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Baba ganoush, the delicious Lebanese eggplant spread

Discover the cousin of the famous eggplant caviar that comes straight from Lebanon: Baba ganoush! We know that Lebanese cuisine is full of culinary marvels and mezes of all kinds. Learn how to make yourself this spread bursting with flavors from the Orient where sesame, eggplant, lemon are mixed with pomegranate seeds... The perfect combo! Discover this explosive mixture that will delight your taste buds at the time of the aperitif!

Appetizer
4 servings
10 min
15 min
45 min
Very Easy

Video

YouTube

Ingredients

4

Toppings :

Materials

  • 1 fork
  • parchment paper

Preparation

  • Step 1 - Baba ganoush, the delicious Lebanese eggplant spread
    First, wash and prick the eggplant with a fork.
  • Step 2 - Baba ganoush, the delicious Lebanese eggplant spread
    Roast the eggplant. We put it in the oven for 45 minutes at 200°C. Find another method in the comments below.
  • Step 3 - Baba ganoush, the delicious Lebanese eggplant spread
    Remove from oven and place directly in an airtight container. Leave to rest for 15 minutes.
  • Step 4 - Baba ganoush, the delicious Lebanese eggplant spread
    After this time, peel the eggplant. Be careful not to burn yourself.
  • Step 5 - Baba ganoush, the delicious Lebanese eggplant spread
    Place your peeled eggplant in your serving bowl, add lemon juice, tahini, olive oil and salt.
  • Step 6 - Baba ganoush, the delicious Lebanese eggplant spread
    Mix everything with a fork, crushing the eggplant and incorporating well.
  • Step 7 - Baba ganoush, the delicious Lebanese eggplant spread
    There you are! Enjoy with parsley, pomegranate arils and a drizzle of olive oil. Don't forget the pita breads!

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Cookware

Oven

Freezer storage
Refrigerator storage
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Observations:

What is tahini?
Tahini is a sesame butter or puree.

How do I roast my eggplant?
First, wash and prick the eggplant with a fork.
Oven method: Place the eggplant on a baking sheet lined with parchment paper and bake for 45 minutes to 1 hour at 390°F (200°C).
Method with a gas hob: burn the eggplant on all sides directly with the heat for about 5 minutes per side. The skin should turn black and the flesh should be tender.

How to easily peel roasted eggplant?
Place the roasted eggplant in an airtight container for about fifteen minutes. The technique works with other roasted vegetables, you can also peel a pepper more easily. With the steam given off by the hot vegetable, the skin will come off more easily. Be careful not to burn yourself when opening the container. Leave to cool a bit before removing the skin.

How can I improve my eggplant dip?
Add a drizzle of olive oil, chopped fresh parsley and pomegranate for a tasty spread. Feel free to add sesame seeds as well.

Can I substitute parsley with another aromatic herb?
If you don't like parsley, you can totally replace it with cilantro or even mint for a touch of freshness.

How to eat baba ganoush?
Enjoy this eggplant spread with pita bread, or in a mixed dish. Do not hesitate to serve the baba ganoush with vegetable sticks.

How long to store baba ganoush?
Refrigerator: Store the baba ganoush in an airtight container in the fridge for 4 to 5 days.
Freezer: Store your spread in the freezer for 3 months in a freezer bag. This will allow you to make large quantities.

Where does the baba ganoush come from?
This eggplant dip originates from Lebanon. Even if it is part of Lebanese cuisine, you will also find it in Syrian, Turkish, Armenian cuisine... It is the perfect combination of eggplant caviar and hummus. Simply replace the chickpeas in the hummus with roasted eggplant.

Photos

Baba ganoush, the delicious Lebanese eggplant spread, photo 1
Baba ganoush, the delicious Lebanese eggplant spread, photo 2
Baba ganoush, the delicious Lebanese eggplant spread, photo 3
Baba ganoush, the delicious Lebanese eggplant spread, photo 4
Baba ganoush, the delicious Lebanese eggplant spread, photo 5
Baba ganoush, the delicious Lebanese eggplant spread, photo 6

Questions:






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