Baba Ganoush

By | September 5, 2019

This perfectly creamy Baba Ganoush is sure to be the next big thing in your home-cooking repertoire.

I was recently in my favorite area of the grocery store, the produce section, looking for inspiration for batch cooking for the week when eggplant caught my eye. Particularly because we don’t cook with eggplant often at home unless it’s in the colder months in a stew, but why not revisit a year-round favorite dip, Baba Ganoush?

The flavor of eggplant alone is worth bringing it home more often from the grocery store, in addition, the health benefits and the versatility of eggplant are a bonus. Try this simple Baba Ganoush recipe.

Baba Ganoush

Classic revisited

You may have noticed, this is not the first time we have featured Baba Ganoush on Nutrition Stripped.

Several years ago McKel posted a recipe for this wonderful and versatile Lebanese dish. But after we made a batch recently in our kitchen, we knew it was time to pay tribute to this delicious recipe and give it a well-deserved spotlight once more with a few updates.

How to serve Baba Ganoush

If you have never made Baba Ganoush before, you are in for a surprise! It’s both simple to make and versatile to add to any dish for added flavor and a creamy texture.

The flavors are deep and complex and packed with nutrients. Roasting the eggplant at a high temperature creates a wonderfully subtle smokey flavor, and mint and tahini add a perfect nutty freshness to the dish.

The real kicker to Baba Ganoush is its versatility. There are numerous ways we have personally enjoyed it and here are a couple of our favorites.

  • Dip — with roasted vegetables, raw vegetables, fruits (grapes, apples, pears are fantastic)
  • Appetizer — dollop the baba ghanoush in the center of a plate surrounded by pita bread, fresh vegetables, fresh fruit, tomatoes, onions, etc.
  • Salad dressing — add 1 tablespoon olive oil + 2 tablespoons apple cider vinegar to about 2 tablespoons baba ghanoush and whisk together for a thick and creamy salad dressing.
  • Condiment — use for dipping proteins such as chicken, fish, beef, eggs, beans, tempeh, tofu. For a comprehensive guide to animal proteins check out our Guide to  Eating Animal Proteins.
  • Sauce —  stir together 1/4 cup baba ghanoush + 1/4 cup almond milk for a wonderful creamy sauce for quinoa, gluten-free pasta, lentils or rice.

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