This authentic Lebanese Baba Ghanoush (Eggplant Dip) recipe is a spectacular dip that’s creamy, flavorful, and slightly smoky! You can find it in mezze spreads or as a starter alongside hummus in most Middle Eastern dishes! It makes the perfect vessel for pita bread!

I love how easy it is to whip up; once the eggplant (aurbergine) is roasted, you will need tahini, lemon, and garlic to bring this dip together in just 5 minutes.

It’s vegan, keto-friendly (which is great for my kiddo), and gluten-free!

baba ghanooj plated with olive oil parsley and sumac

What is Baba Ganoush or Baba Ghanouj?

Baba ganoush is a Lebanese eggplant dip (aurbergine dip) that’s extremely popular in the Middle East and served alongside hummus regularly. All you need to enjoy it, is anything you typically dip in your hummus. So, pita bread and veggies are a go-to traditional choice. This was our family’s favorite dip, when it’s on the table, it’s first to go! 

Just like any other recipe, there are multiple variations of making Lebanese baba ghanoush. So make sure to get it from a Lebanese food blogger, like myself, where the recipe is authentic. 

baba ghanouj plated with olive oil sumac and parsley


  • Food processor. You can definitely make this dip without a food processor, if you don’t have one. But I like using it to make this dip as creamy as possible. If you have a large mortar and pestle, you can go the authentic Lebanese route, and make it with that instead.

  • Eggplants. They will need to be washed and dried well.

  • Tahini. The most important part to note when using tahini, is to always stir before use! The oil separates and sits at the top of the jar, so stir to make sure the consistency and flavor is spot on.

  • Fresh lemon. It’s best to use fresh ingredients to get an authentic Mediterranean way of eating!

  • Fresh garlic. Oh, this stuff adds magic to the dip. Use as much or as little, but purchase cloves vs. pre-minced.

  • Smoked Salt or regular salt. If you want a smoky flavor but don’t have smoked salt, you can use a drop of smoke flavor.


There’s two easy steps to making this dip. First, the eggplants are roasted in the oven, on the grill, or on the stovetop. Secondly, mix with tahini, fresh lemon juice, fresh garlic, and salt to create this creamy Lebanese eggplant dip. Let’s dig into the juicy details!

How to Roast the eggplant

Traditionally eggplants are cooked over open flame, to get the smoky Baba Ghanouj flavor. However, not everyone can go outside to bbq, or have a gas range. So I provided 2 options for roasting eggplants.

First, I wash then dry the eggplants completely. Then poke them using a fork throughout, about 6 or so times.

Then, choose a cooking method:

Roasting eggplants on the grill / open flame.

Wrap the eggplants in foil to cook on open flame, however it’s not necessary.

Roast for roughly 30 minutes, rotating every few minutes.

Roast in the oven.

To roast in the oven, preheat the oven to 425 degrees Farenheit. 

Place the eggplants on a baking sheet after they’re washed, dried and poked with a fork. 

Bake for 45-60 minutes, until the eggplant is tender.

Mix the dip

Once the eggplant is cool enough to handle, scrape the inside parts and place in a blender.

Add tahini, fresh lemon juice, fresh garlic, and smoked salt that adds a hint of smoke to the dip.

You can use a little dash of liquid smoke if you prefer. Just a little!

Now blend just a few times until the ingredients are completely mixed. For smoother texture, blend longer until you see it creamier and smoother, it will become more of a hummus consistency, though it will always be chonkier! 

Transfer to a serving bowl, swirl the top with the bottom of a spoon. Then top with a drizzle of extra virgin olive oil, a sprinkle of sumac or paprika, and chopped parsley.

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  1. Cook the eggplants all the way. To make sure the flavor is spot on, as well as the texture for that matter, make sure you cook the eggplants properly. They should be juicy!

  2. Stir tahini prior to using. Tahini is notorious for spreading. The bottom is a thick sesame paste, while the top is the oils that separated. You won’t get the same flavor, or texture if you don’t mix it well. I like to stir tahini before every use, then measure what I need for that recipe. Consistency is key! 

  3. Adjust seasoning as needed. Not everyone has the same taste buds, and though this is how many Lebanese homes make this recipe, some adjust lemon, tahini or salt to taste. Oftentimes, we put extra virgin olive oil in the dip to get it even creamier.

  4. Let cool in the fridge. You wouldn’t the first to rush off and dig into baba ghanoush before it’s completely cooled. However, for the right consistency and flavor, place it in the fridge for at least 30 minutes, longer if you can.


