Baba Ganoush Recipe: The Oriental Eggplant Cream

Baba Ganoush Recipe

Eggplants often divide opinions: Some love the nightshade in all its varieties - whether grilled or cooked in curries and ratatouille. Others don't like eggplants at all. They dislike the consistency and are often uncertain about the correct preparation. With Baba Ganoush all spirits are suddenly united again! The oriental eggplant cream tastes simply fantastic and can be prepared with minimal effort in a high-speed blender.

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Baba Ganoush ingredients

As a dip with pita bread, a vegetarian side dish, or solo as an appetizer with various toppings, such as in our Baba Ganoush recipe with pomegranate seeds. Eggplant cream is a classic dish in Arabic cuisine - especially in Lebanon and Syria. Depending on region and preference, the traditional dish can vary a lot, e.g. with yogurt and/or goat cheese as well as with pine nuts.
Besides eggplant, the basic ingredients include garlic, lemon juice and olive oil. We opted for a vegan version of baba ganoush, which also includes tahini or sesame paste, cumin and a dash of toasted sesame oil.

Baba Ganoush made from eggplant grilled in the oven.
Bake the eggplant in the oven, then puree it in a blender.

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Baba Ganoush consistency

There are several variations - from a slightly chunky consistency to a creamy fine eggplant mousse. High-speed blenders, like the Bianco Piano, manage to create a velvety smooth consistency in less than 30 seconds. If you have a high-speed blender at home, be sure to try it out!

Baba Ganoush

Oriental eggplant cream with tahini and cumin
Prep Time 45 Min
Perform Time 5 Min
Total Time 50 Min
Amount 450 ml
Calories 1230 kcal
Cuisine Side Dish
Author Carla from GrueneSmoothies.com
Baba Ganoush Ingredients
4.88 from 1154 Reviews
 

Ingredients

  • 2 medium eggplants approx. 500 ml
  • 2 tablespoons olive oil extra virgin
  • 1 small garlic clove
  • 2 tbsp. tahini/sesame paste
  • 1/2 lemon medium
  • 1 tsp ground cumin (cumin)
  • 1 tbsp toasted sesame oil
  • 1/2-1 tsp salt
  • 1 handful of pomegranate seeds
  • 1/3 bunch of parsley
  • 3 tbsp sesame seeds
  • pinch of chili flakes optional
 

Instruction

  1. Preheat the oven to maximum. Prick eggplants on all sides with a fork. Place on a baking sheet and cook/grill at 250 degrees convection for about 40-45 minutes until the skins turn wrinkly/black. Turn after about 20 minutes.
  2. Remove baking sheet with eggplant from oven and let cool for 10 minutes, cut in half lengthwise and remove flesh from shell with a spoon. It is best to put directly into the blender container.
  3. Peel garlic clove and add to container along with juice of half a lemon, tahini, cumin, salt, olive oil and sesame oil. Then blend on high speed for about 30 seconds.
  4. Briefly toast the sesame seeds in a pan without oil - Attention, this goes pretty fast! Then seed the pomegranate, wash the parsley and pluck the leaves for the topping.
  5. Divide baba ganoush among several plates or one large plate and top with pomegranate seeds, parsley and sesame seeds. Finally, garnish with a drizzle of olive oil. If you like it a little spicier, add some chili flakes on top.
  6. Enjoy with all your heart!

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Baba Ganoush Toppings

By the way: Baba Ganoush is often spelled with an "h" as Baba Ghanoush. What the exact spelling is, we do not know. But we are 100 % certain: If you top the eggplant cream with pomegranate seeds, some parsley and roasted sesame seeds, it turns into an absolute visual highlight on any table, no matter how festively decorated.

Pairs well together: Baba ganoush and pomegranate seeds
An image straight from the sultan's palace

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Have you ever made baba ganoush in a blender? How do you like our recipe?

We appreciate your Feedback!

Carla from GrueneSmoothies.com

I fell in love with the first sip. In 2010 a friend of mine served me my first green smoothie. Since then, green smoothies are my absolute favorite breakfast. Quickly prepared, I start my day healthy, delicious and well nourished. I carry the feeling of this delicious healthy breakfast with me all day long - all the way through to the evening.
Nice side effect: Without renunciation or nutritional dogma, green smoothies regulate my desire for coffee, chocolate and all the other temptations.

Among other things, Carla gives workshops for beginners and also is responsible for social media and communication.

Add comment

18 | Comment(s)

8/5/2022
Saskia
Really delicious but I have needed twice the amount of lemon juice until the tahini mixture was really velvety / silky!
Also keeps well a few days in the refrigerator!
8/8/2022
Carla von GrüneSmoothies.de
Hi Saskia,

glad to read that you found your own recipe variation!

Love,

Carla
6/30/2022
Mi
7/1/2022
Carla von GrüneSmoothies.de
2/22/2022
Barbara
2/23/2022
Carla von GrüneSmoothies.de
2/22/2022
Gerlinde Behle
2/22/2022
Carla von GrüneSmoothies.de
2/22/2022
Selina
2/22/2022
Carla von GrüneSmoothies.de
2/22/2022
Dagmar Hartmann
2/22/2022
Carla von GrüneSmoothies.de
2/21/2022
Birgit Anders
2/22/2022
Carla von GrüneSmoothies.de
1/7/2019
Jutta Lichnock
Hello dear ones!!
The recipes are simply astonishing!!!
I finally got new recipes for my vitamix creation!!!
1/8/2019
Carla von GrüneSmoothies.de
Dear Jutta, thank you very much for your positive feedback.
Love & greetings, Carla
1/4/2019
Sabine Eich-Engelke
Baba Ganoush tastes sensational!!! I used pine nuts instead of sesame seeds, tossed in a pan with butter for a minute.
Thank you for the delicious recipe
1/4/2019
Carla von GrüneSmoothies.de
Super!! How nice! We are pleased :)