanoush
- A-Pillar of Mezza: Baba Ghanoush stands tall among the iconic mezza dishes of the Mediterranean and Middle Eastern cuisines. This assortment often includes hummus, mouhammara, moutabal, tabbouleh, and kibbeh. When part of a mezze spread, it offers a smoky contrast to the other flavors on the plate.
- Dip with Pita: The classic way many prefer Baba Ghanoush is a dip paired with warm pita bread. This combination brings out the dish’s rich texture and intricate flavors.
- Spread for Sandwiches: Looking for a way to elevate your sandwich? Spread a generous layer of Baba Ghanoush on your bread or wrap. It pairs beautifully with grilled vegetables, meats, or simply on its own for a vegan treat.
- Pasta Sauce Alternative: For experimenters, toss your pasta in a Baba Ghanoush sauce. The smoky, tangy flavor can be a delightful twist to traditional pasta dishes.
Preparation
Roast the Eggplant
Cut the eggplants in half lengthwise and brush the cut sides with about 2 tablespoons of olive oil. Place them cut-side down on a baking sheet lined with parchment paper.
Roast for about 35 minutes, or until the eggplants are soft, golden, and slightly collapsed. Once done, remove them from the oven and let them cool until safe to handle.
Sauté the Veggies
Finish by drizzling in 1 tablespoon of pomegranate molasses, then remove from the heat and set aside to cool.
Prepare and Drain the Eggplant
Blend It All Together
Mix everything well until the flavors are combined. Add the remaining salt, give it one more stir, and adjust seasoning to taste.
Serve with Flair
This dip is delicious served cold or at room temperature, especially alongside warm pita bread. Grab a piece and dive in—every bite is packed with flavor!
Baba Ghanoush: A smoky, velvety eggplant dip with a personal touch. Enhanced with sautéed veggies and pomegranate molasses, this recipe is a fusion of tradition and my own cherished memories.
Type of Cuisine:
Middle Eastern
Prep Time: 15 Minutes.
Cook Time: 40 Minutes
How Many Servings?
4-6 Servings
Ingredients:
| 2 large eggplants | |
| 4 tablespoons olive oil, divided (plus more for drizzling | |
| 1 small onion, diced | |
| 1 small red pepper, diced | |
| 1 small jalapeno, diced | |
| 11/2 teaspoons salt, divided | |
| 1/2 teaspoon black pepper | |
| 1 teaspoon cumin | |
| 1/2 teaspoon coriander | |
| 2 tablespoons molasses, divided | |
| 4 cloves garlic, minced | |
| 1/2 cup fresh lemon juice | |
| 1 small tomato, diced | |
| 1/4 cup Italian parsley, chopped | |
| 1/2 cup walnut, chopped, divided | |
| 1/2 cup pomegranate seeds, divided |
Preparation
Preheat your oven to 425°F (220°C). Cut the eggplants in half lengthwise and brush the cut sides with about 2 tablespoons of olive oil. Place them cut-side down on a baking sheet lined with parchment paper. Roast for about 35 minutes, or until the eggplants are soft, golden, and slightly collapsed. Once done, remove them from the oven and let them cool until safe to handle.
While the eggplants are roasting, heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the diced onion, red bell pepper, and jalapeño, and sauté for about 3 minutes until they begin to soften. Season with ½ teaspoon of salt, 1 teaspoon each of black pepper and cumin, and ½ teaspoon of ground coriander. Stir everything together and cook for another 2 minutes. Finish by drizzling in 1 tablespoon of pomegranate molasses, then remove from the heat and set aside to cool.
Once the eggplants have cooled enough to handle, scoop out the soft, roasted flesh and discard the skins. Place the flesh in a strainer set over a bowl to drain. Let it sit for several minutes to release excess moisture—then gently press it with the back of a spoon to help remove even more liquid. This step keeps your Baba Ghanoush from becoming watery and helps concentrate the smoky flavor.
Discard any drained liquid from the eggplant, then coarsely chop the flesh on a cutting board. Transfer it to a clean mixing bowl and stir in the fresh lemon juice and minced garlic. Next, fold in the sautéed onion and pepper mixture, followed by the diced tomatoes. Sprinkle in the chopped Italian parsley, along with half of the walnuts and half of the pomegranate seeds. Mix everything well until the flavors are combined. Add the remaining salt, give it one more stir, and adjust seasoning to taste.
Spoon the Baba Ghanoush into a serving bowl and use the back of a spoon to create a small well in the center. Garnish with the remaining pomegranate seeds and walnuts, then finish with a generous drizzle of the leftover pomegranate molasses and olive oil. This dip is delicious served cold or at room temperature, especially alongside warm pita bread. Grab a piece and dive in—every bite is packed with flavor!
Recipe Tips & Suggestions
Storage Tips
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