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Baba Ganoush Recipe (Creamy, Smoky Meze Dip from Lebanon and the Levant)

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Get inspired with our baba ganoush recipe to bring this Lebanese and Levantine classic to life in your home kitchen, and watch loved ones and dinner guests fall in love with this creamy, savory appetizer from the moment it touches their lips.

Baba Ganoush Recipe

The smokiness of eggplant, the earthiness of the tahini, the intensity of extra-virgin olive oil, and a smidge of lemon zest all come together, coursing through a thick and creamy texture, to make for an appetizer that can add more than a little wow factor to your spread, feast, or dinner party.

What is Baba Ganoush?

A popular dip or spread, and a classic meze choice, baba ganoush is traditionally made of eggplant that has been roasted over an open flame, olive oil, lemon juice, tahini, and other seasonings, depending on preference and region.

Originating from Lebanese cuisine, baba ganoush is also hugely popular throughout the Levant, in the likes of Persian cuisine and Israeli cuisine, in some parts of the eastern Mediterranean, such as in Armenian cuisine and Turkish cuisine, and also in north African cuisine, in the likes of Egyptian cuisine.

Baba Ganoush Ingredients

To make baba ganoush, you’ll first need to assemble the following ingredients:

  • Eggplants/Aubergines – 3 large eggplants
  • Tahini Paste – 4 tbsp
  • Garlic Cloves – 2
  • Lemon Juice – 2 tbsp
  • Extra-Virgin Olive Oil – 2 tbsp
  • Salt – 1 tsp

Step-by-Step Instructions

Step 1 – Cook the eggplants, preferably on the gas stove or on the grill outside (if you have one). If you don’t have either, you could cook them in the oven, but you won’t get the smoky flavor in the dip.

Whatever method you choose, you have to first prep the eggplant by washing it, patting it dry, and poking holes in the eggplants with a fork or a knife.

Poking holes with a fork in the eggplants/aubergines for eggplant salad.

Gas Stove Method

On the gas stove, on medium-high heat, place the eggplant directly on the flame and cook for 10 minutes, turning the eggplant every 1-2 minutes.

Charring the eggplant on the gas stove.

You will get a beautifully charred texture and flavor if you’re using this method. And if you cook all 3 eggplants on 3 hobs at the same time, it will only take you 10 minutes to cook all the eggplants.

Charred eggplant on a plate.

Grill Method

If you have an outdoor grill, you can roast the eggplants on the grill over medium heat for about 15-20 minutes until they are fully cooked and somewhat charred.

Oven Method

If you’re using the oven method, preheat the oven to 200°C (390°F), and then roast the eggplants in the oven for about 40 minutes.

Eggplants in the oven.

This method doesn’t give you a nice charred or smoky flavor, but it is easy to just put the eggplant in the oven, set a timer, and do something else while keeping an eye on the eggplants. It also works if you don’t have a gas stove or outdoor grill. Make sure you have a drip tray in the oven under the eggplants, catching any juices, so they don’t end up on the bottom of the oven.

Step 2 – Once the eggplants are charred and cooled, drain the liquid from the cooked eggplant.

To do this, first cut the eggplants in half.

Cooked eggplants cut in half.

Then, scoop the insides out with a spoon and gather them in a strainer.

Scooping the eggplant flesh.

Add 1/2 tsp salt and let it sit in the strainer for about 15 minutes. The salt is helping remove the moisture and bitterness from the eggplants. However, nowadays, most eggplants are not bitter so this is not a huge concern in itself.

Step 3 – Transfer the eggplant to a large bowl and mash the eggplant. We used a pestle to do this. Ideally, use a pestle, but you can use whatever you have on hand, including a potato masher!

Step 4 – Add the tahini paste, garlic, lemon juice, 1 tbsp of olive oil, and 1/2 tsp of salt, and continue to mash the baba ganoush.

Step 5 – Once mashed, taste it and add any additional salt, lemon juice, garlic, or olive oil, depending on your preference. My mom, for example, loves to add another 1-2 minced cloves of garlic, but I love this recipe as is. It all depends on your preferences!

