Baba Ganoush Recipe


Best baba ganoush recipe

Do you have ever had an authentic baba ganoush recipe? Are you craving for baba ganoush? I have I always loved this dish. You can use it as a dip or appetizer. It is easy to make if you follow the directions. The name of this dish, Baba means Daddy, and ganoush means spoiled. My spoiled daddy loved this dish. I remember him buying tone of eggplants to make baba ganoush. Making this dish was like a rite, and the best part of it was cooking the eggplants. The smoked fragrance of the eggplants was everywhere in the house. Whenever I smell this aroma, it wires my brain and triggers my amygdala and hippocampus (centers for memories and emotions in the brain). It takes me back to my childhood, to the days when I called my dad, my spoiled daddy.   

Check out our best baba ganoush recipe


Baba Ganoush Recipe / Ingredients

1 kg or 2.2 pounds of eggplants ½ teaspoon salt or to taste 1 ½ lemon ½ cup tahini 2 medium cloves garlic

Baba Ganoush Recipe / Directions

Wash the eggplants and pierce with a fork at many places. If you are broiling or baking it in the oven, cover with foil to avoid a blackened pulp. When baking, turn the oven at 482°F or 250°C. Check with a skewer if they are thoroughly cooked. The eggplants must be soft. Wait until they cool down and peel. Put the peeled eggplants in a colander to drain the water from it. Blend in a food processor the garlic, lemon, and salt. Add the drained eggplants and tahini to the mix in the processor and blend until you have a smooth consistency. Transfer the melange onto a plate. Garnish with parsley, tomatoes, or pomegranate. Drizzle olive oil on top.

Directions on how to make baba ganoush recipe

Cooking Tips & Storage Temperature & Nutrition

  • Buy bigger in size eggplants
  • Bake or broil without peeling. It gives a smoky taste to the dish
  • Always pierce the eggplants before roasting
  • Use fresh lemon for a greater taste
  • Use a skewer to check if the eggplant is totally baked

baba-ganoush-recipe-nutrition*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Always store at 45 °F to 55°F or  7°C to 12.8°C

Food Safety

You can get food poisoning from any product when surfaces are contaminated with pathogenic bacteria, from mixing meat products with vegetables or using contaminates utensils (cross-contamination). Food can be also contaminated if the one who is handling food does not wash their hands properly. Carriers of Hepatitis A, staphylococcus aureus, or other pathogens also can contaminate food.

Most common bacteria are Salmonella, Staphylococcus aureus, Escherichia coli. The presence of microbes, in tahini, has been attributed to several reasons. The pathogens linked to the microbial quality of sesame seeds are the result of poor hygiene, sanitation, improper processing, and storage conditions.

Eggplants belong to the nightshade family. They contain solanine. When consumed in large doses, they can cause poisoning. The plant produces more of this toxin as a defense mechanism against pesticides, insects, and herbivores. Generally speaking, the does are very low in this vegetable.  For health protection and minimizing the risk of food poisoning, do not consume bruised, damaged, or discolored eggplants. The bruising means that the vegetable has more toxins. 

They can be contaminated when handling food without hand washing after a trip to the washroom, or through cross-contamination from other foods, utensils, or knives.

The contamination occurs during growth, harvest, and processing. One of the final products, represented by virgin olive oil, can be contaminated with coliform. Coliform bacteria can be non-pathogenic and opportunistic pathogens. They can be isolated from animals, vegetables, and water. Studies show that this type of pathogen can survive in olive oil when the oil has a low level of phenolic compounds. Olive oil consists of 3 phenolic compounds. Their levels have to be high to prevent coliform bacteria to form and survive.

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