Lebanese Baba Ganoush

4.94 from 16 votes

This authentic Lebanese baba ganoush recipe is a delicious eggplant dip made with charred eggplant, crushed garlic, lemon juice, and tahini.

Servings:

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.

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