Baba Ghannouj Recipe (Lebanese Eggplant Dip)
Baba gannouj is a creamy roasted eggplant dip made with a few simple ingredients. This authentic, vegan recipe is easy to make and packed with flavor.
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
- 40 g lemon juice
- 1 tsp salt
- Olive oil for drizzling
- Mint leaves and pomegranate seeds for garnish [Optional]
Instructions
- 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.Remove the eggplant from heat and place it on a cutting board to cool slightly.Once cooled, peel off the charred skin using a knife. The skin should come off easily.
- Chop the eggplant flesh into small pieces with a knife. (You can blend it later if desired.)Transfer the chopped eggplant to a bowl and add yogurt, tahini, minced garlic, lemon juice, and salt.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.
- Let the mixture sit at room temperature for a few minutes to develop its flavors.Transfer the Baba Gannouj to an airtight container and chill in the fridge. When ready to serve, transfer to a serving dish, drizzle with olive oil, and garnish with mint leaves and pomegranate seeds if desired.
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
Nutrition
Calories: 73kcal
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