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    Home » Recipes » Dips and Sauces

    Lebanese Baba Ganoush (Fire Roasted Eggplant Dip)

    By Lily・Published: Jul 9, 2022・Updated: Mar 20, 2025・Post may have affiliate links.

    Jump to Recipe Print Recipe

    This authentic Lebanese baba ganoush is a delicious fire-roasted eggplant dip recipe made with grilled eggplant, tahini, lemon juice, crushed garlic, and salt.

    smoky grilled baba ganoush dip with some olive oil and fresh mint sprig

    Baba ganoush, baba ghanouj, and baba ghanoush are all the same thing: a creamy, smoky, tangy, vegan Lebanese dip that only takes 20 minutes to make. The secret to the best baba ganoush is charring the outside of the whole eggplant while grilling it on an open flame or gas stove.

    Baba Ganoush

    Baba ganoush literally means spoiled father in Arabic, and it's a great alternative to hummus. The difference between hummus and baba ganoush is hummus is made with chickpeas and baba ganoush is made with chargrilled eggplant. One tip I learned from my Aunt Maguy is to batch grill the eggplants and store them in the freezer (peeled). That cuts down on prep time and pulling out the grill for a quick and simple way to make baba ganoush on demand.

    Ingredient Notes

    ingredients to make authentic baba ganoush
    • Large eggplant (purple): Use large eggplants preferably because small eggplants tend to be more fragile. I prefer using purple eggplants found in my local grocery store.
    • Tahini: Tahini is sesame paste. Use homemade tahini or store-bought tahini to make the eggplant dip creamy.
    • Freshly mashed garlic: Mashed garlic is similar to crushed garlic, and it gives this baba ganoush some bite. I don't recommend minced garlic.

    How To Make Lebanese Baba Ganoush

    grilling whole eggplants over an open flame

    The traditional way to make baba ganoush is on an open flame with an outdoor grill. Cut four slits into each eggplant and place the eggplant on a very hot grill.

    charred eggplants on the grill

    Char the eggplant skin while grilling, turning them every few minutes. Remove the eggplants from the grill when the eggplant is soft and has collapsed (about 5 to 8 minutes).

    fire-roasted whole eggplants in a bowl

    If the eggplants are still firm, they are not cooked through. Allow the charred eggplants to cool off.

    garlic and salt in a mortar bowl
    a pestle mashing the garlic

    While the eggplants are cooling, peel and mash the garlic cloves with a mortar and pestle. Alternatively, crush the garlic using a garlic press.

    squeezing lemon with a lemon juicer

    Squeeze the lemon.

    fire-roasted eggplants with the skin removed

    Once the eggplant is cool, remove the charred skin. Sometimes the skin breaks up into bits. If it's difficult to pick off the charred skin bits, run the eggplant under some water from the faucet to remove the small pieces.

    add the mashed garlic, fire-roasted eggplant, tahini, and lemon juice to a food processor

    Place the grilled eggplant flesh, tahini, lemon juice, mashed garlic, and salt in the food processor.

    blend the baba ganoush eggplant with the food processor

    Blend on high for about 15 seconds until fully combined.

    Important! Taste the baba ganoush and adjust the salt, lemon, garlic, and tahini to your desired preference.

    dipping a pita chip into grilled smoky baba ganoush

    Scoop this delicious dip into a serving bowl. Serve this authentic baba ganoush recipe with some olive oil. Dip with pita bread or pita chips.

    Tips and Tricks

    • Char the outside of the eggplant. It might feel weird to char the outside of the eggplant the first time you do it. The charred eggplant skin gives the eggplant the deep smoky flavor that characterizes authentic baba ganoush dip. The best way to char the eggplant is on an open flame from a grill. I use firewood for the best smoky flavor.
    • Adjust the flavor makers to your preference. Some people like more garlic, more lemon, and less salt, you get the idea.
    • Freeze the grilled peeled eggplants. Batch grill several eggplants and store the peeled eggplants in freezer-friendly bags for future baba ganoush. All you need to do is thaw the eggplant and continue with the recipe steps.
    • Serve with high-quality olive oil.
    a pita chip with baba ganoush on it

    Variations and Substitutions

    • Add some pomegranate molasses, paprika, or chili powder for some extra flavor.
    • Sprinkle some pomegranate seeds on top. The sweet flavor pairs well with the garlicky lemon tahini.
    • Roast eggplant in the oven on a baking sheet rather than on a grill, similar to this baba ganoush without tahini recipe.
    • Omit the tahini and add some fresh mint, like this grilled eggplant dip with mint.

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    📋 Recipe

    fire roasted baba ganoush on a plate with olive oil

    Lebanese Baba Ganoush (Fire Roasted Eggplant Dip)

    Author: Lily
    Course: Dip
    Cuisine: Lebanese
    Prep: 10 minutes mins
    Cook: 10 minutes mins
    Total: 20 minutes mins
    4.91 from 11 votes
    Print Pin Rate Email
    Servings 6
    This authentic Lebanese baba ganoush recipe is a delicious eggplant dip made with charred eggplant, crushed garlic, lemon juice, and tahini.

