Taste the irresistible blend of smokiness and creaminess in Lebanese Baba Ganoush, the perfect eggplant dip for all!
Right now, I need to tell you all about this Baba Ghannouj, Baba Ghanoush, or Baba Ghanouj recipe. Or any of the other eighty different ways people spell it.
Okay, remember the Melitzanosalata recipe I shared? You might be asking, what is the difference between melitzanosalata vs. Baba Ganoush? It’s pretty similar in terms of preparation, but with the addition of tahini and yogurt.
Table of Contents
What is Baba Ganoush?
Baba Ganoush originates from the Levant region, which includes modern-day Lebanon, Syria, Jordan, Palestine, and Israel. It is a staple in Lebanese cuisine and is enjoyed throughout the Middle East and beyond. The name “Baba Ganoush” is derived from Arabic, with “baba” meaning father and “ganoush” meaning spoiled or pampered, possibly referring to the rich, indulgent nature of the dish.
It is a traditional Middle Eastern dip made from roasted eggplant, tahini (sesame paste), olive oil, lemon juice, garlic, and various seasonings. The eggplant is typically charred to give it a smoky flavor, then blended with the other ingredients to create a creamy and flavorful dip.
Reasons to Love This Eggplant Dip
- This authentic Baba Ganoush recipe has a rich, smoky flavor that’s irresistible.
- Its creamy texture is perfect for dipping.
- The recipe is easy to make and requires minimal effort.
Recipe Ingredients
- Eggplants: Roasted eggplants provide a smoky, rich flavor and creamy texture.
- Tahini: Raw tahini contributes a nutty, slightly bitter flavor and creamy consistency.
- Greek Yogurt: Adds a slight tanginess and creamy texture and enhances the smoothness of the dip.
See the recipe card for full information on ingredients and quantities.
Variations
- Garnish Options: Add a drizzle of extra virgin olive oil, a sprinkle of sumac, freshly chopped parsley, pomegranate seeds, or a dash of smoked paprika to enrich the dip’s flavor with delightful complementary tastes and textures.
- Tahini Alternative: Blend in toasted white sesame seeds in the food processor if tahini is unavailable for a similar nutty flavor and texture.
How to Make Lebanese Baba Ganoush
Step #1: Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a rimmed baking sheet with foil. Pierce the eggplants a few times with a knife (to prevent them from bursting open). Roast for 60 minutes, turning the eggplant every 15 minutes to promote even cooking.
Step #2: When cool enough to handle, slice each eggplant in half and use a spoon to scoop out the flesh. Place the eggplant in a food processor or blender along with the garlic, tahini, lemon juice, Greek yogurt, olive oil, and salt. Puree until smooth; taste and add salt as desired.
Step #3: Serve chilled or at room temperature, garnished with olive oil and toppings of choice.
Expert Tips
- Grill for Smokiness: For an extra smoky taste, grill the eggplants before roasting them in the oven. Wrapping them in aluminum foil on the grill helps maintain moisture and intensify the flavor.
- Drain Excess Liquid: After scooping out the eggplant flesh, let it sit in a colander for a few minutes to drain excess liquid, preventing a watery dip.
Frequently Asked Questions
For an authentic texture, use a mortar and pestle to mash the eggplant and other ingredients instead of a food processor. Alternatively, you can use a blender.
Baba Ganoush pairs well with pita chips, fresh veggies like cucumber, celery, carrots and bell peppers, or as part of a mezze platter with hummus, pita bread, olives, and falafel.
Storage Info
Store Baba Ganoush leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, place the dip in a freezer-safe container, leaving some space for expansion. You can freeze it for up to 3 months.
Thaw in the refrigerator overnight before serving.
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Lebanese Baba Ganoush Recipe
Ingredients
- 2 medium eggplants
- 2 cloves garlic - peeled and grated
- 3 tablespoons raw tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon plain full fat Greek yogurt
- 1 teaspoon extra virgin olive oil - plus more for serving
- ½ teaspoon kosher salt
For Serving:
- Zest of one small lemon
- ¼ teaspoon sumac
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a rimmed baking sheet with foil. Pierce the eggplants a few times with a knife (to prevent them from bursting open). Roast for 60 minutes, turning the eggplant every 15 minutes to promote even cooking.
- When cool enough to handle, slice each eggplant in half and use a spoon to scoop out the flesh. Place the eggplant in a food processor or blender along with the garlic, tahini, lemon juice, Greek yogurt, olive oil, and salt. Puree until smooth; taste and add salt as desired.
- Serve chilled or at room temperature, garnished with olive oil and toppings of choice.
NOTES
Nutrition
I roasted the eggplants on the grill and the flavor was incredible. Such an easy, healthy dip!
Love this recipe. I had some Meyer Lemon Preserves which I drained rinsed and then blended to a paste. I added one teaspoon of the pr preserved Meyer Lemon paste to the mix and this turned out to be the best I have ever had. I also did not have any yogurt so I put sour cream in instead. Had no tahini which seams to not make much of a difference. Loved it.
Just made this. Soooooo good! I didn’t have to make one single adjustment, the end product was literally perfect! Thank you for posting! I just found your blog and I’m loving it 🙂 :)!
I love hearing this! So glad you like it as much as I do 🙂
I’m all over this. I can’t wait to make it! And, so happy for you and the upcoming trip! And, you crack me up like your humor is so hilarious I actually NEED your blog to survive!