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    Home

    Lebanese Baba Ghanoush (Eggplant Dip)

    Last Updated: Mar 8, 2023 by Suzy Sakamoto · This post may contain affiliate links · 2 Comments

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    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

    Table of Contents

    • What is Baba Ganoush or Baba Ghanouj?
    • WHAT YOU'LL NEED TO MAKE IT
    • HOW TO MAKE THIS DIP
    • Sign up to receive our Seafood & Wine Pairing!
    • EXPERT TIPS
    • SERVING TIPS
    • STORAGE TIPS
    • FAQ
    • WHAT TO SERVE WITH BABA GHANOUSH
    • MORE MIDDLE EASTERN RECIPES
    • Lebanese Baba Ghanoush (Eggplant Dip)

    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

    WHAT YOU'LL NEED TO MAKE IT

    • 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.

    HOW TO MAKE THIS DIP

    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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    EXPERT TIPS

    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.

    SERVING TIPS

    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.

    STORAGE TIPS

    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. 

    FAQ

    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.

    WHAT TO SERVE WITH BABA GHANOUSH

    • Alongside: Make this Rosemary Parmesan Bread to serve with Baba Ganoush.
    • Side Dish: Try this Fried Feta and Strawberry Salad or this Traditional Lebanese Tabouli Salad recipe alongside!

    MORE MIDDLE EASTERN RECIPES

    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!


    I LOVE HEARING FROM YOU! When you make this dish, please RATE using the ⭐️stars in the recipe card, and COMMENT at the end of the page how you enjoyed this dish. I love to connect with you in the comments section.

    Make sure to share this recipe with others (there's an easy SHARE on FB button in the recipe card!) or post your picture on Instagram and tag @theperfecttide.

    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 4 votes
    Cuisine: Lebanese, Mediterranean
    Course: Appetizer
    Prep: 5 minutes minutes
    Cook: 50 minutes minutes
    Total: 55 minutes minutes
    Servings: 6 servings
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    Equipment

    • 1 Food Processor

    Ingredients

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

    Garnish

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

    Instructions

    • 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.

    Notes

    • 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.

    Nutrition

    Serving: 1g | Calories: 45kcal
    Keywords: aubergine dip, baba ghannoush, baba ghanouj, eggplant recipe, Lebanese Eggplant dip

    Hi! I'm Suzy, welcome to my blog! The Perfect Tide is a hub of Mediterranean and seafood recipes and experiences from my Lebanese Mediterranean upbringing, as well as my family's current life on the Pacific Coast. You will find traditional and modernized Mediterranean recipes, and unique Seafood recipes I cook up that I'd love to share with you. Happy cooking, from my dinner table to yours!

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      5 from 4 votes (3 ratings without comment)

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    1. Linda

      April 13, 2023 at 11:20 am

      5 stars
      Smoked salt is a smart alternative! Can I use liquid smoke as well?

      Reply
      • Suzy Sakamoto

        April 14, 2023 at 8:47 pm

        Good question! You can use a little bit of liquid smoke to enhance that flavor. I would suggest adding just a bit and tasting as you go. It's a great alternative for the traditional smoky flavor from cooking the eggplant on open flame.

        Reply

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    seafood blogger in the pacific northwest

    Hi, I'm Suzy! Welcome to my Pacific Coast kitchen!

    Here you will find authentic Mediterranean recipes and a variety of fresh seafood recipes that are easy to achieve, feature fresh ingredients, and are packed with flavor! Growing up on the Mediterranean I cherish our current catch-and-cook lifestyle, and my seafood recipes are tested, perfected, and easy to re-create! Subscribe to get them via email, and in the meantime you can Shop My Kitchen!

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