Learn how to make baba ganoush, the easy way! This delicious, fresh and flavorful Middle Eastern eggplant appetizer will surely become your favorite!
I love everything eggplant so I couldn’t miss making baba ganoush as part of my Middle Eastern cuisine challenge. 🙂 I made a similar recipe before, mutabal, which is basically baba ganoush without the herbs and tomatoes. 🙂
I saw that many bloggers online confuse baba ganoush with mutabal. They’re different. As mentioned above, mutabal is the simple version made with tahini which is usually found online as baba ganoush. The authentic baba ganoush is this one, with herbs and tomatoes and drizzled sometimes with pomegranate molasses (which I didn’t have). I love both of them, but this one tastes fresher so I can say it’s my favorite between the two. 🙂
This recipe is quite easy to make, though roasting the eggplants may be the annoying part. I added a link to the instructions below to Tori Avey’s blog where she shows different eggplant roasting methods. I use the oven flame roasting method because it makes the eggplants taste better, but you can use the oven one which is the easiest.
Fortunately, in my case, I didn’t even have to roast the eggplants. I bought them frozen, already roasted. You can “cheat” and do it this way too. You won’t feel any taste difference. 🙂
Hope you’ll like this delicious eggplant Middle Eastern recipe. Enjoy!
- 2 eggplants, medium
- 1/2 onion, medium, diced
- 4 Tbsp mint, fresh, chopped
- 4 garlic cloves, mashed
- 1/2 lemon, juiced
- 1 to mato, diced
- 4 Tbsp parsley, fresh, chopped
- 2 Tbsp olive oil
- pomegranate molasses - optional, for drizzling
- Roast the eggplants. I prefer to roast them on the flame as they taste better, rather than using the oven.
- Wash and dry the eggplants. Pierce them a few times with a fork. I have a gas range, so I roasted them directly on the flame. Add some aluminum foil on your stove before roasting the eggplants, to protect it from charred bits that may fall during the process.
- Turn the flame to medium. Roast the eggplants for 20 minutes and move them on each side so they roast all over every 5 minutes. If it's a large eggplant you may need more time - about 30 minutes.
- Place the roasted eggplants on the cutting board and start peeling them carefully, using some tongs. They're still hot! See here some other detailed methods for roasting eggplants.
- Put the eggplants into a bowl and add the rest of the ingredients. Using a hand mixer on medium speed, start mixing everything (hand mixer, not a blender!!!). Mix well and serve with a drizzle of olive oil on top and some pita bread.