Discover the traditional Bab Ganoush and 2 revisited versions

Discover how to prepare a traditional bab ganoush and two tasty variations. Follow our simple recipes and learn the origin of this Middle Eastern dish to enjoy.

Baba ganoush, this creamy delight, finds its roots in the Middle East, and more specifically in the Levant. Often compared to hummus, it is distinguished by its roasted eggplant base. The name “baba ganoush” comes from a legend about a benevolent priest sharing this dish. Today, it is appreciated around the world for its creamy texture and smoky flavor.

Classic Baba Ganoush recipe

Ingredients for 4 people

• 2 large eggplants
• 2 cloves of garlic
• 2 tablespoons of tahini
• Juice of a lemon
• 2 tablespoons of olive oil
• Salt and pepper
• Fresh parsley for garnish

Preparation : Start by preheating the oven to 220°C. Prick the eggplants with a fork and place them on a baking sheet. Roast them for about 30 to 40 minutes, until they are very tender. Let cool, then remove the flesh and put it in a blender with the garlic, tahini, lemon juice and olive oil. Blend until smooth. Salt, pepper and adjust the lemon according to your taste. Transfer to a bowl and sprinkle with parsley before serving.

See also – 10 ways to cook eggplant for those who don’t like it

Baba Ganoush with herbs and spices

Ingredients for 4 people

• 2 large eggplants
• 2 cloves of garlic
• 2 tablespoons of tahini
• Juice of a lemon
• 2 tablespoons of olive oil
• 1 teaspoon of ground cumin
• 1 tablespoon chopped fresh mint
• Salt and pepper
• A few pomegranate seeds for decoration (optional)

Baba Ganoush with herbs and spices

Preparation : Roast the eggplants in the oven at 220°C for 30 to 40 minutes, then let cool and peel them. Mix the flesh with the garlic, tahini, lemon juice, olive oil, cumin and mint. Adjust the seasoning with salt and pepper. Serve in a bowl and garnish with a few pomegranate seeds for a touch of freshness and color.

Baba Ganoush with Greek yogurt

Ingredients for 4 people

• 2 large eggplants
• 2 cloves of garlic
• 1 tablespoon of tahini
• Juice of a lemon
• 2 tablespoons of olive oil
• 100 g of Greek yogurt
• Salt and pepper
• Paprika for garnish

Baba Ganoush with Greek yogurt and paprika

Preparation : Roast the eggplants in the oven at 220°C for 30 to 40 minutes. Let them cool, peel them and place the flesh in a blender. Add the garlic, tahini, lemon juice, olive oil and Greek yogurt. Mix everything until you obtain a homogeneous texture. Season with salt and pepper. Serve in a bowl and sprinkle with paprika for the finishing touch.

These variations bring different notes, allowing everyone to discover baba ganoush in a new light.

Read also
5 original recipes with a pot of tahini