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    Home » Recipes » Dips and Sauces

    Lebanese Baba Ganoush: The Ultimate Eggplant Dip

    By Lily・Published:Jul 9, 2022・Updated: Jan 28, 2023・Post may have affiliate links.

    Jump to Recipe Print Recipe
    smoky baba ganoush eggplant dip

    Baba ganoush is a popular Lebanese eggplant dip recipe made with grilled eggplant, tahini, lemon juice, crushed garlic, and salt. 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.

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

    If you don't have a grill or gas burner, you can roast the eggplant in the oven like this baba ganoush without tahini.

    What I Love About This Recipe

    I love smoky eggplant dips like this recipe and this grilled eggplant dip with mint! This authentic baba ganoush recipe is a tasty appetizer made with simple ingredients, and it's a great alternative to hummus. Batch grill the eggplants and store them in the freezer (peeled) for a quick and simple way to make baba ganoush on demand. Another thing I love about this recipe is that the main ingredient is a vegetable: eggplant!

    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.
    • Fresh lemon juice: Use freshly squeezed lemons rather than bottled lemon juice.
    • High-quality extra virgin olive oil

    See the recipe card at the bottom of the post for quantities.

    How To Make Lebanese Baba Ganoush

    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.

    grilling whole eggplants over an open flame

    Char the eggplant skin while grilling, continuing to turn them every few minutes. Remove the eggplants from the grill when the eggplant is soft and has collapsed (about 5 to 8 minutes). If the eggplants are still firm, they are not cooked through. Allow the charred eggplants to cool off.

    charred eggplants on the grill
    fire-roasted whole eggplants in a bowl

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

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

    Squeeze the lemon. 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.

    squeezing lemon with a lemon juicer
    fire-roasted eggplants with the skin removed

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

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

    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.

    dipping a pita chip into grilled smoky baba ganoush

    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.

    Equipment

    • a grill or gas stove to char the outside of the eggplant
    • a food processor to blend the baba ganoush dip
    • mortar and pestle or garlic press to crush the garlic
    • lemon squeezer to juice the lemon

    Storage

    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.

    FAQs

    Is baba ganoush just hummus?

    No! The base of baba ganoush is made from roasted eggplant whereas the base of hummus is made from boiled chickpeas (aka garbanzo beans). However, both Lebanese baba ganoush and Lebanese hummus add the same flavor makers: mashed garlic, tahini, lemon juice, and some salt.

    What is baba ganoush made of?

    Baba ganoush is made of grilled eggplant, lemon juice, crushed garlic, tahini, and salt.

    What does baba ganoush mean in Arabic?

    Baba ganoush literally translates to spoiled father.

    Different Ways to Make Eggplant

    • fire roasted eggplant dip with garlic and mint
      Grilled Eggplant Dip With Mint
    • oven-roasted baba ganoush with pomegranate
      Baba Ganoush Without Tahini
    • eggplant fatteh
      Eggplant Fatteh
    • close up of middle eastern eggplant salad in a bowl
      Middle Eastern Fried Eggplant Salad (Betinjan Meqli)

    Middle Eastern Dips

    • pita chips dipping into some labneh with olive oil
      Labneh With Mashed Garlic Paste
    • creamy and light hummus
      Creamy Vitamix Chickpea Hummus (Easy & Authentic)
    • Lebanese toum garlic sauce
      Toum Lebanese Garlic Sauce
    • homemade labneh in a bowl
      Homemade Labneh Dip From Milk

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    fire roasted baba ganoush on a plate with olive oil

    Lebanese Baba Ganoush: The Ultimate Eggplant Dip

    Author: Lily
    Course: Dip
    Cuisine: Lebanese
    Prep: 10 mins
    Cook: 10 mins
    Total: 20 mins
    4.91 from 10 votes
    Print Pin Rate Email
    Servings 6
    This easy baba ganoush recipe is the authentic way to prepare this Lebanese eggplant dip made with charred eggplant, crushed garlic, lemon, 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.

    Notes

    1. The eggplant can be roasted in the oven in lieu of grilling. 

    Nutrition

    Serving: 1/2 cup | Calories: 167kcal | Carbohydrates: 33g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 19mg | Fiber: 12g | Sugar: 11g

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    About Lily

    Howdy! My name 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!

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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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    Howdy, I'm Lily!

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