Baba Ganoush is a very flavorful vegan side dish is simple to make, with roasted eggplant, tahini, and spices.
Only 5 ingredients!
This Mediterranean/Middle Eastern salad is classic as a spread in a pita or lafa (Iraqi pita) with falafel or shawarma!
Great as a dip at events, or a side at BBQs or picnics!
Baba Ganoush is a deliciously simple recipe to make!
Just 5 ingredients and you’re done!
It’s a classic spread in a pita or lafa (Iraqi pita) with falafel or shawarma.
And it is a healthy dip for veggies!
Do you need to bring a side for pot luck or a picnic or a BBQ?
This eggplant salad will be a hit!
How to roast or broil your eggplant
The eggplants for this salad are roasted. You can do this in several simple ways:
1) Roast over an open flame: Poke a fork or a knife into the eggplant in several places to allow air to escape. Then, place the eggplant over a burner with open flame on your stove (cover around the burner with aluminum foil first to protect it from the eggplant, which will leak as it cooks).
Some people first wrap the eggplant in aluminum foil before placing on the flame, so whichever way works for you.
Turn or reposition the eggplant every 5- 10 minutes as the part over the flame has blackened and has shriveled a bit, until the entire eggplant has blackened shriveled somewhat. This is the best way to prepare it (over an open flame), because of the smokey flavor it gives.
2) Roast over an electric stove: The same as the process above, but use a grill pan over the burner.
3) Roast in the oven: Poke a fork or a knife into the eggplant in several places to allow air to escape. Place the eggplant on a baking tray or in a baking pan lined with aluminum foil or baking paper.
Place in a oven on a high temperature (400°F – you can use a higher temperature, but check more often) and turn the eggplant every 10-15 minutes or so until the entire eggplant has blackened shriveled somewhat.
4) Broil in the oven: Poke a fork or a knife into the eggplant in several places to allow air to escape. Place the eggplant on a baking tray or in a baking pan lined with aluminum foil or baking paper.
Place in a oven on broil and turn the eggplant every few minutes or so until the entire eggplant has blackened shriveled somewhat.
They are ready when you can easily slide a fork or knife through the skin and meat of the eggplant.
Many people don’t bother to make salad out of it. They just slice it open, sprinkle with salt and/or pepper or drizzle or pour tehini over it, and eat it right out of the skin, such as with: Easy Roasted Eggplant
A little about eggplants
The eggplant is native to India and Asia, where it can be found growing wild, and it is believed that eggplants were brought to Europe sometime during the 7th or 8th century.
Australians and Americans call the vegetable eggplant, while in England it is called an aubergine, from the French word for this vegetable.
Because of its meaty texture, eggplant is used instead of meat in some vegetarian versions of meat recipes.
While there are a variety of types of eggplants, the one for this recipe is the large, egg-shaped (or teardrop-shaped), blackish-purple one with the meaty inside.
Eggplants have health benefits, as they contain antioxidants like vitamins A and C, which help protect your cells against damage, and are low in calories.
Eggplant is naturally a little bitter. If you find that to be the case, you can draw out the bitterness by sprinkling it with salt and letting it sit awhile. If you are using slices or pieces, slightly salt after cutting. I have personally never found this to be a problem when cooking with eggplants
If you do use salt, MAKE SURE to rinse it off before cooking the eggplant, or the salt will become a part of your dish!
Personally, I have never salted my eggplants before using them (and I have used eggplants in two countries) and have never had any problem with bitterness, but if you have any concern, please do.
What does it mean when recipes say “to taste” about an ingredient?
When recipes say “to taste,” it means that you can put in as little or as much as you like to your own taste. Some recipes have many ingredients that a cook can adjust to their own taste when cooking (not so much when baking though).
The best way to calculate what your taste is with a recipe that you are not yet familiar with is to first taste the dish and then add the “to taste” ingredient GRADUALLY, a little at a time—a splash of this or a pinch of that—until the dish is just the way you like it.
Make sure to stir the ingredient after each time you add it so that the flavor will distribute evenly and become part of the dish. Then taste again. Repeat until you reach your personal preference.
Note: If you plan on using the recipe again, it is highly recommended to make a note of what and how much you added so that you can refer to it next time.
What does it mean when a recipe says that an ingredient is “optional”?
If an ingredient is “optional,” it means that you can add it in or not based on your own preference. An optional ingredient can be flavor related (i.e., salty, sweet, spicy, etc.), appearance related (garnish), or even something like nuts or chocolate chips in baking.
Have it with your own homemade Israeli falafel!
Love Middle Eastern salads? Try these!
Moroccan-Israeli Eggplant Salad
Israeli-Style Mushroom Salad
Easy Baba Ganoush (5-Ingredient Vegan Recipe)
Delicous and easy, Middle Eastern vegan salad of eggplant, tahini, and spices.
Ingredients
- 2 medium eggplants
- 1/3 cup tahini
- 1/2 teaspoon granulated garlic or to taste
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon cumin (optional)
Instructions
- Cut off the calyx (green top) of the eggplant.
- Roast the eggplants (*See notes)
- Peel off the burnt peel to access the cooked meat of the eggplant or alternately, cut open the eggplant and scoop out the inside.
- Place in a blender with the tahini, granulated garlic, salt, and cumin, if desired, and blend well.
- Serve with olive oil or use as a spread.
Notes
* You can do this in several simple ways:
1) Roast over an open flame: Poke a fork or a knife into the eggplant in several places to allow air to escape. Then, place the eggplant over a burner with open flame on your stove (cover around the burner with aluminum foil first to protect it from the eggplant, which will leak as it cooks). Turn or reposition the eggplant every 5- 10 minutes as the part over the flame has blackened and has shriveled a bit, until the entire eggplant has blackened shriveled somewhat. This is the best way to prepare it (over an open flame), because of the smokey flavor it gives.
2) Roast over an electric stove: The same as the process above, but use a grill pan over the burner.
3) Roast in the oven: Poke a fork or a knife into the eggplant in several places to allow air to escape. Place the eggplant on a baking tray or in a baking pan lined with aluminum foil or baking paper. Place in a oven on a high temperature (400°F - you can use a higher temperature, but check more often) and turn the eggplant every 10-15 minutes or so until the entire eggplant has blackened shriveled somewhat.
4) Broil in the oven: Poke a fork or a knife into the eggplant in several places to allow air to escape. Place the eggplant on a baking tray or in a baking pan lined with aluminum foil or baking paper. Place in a oven on broil and turn the eggplant every few minutes or so until the entire eggplant has blackened shriveled somewhat.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 219Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 275mgCarbohydrates: 29gFiber: 8gSugar: 9gProtein: 6g