    Ingredients
     
    US Customary - Metric

    • 2 large eggplants about 2 lbs or 1kg total
    • 2 to 3 lemons
    • 5 to 6 garlic cloves
    • 4 tablespoons of tahini
    • salt to taste

    Instructions

    • Cut four slits in each eggplant. Place the eggplant on a very hot grill for about 5 to 8 minutes until the eggplant has collapsed and softened. Rotate the eggplant so that it cooks evenly. If cooking the eggplant on a gas stove, just char the outside of the eggplant with the stove then continue roasting the eggplant in the oven at 400 ℉ (205 ℃) until it's completely soft (about 30 to 40 minutes).
    • Once the eggplant is completely soft, allow it to cool so you can easily remove the charred skin. Remove the skin from the eggplant.
    • Mash the garlic with some salt. Alternatively use a garlic press to crush the garlic. Squeeze the lemon.
    • Add the eggplant, mashed garlic, lemon juice, and tahini to a food processor. Blend on high for about 15 seconds until combined. Taste the baba ganoush and adjust the lemon, salt, tahini, and garlic as desired.
    • Serve the baba ganoush with some olive oil drizzled on top.

    Equipment

    Grill
    mortar and pestle.
    Mortar and Pestle
    lemon squeezer.
    Lemon Squeezer
    food processor.
    Food Processor

    Notes

    1. The eggplant can be roasted in the oven in lieu of grilling. 
    2. Eggplant can be frozen! Just peel the roasted eggplant, and store in an airtight container. When ready to use, just thaw and continue with steps.
    3. Store this grilled eggplant dip in an airtight container in the fridge without olive oil for about five days. The eggplants freeze well for up to 6 months in an airtight freezer bag. Don't freeze the baba ganoush after it has been mixed with garlic, tahini, and lemon juice.
    4. If you don't have a grill or gas burner, you can roast the eggplant in the oven like this baba ganoush without tahini.

    Nutrition

    Serving: 0.5 cup | Calories: 167 kcal | Carbohydrates: 33 g | Protein: 6 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 5 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 19 mg | Fiber: 12 g | Sugar: 11 g

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    More Eggplant Recipes

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    • oven-roasted baba ganoush with pomegranate
      Baba Ganoush Without Tahini
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      Vegetarian Eggplant Fatteh (Fattet Batinjan)
    • close up of middle eastern eggplant salad in a bowl
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    About Lily

    Howdy! My name is Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks to the fridge, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

      4.91 from 11 votes (4 ratings without comment)

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      Recipe Rating




    1. Zouhair

      February 20, 2023 at 3:14 am

      4 stars
      Hello,, My Name is Zouhair,,From Damascus,,,I am very New Follower to you Blog..I love Lebanese Kitchen,,it is Rich and Tasteful,,.May I suggest to add the Pomegranate Molasses to the Main Ingredients, also to Add chopped Tomatoes and Parsley for Garnish...As Substitute, we can use also ,Oven Baked or steam cooked Eggplant..May I send you Image of Babaganoush via Facebook..Best wishes for everlasting Success..Thank you

      Reply
    2. Kathryn

      January 22, 2023 at 3:03 pm

      5 stars
      This baba ganoush is the perfect dip for our football weekends (and really anytime)! It's healthy and so creamy!

      Reply
      • Lily

        January 22, 2023 at 3:28 pm

        Thank you for the comment!

        Reply
    3. Sandra

      January 22, 2023 at 11:50 am

      5 stars
      We loved it!! Simply delicious and I'll be making it again!

      Reply
      • Lily

        January 22, 2023 at 1:04 pm

        Thanks so much for the comment!

        Reply
    4. Liza

      January 18, 2023 at 3:12 pm

      5 stars
      This is a fantastic recipe, so rich, creamy and flavorful! You're right - it is definitely the "ultimate!"

      Reply
      • Lily

        January 22, 2023 at 3:29 pm

        Thank you!

        Reply
    5. Tara

      January 12, 2023 at 3:14 pm

      5 stars
      This dip looks absolutely fantastic! You had me at creamy, smoky, and tangy. I love how easily it comes together too.

      Reply
      • Lily

        January 22, 2023 at 3:29 pm

        Thanks so much Tara!

        Reply
    6. Kushigalu

      October 22, 2022 at 7:30 am

      5 stars
      Never tried this dip before. Sounds delicious. Thanks for sharing.

      Reply
      • Lily

        January 22, 2023 at 9:38 am

        Thanks for the comment!

        Reply
    7. Anonymous

      August 05, 2022 at 1:42 pm

      5 stars
      Exactly like how I remember my sittie making it. Do you recall adding some yogurt to it by chance?

      Reply

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    lily at the matbakh

    I'm Lily

    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

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