Description
This classic Lebanese Baba Ganoush is a smoky, creamy eggplant dip made from roasted eggplants blended with tahini, garlic, lemon juice, and olive oil. Perfect as an appetizer or side dish, it delivers rich Middle Eastern flavors with a smooth texture and a subtle hint of smokiness. Serve it garnished with pomegranate seeds for a pop of color and freshness alongside pita bread or fresh vegetables.
Ingredients
Scale
Main Ingredients
- 2 medium eggplants (about 500g)
- 1/4 cup tahini
- 2 cloves garlic, minced
- Juice of 1 lemon (about 2 tablespoons)
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- Salt to taste
- Pomegranate seeds (optional, for garnish)
Instructions
- Prepare Eggplants: Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh lightly with a knife to help them roast evenly. Drizzle olive oil over the cut sides and sprinkle with a pinch of salt. Place them cut-side down on a baking sheet lined with parchment paper or foil.
- Roast Eggplants: Roast the eggplants in the oven for 30-40 minutes until they become tender and caramelized on the outside. Once roasted, allow them to cool slightly so they’re easier to handle and the flesh can be scooped out without burning your hands.
- Scoop and Blend: Scoop the soft eggplant flesh into a mixing bowl. Add tahini, minced garlic, lemon juice, olive oil, and salt. Blend everything together using an immersion blender or food processor until the mixture is smooth and creamy with a uniform texture.
- Serve and Garnish: Transfer the blended Baba Ganoush to a serving bowl. Drizzle extra virgin olive oil over the top and sprinkle with pomegranate seeds or fresh chopped herbs like parsley if desired. This adds vibrant color and a fresh taste contrast to the smoky dip.
- Enjoy: Serve your Baba Ganoush with warm pita bread, crisp vegetable sticks like cucumbers and carrots, or use it as a delicious spread in sandwiches and wraps for an authentic Lebanese flavor experience.
Notes
- For a smokier flavor, you can roast the eggplants directly on a gas flame or grill instead of the oven.
- If you prefer a chunkier texture, pulse the mixture lightly rather than blending it completely smooth.
- Adjust the amount of garlic and lemon juice according to your taste preference.
- Baba Ganoush keeps well in the refrigerator for up to 3 days in an airtight container.
- For a nut-free version, omit tahini and substitute with plain yogurt or mashed avocado, though this will alter the classic flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting and Blending
- Cuisine: Lebanese
Nutrition
- Serving Size: 1/6 of recipe (about 100g)
- Calories: 120 kcal
- Sugar: 3g
- Sodium: 150 mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0 mg
