Made with only a handful of simple ingredients, this Baba Ghanouj is so creamy, delicious, and full of flavor. It is so easy to make and you can enjoy it with anything from warm pita bread to crunchy vegetables.
Baba Ghanouj, also known as baba ghanoush, is a traditional Lebanese appetizer that is similar to hummus but is made with roasted eggplant. It is super tasty and you won’t believe how easy it is to make, no fancy equipment needed. So skip the store-bought version and make this easy baba ganoush at home instead. Baba Ghanouj is also very popular in all of the Middle East, not just Lebanon.
If you’d like to try more Lebanese recipes, here are a few that my family loves to make: Lebanese Spinach Pies, Lebanese Lentil Soup, and my Easy Lebanese Hummus Recipe. They’re super easy to make and are so delicious!
Why You’ll Love This Baba Ganoush
- So flavorful. You wouldn’t guess that a dip could be this tasty. Roasting the eggplant brings out so much flavor that you wouldn’t expect from an eggplant!
- It is perfect for everyone. It’s vegan-friendly, gluten-free, and dairy-free meaning that if you’ve got a crowd to feed, this eggplant dip is going to be a crowd pleaser.
- No fancy equipment needed. You don’t need a grill, a wood-burning fire, or anything too fancy to make your baba ghanouj dip. We use an oven to make it accessible to everyone.
- It’s healthy. This dip is made with no added sugar and eggplants are a great source of vitamins, minerals, and fiber while being low in calories.
What You’ll Need
- Eggplants — When purchasing an eggplant, you want them to have a smooth and shiny skin that is free of blemishes. The color should also be uniformed and when you pick up the eggplant, it should feel heavy for their size.
- Tahini
- Lemon — Use fresh lemon juice.
- Garlic
- Salt — A little bit goes a long way for salt.
- Liquid Smoke-optional for a smoky flavor since the eggplants are baked and not roasted on a grill.
How To Make Baba Ghanouj
- Roast the eggplant: Preheat the oven to 425° F degrees. Place on a non stick sheet pan and roast in the oven for up to 40-45 minutes until the eggplant is fork-tender.
- Cool the eggplants: Once the eggplants are cooked, remove from the oven and slice in the center to as shown to allow eggplant to cool down.
- Scoop the flesh: Once the eggplant is completely cool, scoop out the flesh.
- Blend everything together: In a food processor, add all the ingredients and pulse only 3-4 times. Do not blend for too long. Baba Ganoush is not supposed to be super smooth like hummus.
- Transfer to a shallow dish and create deep grooves with a spoon. Top with some olive oil and other garnishing ingredients like toasted pine nuts, chopped parsley and pomegranate seeds.
Baba Ganoush recipe without blending
Traditionally, a lot of people do not blend their Baba Ganoush because it’s supposed to be a bit chunky. Here is how to do that.
- Chop or mash with fork: After the Baba Ghanouj has cooled down, scoop out the flesh and place it on a cutting board. Using your knife, finely process by continuously chopping the eggplants. Transfer to a bowl.
- Add other ingredients: Add in the remainder of the other ingredients listed in the recipe. Mix to incorporate well and adjust ingredients to taste.
- Transfer to a shallow dish and create deep grooves with a spoon. Top with some olive oil and other garnishing ingredients like toasted pine nuts, chopped parsley and pomegranate seeds.
Tips and Notes
- It is important that you use fresh lemon juice and not bottled lemon juice. The bottled version isn’t as fresh and might taste too acidic, overpowering your baba ghanoush.
- Fresh garlic is also an important ingredient as well. Some brands of bottled minced garlic are preserved in an acidic tasting liquid that again, will over power your baba ghanoush.
- If you’d like for the eggplant dip to be a little creamier, you can stir in a tablespoon or so of Greek yogurt.
- If you have a grill, you can grill your eggplant instead of roasting them in the oven. You can leave it whole if you’re grilling it and wont need to add any liquid smoke.
- Keep in mind that the dip will thicken as it rests or chill in the fridge.
FAQs
This eggplant dip lasts for up to a week. Once the baba ganoush is at room temperature, transfer it to an airtight container and store it in the fridge. I often make a big batch like I do with my hummus to enjoy in the week. I tend not to add the toppings until I am ready to serve so that they are perfectly fresh and tasty.
You can absolutely freeze your baba ganoush! You can double the recipe and freeze half for later! I suggest freezing them in individual portions so you can pull it out to thaw as needed. Be sure to use a freezer safe bag or container to store it for up to 3 months.
This goes with everything! Use it as a spread for sandwiches, wraps, or roast, use it as a dip for vegetables, pita chips, regular chips, serve it as a side for grilled meats, and more. You can use it however you usually use hummus as well.
Tahini is a paste made from ground toasted sesame seeds. It is nutty and creamy and often used in hummus, salad dressing, baked goods, and more. You can find this in any major grocery store.
More Easy Lebanese Recipes
- Maamoul Date Cookies
- Maghmour (Lebanese Moussaka)
- Lebanese Spicy Potatoes (Batata Harra)
- Easy Beef Shawarma Bowl
I hope you enjoy all the recipes I share with you, including this delicious Baba Ganoush recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Baba Ghanouj
Ingredients
- 3 large Eggplants
- ½ cup Tahini
- 1 tbsp. olive oil
- 1 whole Lemon squeezed
- 2 cloves Fresh Garlic minced
- 3-4 drops liquid smoke adjust to preference, optional
- Salt to taste
Toppings
- Toasted Pine nuts
- Chopped Parsley
- Pomegranate Seeds
Instructions
- Preheat the oven to 425° F degrees.
- Poke the eggplants in a few places with a knife or fork and place onto a non stick sheet pan.
- Bake the eggplants for 40-45 minutes until fork tender. Remove them from the oven and cut them in half, as shown in the photos. Allow to completely cool.
- Once cool, scoop out the flesh of the eggplants and transfer them to a food processor. Add in the remainder of the ingredients listed. Pulse the mixture 3-4 pulses at the most. Do not over process.
- Transfer the mixture to a shallow dish. Using your spoon shape the baba ghanouj and create deep grooves to hold the olive oil. Drizzle some olive oil and garnish with suggested toppings. Serve with some pita bread or as a side along with your favorite dish.
Notes
- It is important that you use fresh lemon juice and not bottled lemon juice. The bottled version isn’t as fresh and might taste too acidic, overpowering your baba ghanoush.
- Fresh garlic is also an important ingredient as well. Some brands of bottled minced garlic are preserved in an acidic tasting liquid that again, will over power your baba ghanoush.
- If you’d like for the eggplant dip to be a little creamier, you can stir in a tablespoon or so of Greek yogurt.
- If you have a grill, you can grill your eggplant instead of roasting them in the oven. You can leave it whole if you’re grilling it.
- Keep in mind that the dip will thicken as it rests or chill in the fridge.
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