Baba ghanoush is a roasted aubergine (eggplant) dip popular in the Mediterranean and Middle Eastern cuisine.
Tahini is found as an ingredient in many baba ghanoush recipes, but you can make it without.
Local and regional variations differ a lot. There’s not really a right way to prepare it.
The only truly essential ingredient in baba ghanoush is eggplant. Everything else varies from recipe to recipe.
It’s smoky, soft, delicious – making it the vegetarian or vegan appetizer or dip that you can enjoy anytime.
You’ll often find this little baba ghanoush recipe as a pre-dinner mezze in the Mediterranean and Middle Eastern regions.
Serve with some flat breads or raw vegetables for dipping and you’ve got yourself a winner.
Aubergine or Eggplant? Regardless, They’re a Nutritional Powerhouse
Whether you call them aubergines or eggplants, they’re a great food to include nutritional standpoint.
They contain a high amount of vitamins, minerals and fiber in very few calories.
In particular, eggplants contain an antioxidant called nasunin.
Free radicals are unstable atoms that can damage cells, causing illness and aging.
In another study, rabbits were given eggplant/aubergine juice daily. After two weeks they had lower levels of both LDL cholesterol and triglycerides (3).
These are two blood markers that can lead to an increased risk of heart disease when elevated in humans.
All the ingredients in this recipe are gluten-free, vegan and everything can be prepped in 25 minutes.
It makes the perfect appetizer that’s friendly with a variety of diets.
Lebanese Baba Ghanoush Without Tahini
- 2 medium aubergines (eggplant)
- 1 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 2 garlic cloves
- ¼ tsp cumin
- ¼ tsp salt
- ¼ tsp black pepper
- Place the eggplants over a high gas flame on your stove. Allow it to char on all sides, turning the eggplant every 5 minutes to get a nice smokey flavor. Once cooked, set aside on a plate to cool.
- Alternatively, preheat your oven to 450F. Place the eggplants on a baking sheet and bake for 20 minutes or until charred on the outside and cooked through. Allow to cool.
- Once cooled, scoop the flesh out of each eggplant and into a food processor. Add the lemon juice, olive oil, garlic, cumin, salt and pepper. Process until smooth. Taste and add more lemon juice, oil, or salt if needed.
- Serve garnished with parsley and olive oil.