Baba Ghanoush, also spelled Baba Ghanoug in Egypt, is an Egyptian/ Middle Eastern vegan appetizer and dip that consists of a mashed and cooked eggplant, tahini, olive oil, lemon juice and some jazzing seasoning. Whether it is a kabab feast or a humble meal of foul Medames and falafel, Baba Ghanoush pairs wonderfully well with a large array of flavors.  

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Baba Ghanoush Recipe 

Coptic Lent is a wonderful opportunity to exchange vegan recipes with coptic fellows, who are observing a vegan diet until Orthodox Easter on April 24th.

This Baba Ghanoush recipe is courtesy from Meritte Barhoma, an Egyptian Canadian who is a French teacher,  and creator of kids’ activities. Read the interview below to know more about Meritte’s background and how she is contributing to our kids’ meaningful education.

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• Meritte, please Introduce yourself.

My name is Meritte, I immigrated to Canada with my family when I was just 5 years old.  I am a wife, a mother, a french elementary school teacher, a Sunday school servant and owner of Kids Christian Prints. I love combining my teaching skills and Coptic (Christian Egyptian) faith to create activities that can benefit children and teach them about our Faith!

• How long have you been an Egyptian diaspora? How do you keep your Egyptian heritage? 

I have been living in Canada since I was five years old. My family definitely enjoys the traditional Egyptian cuisine on a weekly basis.

• What is the name of your recipe, why is it special, where did you learn, from whom and when?

Before I got married, my mother sat me down and made me write down some of her favourite recipes. So the one I am sharing with you today – is actually my mothers’ and I cannot take any credit. It is baba ghanoush – a kid friendly version. My kids love dips, so this is a healthy one to make during lent – a vegan dip that the entire family can enjoy!

• Does this recipe save you time as a busy entrepreneur, mother, and wife? Is it freezer friendly? Is it make-ahead? Explain. 

My kids, like most kids, love dips. So, I’m always looking for easy-to-make and healthy dips, like this one. I make some at the beginning of the week and refrigerate it in a container. It lasts a few days and complements any meal. Dips are also a great way to encourage kids to try new foods.

• What is the nutrition value of this recipe? 

My favorite part is that it has eggplants! My kids end up eating it, not even thinking twice.

• Tell us about your business idea. When did you start and why did you start it? 

I started my business idea on November 2021. However, I have always been creating a variety of activities, for my classroom and Sunday school kids, but when my eldest daughter turned 2.5 years old, she started to show an interest in activities. I struggled to find fun ones that would engage her in our faith. So, I started Kids Christian Prints to make these faith-based resources accessible for parents all around the world. 

• Add the website links of your business. Where can people buy your products from?

Visit my website kidschristianprints.com and check out my products in my etsy shop at etsy.com/shop/kidschristianprints. Also, follow me on instagram and facebook @kidschrisitianprints for promotions and sales.

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Baba Ghanoush Tweaks 

I tested Meritte’s recipe before sharing it on my blog to see how different it is from the one I am used to. I added two extra spoons of tahini diluted in some water. As for the seasoning, I added coriander, cumin, and sweet paprika. 

What Eggplant type to use in Baba Ghanoush 

There are almost eleven types of eggplants that you might find in the market.  Choosing one to make an epic Baba Ghanoush could be daunting. In my book, the best eggplant is the globe eggplant one. It is fleshy, and creamy. One Globe American eggplant is enough to fix a Babab Ghanoush dish for 4-6 people.

Health Benefits of Baba Ghanoush 

Baba Ghanoush is a super food. The eggplant alone is packed with vitamins and minerals while the tahini is high in fiber, together they make a power couple. This is a gluten-free and dairy free side dish that is excellent to eat with multi seeds crackers or vegetable sticks.

Make-Ahead Baba Ghanoush 

Making Baba Ghanoush one or two days ahead saves you time and makes the dish taste even better as all the ingredients will mend together. 

How to Serve Baba Ghanoush 

Serve Baba Ghanoush as a side dish next to a kabab feast, Foul Medames , or Ta’amia (Egyptian Falafel). Baba Ghanoush could also be served as an appetizer with some toasted pita bread, multi seeds crackers, and vegetables sticks.  

Check More Vegan Appetizers On My Blog 

You might also like these vegan Levantine recipes:

• Batata Harra 

• Zaatar Manakeesh 

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Disclaimers 

• All product recommendations are independent and based on testing.
• This blog is an Amazon Associate. Some links contain affiliates. When you buy through one of our links we will receive a small commission, at no cost to you.

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Disclaimer:Chez Nermine blog is an Amazon Associate. We earn a small commission from qualifying purchases. Our commission doesn’t affect the  price of the product you purchase.

Baba Ghanoush (Eggplant Tahini Dip)

INGREDIENTS 

• 1 eggplant, Globe American eggplant 
• 2 tablespoons olive oil
• ½ lemon, juiced
• 2-4 tablespoons tahini, diluted in 3-4 tablespoons warm water 
• 1 clove of garlic, minced
• 1 teaspoon coriander, optional  
• 1 teaspoon cumin, optional 
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon Aleppo pepper, optional 
• Salt and pepper, to taste
• Fresh cilantro, parsley, or basil, chopped, (I prefer parsley) 

DIRECTIONS

1. Roast the eggplants: Preheat the oven to 450 degrees Fahrenheit. Halve the eggplants lengthwise and lightly brush with olive oil. Place in the preheated oven on a baking sheet lined with parchment paper. Roast until the interior is soft and skin peels off easily, about 35-45 minutes. See notes 
2. Prep the eggplant: Discard the skin and any stray bits and mash it with a fork.
3. Assemble the Baba Ghanoush: Dump the eggplant into a bowl. Add the garlic, lemon juice, oil, chopped fresh herbs and spices. Add the diluted tahini in water,  and mix well until it a creamy dip forms. Taste and adjust the seasoning. 
4. Serve: You can make the Baba Ghanoush one or two days ahead, and keep it in the fridge until you are ready to serve. Garnish with a drizzle of olive oil, lemon slices and chopped parsley and serve it with toasted pita bread, and/or vegetable sticks. 
5. Store: You can keep the Baba Ghanoush in the fridge up of five days. Avoid double dipping! 😊

Nermine’s Notes: 

• Another way to roast the eggplant is to wrap it with aluminum foil and stab it a few times with a knife to let the steam escape when roasted. Put it on the metal rack in a preheated oven or toaster at 375 °F for 20 to 25 minutes, or until it is too soft. 
• Use American Globe eggplant for baba Ghanoush for the right texture and best taste.