Lebanese Baba Ganoush Eggplant Dip Recipe
Today we are making a Lebanese Baba Ganoush Eggplant Dip Recipe! Lebanese Baba Ganoush is a smoky, creamy eggplant dip that’s perfect for anyone who loves Mediterranean flavors. This classic dish is made by roasting eggplant until it’s soft and slightly charred, giving it a deep, earthy flavor that forms the heart of the dip. With just a few simple ingredients, including garlic, fresh lemon juice, tahini, and extra virgin olive oil, this Baba Ganoush is as delicious as it is easy to make. It’s a versatile dip that pairs beautifully with pita bread, fresh vegetables, or as a spread on sandwiches.
The magic of this recipe lies in the blend of flavors that each ingredient brings. The eggplant becomes silky after roasting, which, combined with the creaminess of tahini and a hint of olive oil, gives the dip its luxurious texture. Fresh lemon juice adds brightness, while garlic and cumin give it a warm, savory depth. A sprinkle of fresh parsley on top brings a pop of color and freshness that makes each bite feel vibrant and satisfying. Simple but bold, this Baba Ganoush is a great way to elevate any meal with a taste of the Mediterranean.
Perfect for parties, family gatherings, or as a quick and nutritious snack, this Lebanese Baba Ganoush is a go-to recipe that can be made with minimal prep. It’s naturally vegan and gluten-free, making it ideal for various dietary preferences. Plus, with its rich flavor and creamy consistency, it’s guaranteed to be a hit, whether you’re serving it as part of a mezze platter or enjoying it on its own.
Why You’ll Love This Lebanese Baba Ganoush Eggplant Dip Recipe
Deliciously Smoky with Minimal Ingredients: With just a handful of pantry staples and fresh ingredients, this Baba Ganoush achieves an amazing depth of smoky, earthy flavor that tastes like it took much longer to prepare than it actually does. It’s an impressive, hassle-free way to add rich Mediterranean flavors to your table.
Naturally Vegan and Perfectly Creamy: Thanks to the eggplant and tahini, this dip has a naturally creamy consistency without any dairy. The healthy fats from tahini and olive oil make it satisfyingly smooth and rich—ideal for pairing with bread, veggies, or even as a flavorful spread on sandwiches.
Substitutions
Eggplant: Roasting eggplant brings out a unique flavor, and that’s the basis of baba ghanoush. Do not substitute.
Fresh Lemon Juice: If using lemon juice, it’s best squeezed straight from a lemon, instead of from a bottle. Lime juice is another option that will keep the citrus notes fresh and bright.
Pink Salt: Regular sea salt or kosher salt can replace pink salt with no major flavor difference.
Cumin: If cumin isn’t available, smoked paprika or ground coriander can give a warm, earthy flavor, adding a little twist to the dip.
Tahini: Do not swap in the tahini! This adds a nutty flavor and rich texture, since it’s ground up sesame seed paste and full of healthy fats. You can find this in Middle Eastern grocery stores, in most grocery store chains or online. Make sure the ingredients are just 100% sesame seeds on the label.
Extra Virgin Olive Oil: Any mild-tasting oil, like avocado oil or grapeseed oil, can be used in place of EVOO.
Lebanese Baba Ganoush Eggplant Dip Recipe Notes
- Traditional Baba Ganoush is often a bit chunky with some texture. You can mash the ingredients by hand for a rustic feel, or blend it in a food processor for a smoother, creamier dip. Adjust the texture to your liking!
- For the best flavor, allow your Baba Ganoush to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together and gives the dip a more cohesive taste.
- A drizzle of olive oil, a sprinkle of fresh parsley, and a dash of smoked paprika or sumac make for a beautiful garnish and add depth of flavor. You can also top with pomegranate seeds for a pop of color and sweetness if you want a bit of extra flair!
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Lebanese Baba Ganoush Eggplant Dip Recipe
Equipment
- High-speed blender or food processor
- Gas Stove or Oven
Ingredients
- 1 medium eggplant raw
- 1 medium garlic clove
- 1 tbsp fresh lemon juice
- ¼ tsp pink salt
- ¼ tsp roasted cumin powder
- 2 tbsp fresh parsley
- 1½ tbsp tahini
- 2 tbsp extra-virgin olive oil
Instructions
- Roast the eggplant directly over a gas stove flame on medium heat for about 10-12 minutes, turning frequently until the skin is charred and the flesh is soft.
- Alternatively, you can roast the eggplant in a preheated oven at 400°F for 35-40 minutes, flipping halfway through. Once roasted, allow it to cool slightly, then peel off the charred skin and scoop out the flesh. (The oven method will take about 20 minutes longer for the entire recipe, than the gas stove method).
- Blend together all ingredients, including the flesh of the eggplant, in a high-speed blender until smooth.
- Spread the dip out on a plate, if serving for a group. Sprinkle on your favorite toppings, such as some ground paprika for color, a drizzle of oil or a squeeze of lemon juice.
- Serve with chips or your favorite way to use this dip/spread!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days.
