Baba ganoush eggplant dip

Baba ganoush is the most delicious Middle Eastern eggplant dip. When the menu includes Middle Eastern food such as falafels, falafel waffles or kebabs, is baba ganoush at the top of the list along with the classic hummus and a delicious one haydari. The dip is made from eggplants that are baked in the oven until they are completely tender. The tender eggplant flesh is then removed from the shells before being stirred together with the remaining ingredients for a creamy and incredibly tasty Middle Eastern eggplant dip.

Ingredients for Middle Eastern Eggplant Dip

For a bowl of baba ganoush you will need the following ingredients:

Eggplants

The most important ingredient is, of course, eggplant. When eggplants are baked in the oven, the flesh becomes completely tender and juicy, while the skin becomes tough. The dip is therefore made entirely from the flesh, and the skin is discarded.

Garlic

Garlic is not traditionally on the ingredient list, but it tastes great, so you can choose to add a single clove. If you are not a fan of garlic, you can easily omit it.

Lemon

Lemon juice is added to provide a little balance to the sweetness and fattiness of the dip. There's also a fun chemical reaction that happens when you stir tahini and lemon juice together. It emulsifies, which allows you to whip more air into the dip. This makes it even more delicious, light, and creamy.

Tahini

Tahini is an important ingredient for a good baba ganoush. It consists of sesame seeds that are ground into a liquid paste - just like making peanut butter. Tahini is an important ingredient in Middle Eastern cuisine, and I would definitely recommend that you choose a light variety. They are creamier, more liquid and not nearly as bitter as the roasted versions. Light tahini can be found in Rema1000 or at Middle Eastern grocers/kiosks. Also try tahini in this delicious tahini dressing.

Parsley

Stir in a little chopped parsley into the dip. It is recommended to use broad-leaf parsley, which is typically used in Middle Eastern cuisine. You can also use regular curly parsley if that is what you have on hand.

Chili

Baba ganoush should be a little strong kick. It gets its dip from finely chopped red chilies. You can also use sambal oelek (a type of chili paste) instead if you want to skip the lowest heat. It can also be a little easier to adjust the strength with sambal oelek, as this is always different with fresh red chilies. Sambal oelek is available in most major supermarkets and at Middle Eastern and Asian grocers. 

TIP: Also try the recipe at lentil dip with feta and bell pepper or eggplant fritters with chickpea flour