This Lebanese Baba Ganoush recipe can be eaten with pita bread, pita chips, or any fresh vegetables you have around. It’s traditionally served alongside hummus (t’s much more popular family member) as a starter, or mezze – which is a traditional Middle Eastern way of eating various finger foods and starters.

I love slathering it in sandwiches and top with fresh tomatoes, lettuce, olives, cucumber and if you have it, feta! 

It’s a healthy dip that’s ready to be dipped with just about anything.


Once made, place baba ganoush in an air-tight container and store in the fridge for 5-7 days. It makes a great meal-prepping side dish with its longevity. You can also store in the freezer if you don’t get around to eating the rest of the dip. 


What nationality is baba ghanoush?

This eggplant dip originated in Lebanon (Middle East), where grilling on an open fire to get a smoky flavor in the eggplant then mixed with a few key ingredients that made this Lebanese dish. Like, tahini, lemon, garlic, and a little salt.

Baba ghannouj meaning

Baba ghannouj or baba ganoush literally translates in Lebanese to “spoiled father”. It sure shows the sense of humor in the Lebanese culture, to name a dip such a thing. Nonetheless, it’s also referred to as mutabal, or moutabel, and of course the classic name of “Lebanese eggplant dip”

Can Baba ganoush be frozen?

Yes. It can be frozen if placed properly in an airtight container. Freeze it for up to 3 months. When ready to enjoy, thaw in the fridge overnight, plate into a bowl and top with olive oil, paprika and fresh parsley to garnish.

Is Baba Ganoush healthy?

Being a Mediterranean Middle eastern dip, you will only find fresh ingredients in this dip. Eggplants are naturally healthy, then adding tahini which is made out of sesame seeds, lemon, and garlic to the mix, it surely elevates the health content. This Lebanese dip is one of the healthier dips out there, aside from hummus of course.



To make a complete meal with this Lebanese eggplant dip, start by prepping Chicken Shawarma or this Kefta recipe for dinner! Tabouli Salad makes the prefect side – tabouli is an authentic middle eastern salad that’s made using parsley, tomatoes, bulgur, mint, and lots of lemon! Make this Mediterranean style quinoa salad for another side.

With leftover tahini, make this Tahini banana bread recipe that changes up the typical banana bread game. If you’re up for a sweet treat, you’ve got to try my obsession – Tahini frosting!

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baba ghanooj plated with olive oil parsley and sumac

Lebanese Baba Ghanoush (Eggplant Dip)

Lebanese Baba Ghanoush (eggplant dip) is the perfect vessel for your pita bread! Using an authentic Lebanese recipe I grew up on to create this dip that's always accompanying Hummus in Middle Eastern cuisine.
Baba Ghanouj dip is creamy, flavorful, and, smoky! It's used as an appetizer for just about any Mediterranean inspired dish!
5 from 1 vote
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Appetizer
Cuisine Lebanese, Mediterranean
Servings 6 servings
Calories 45 kcal



  • 2 whole eggplants
  • ¼ cup tahini
  • 1 whole lemon , squeezed for juice
  • 3 cloves garlic , medium-sized, use more if yours are small
  • 1 tsp smoked salt see note


  • 1 tbsp extra virgin olive oil
  • 1 tbsp finely chopped fresh parsley
  • 1 tsp sumac or paprika
  • 2 tbsp finely chopped tomatoes or pomegranate seeds


  • Preheat the oven to 425°F.
  • Wash and dry the eggplants and place them on a baking sheet. Pierce them about 6 times with a fork to allow proper venting.
  • Bake for 45-55 minutes, turning every 15 minutes. They should deflate when cooked properly. Check for doneness to make sure they don't overcook and become dry.
  • Remove them, cut a slit down the center and allow them to cool completely before handling.
  • Once cooled, remove the inside and place in a food processor with tahini, lemon juice, garlic and salt.
  • Blend for a few minutes, until combined and completely smooth.
  • Plate in a bowl, top with optional garnishes like olive oil, parsley, and tomatoes. Enjoy with pita bread.


  • smoked salt. If you don’t have it, use a dash of liquid smoke or omit and use regular salt.
Storage: Store in an airtight container in the fridge for up to 5 days.


Serving: 1gCalories: 45kcal
Keyword aubergine dip, baba ghannoush, baba ghanouj, eggplant recipe, Lebanese Eggplant dip
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