I’ve been making Baba Ghanoush so much lately that I have tried almost every recipe that’s online. Every time I make it, I end up adding things I like in it and it is amazing. Baba Ghanoush is a Middle Eastern classic recipe that you usually eat as an appetizer. Here in Albania we have different kinds of “meze” and they are rarely vegan friendly but if you visit any place in Middle East, you would definitely love the famous “meze”, Baba Ghanoush.
Eating Baba Ghanoush is different than eating hummus. They are so alike but there is something I can’t explain that makes me enjoy very much the combination of roasted eggplant flesh, date syrup, lemon juice and tahini. Yeah you heard it right! I add maple syrup or coconut blossom or date syrup in my recipe of Baba Ghanoush. It is the best version I have ever tried.
Baba Ghanoush is also one of the main appetizers in our table when we have friends coming by. It is easy to make and you can use it as a spread, as a dip with carrots,crackers, fresh pita bread or chips. Surprisingly our friends enjoy it too! The other day when we invited my sister in law for dinner, she asked specifically about the eggplant dip that she enjoyed last time. So I make it every time when she is visiting knowing that she loves it so much.
What makes this recipe of Baba Ghanoush special?
Everyone has his own way of making Baba Ghanoush. I’ve tried them and they are delicious as well. In my taste I usually add additional ingredients to make it more indulgent. To make my version of Baba Ghanoush you have to combine the classics of the recipe. Like: roasted eggplant flesh, olive oil, tahini, lemon juice, garlic, salt and pepper. I also add to the mix, apple cider vinegar and a liquid sweetener like date syrup or mapple syrup. The sweetener is perfect to soften the strong flavor of tahini.
I topped it with fresh parsley, white sesame seeds, freshly ground pepper, red pepercorns and olive oil. You can add any toppings of your choice.
If you try this recipe let us know on our social media, what is the best way you like to eat Baba Ghanoush.
This creamy roasted eggplant tahini dip aka Baba Ghanoush is the best starter. It is delicious and so easy to make. You can serve it with roasted veggies and dip to the side or as a spread for fresh pita bread. It is vegan and made with 8 ingredients!
- 3 medium eggplants
- 2 cloves of garlic, peeled, minced
- Juice of half of a lemon
- 1/3 cup extra virgin olive oil, plus more for serving
- 2 tablespoons tahini, or add more to taste
- 1 tbsp date syrup or maple syrup
- 1 tbsp apple cider vinegar
- Salt and pepper
- 1/3 cup fresh parsley, chopped
- Preheat oven to 200°C or400°F.
- Poke the eggplants in several places with the help of a fork. Place on a baking sheet, add a drizzle of olive oil and sprinkle some salt. Roast until very tender, about 35-40 minutes. Remove from oven and allow to cool for 15 minutes.
- There are two ways of making this step. In a food processor or with a fork. Scoop the eggplant flesh into a large bowl and mash it with a fork. Then add all the ingredients and mix well with the fork so everything is combined. If you are making it in a food processor, scoop the eggplant flesh and add it to the food processor with the rest of the ingredients except the fresh parsley. When everything is well combined, transfer the creamy Baba Ghanoush in a bowl and add the parsley.
- Enjoy with fresh parsley on top , freshly ground pepper and a drizzle of olive oil.