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–+ servings
baba ghanouj in a plate topped with olive oil, toasted pine nuts and pomegranate seeds

Lebanese Baba Ganoush

5 from 1 vote
Created by Mariam Ezzeddine
Made with simple ingredients, this Baba Ganoush dip 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.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Mediterranean
Servings 8 servings
servings

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.
  • Strain the roasted eggplant to remove any excess moisture.
  • 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 more tahini or a tablespoon or so of full fat 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.
  • Don't over blend and allow the dip to chill in the fridge for 2 hours before serving.

Nutrition

Calories: 149kcal | Carbohydrates: 14g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 465mg | Fiber: 6g | Sugar: 6g | Vitamin A: 50IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1mg
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