I’m going to start off by asking for your forgiveness. I have an authentic version of the Lebanese baba ganoush recipe because I practically ate it every week growing up as a kid. However, over time I started to “tweak” things and after many years, I made my own “version”.
It’s not you, it’s me. Baba ganoush you are already perfect, and I’m so sorry to do this to you. But literally, this recipe is even better (in my opinion), than the original.
I will make another post on the original traditional Lebanese baba ganoush recipe, but for now, follow me on this journey of garlic, lemon, pomegranate, and roasted eggplant.
What is Baba Ganoush (aka Baba Ghanouj)?
Baba ganoush is a roasted eggplant dip, and it’s a staple in every Lebanese home. In my Lebanese home growing up, we always had labneh, hummus, and baba ghanouj on hand. Anytime we were hungry, we’d grab some pita bread and have a snack. It’s kind of like chips and salsa or cheese and crackers.
Ingredients for Baba Ganoush
- Eggplant: To be honest, you can use any kind of decently sized eggplant, however, I go for the large purple kind at the grocery store. When you roast eggplant, they sort of “deflate” leaving you with a lot less than you started with.
- Pomegranate seeds: You can either deseed a pomegranate or buy pomegranate seeds from the grocery store. You can skip this ingredient if you really badly need to, but try not to if you can. Pomegranate seeds take this dish to the next level.
- Green Bell Pepper: This is normally not in a traditional baby ghanouj recipe, but I add it for the extra crunch.
- Olive Oil: You need some good extra virgin high-quality olive oil.
- Fresh Garlic: You will need to mash the garlic with a mortar and pestle. You cannot get the same taste with chopped garlic.
- Fresh Parsley: This is not required but nice to have. Chop it thinly and use for garnish.
- Lemons: This baba ganoush recipe needs freshly squeezed lemon juice. Bottled lemon juice is not recommended.
- Salt and pepper: This will be to taste. I really like flaked salt as of the moment.
You will also need:
- Chef’s knife and cutting board
- Large oven baking pan: I recommend using a cookie sheet.
- Parchment paper
- Lemon squeezer
- Mortar and pestle: This is used to crush the garlic.
How to Make Baba Ghanouj From Scratch
- Roast the eggplant and remove the skin.
- Chop bell peppers and parsley.
- Deseed the pomegranate.
- Squeeze the lemon.
- Mash the garlic.
- Add salt and pepper.
- Mix everything together.
- Add some olive oil and pomegranate syrup (if you have some).
For specific instructions and quantities, refer to the recipe card at the bottom of the post.
Options and Variations for Baba Ghanouj
If you really badly want this baba ghanouj to taste like an authentic Lebanese baba ghanouj, then you need to add tahini (about 3 tbsp for this recipe) and omit the green bell peppers.
Also, the eggplant can be roasted completely whole on a grill instead of in the oven.
What Do You Eat Baba Ganoush With?
Baba ghanouj is traditionally eaten with pita bread. You can also eat it with pita chips, toasted bread, or on its own (what I do most of the time).
Baba ganoush is like an appetizer or side dish, and it’s very common to be part of a mezze platter. This recipe pairs well with:
Is Baba Ganoush Healthy?
Yes! This baba ganoush recipe uses all-natural ingredients. Traditional baba ganoush recipes use tahini, which has been omitted for this recipe.
How Long Can You Keep Homemade Baba Ganoush?
You can store baba ganoush in the fridge for up to 4 days.Print
This baba ganoush recipe is fresh, healthy, and easy to make. If you like hummus, you will fall in love with baba ghanouj.
- 2 large eggplant (about 1.5 lbs)
- 1/2 pomegranate or 1/4 cup pomegranate seeds
- 5 garlic cloves
- 1/2 green bell pepper
- 2 whole lemons
- Chopped parsley for garnish
- Salt and pepper to taste
- Place parchment paper on top of the cookie sheet. Add a little olive oil.
- Remove the stem from the eggplant. Cut the eggplant in half. Pierce the skin with a knife every 1″. Lay eggplant face down on the cookie sheet.
- Roast the eggplant in the oven at 400 F (205 C) for about 30 minutes.
- Remove the eggplant from the oven once the outer skin is charred a bit and the insides are cooked.
- Once the eggplant has cooled down, use a fork to scrape the insides of the eggplant. Set aside.
- Chop the bell pepper into small pieces.
- Chop some parsley for garnish.
- Remove the seeds from the pomegranate.
- Squeeze the lemons.
- Mash the garlic with some salt.
- Add all of the ingredients together in a bowl. Add salt and pepper to taste. Mix well.
- Add olive oil on top of the baba ganoush. Sprinkle some chopped parsley.
- Baba ganoush is normally made with tahini, a sesame paste. You can add the tahini to this dish if you like by mixing 3 tbsp of tahini and omitting the bell pepper.
- Use fresh lemons and fresh garlic.
- If you can find pomegranate syrup, add about 1 tbsp to the top of this baba ganoush recipe (along with the olive oil).
- Category: Sides
- Method: Roasting
- Cuisine: Lebanese
- Serving Size: 1/2 cup
- Calories: 112
- Sugar: 7 g
- Sodium: 52 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: baba ganoush recipe, lebanese baba ghanouj, roasted eggplant dip, authentic lebanese baba ganoush