Baba Ghannouj (Lebanese Eggplant Dip)

This recipe comes straight from my mom’s kitchen: Baba Gannouj, pronounced Baba Ghannouj, is a Lebanese eggplant dip that’s rich, smoky, and bursting with flavor. While many people are familiar with hummus, a famous chickpea-based Lebanese dip, Baba Ganoush has always been my personal favorite. The best part? It’s easier to make than you think, even easier than making Hummus.

Traditionally, we enjoy it with warm pita bread, but you can serve it however you like; crackers, veggies, or even as a spread!

I promise, if you try this recipe, you are going to love it!

Understanding The Ingredients:

• Eggplants:
  The star of the recipe! For this Baba Gannouj recipe, you’ll need about 1/2 kg of eggplants (or a bit more, as shown in the recipe picture). Opt for the round type rather than the skinny variety. These have a creamier texture and milder flavor, perfect for achieving the signature smoky taste of this dip.
• Yogurt:
  Adds a creamy, tangy twist to the dip, balancing the smokiness of the eggplant. If you’re making a vegan version, simply replace the yogurt with a bit of extra tahini. You can replace the yogurt by more tahini to keep it vegan.
• Tahini:
  This sesame paste is a staple in many Middle Eastern dishes. Tahini is a sesame paste, its creamy texture blends beautifully with the eggplant to create a smooth and velvety consistency.
• Garlic:
  Garlic gives Baba Gannouj its savory kick. Use one large clove or two smaller ones for a balanced flavor that doesn’t overpower the dip.
• Lemon Juice:
  You’ll need 40g of freshly squeezed lemon juice for brightness and acidity. It enhances all the other flavors and lifts the dish. Fresh lemon juice is always recommended for the best results.

Frequently Asked Questions:

• Can I use a different type of eggplant?
  Yes, but the round variety is best for this recipe as it has a creamier texture and milder flavor. If you only have the skinny kind, you can still use them.
• What if I don’t have tahini?
  Tahini is essential for the authentic flavor of Baba Gannouj.
• Can I make this vegan?
  Absolutely! To make a vegan version, simply omit the yogurt and add a little more tahini for creaminess (not the same quantity as the yogurt you omitted, so use less than 1/4 a cup of tahini). It will still be delicious and creamy.
• Can I double the recipe? Yes!
• How do I get the smoky flavor?
  Roasting or grilling the eggplant until the skin is charred is key to achieving the signature smoky flavor. You can do this over an open flame, on a grill, or in the oven using the broil setting. I will elaborate this later.
• How long does Baba Gannouj last?
  Store your Baba Gannouj in an airtight container in the fridge for up to 4-5 days. The flavors actually develop over time, making it even tastier after a day. Make sure you top it with olive oil, it will last longer.
• How can I serve Baba Gannouj?
  Traditionally, it is topped with olive oil and served with pita bread, but feel free to get creative. It’s also great as a dip for veggies, spread on sandwiches, or paired with grilled meats.

• Heat a pan over high heat and place the eggplant directly on it. If possible, use an old pan since the eggplant may leave stains. Grill each side for about 5 minutes, turning as needed, for a total of 20 minutes, or until the skin is charred and the inside feels soft.
• Take the eggplant off the heat and transfer it to a cutting board. Let it cool slightly so it’s easier to handle.
• Once cooled, use a knife to peel away the charred skin. It should come off easily, leaving behind the soft, roasted flesh.

• Use a knife to chop the eggplant into small pieces. If you prefer a smoother texture, you can blend it later, but it’s best to keep some texture.
• Move the chopped eggplant to a bowl and add the yogurt, tahini, minced garlic, lemon juice, and salt. Stir everything together until well combined. If you want to keep the dip vegan, replace the yogurt by 2 to 3 Tbsps of Tahini.
• For a slightly smoother consistency, you can lightly pulse the mixture in a blender, but baba gannouj should have some chunks and not be completely smooth like hummus. Let it sit at room temperature for a few minutes so the flavors can blend before serving.

• Transfer the Baba Gannouj into an airtight container and place it in the fridge to chill.
• When ready to serve, transfer it to a serving dish. Drizzle with olive oil for extra richness and, if you like, garnish with mint leaves and pomegranate seeds for a fresh touch.