Baba ganoush is a classic Lebanese dip that’s smoky, creamy, and absolutely delicious! Made from roasted eggplants, this easy homemade dish is perfect for mezze platters, appetizers, or just plain snacking — simple ingredients, but authentic Lebanese flavors!
While the baba ganoush that we know nowadays is mostly attributed to Lebanon, this beloved dish also has deep roots in Syria and Palestine, or what is known as the Levantine region.
For the entire region, baba ganoush is more than a delicious dip; it’s a reflection of communal eating and mezze culture. Often shared among friends and family, it embodies a culture where food is meant to be savored together.
Traditionally prepared by roasting or grilling eggplants over an open flame, this recipe uses an oven for grilling instead.
But when it’s barbeque season, yep, I strongly advise you to char the whole eggplant on the open grill as well — yum!
Jump to:
Why this dip recipe is a keeper!
- Deep and Smoky. Roasting the eggplants gives baba ganoush its signature smokiness, and the tahini and lemon juice even amplify it. The handful of ingredients work together to create a balanced dip.
- Excellent Make-Ahead Dish. You can keep it in the fridge for several days, and the longer it sits, the deeper the flavor becomes.
- Versatile. It pairs excellently with pita bread, crudités, grilled fish and meat, or as part of a mezze spread. Yep, you can pair it with (almost) anything. 😉
Ingredients
(See the recipe card below for measurements.)
- Eggplants – three medium-sized eggplants (or aubergine in our part of the world) would be great.
- Tahini – look for a trusted brand or a high-quality product when purchasing.
- Lemon – you would only need lemon juice.
- Olive oil – opt for a mildly flavored extra-virgin olive oil.
- Garlic – remove the peel before smashing and turning it into a paste.
- Pomegranate – traditionally added when serving, but it’s okay to skip it (especially if it’s hard to find in your part of the world).
- Salt and pepper – just use your favorite brand for seasoning.
How to make baba ganoush
Start by preheating and setting your oven to grill.
Use a knife to make random incisions on the eggplants, and place them on a baking tray lined with parchment paper.
Place the tray in the oven and roast for about forty-five minutes or until they’re soft and brown on the outside.
Remove from the oven and cover with aluminum foil for twenty minutes. Then, uncover and set aside to cool.
Use a mortar and pestle to pound the garlic with a bit of sea salt until you achieve a paste-like texture.
Combine the tahini, the juice of half a lemon, garlic paste, and a pinch of salt in a bowl. Mix and taste — adjust the amount of lemon juice accordingly.
Once the eggplants are cool enough to handle, peel the skins off and place the flesh bits in a colander (or strainer) to drain.
Transfer it into a bowl.
Use an immersion blender to puree the roasted eggplants until you get a smooth texture.
Add the tahini and garlic mixture to the pureed eggplant.
Mix everything evenly.
Taste and adjust seasoning by adding salt and ground black pepper (or more lemon juice, if desired).
Cover your baba ganoush with a plastic wrap and chill in the refrigerator for at least an hour.
Serve with a drizzle of olive oil and a sprinkle of pomegranate seeds.
Alternatively, you can also drizzle it with pomegranate syrup for an extra kick — enjoy!
Helpful tips
- To save some time, you can prepare the garlic paste and mix it with the tahini while the eggplants are roasting in the oven.
- Do not skip the sea salt when making the garlic paste. It helps create extra friction and makes a smooth paste.
- Drain as much liquid as you can from the roasted eggplants before combining with the tahini mixture. Break the flesh into small sections when peeling the skin to help in removing any remaining water from them.
- Start with the juice from half a lemon, and add more if needed. It will vary a lot because it depends on how strong your lemon is, so it’s better to add it slowly.
Serving suggestions
Drizzling pomegranate syrup is also a common practice. So if you have access to that, try it for that contrast of flavor.
As for more dishes to serve it with, enjoy it with these other Lebanese dishes from the blog:
Serve it with freshly-baked, homemade Lebanese flatbread. Wait for the pita bread to cool slightly, then tear and scoop as much baba ganoush as you’d like.
While it’s not the traditional dip for falafel, you can still serve it as part of a mezze spread or use it to prepare a wrap with crispy falafel inside. Absolute yum!
So, whether you’re exploring Middle Eastern cuisine or upgrading your mezze game, this is one dip worth keeping on repeat.
Once you’ve made baba ganoush, it becomes one of those “how-did-I-live-without-this?” kind of recipes! 🙂
More classic Lebanese food
Baba ganoush is an excellent example of Lebanese cuisine, as it captures the essence of the region’s cooking, particularly in its use of simple yet fresh ingredients that form the foundation of Lebanese flavor.
Eggplants, lemon, and olive oil are staples in any Lebanese kitchen — dried dates and lentils are also part of these core ingredients:
Locally known as ‘adas bhamod,’ this is a deliciously nourishing green lentil soup with a kick from the fresh lemon juice. An ultimate example of simple ingredients delivering a hearty and satisfying dish.
This salad is freshness overload. Lentils, olive oil, lemon, and a choice of your best summer vegetables. A light and refreshing salad that can be served chilled or at room temperature.
This treat is the perfect companion to coffee or tea. It’s moist, light, subtly sweet, and with a hint of cinnamon for warmth. I dare you to stop after a slice!
YOU CAN GET MORE IDEAS FROM THIS LIST OF APPETIZERS FROM AROUND THE WORLD!
📖 Recipe
Traditional Baba Ganoush Recipe
Equipment
Ingredients
- 3 medium eggplants
- 1 to 2 cloves garlic
- 2 tablespoons tahini
- 1 piece lemon, juiced
- salt and ground black pepper, for seasoning
- olive oil, for drizzling
- pomegranate seeds, for sprinkling
Instructions
- Preheat and set your oven to grill.
- Use a knife to make random cuts on the eggplants and place them on a baking tray lined with parchment paper.
- Once the oven is ready, place the tray in the middle and roast for about forty-five minutes or until they're soft and the skins are brown.
- Remove the tray from the oven and cover it with aluminum foil. Let sit for twenty minutes, then uncover and set aside to cool.
- Use a mortar and pestle to pound the garlic, adding some sea salt until you achieve a paste-like texture.
- Combine the tahini, the juice of half a lemon, garlic paste, and a bit of salt in a bowl. Mix and taste — adjust the amount of lemon juice accordingly.
- Once the eggplants are cool enough to handle, peel the skins off and place the fleshy bits in a colander (or strainer) to drain.
- Transfer it into a bowl.
- Use an immersion blender to puree it until you get a smooth texture.
- Add the tahini and garlic mixture to the pureed eggplant and mix until evenly combined.
- Taste and adjust seasoning by adding salt and ground black pepper (or more lemon juice, if preferred).
- Cover your baba ganoush with a plastic wrap and chill in the refrigerator for at least an hour.
- Serve with a drizzle of olive oil and a sprinkle of pomegranate seeds.
- Alternatively, you can drizzle it with pomegranate syrup for an extra kick — enjoy!
Notes
- Cook’s Tip: Drain as much liquid as possible from the roasted eggplants before combining with the rest of the ingredients. The less water, the deeper the flavor you will get for your baba ganoush.
- Refer to the post for more tips and suggestions.
Leave a Reply