Baba Ganoush is basically roasted eggplant blended up with lemon juice, Tahini and salt. It is so simple and easy to make. It is Silky dip that makes a wonderful addition to your appetizer table. Its also great as a spread on sandwiches.
I didnt use Tahini. I have used roasted sesame seeds. you can use store bought tahini if you wish too. Some recipes do not use yogurt, but I found that small amount of plain curd adds a rich creamy texture and tang to Baba Ganoush. You can avoid yogurt if you wish to make it vegan.
Serve this creamy, silky and yummy Baba Ganoush with pita bread, chips, slices of carrots, cucumber or as a spread on sandwiches. We had this Baba Ganoush with Beetroot Falafel
Do check out my other dip recipe
Hummus Tzatziki Sauce
How to make Baba Ganoush?
- Make slits on eggplant, apply oil and roast it on high flame, flipping occasionally.
- Take roasted eggplant in a big bowl and let it cools down.
- Meanwhile, take sesame seeds in a pan and dry roast it until light golden brown in color.
- In a blender jar, take roasted sesame seeds, garlic, and curd/yogurt. Grind it into a smooth paste.
- Take out all the excess water from eggplant. Peel the skin of the eggplant.
- Take eggplant into a blender jar. Add sesame paste, salt, and lemon juice. Pulse it a few times.
- Take this out in a mixing bowl. Add chopped parsley. Mix well.
- Creamy and yummy Baba Ganoush is ready. Serve with pita bread or carrots and cucumbers.
