Creamy Baba Ganoush recipe with authentic, even addictive taste. Eggplant tricks, meal-prep suggestions and kid-friendly version included.
It’s that eggplant isn’t it? Siting on the counter with eyes wide open, shamelessly looking at you. And you pass it by – 2 days in a row. Finally, it ends pre-cut and stored in the fridge for that moussaka you’ve been planning for next week. Or maybe that’s just me in my kitchen a few years back. Then, we bought a portable grill. A game changer in the eggplant department, really! It gives the Baba Ganoush recipe one irresistible smoky flavor & adds extra sleekness to the texture.
Then, however one little baby human gets born and the adventures in Sleepless-land begin. Mommy & daddy do not have time (or energy- to be more accurate) to get the grill out and bake the eggplant. Then my father in law casually suggest we simply pierce the washed eggplant with a fork (several times), place it on baking paper and voila – easy, peasy Baba Ganoush. Well, if we do not forget the eggplant in the oven, that is. Been there!
It’s all worth the learning curve thought –> after all, the eggplant is the main ingredient in this creamy Baba Ganoush recipe.
EGGPLANT TIPS & TRICKS
I’ve tried several versions of the baba ganoush recipe – quite a few to be exact- one with boiled eggplant, the others using grilled and finally oven baked eggplant. If you boil the eggplant, it will absorb too much water, resulting in liquid-y and tasteless eggplant meat (that’s why I do not recommend boiling the eggplant).
Another method we frequently used in the past is grilling. If you wish to grill the eggplant, make sure you slice it and coat it with salt. Then leave sit for at least 30 min to allow bitter-ish juices to escape the eggplant. The only downside to grilling for me is the extra time I have to spend preparing + actually grilling it. If however time is no issue, I do wholeheartedly recommend it. When using grilled eggplant, I always add some plain Greek yogurt (optional for the oven-baked version) to the recipe – as it gives extra moisture and creaminess to the somewhat ‘dry’ eggplant. Mmm, delicious!
Another great way to prepare the eggplant is to bake it in the oven. This method is not only straightforward (In my humble opinion), but also wonderfully effective. It preserves the right amount of moisture + does not require much preparation (and babysitting). We simply pierce the washed eggplant with fork (approx. 10 times to cover all sides of the eggplant) =>place it on baking paper => bake until tender. Then peel and blend with the other ingredients.
MEAL PREP IDEAS
If you do not have time to bake the eggplant during the work week for dinner, I recommend preparing it the night before. Then store in the fridge, pop out when needed and blend with the rest of the ingredients. It stores well in air-tight container for up to 72 h. However, I make sure to let it sit for no more than 24 hours, if possible.
To make this recipe kid friendly, I simply omit the garlic when blending, then pour some of the baba ganoush on your kid’s plate (we like these ones from IKEA), then add the garlic and blend until combined. Voila, everyone is happy (hopefully).
MORE TASTY IDEAS
If you are into appetizers, be sure to check out our favorite Baked Zuchinni Yogurt Dip Recipe – it’s really a perfection. One excellent ‘’partner in crime’’ idea for our Baba Ganoush Recipe are these Honey Glazed Carrots – they make perfect and colorful sweet dip sticks.
Creamy Baba Ganoush recipe
- 2 medium eggplants (aubergines)
- 3 tbsp tahini paste , preferably organic
- 3 garlic cloves, minced
- 3 tbsp olive oil
- Juice from ½ lemon
- 2 tsp cumin powder
- 2 tbsp chopped fresh parsley leaves
- 2 tbsp heaping Greek Yogurt, plain (optional)
- Salt to taste
How to make eggplant for Baba Ganoush (the easy way)
- Wash the eggplants under cold water, pierce (approx. 10-15 times) on each side with fork and place on baking paper. Bake in the oven until tender (I usually press with fork to check) on 200C/400F.
- Once cooked (and cooled down) peel the skin off with your hands, remove the bottom and use for Baba Ganoush below. Alternatively, refrigerate in air tight container for up to 48 hours (perfect meal-prep for the week ahead).
How to make creamy Baba Ganoush
- In food processor of choice, add peeled eggplants, tahini paste, peeled garlic, olive oil, cumin, lemon juice, parsley leaves and Greek Yogurt (optional) and pulse until smooth. Serve immediately.