This baba ganoush is the best! Also called moutabel, it’s a creamy, tangy, smoky and savory roasted eggplant dip. The perfect appetizer or side.
Having previously lived in the Middle East (Dubai) for many years I can tell you I’ve eaten a LOT of baba ganoush. And I absolutely love it.
It’s really one of the most awesome dips available. And it’s not just great as a dip, but also as a spread or topping. I love it on top of a baked potato or spread on sandwiches instead of mayonnaise or vegan butter.
One of the perks of living in Dubai was being able to buy this ready-made at all supermarkets. It’s usually called ‘moutabel’ in Dubai.
Luckily, it’s so easy to make at home that you can throw a batch together anytime. It’s 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 eggplant tofu stir fry and our vegan eggplant parmesan.
Baba Ganoush Ingredients:
Ingredient Notes
- Head of garlic – we roast a whole head of garlic for this baba ganoush. Since the eggplants need to roast anyway, it’s the perfect time to just add in a head of garlic to roast at the same time.
- Tahini – should be a high quality, good tasting brand of tahini.
- Lemon juice – should ideally be freshly squeezed for the best tasting result.
- Smoked paprika – adds the smoky flavor.
How To Make Baba Ganoush
You will 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 the process photos.
- Remove the outer flaky layers of a head of garlic, leaving the inner skins intact. Use a knife to chop off just the tips of each clove. Place the head of garlic into foil and pour over 1 teaspoon of olive oil. Use your fingers to rub the oil around the sides of the garlic so that the garlic is covered with the oil and then close it up in the foil.
- Poke holes in your eggplants with a fork and place the eggplants and the foil wrapped head of garlic onto a parchment lined baking tray.
- Bake in the oven at 465°F for 45 minutes.
- Once baked, let the eggplant and garlic cool on the tray. When cool, pop the roasted cloves of garlic out of the skins.
- Slice the eggplants in half and scoop out the flesh with a spoon.
- Place the eggplant flesh and roasted garlic into a food processor along with lemon juice, olive oil, tahini, cumin, smoked paprika and salt.
- Process until smooth.
- Your baba ganoush is ready to serve!
Serving Suggestions
Serve topped with smoked paprika and drizzled with olive oil, with raw veggies on the side or pita breads 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 mayonnaise.
Storing Tips
Keep it stored in the fridge in a covered container for 3-4 days.
It’s also freezer friendly. Thaw it overnight in the fridge and then stir very well before use.
More Delicious Vegan Dips
Did you make this recipe? Be sure to leave a comment and rating below!
Baba Ganoush (Moutabel)
Ingredients
Instructions
- Preheat the oven to 465°F (240°C). Line a baking sheet with parchment paper.
- Remove just the outer flaky layers of the head of garlic, leaving the inner skins intact. Using a knife chop off just the tips of each clove. Place in foil and pour over 1 teaspoon of olive oil and rub it around the sides so that the garlic is covered with the oil and then close it up in the foil.
- Poke holes in your eggplants with a fork and place the eggplants and the foil wrapped head of garlic onto the parchment lined baking tray. Bake in the oven for 45 minutes.
- Once baked, let the eggplant and garlic cool on the tray. When cool, pop the roasted cloves of garlic out of the skins. Slice the eggplants in half and scoop out the flesh with a spoon.
- Place the eggplant flesh and roasted garlic into the food processor along with 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 veggies on the side or pita breads for dipping.
Notes
- Keep it stored in the fridge in a covered container for 3-4 days.
- It’s also freezer friendly. Thaw it overnight in the fridge and then stir very well before use.
Loved it! So savory! Should have made a double batch!
Awesome! Thanks so much Taylor!
what food processor do you recommend?? slowly working my way through this website; hoping to say ive made everything one day xD on some julie & julia ish!!
Hahaha, I love that! We actually don’t have an amazing food processor it’s quite small, and a fairly basic Kenwood model that I don’t think is widely available anymore. Nonetheless it still works well! We do need to replace it one of these days but I haven’t yet done the research to have a solid recommendation in that respect.
Very tasty! I changed it a bit by broiling the eggplant for 12 minutes (to char the skin), then pressure cooking for 5 min, and blended with skin on. Garnished with sumac, yum! Thanks for sharing!
Awesome! Thanks for sharing Alyssa!
Questions….
1. Trying to watch salt intake. Any alternatives to sea salt or low-sodium options?
2. How long can the baba ganoush stay in the fridge?
Hi Lynn, you could use a low sodium salt, it’s added ‘to taste’ so you can use as much or as little as you want. It does need a little salt or it would taste quite bland, but you can use a small amount of a low sodium option. It lasts 2-3 days in the fridge. 🙂
Hi Alison, recipe is awesome, one question can the garlic be replaced with something? As we are no onion and garlic on top of being vegan!!
Hi Sonny, you can leave it out, it would be fine without it. I have another similar recipe coming soon as well for eggplant dip that doesn’t have any garlic so keep an eye out for that one! But this one should be fine without the addition of the roasted garlic. All the best! 🙂
Easy as you said! Creamy and yummy!!! I did 3 garlic pods! Thanks for such a great recipe!!!
Great stuff! Thanks for sharing Angela! 🙂
Thanks for a complete step by step recipe!
Sure Cathy! You’re totally welcome! 🙂