Baba Ghannouj Recipe (Lebanese Eggplant Dip)

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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!

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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.

• 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.

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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.

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Different Ways to Grill the Eggplant:

1. Over an Open Flame (Traditional Method)

This is the best way to achieve a smoky flavor. Place the whole eggplants directly on a gas stove burner or grill over medium-high heat. Turn them every few minutes using tongs until the skin is charred and the eggplants are soft and collapsing. This usually takes 10-15 minutes. Let them cool slightly, then peel off the charred skin. The downside of this method is that it is messy, this is why I prefer on a grill pan.

2. On a Barbecue Grill

Preheat your grill to medium-high heat. Place the whole eggplants on the grill grates and cook, turning occasionally, until the skin is charred and the flesh is soft. This method also gives a wonderful smoky flavor similar to the open flame.

3. In the Oven

For an easy and hands-off method, use an oven at around 200°C (400°F) with the broiler on for best results. Place the eggplants on a baking sheet lined with foil and roast for around 30-40 minutes, turning halfway through. Make sure the skin will char and the eggplant is soft. This method is good for big batches.

4. On a Grill Pan

If you don’t have access to a grill or gas stove, a grill pan works well (just how I do it). Heat the pan on medium-high and cook the eggplants, turning every 5 minutes each side (for a total of 20 minutes - 4 sides in total), until the skin is charred and the flesh is tender.

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How To Make a Delicious Baba Ghannouj:

Baba Gannouj Recipe

SERVINGS: 1 serving dish

Ingredients

• 1/2 kg eggplant (round type, not skinny)
• 1/4 cup yogurt (optional for vegans: replace with 2 tbsp tahini)
• 1/4 cup tahini
• 1 large garlic clove or 2 small garlic cloves
• 40g lemon juice
• 1 tsp salt
• [Optional] Mint leaves and pomegranate seeds for garnish
• Olive oil for drizzling

Instructions

1. Grill the eggplant on a pan over high heat. Use an old pan as the eggplant can stain. Grill each side for about 5 minutes, for a total of 20 minutes or until all sides are charred and the middle is tender.
2. Remove the eggplant from heat and place it on a cutting board to cool slightly.
3. Once cooled, peel off the charred skin using a knife. The skin should come off easily, leaving the soft flesh intact.
4. Chop the eggplant flesh into small pieces with a knife. (You can blend it later if desired.)
5. Transfer the chopped eggplant to a bowl and add yogurt, tahini, minced garlic, lemon juice, and salt.
6. Combine all ingredients thoroughly. If you prefer a smoother consistency, pulse the mixture lightly in a blender. Baba Gannouj should not be as smooth as hummus; it should retain some chunks.
7. Let the mixture sit at room temperature for a few minutes to develop its flavors.
8. Transfer the Baba Gannouj to an airtight container and chill in the fridge.
9. When ready to serve, transfer to a serving dish, drizzle with olive oil, and garnish with mint leaves and pomegranate seeds if desired.

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Tips to Make the Best Baba Ghanouj Recipe:

• Choose the Right Eggplant
  Use large, round eggplants instead of the skinny variety for a creamier texture and richer flavor.

• Char the Eggplant Well
  Ensure the eggplant is fully charred on all sides to achieve that signature smoky flavor. Don’t rush this step—proper charring makes all the difference.

• Use Fresh Ingredients
  Opt for freshly squeezed lemon juice, fresh garlic, and good-quality tahini for the best flavor. Fresh ingredients elevate the dip’s taste.

• Don’t Overblend
  Baba Gannouj should have some texture. If blending, use just a few pulses to retain small chunks for an authentic feel.

• Serve Fresh and Cool
  Baba Gannouj tastes best when chilled slightly. Serve it fresh from the fridge or after it has cooled down completely.

• Olive Oil is a Must
  If you're Lebanese, you already know olive oil is not optional! If you're not Lebanese, trust us on this one. Drizzle good-quality olive oil on top before serving for the ultimate flavor boost.

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