How to Make Baba Ghanouj: 3 Easy Methods

A close up image of baba ghanouj drizzled with olive oil and garnished with lemon slice

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How to Make Baba Ghanouj: 3 Easy Methods

Hummus's cousin, Baba Ghanouj, is the ultimate creamy and smoky eggplant dip. It's easy to prepare and pairs perfectly with your favorite veggies and crackers or as a spread in your go-to sandwiches.

Prep Time30

Cook Time30

Total Time1

Course: Appetizer, dip, gluten free

Cuisine: Mediterranean, Middle Eastern

Keyword: Baba Ghanouj, Baba Ghanoush, Eggplant dip

Servings:

Author: Lama

Ingredients

2 large eggplants
½ cup tahini paste
3 garlic cloves
1 lemon juice
¼ teaspoon salt to taste
2 tablespoons olive oil

Instructions

Air-Frying the Eggplants

Wash the eggplants.
Cut small slits all around them using a knife.
Place the eggplants in the air fryer and roast at 425°F for 25-30 minutes.
Once cooled, place the eggplants in a strainer to drain the water for about an hour or longer if time permits. For a quicker method, remove the skin, scoop out the flesh with a spoon, and place it in a strainer. Press down with the spoon to remove any excess water.
Place the eggplants on a cutting board and quickly chop them.

Adding the Rest of the Ingredients

Place the eggplant in a bowl, add tahini paste, crushed garlic, lemon juice, and salt to taste. Mix well.
Garnish with olive oil. Enjoy with pita bread or pita chips.

Notes

For Quicker Cooking: you can halve the eggplant and roast it cut-side down when using the oven.

Strain the Eggplants: For a quicker straining method, remove the skin, then scoop out the flesh with a spoon. Place it in a strainer and press down with the spoon to remove excess water. Another method is to place the cooked eggplants in a strainer before peeling, cutting, or scooping out the flesh. Let them drain to remove the excess water; this step is essential to achieve the right consistency.

Play Around with the Ingredients: Adjust the flavors to your liking! Add more lemon juice or use less tahini if you prefer. If you have garlic paste at home, you can use that instead of fresh garlic. It’s a bit strong, but perfect if you’re a garlic lover like me. The choice is yours!

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