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Dipping a pita chip in Lebanese baba ganoush.

Lebanese Baba Ganoush

This Baba Ganoush is a traditional Lebanese recipe. It is a creamy and flavorful eggplant dip that makes a healthy side dish or appetizer.
Roasting the eggplant in the oven frees you up to prep the other ingredients. However, if you want a smokier flavor, light a fire on the grill and char the eggplant over open flames. The second option requires a bit more patience and hands-on time. Either method will give you delicious results.
5 from 13 votes
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 24kcal
Author: Pat Nyswonger

Ingredients

  • 2 medium eggplants
  • 3 tablespoons freshly squeezed lemon juice
  • ⅓ cup tahini
  • 2-3 garlic cloves grated or minced
  • 1 teaspoon salt
  • 2 tablespoons olive oil

Optional garnish

  • 2 tablespoons pomegranate seeds arils
  • Flat-leaf parsley sprigs

Instructions

  • Preheat the oven to 400°F and line a rimmed baking sheet with aluminum foil.
  • Using a skewer, fork, or knife, pierce the surface of the eggplants in 5 or  6 areas.  This step will prevent the eggplants from exploding in the oven.  
  • Place the eggplants on the baking sheet and transfer them to the oven. Roast for about 25-35 minutes or until they collapse and look very charred. See the notes for alternate methods of cooking the eggplant.
  • Transfer the hot eggplants to a large bowl, then cover them with plastic wrap. Let them steam for 10 to 15 minutes until you are able to handle them (this will help loosen the skin from the flesh).
  • When the eggplants are cool, peel the charred skin from the eggplants or scoop the flesh out with a spoon. Mash them with a fork until chunky.  
  • Add the lemon juice, tahini, garlic, salt, and olive oil. Stir to combine.  Taste the dip and adjust the seasoning.
  • Transfer to a serving dish and garnish with a drizzle of olive oil, pomegranate seeds, and parsley sprigs.
  • Serve at room temperature with warm pita bread wedges or crunchy pita chips.

Notes

  • Be sure to pierce the eggplants as it will release the steam as they cook and prevent them from exploding in the oven.
  • Traditional Lebanese baba ganoush has a chunky texture. However, if you like a smoother dip, feel free to process it in a food processor or blender to the texture of your liking.
  • Add additional lemon juice for a more tangy dip.
  • A small amount of ground cumin stirred into the dip gives additional flavor.
  • Try a drizzle of pomegranate molasses in place of olive oil.
  • Other topping suggestions:  Red pepper flakes, smoked paprika, toasted pine nuts, za’atar, or sumac.
  • To store baba ganoush:  Place in the refrigerator in an airtight container for up to 4 days.  This dip can also be frozen for up to 3 months. Allow it to thaw in the refrigerator overnight before serving.

Alternate Cooking Method for the Eggplant

  • Place the eggplant over an open flame (either a gas stove or an outdoor grill).
  • Use tongs to turn them every 3 to 5 minutes until charred all over and very soft. It should take 25 to 30 minutes, depending on the size of the eggplants. This method will give them a smokier, more authentic flavor, but it requires more 'hands-on' time.

Nutrition

Serving: 1 | Calories: 24kcal | Carbohydrates: 2g | Fat: 2g | Fiber: 0.7g