Babaganoush, a simple and incredibly tasty eggplant cream, perfect for any occasion.
It is a vegetarian (and vegan!) recipe that is simple and wholesome, made from a few essential ingredients: eggplants, lemon juice, garlic, extra virgin olive oil, and a pinch of salt. Once blended, this cream has a velvety texture and a surprisingly rich flavor that captures you from the first bite.
You can serve it with bread croutons, pita, breadsticks, or as an accompaniment to raw vegetables for a different dip. A drizzle of oil and some aromatic herbs on top complete the dish elegantly and deliciously.
Babaganoush is a typical Middle Eastern recipe, spread in countries like Lebanon, Syria, Israel, and Palestine. Every region has its variant, but the main ingredient is always eggplant. The name comes from Arabic and affectionately means ‘spoiled dad’ (baba ganoush), probably referring to the dish’s deliciousness. It is often served together with other traditional preparations like hummus, tabbouleh, or falafel, as part of a convivial and flavorful meal.
It is a dish that unites, a symbol of conviviality and sharing.
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have other doubts or curiosities, write a comment or use the contact form found at the bottom of the page.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 3People
- Cooking methods: Air frying
- Cuisine: Lebanese
- Seasonality: Spring, Summer
- Energy 60.90 (Kcal)
- Carbohydrates 9.55 (g) of which sugars 5.56 (g)
- Proteins 1.59 (g)
- Fat 2.62 (g) of which saturated 0.39 (g)of which unsaturated 0.14 (g)
- Fibers 4.57 (g)
- Sodium 100.29 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Babaganoush Ingredients
- 1.3 lbs oval black eggplants
- 2 tbsps lemon juice
- 1 clove garlic
- 1 tbsp extra virgin olive oil
- to taste salt
- aromatic herbs (for garnish)
Tools
- Air fryer
- Strainer
- Bowl
- Lemon squeezer
- Grater
- Immersion blender
Babaganoush Preparation
Start the babaganoush preparation by washing an eggplant and piercing it with a skewer or fork.
In the original recipe, it should be cooked over an open flame, but if that’s not available, you can bake it at 430°F for about 1 hour or, as I did, in an air fryer at 355°F for 25 minutes, leaving it in the turned-off air fryer for another 10 minutes.
Peel the cooked eggplant, cut it into large chunks, and squeeze it with your hands.
Put the eggplant pulp in a strainer and let it drain for another twenty minutes.
Chop it finely with a knife or blend it with an immersion blender.
Add one minced, grated, or crushed garlic clove to the eggplant.
Adjust the salt.
Continue with the juice of half a lemon and the extra virgin olive oil.
Transfer the babaganoush to a small bowl and add more raw extra virgin olive oil and freshly chopped parsley.
Babaganoush – To conclude
Check this section to clarify your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
Easy and tasty eggplant recipes
Which eggplants are best for babaganoush?
Oval black eggplants or long eggplants are ideal for babaganoush. They have fewer seeds and a more tender flesh, perfect for roasting and blending. Ensure they are firm and have shiny skin.
How long does homemade babaganoush last?
Babaganoush can be stored in the fridge in an airtight container for 3-4 days. I recommend adding a drizzle of extra virgin olive oil on top before storing it, as it helps preserve its freshness and color.
What can I serve babaganoush with?
Babaganoush is extremely versatile! It’s great served with warm pita, Arabic bread, raw vegetables (carrots, celery, cucumbers), croutons, or as a side for falafel, grilled meat, or fish. You can also use it as a sauce to flavor your sandwiches or wraps.
You can find this recipe in the collection Sweet and savory vegan recipes, over 50 ideas for all tastes.
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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