Babaganush is a delicious oriental dish that is traditionally prepared from eggplants with the addition of various aromatic spices and additions. We have collected the best culinary options for a bright treat for you in our selection of five proven step-by-step recipes.
Eggplant babaganoush - classic recipe
Eggplant babaganoush is a classic recipe for an incredibly tasty oriental snack. The finished product is very satisfying and appetizing. Traditionally it is served with pita bread or crackers as a stand-alone snack. Be sure to try our proven recipe.
- Eggplant 1 (kilograms)
- Lemon 1 (things)
- Sesame 50 (grams)
- Parsley ½ beam
- Cilantro ½ beam
- Garlic 2 (parts)
- Olive oil 2 (tablespoons)
- Salt taste
- Chilli taste
- Water 1 (teaspoons)
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Wash the eggplants well under water. -
Next, the vegetables need to be baked whole until soft. Use an oven or microwave for this. -
Transfer the softened eggplants to a container and let them cool completely. -
Peel the eggplants and cut them into halves. Drain off excess liquid. If there are large seeds in the center, be sure to remove them. -
Let's prepare the necessary ingredients. We wash the greens and let them dry. -
Quickly fry the sesame seeds in a dry, hot frying pan.Grind them in a blender and mix with one or two teaspoons of water. Tahini is ready. -
Cut the eggplant pulp and place it in a deep bowl. Add olive oil, lemon juice and stir. -
We supplement the preparation with chopped garlic, salt and hot pepper. -
We also send tahini and chopped herbs here. -
Mix the contents thoroughly. -
Eggplant babaganoush according to the classic recipe is ready. Help yourself!
Babaganush with tahini
Babaganush with tahini will delight you with its nutritional properties and interesting taste. Traditionally, this product is served with pita bread. You can also spread the treat on bread or crackers. Delight your family and prepare delicious babaganoush using a simple step-by-step recipe.
Cooking time – 40 minutes
Cooking time – 15 minutes
Servings – 4
Ingredients:
- Eggplants – 3 pcs.
- Garlic – 3 cloves.
- Olive oil – 3 tbsp.
- Tahini paste – 2 tbsp.
- Smoked paprika – 1 tsp.
- Cilantro/parsley/dill - to taste.
- Lemon – 0.5 pcs.
- Salt - to taste.
- Ground black pepper - to taste.
Cooking process:
Step 1. Wash the eggplants and bake them for about 20 minutes at 230 degrees. You can spray them with olive oil first.
Step 2. Cool the eggplants and cut them into halves. Scoop the pulp into a deep plate with a spoon.
Step 3. Add chopped garlic, tahini paste, salt, ground pepper, olive oil and smoked paprika to the product.
Step 4. Squeeze the juice of half a fresh lemon here.
Step 5. Grind the contents using an immersion blender.
Step 6. Add chopped cilantro to the mixture and mix well. You can drizzle with olive oil before serving.
Step 7. Babaganush with tahini is ready. You can try!
Babaganoush with yoghurt
Babaganoush with yogurt is easy to prepare at home. The finished product resembles an appetizing vegetable pate; it can be spread on bread, served with pita bread, tortillas and other additions to taste. Be sure to take note of our proven recipe.
Cooking time – 45 minutes
Cooking time – 15 minutes
Servings – 4
Ingredients:
- Eggplant – 350 gr.
- Tahini paste – 2 tbsp.
- Yogurt – 2 tbsp.
- Garlic – 1 clove.
- Lemon – 150 gr.
- Zira – 1 tsp.
- Salt - to taste.
- Chili pepper – 1 pc.
Cooking process:
Step 1. Prepare the necessary ingredients according to the list. We wash the eggplant and peel the garlic.
Step 2. Pierce the eggplant with a fork in several places and place it in an oven preheated to 180 degrees for 30 minutes.
Step 3. Cool the vegetable and remove the peel from it. If there are seeds, we also remove them.
Step 4. Cut the resulting pulp into pieces and transfer it to a blender bowl.
Step 5. Grind a clove of garlic and send it to the eggplant pulp.
Step 6. Add yogurt, tahini paste, lemon juice, salt, cumin and chopped chili pepper to the mixture. Grind the contents until a homogeneous mass is obtained.
Step 7. Babaganush with yogurt is ready. Serve with olive oil and garnish with herbs.
Babaganush with sour cream
Babaganush with sour cream is distinguished by its nutritional properties and interesting delicate taste. Traditionally it is served with pita bread. You can also spread the treat on toasted bread or crispbread. Delight your family with this proven step-by-step recipe.
Cooking time – 45 minutes
Cooking time – 15 minutes
Servings – 4
Ingredients:
- Eggplants – 3 pcs.
- Garlic – 1 head.
- Sour cream – 2 tbsp.
- Olive oil – 50 ml.
- Salt - to taste.
- Sesame – 20 gr.
- Lemon juice – 25 ml.
- Parsley – 3 branches.
- Ground black pepper - to taste.
Cooking process:
Step 1. Rinse the eggplants under water, divide the garlic into cloves and peel them.
Step 2. Coat the vegetables with olive oil and bake them in an oven preheated to 170 degrees for about 20-30 minutes. Be sure to wrap the garlic in foil.
Step 3. After baking, let the vegetables cool.
Step 4. Peel the cooled eggplants and chop the pulp. If there are seeds, remove them.
Step 5. Grind lemon juice, olive oil and sesame seeds in a blender.
Step 6. Add eggplant pulp, garlic, salt and pepper to this preparation. Grind again.
Step 7. Add chopped parsley and sour cream to the mixture. Mix well.
Step 8. Place the dough in the refrigerator for one hour.
Step 9. Babaganush with sour cream is ready. You can treat yourself!
Babaganoush with chickpeas
Everyone can cook baba ganoush with chickpeas at home. As you know, babaganoush is made from eggplants, and chickpeas are used for a similar treat - hummus. But these two components can be combined to obtain a brighter and more memorable taste. Try it!
Cooking time – 1 hour 30 minutes
Cooking time – 20 minutes
Servings – 4
Ingredients:
- Eggplants – 2 pcs.
- Chickpeas – 300 gr.
- Tahini paste – 2 tbsp.
- Garlic – 2 cloves.
- Olive oil – 50 ml.
- Lemon – 0.5 pcs.
- Salt - to taste.
- Spices - to taste.
Cooking process:
Step 1. Pre-soak the chickpeas. It is best to fill it with water overnight.
Step 2. Next, fill the chickpeas with clean water, boil and cook until soft for about 40-50 minutes. Turn off the heat and let the product cool, only then drain the water.
Step 3. Wash the eggplants, cut into slices, salt and leave for 30 minutes.
Step 4.Afterwards, wash the vegetables, dry them and bake for 20 minutes in the oven at 180 degrees. Afterwards we cool them and remove the peel.
Step 5. In a blender bowl, grind the boiled chickpeas and baked eggplant.
Step 6. Add chopped garlic, tahini paste, olive oil, lemon juice, salt and spices to the mixture. We grind everything again.
Step 7. Babaganush with chickpeas is ready. Serve with pita bread or crackers.
