Don’t be intimidated by the name of this dip nor its signature ingredient of eggplant. Baba Ganoush is a simply delicious dip to prepare: a smooth and nutrient-rich alternative to the ever-popular hummus. This tasty Middle Eastern dip has rich, healthy flavors, while the eggplant provides a vitamin and nutrient-rich base. In Arabic, baba ganoush literally translates to “pampered father.”
You can pamper your entire family by giving this dip a try. I’ve made it so often through the years that I no longer use measurements or directions: I’m just on auto-pilot. I had to dig back through the years and reach out to my friends to find the specifications of my original recipe. Fortunately, it’s been requested so often that it didn’t take long to find a copy. In the unlikely event that you have leftovers, you can make a delicious lunch the next day: spread a pita with baba ganoush and stuff with your favorite fresh veggies. Yum!
- 1 large eggplant
- 2 tbsp. vegan mayonnaise
- 2 tbsp. olive oil
- 2 cloves of chopped garlic
- 2 tbsp. lemon juice
- ½ tsp. salt
- Adjust an oven rack to the middle position and preheat to 425 degrees.
- Place eggplant on aluminum foil and prick in several places using a fork.
- Bake eggplant 20 minutes on each side until eggplant is very soft, baking a total of 40-45 minutes.
- While eggplant is cooking, mix other ingredients together in a large bowl.
- Remove eggplant from oven, split open down the middle and scrape out the flesh,
- Mix eggplant into the bowl with remaining ingredients, stir well.
- Let the baba ganoush cool in the refrigerator for at least 2 hours before serving.
- When serving, I like to sprinkle with some fresh chopped parsley or paprika.
- This baba ganoush will stay good in the refrigerator for up to one week after preparing.
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