Authentic Baba Ganoush Recipe - Roasted Eggplant Dip (wfpb, vegan) (2024)

FAQs

Is baba ganoush healthy or unhealthy? ›

Yes, baba ganoush is healthy. The main ingredient is eggplant, which is low in calories and carbohydrates and high in fiber. It's also a good source of vitamins and minerals like potassium and vitamin K. It's also lower in calories than hummus since it's mostly made of eggplant versus chickpeas.

In general, however, although you can gain more nutritional benefits from chickpeas than from eggplant, baba ganoush is healthier than hummus which is one major difference between baba ganoush and hummus. That is because 1 cup of chickpeas is equal to two or more eggplants.

Resting eggplants with some salt is very important because it will take out the bitterness from them. If you put too much tahini sauce then your Baba ganoush will turn runny. Most recipes call for raw garlic but I find roasted garlic gives a much more dense taste.

The principle difference is the tahini – the sesame purée, but there are others. In Moutabbal, tahini is mixed with the smoked aubergine to create a paste-like dip served with warmed or crispy bread. In Baba Ghanoush, no tahini is used and the smoked aubergine is mixed with onions, tomatoes and other vegetables.

It has been linked to improved heart health, and its anti-inflammatory and antimicrobial properties make it a great addition to a healthy diet. A Plant-Based Option: For vegetarians, vegans, or anyone leaning towards plant-based diets, baba ganoush is an excellent choice.

Baba Ghanoush is eaten in many Middle Eastern countries such as Syria, Lebanon and extending as far as the territorial reach of the Ottoman empire. But Baba Ghanoush also is big in Brazil and West India. Romanians and Greeks also consume the appetizer.

In first place, the baba ghanoush from Whole Foods ($5.99/pound) had "good smoke and garlic notes." Tasters called it "smooth with some seeds for interest," and "well seasoned, with a nice hint of eggplant." One said it was "surprisingly good for the supermarket." Four would buy this brand and one might.

Turn your eggplant into baba ganoush promptly, since overripe eggplant tastes more bitter. Storage suggestions: Leftover baba ganoush can be stored in an airtight container in the refrigerator for about 4 days (I think it's best served fresh, but some say it tastes better after a day or two).

baba ghanoush, relish with Middle Eastern origins that is made of eggplant (aubergine) blended with tahini, garlic, lemon juice, and salt. The Arabic term for the dish means “pampered daddy,” the person in question being, legend has it, a sultan spoiled with a concoction invented by a member of his harem.

The way you prepare baba ganoush, in fact, solves all three things I hate about eggplant. The bitterness: apparently, much of the bitterness is in the moisture of the eggplant, which is why some people swear by salting it beforehand, which draws out liquid.

What spice takes away bitterness? ›

Spices mask bitter flavors, so don't be shy. Add some spicy peppers or powders to your cooking, or sprinkle some onto your dishes for a little bit of extra heat. Black pepper in particular has compounds that counteract bitterness. Some other great spices include cayenne, red pepper, paprika, and chili powder.

Soak eggplant slices or cubes in milk for about 30 minutes before cooking. The milk not only tempers the bitterness, but it actually makes for eggplant that is extra creamy, since the vegetable acts like a sponge and soaks up a good amount of milk in its flesh.

Etymology. The word bābā in Arabic means 'father' and is also a term of endearment, while ġannūj could be a personal name. The word combination is also interpreted as "father of coquetry" or "indulged/pampered/flirtatious daddy" or "spoiled old daddy".

Sabra baba ganoush is dip or salad of grilled aubergines and sesame seed paste. It makes 6 servings and is suitable for vegetarians.

So, if that's the case or for those people who genuinely dislike the taste of eggplant, you can still enjoy this creamy dip but in zucchini form. Simply roast the zucchini as you would an eggplant and proceed with the normal baba ganoush recipe.

Eggplant dip (Baba Ghanoush) (2 tablespoon) contains 3.4g total carbs, 2.2g net carbs, 4g fat, 1.2g protein, and 50 calories.

1 serving of baba ganoush (Eggplant Dip) contains 110 Calories. The macronutrient breakdown is 39% carbs, 52% fat, and 9% protein. This is a good source of fiber (21% of your Daily Value) and potassium (9% of your Daily Value).

Rich, smoky flavor: The unique, smoky taste of Baba Ghanoush comes from roasting the eggplant, which gives it a deep, earthy flavor that people can't get enough of. Creamy texture: Baba Ghanoush has a smooth and velvety texture, making it a perfect dip for pita chips, vegetables, or as a spread in sandwiches and wraps.

Tahini is an especially good source of copper, a trace mineral essential for iron absorption, blood clot formation, and blood pressure (3). It's also rich in selenium, a mineral that helps decrease inflammation and promotes immune health, as well as phosphorus, which is involved in maintaining bone health ( 4 , 5 ).