Baba Ganoush Recipe 25 Minutes Minimalist Baker Recipes

Hooray! Have you ever looked at a recipe and rolled your eyes, thinking, “Yeah, right. I’m never making that it’s way too complicated.” Welcome to the story of my life and the idea behind this blog. I love simplicity and figuring out new, easy ways to make delicious eats – such as baba ganoush, one of my favorite Middle Eastern dishes.

Origins of Baba Ganoush

Similar to falafel, the exact origin of baba ganoush is hotly debated. This eggplant-based dip is enjoyed in several parts of the Middle East, including Israel, Lebanon, Iraq, Armenia, Jordan, Palestine, Egypt, Syria, Yemen, and Turkey. Several variations and flavor profiles exist. You can learn more here.

How to Make Baba Ganoush

Baba ganoush is just basically eggplant blended up with lemon juice, tahini and sea salt. Typically you have to char the eggplant on a grill or over the flame of a gas stove. I currently do not have access to a gas stove, and while I have a grill I recognize some people don’t. My solution: Slicing the eggplant into rounds and broiling it to get that roasty, charry goodness. The result? Time and energy saved, and it’s just as delicious as the traditional method if not better. Muahahaha, I love breaking the rules. So, all you need for this dip is: 1 eggplant1 lemonGarlicTahini (how to make your own)Sea salt Optional: fresh herbs. Totally unnecessary but great for an extra flavor boost + more color. What’s it taste like? Uber creamy, decadent, slightly sweet and the perfect balance of savory and tangy from the lemon and tahini. It’s so lush and creamy you can hardly believe it’s vegan and doesn’t require gobs of oil. Friends, if you’ve ever had baba ganoush this version might blow you away. Try it and let me know what you think. In the meantime, I think I’ll just face plant into this entire bowl.