Lebanese Baba Ghanoush Recipe – Lebanese Special
Baba Ghanoush is a creamy, smoky eggplant dip that’s a beloved staple in Lebanese and Middle Eastern cuisine. Made with roasted eggplant, tahini, garlic, lemon juice, and olive oil, it’s perfect as a mezze dish, spread, or dip. Its smooth, rich flavor and silky texture pair beautifully with warm pita bread or fresh veggies.
- Prep Time10 min
- Cook Time40 min
- Total Time50 min
Lebanese Baba Ghanoush Ingredients:
- 2 medium eggplants
- 2 tbsp tahini (sesame paste)
- 2 garlic cloves, minced
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp olive oil (plus more for garnish)
- Salt, to taste
Optional:
- Pinch of cumin or smoked paprika
Garnish:
- Chopped parsley, pomegranate seeds, olive oil, or paprika
Roast the Eggplants:
Pierce the eggplants with a fork and roast over an open flame, grill, or in a 220°C (425°F) oven until skin is charred and flesh is soft (about 30–40 minutes).
Scoop and Drain:
Once cooled, peel off the skin and scoop out the soft flesh. Let it sit in a sieve for 10 minutes to remove excess moisture.
Mix the Dip:
Mash the eggplant flesh with a fork or blend for a smoother texture. Mix in tahini, garlic, lemon juice, olive oil, and salt. Add cumin or paprika if desired.
Serve:
Transfer to a bowl, swirl the top, drizzle with olive oil, and garnish as desired. Serve with pita or crudités.
Recipe Notes :
Roasting Tip : For the smokiest flavor, roast eggplants directly over a flame or grill.
Texture Control : Mash for a rustic feel or blend for ultra-smooth dip.
Make Ahead : Can be stored in the fridge for up to 3 days. Let it come to room temp before serving.
Serving Ideas : Pair with tabbouleh, hummus, or falafel for a full mezze spread.
Tahini Quality : Use high-quality tahini for the creamiest, nuttiest flavor.
