This baba ganoush is the best! Also called moutabel, it is a creamy, spicy, smoky and flavorful roasted eggplant sauce. The perfect appetizer or side dish.
Having lived in the Middle East (Dubai) for many years, I can tell you that I have eaten a LOT of baba ganoush. And I absolutely love it.
It truly is one of the coolest dives available. And it’s not only great as a dip, but also as a spread or garnish. I love it on top of a baked potato or spread on sandwiches in place of mayonnaise or vegan butter.
One of the advantages of living in Dubai was the possibility of buying it ready-made in all supermarkets. Usually in Dubai it is called “moutabel”.
Luckily, it’s so easy to make at home that you can throw together a batch at any time. It is naturally vegan and gluten-free and tastes amazing.
And if you love this baba ganoush, then you’ll also love our eggplant dip (made a little differently) and our hummus (also the best).
And for more eggplant recipes check out our tofu stir fry and our vegan eggplant parmigiana.
Baba Ganoush Ingredients:
Notes on ingredients
- Head of garlic – for this baba ganoush we roast a whole head of garlic. Since the eggplant needs to be roasted anyway, it’s the perfect time to simply add a head of garlic to roast at the same time.
- Tahini – should be a high quality, good tasting brand of tahini.
- Lemon juice – ideally it should be freshly squeezed for the best tasting result.
- Smoked paprika – adds smoky flavor.
How to prepare Baba Ganoush
You’ll find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with photos of the process.
- Remove the flaky outer layers of a head of garlic, leaving the inner skin intact. Use a knife to cut just the tips of each clove. Place the head of garlic in aluminum foil and pour 1 teaspoon of olive oil over it. Use your fingers to rub the oil around the sides of the garlic so that it is covered in the oil, then enclose it in foil.
- Using a fork, poke holes in the aubergines and place the aubergines and the head of garlic wrapped in cling film on a baking tray lined with baking paper.
- Bake in the oven at 200°C for 45 minutes.
- Once cooked, let the aubergines and garlic cool on the baking tray. Once cool, remove the roasted garlic cloves from their skins.
- Cut the aubergines in half and remove the pulp with a spoon.
- Place the eggplant pulp and roasted garlic in a food processor along with the lemon juice, olive oil, tahini, cumin, smoked paprika and salt.
- Process until smooth.
- Your babaganoush is ready to be served!
Serving Tips
Serve topped with smoked paprika and drizzled with olive oil, with raw vegetables as a side or pita bread for dipping.
It’s also GREAT served as a dip for chips! Or use it as a healthy spread for sandwiches instead of using vegan butter or mayo.
Storage Tips
Store it in the refrigerator in a covered container for 3-4 days.
It is also freezer safe. Thaw it overnight in the refrigerator and then mix very well before using.
More delicious vegan sauces
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Baba Ganoush (Moutabel)
This baba ganoush is the best! Also called moutabel, it is a creamy, spicy and tasty roasted eggplant sauce. The perfect appetizer or side dish.
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Portions: 8
Calories: 144kcal
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Instructions
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Preheat the oven to 240°C (465°F). Line a baking tray with baking paper.
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Remove only the outer layers of the head of garlic, leaving the inner skin intact. With a knife, cut only the tips of each segment. Place it in foil and pour 1 teaspoon of olive oil over it and rub it on the sides so that the garlic is covered in the oil and then close it in foil.
-
Using a fork, poke holes in the aubergines and place the aubergines and the head of garlic wrapped in cling film on a baking tray lined with baking paper. Bake in the oven for 45 minutes.
-
Once cooked, let the aubergines and garlic cool on the baking tray. Once cool, remove the roasted garlic cloves from their skins. Cut the aubergines in half and remove the pulp with a spoon.
-
Place the eggplant pulp and roasted garlic in the food processor along with the lemon juice, olive oil, tahini, cumin, smoked paprika and salt. Process until smooth.
-
Serve topped with smoked paprika and drizzled with olive oil, with raw vegetables as a side or pita bread for dipping.
Notes
- Store it in the refrigerator in a covered container for 3-4 days.
- It is also freezer safe. Thaw it overnight in the refrigerator and then mix very well before using.
Nutrition
Serving: 1Serve | Calories: 144kcal | Carbohydrates: 14G | Protein: 4G | Fat: 10G | Saturated fats: 1G | Polyunsaturated fats: 3G | Monounsaturated fat: 5G | Sodium: 32mg | Potassium: 460mg | Fiber: 6G | Sugar: 6G | Vitamin A: 78UI | C vitamin: 7mg | Soccer: 37mg | Iron: 1mg
