Baba Ghanoush, also spelled Baba Ghanoug in Egypt, is an Egyptian/Middle Eastern vegan appetizer and dip that consists of a roasted and mashed eggplant, tahini, olive oil, lemon juice and some jazzing seasoning. Baba Ghanoush pairs wonderfully well with a large array of dishes.  

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What is Baba Ghanoush 

Coptic Lent is a wonderful opportunity to exchange vegan recipes with coptic fellows, who are observing a vegan diet for 55 days. 

This Baba Ghanoush recipe is courtesy from Meritte Barhoma, an Egyptian Canadian who is a French teacher,  and creator of kids’ activities.

Meritte has immigrated to Canada with her family when she was just 5 years old.  She is a wife, mother, french elementary school teacher, a Sunday school servant and the 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.”, Meritte explains. 

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

Meritte explains why this recipe is so special to her family and why she makes it on repeat, so she says, “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.”

Meritte is an impressive creator, visit her 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.

What Eggplant Type to Use for 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.

Storage & Make-Ahead

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. You can store it in a airtight container and it can last up to 5 days in the fridge. 

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.
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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.