Babagoosh recipe is a super tasty and simple dip! It tastes great with pitas or as a side dish with falafel or tabouleh. And the recipe couldn’t be easier 😋
I love dips! We usually have hummus, but Babagoosh is a great alternative. It takes a little longer to prepare than hummus, but it’s definitely worth it. And most of the preparation time is simply the baking time of the aubergines, during which you don’t have to do anything.
What Is Babagoosh?
Babagoosh is a simple and healthy dip from the Middle East. It consists of grilled and crushed aubergine, tahini, and olive oil. Usually, garlic, lemon juice, and various spices such as coriander, parsley, or mint are also used.
Traditionally, the aubergine is grilled over an open flame to give it a smoky flavour. However, you can also simply prepare it in the oven, as in my recipe.
In the Middle East, Babagoosh is often served with pita bread as an appetiser.
Where does Babagoosh come from?
As I have already mentioned, Babagoosh originates from the Middle East. It is originally a Lebanese dish, but it is also widely used in the Gulf States, Israel, Syria and Turkey.
There are many regional differences. In the Gulf States, for example, people like to use coriander and cumin, while in Israel they often use mayonnaise instead of tahini.
How does Babagoosh taste?
Babagoosh has a mild, slightly smoky taste. In terms of consistency, Babagoosh can be compared to hummus. Both dips are very creamy.
Is hummus or baba ganoush healthier?
Both hummus and baba ganoush are healthy dips that can be enjoyed as part of a balanced diet.
Hummus is made from mashed chickpeas, tahini, lemon juice, and spices, and is a good source of protein, fiber, and healthy fats. It is also low in calories and can be a healthy alternative to dips made with mayonnaise or sour cream.
Baba ganoush is made from roasted eggplant, tahini, and lemon juice, and is also a good source of fiber and healthy fats. It is lower in protein than hummus, but is still a healthy choice.
Overall, both hummus and baba ganoush can be part of a healthy diet, but it is important to pay attention to portion sizes and to enjoy them as part of a balanced meal.
What to serve with baba ghanoush?
- Pita bread or flatbread: Baba ghanoush is typically served with pita bread or flatbread, which can be used to scoop up the dip.
- Vegetables: Baba ghanoush goes well with a variety of vegetables such as carrots, bell peppers, cucumbers, and cherry tomatoes.
- Grilled meats: Baba ghanoush is a great accompaniment to grilled meats such as lamb, chicken, or beef.
- Rice or grain dishes: Baba ghanoush can be served alongside rice or grain dishes such as quinoa or bulgur wheat.
- Salads: Baba ghanoush can be used as a dressing for salads or used to top off a salad.
- Olives and feta cheese: Baba ghanoush is often served with olives and feta cheese as part of a meze platter.
Best Babagoosh Recipe
Servings: 6 Preparation: 10 minutes Cooking time: 40 minutes Calories: 145 Fat: 12g
Ingredients
You don’t need many ingredients for Babagoosh. You should be able to find all the ingredients in any well-stocked supermarket.
You need:
two medium-sized aubergines
Olive oil (preferably extra virgin)
Garlic
Salt
tahini
ground cumin
Lemon juice
freshly chopped parsley
Instructions
The preparation of Babagoosh could not be easier. All in all, the oriental dip is ready in 50 minutes. However, 40 minutes of that is the baking time of the aubergines, during which you don’t have to do anything. Effectively, you’re only in the kitchen for 10 minutes.
Step 1: Preheat the oven to 180 °C (fan oven).
Step 2: Cut the aubergines into oblongs with a sharp knife. Line a baking tray with baking paper and place the aubergine on the baking tray with the skin facing down.
Step 3: Brush with olive oil (I used about a tablespoon).
Step 4: Bake for 40 minutes. Cover the aubergine halves with aluminium foil for the last 10-15 minutes so that they don’t get too brown.
Step 5: Leave the aubergines to cool for about 10 minutes so that they are easier to handle. In the meantime, put the rest of the ingredients in a food processor or blender.
Step 6: Use a spoon to scrape the flesh out of the aubergine and add to the remaining ingredients. Puree until creamy.
Step 7: Serve with freshly chopped parsley, a little more olive oil and chilli flakes to taste. The dip tastes best with warm pita bread.
How long can you keep Babagoosh?
If stored properly in an airtight box, Babagoosh will keep for about a week. Before serving, you can sprinkle it again with fresh parsley to spice it up a little.
Can you freeze Babagoosh?
Yes, Babagoosh is great to freeze. While aubergines themselves don’t freeze so well, it’s not a problem with Babagoosh.
The lemon juice prevents the dip from becoming bitter and the consistency is not a problem anyway, as the dip is already pureed.
I recommend freezing Babagoosh in a freezer bag. Make sure you squeeze as much air out of the bag as possible before freezing it.
What do you eat with Babagoosh?
- Pita (preferably warm)
- Crostini
- Pita bread
- Falafel
- Tabouleh
- Vegetable sticks (for example carrots and cucumber)
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Ingredients
- 2 medium aubergines
- 3 tablespoons olive oil
- 2 garlic cloves
- 3/4 teaspoon salt
- 60 ml tahini
- 1/2 teaspoon ground cumin seeds
- 3 tablespoons lemon juice
- 2 tablespoons freshly chopped parsley
Instructions
- Preheat the oven to 180 °C. Cut the aubergines into oblongs with a sharp knife. Line a baking tray with baking paper and place the aubergine, skin side down, on the baking tray. Brush with olive oil (I used about a tablespoon).
- Bake for 40 minutes. Cover the aubergine halves with aluminium foil for the last 10-15 minutes so they don't get too brown.
- Leave the aubergines to cool for about 10 minutes so that they are easier to handle. In the meantime, put the remaining ingredients in a food processor or blender.
- Using a spoon, scrape the flesh out of the aubergine and add to the remaining ingredients. Puree until creamy. Serve with freshly chopped parsley, a little more olive oil and chilli flakes to taste. The dip tastes best with warm pita bread.
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