Having lived in the middle east for years now (Dubai) I can tell you I’ve eaten a LOT of baba ganoush! In fact I don’t think I’d ever eaten it before living here, but now I’m a major fan and eat it all the time.
It’s really one of the most awesome dips available. And it’s not just great as a dip, but also as a spread or topping. I love it on top of a baked potato or spread on sandwiches instead of mayonnaise or vegan butter.
One of the perks of living here is being able to buy this ready-made at all supermarkets. And it’s delicious!
The name is a little tricky though, I went with baba ganoush because what we tend to call it here in Dubai – moutabel – is not well known. Usually this eggplant dip is called moutabel. Baba ganoush, also made from eggplant, is usually made without tahini and often has other vegetables in it, like green peppers.
But it’s weird because in different parts of the middle east, the words are used interchangeably, so what is baba ganoush in one place is moutabel in another. And in the rest of the world, what you see before you here is most often called baba ganoush. So for ease of reference, we’ll call this baba ganoush rather than moutabel.
I went with the absolute easiest way to make it for this recipe.
Just poke a couple of large eggplants with a fork and then bake them in the oven along with some garlic wrapped in tinfoil for 45 minutes until they’re soft and cooked.
Then simply scoop out the insides into the food processor and add the roasted garlic, some tahini, lemon juice, olive oil and salt and pepper and process into a thick, creamy and delicious dip.
And then to serve it the authentic middle eastern way, sprinkle with a little paprika and serve with pomegranate seeds and some parsley.
And there you have an incredible creamy roasted garlic eggplant dip known as baba ganoush!
You will love this thick, creamy baba ganoush, it’s:
Serve with some flat breads or raw vegetables for dipping. Also GREAT served as a dip for a bag of crisps! Or keep it as a healthy spread for sandwiches instead of using vegan butter or mayonnaise!
So let us know what you think of this glorious baba ganoush recipe!
Rate it and leave a comment if you’ve made it, and tag any pics #lovingitvegan on instagram so we can admire them!
- 2 Large Eggplants
- 1 Head Garlic (Roasted with 1 tsp Olive Oil)
- 2 Tbsp Tahini
- ½ Lemon (Squeezed)
- 1 Tbsp Olive Oil
- Sea Salt
- Black Pepper
- Poke the eggplants with a fork several times.
- Remove just the outer flaky layers of the head of garlic, leaving the inner skins intact. Using a knife chop off just the tips of each clove. Place in tinfoil and pour over 1 tsp of olive oil and rub it around the sides so that the garlic is covered with the oil and then close it up in the tinfoil. For a step-by-step tutorial for roasted garlic check out: How To Make Roasted Garlic.
- Place the eggplants and the head of garlic into the oven and bake at 460°F (240°C) for around 45 minutes until the eggplants are soft inside when you poke them with a fork.
- Allow the eggplants to cool down and then slice open and scoop out the flesh into a food processor. Pop out the cloves of garlic and add to the food processor with the cooked eggplant.
- Add 2 Tbsp Tahini, 1 Tbsp olive oil and squeeze half a lemon. Process until smooth.
- Add sea salt and black pepper to taste.
- Garnish with pomegranate seeds, parsley and paprika.
- Serve with flat breads or fresh chopped vegetables.