What to Serve with Baba Ganoush

Olive Oil – Finish with a drizzle of the remaining 1 tbsp of olive oil, and serve this creamy dip in a large bowl, or on a large platter, ready for your dinner guests to enjoy.

Pita Bread – While this smoky, creamy, and earthy appetizer can be enjoyed in its own right, if you really want to do as the Lebanese do, serve it with some freshly baked pita bread for a dipping combination that truly is magic to the tongue.

Toppings – We love this recipe as is, but you can also experiment by adding additional spices like smoked paprika or cumin or toppings like fresh parsley.

Tabbouleh – This herby Levantine and Syrian salad pairs really well with baba ganoush.

Raw Vegetables – Celery, carrot, and other vegetables, especially when cut into sticks, are great for dipping in baba ganoush.

Lamb Koftas – To keep things traditional, stick to grilled lamb. However, lots of other grilled and spiced meats will benefit from a good dollop of baba ganoush.

Falafel – For a non-meat alternative, serve this dip with falafel balls. You could even use it in a falafel pita wrap with fresh salad.

Baba Ganoush Recipe Card

Baba Ganoush

Baba Ganoush
Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 45 minutes

Ingredients

  • 3 large eggplants/aubergines
  • 4 tbsp tahini paste
  • 2 garlic cloves, minced
  • 2 tbsp lemon juice
  • 2 tbsp extra-virgin olive oil
  • 1 tsp salt

Instructions

  1. Cook the eggplants, preferably on the gas stove or on the grill outside (if you have one). If you don’t have either, you could cook them in the oven, but you won’t get the smoky flavor in the dip. Whatever method you choose, you have to first prep the eggplant by washing it, patting it dry, and poking holes in the eggplants with a fork or a knife.

    Gas Stove Method
    On the gas stove, on medium-high heat, place the eggplant directly on the flame and cook for 10 minutes, turning the eggplant every 1-2 minutes. You will get a beautifully charred texture and flavor if you’re using this method. And if you cook all 3 eggplants on 3 hobs at the same time, it will only take you 10 minutes to cook all the eggplants.

    Grill Method

    If you have an outdoor grill, you can roast the eggplants on the grill over medium heat for about 15-20 minutes until they are fully cooked and somewhat charred.

    Oven Method

    If you’re using the oven method, preheat the oven to 200°C (390°F), and then roast the eggplants in the oven for about 40 minutes. This method doesn’t give you a nice charred or smoky flavor, but it is easy to just put the eggplant in the oven, set a timer, and do something else while keeping an eye on the eggplants. It also works if you don’t have a gas stove or outdoor grill. Make sure you have a drip tray in the oven under the eggplants, catching any juices, so they don’t end up on the bottom of the oven.
  2. Once the eggplants are charred and cooled, drain the liquid from the cooked eggplant. To do this, first cut the eggplants in half. Then, scoop the insides out with a spoon and gather them in a strainer. Add 1/2 tsp salt and let it sit in the strainer for about 15 minutes. The salt is helping remove the moisture and bitterness from the eggplants. However, nowadays, most eggplants are not bitter, so this is not a huge concern in itself.
  3. Transfer the eggplant to a large bowl and mash the eggplant. We used a pestle to do this. Ideally, use a pestle, but you can use whatever you have on hand, including a potato masher!
  4. Add the tahini paste, garlic, lemon juice, 1 tbsp of olive oil, and the remaining 1/2 tsp of salt, and continue to mash the baba ganoush.
  5. Once mashed, taste it and add any additional salt, lemon juice, garlic, or olive oil, depending on your preference. Finish with a drizzle of the remaining 1 tbsp of olive oil, and serve this creamy dip in a large bowl, or on a large platter, ready for your dinner guests to enjoy.

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Baba Ganoush Recipe (Creamy, Smoky Meze Dip from Lebanon and the Levant)

Author

  • Hey there! We are Dale and Doina, the founders of Nomad Paradise. We traveled full-time for over three years, and while we now have a home base in the U.K., continue to take trips abroad to visit new places and try new cuisines and foods. Our food guides are curated with the guidance of local foodies, and their contribution is indicated under each article. We also cook the foods we try abroad, and you can discover how to make them in our 'recipes from around the world' category.

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