Baba Ghanoush

Baba Ghanoush is a light, healthy classic middle eastern dip made from roasted eggplant, tahini, lemon juice, garlic and olive oil. This is a Mediterranean appetizer and perfect with pita bread or vegetables. You could also use it on sandwiches, wraps or alongside grilled meats and veggies.

Today’s recipe for Baba Ghanoush is a Middle Eastern staple and often eaten as an appetizer or a side dish to a meal. It is one of my favorite Middle Eastern dips. 

Eggplant season will be here soon and this is a recipe you need to make! I grow eggplant in my garden and love using it in baba ghanoush. If you have whole eggplants to use up this is the recipe for you.

When we get together in my family we often have a spread of Hummus, Baba Ghanoush, Grilled Beef Kofta Kebabs, Easy Lebanese Salad and a Mediterranean Bean Salad.

It is a special recipe for me because my grandma first taught me how to make it.  I love a traditional recipe like that. The ones that have been passed down to each generation from your ancestors homeland.

You know my love for hummus runs deep, but recently I have gotten back into Baba Ghanoush, especially now that eggplants are in farmers markets and gardens.

I love eggplant in the summer and often make a variety of recipes like this Mediterranean Eggplant Salad, Ratatouille and this Mediterranean Eggplant Chickpea Salad. 

When you look at the cultures throughout the Middle East, you will see Baba Ghanoush made in a variety of ways and spelled differently. One common way you will see it spelled is baba ghanouj.

Lebanese food is by far my favorite cuisine to make and eat.

I love how healthy it is, and the great flavor it brings to meals. 

This Easy Baba Ghanoush Recipe is vegan, easy to make and has a delicious smoky flavor if you grill the eggplant. The only time consuming part is roasting or grilling the eggplant but once you do that it is super easy to make. 

If we are grilling on the weekends I will set an eggplant on the grill at the same time and let it roast away. There is nothing like the flavor that eggplant gets after cooking over an open flame.  

Baba Ganoush Ingredients

• Eggplant: I used two small globe eggplants for this recipe but you can also use 1 medium globe eggplant or even a large globe eggplant. You will just end up with more baba ghanoush and maybe need to use a bit more tahini if you use a large eggplant.
• Olive Oil: I like to use extra virgin olive oil because it adds flavor and healthy benefits. You can use regular olive oil if that is all you have.
• Garlic: If you have fresh garlic on hand I suggest using this. If you want you can even roast the garlic for even more flavor. If you don’t have fresh garlic use garlic powder.
• Tahini: Tahini is the same as sesame paste and helps create a creamy dip.
• Lemon Juice: Fresh lemon juice is always my go-to but if you only have store-bought lemon juice that is fine also. The lemon juice helps balance all of the flavors out.
• Greek Yogurt: This is optional but helps make it a tad more creamy and adds protein. I have made it both ways and it works either way!
• Spices: I added cumin to my baba ghanoush but once again you don’t need to add that. It tastes great without cumin also!

How to Make Baba Ghanoush:

TO MAKE EGGPLANT IN THE OVEN:

Step 1. Prepare the eggplant: Preheat the oven to 400 degrees F. Line the baking sheet with foil. Use a pairing knife to poke a few holes in the eggplants skin and then place it on the bakings sheet.

Step 2. Roast the Eggplant: Roast until the skin is wrinkled and soft, about 40 to 55 minutes, turning over once halfway through.

Step 3. Scoop Out Flesh: Once cooled, cut the eggplant open and scoop out the flesh {discard the skin}.

Step 4. Strain Eggplant: Strain the eggplant flesh through a fine mesh sieve to drain off excess liquid. Put in a large bowl.

Step 5. Add Ingredients to Food Processor: Add the garlic to food processor and pulse a few times. Add remaining ingredients and puree.

Step 5: Add Ingredients to Food Processor: Add the garlic to food processor to pulse a few times. Add remaining ingredients and puree.

Step 6. Serve Dip: Transfer the eggplant dip to a shallow bowl and drizzle 2 tablespoons olive oil on top. Garnish the eggplant dip with your favorite garnishes like parsley, pine nuts or za’atar.

How Do You Grill Eggplant for Baba Ghanouj

Grilling the eggplant is not only easy but it helps bring in that roasted flavor that we all love! Start by heating the grill to medium-high heat.

Step 1. Slice Eggplants: Slice the eggplant into rounds. Rub salt on each side of the eggplant and lay on a baking sheet for an house.

Step 2. Pat Dry: Use paper towel to pat the eggplant dry.

Step 3. Prepare the Eggplant: Add a drizzle of olive oil to eat eggplant and then brush each side of the eggplant with olive oil. Sprinkle each side with salt and pepper.

Step 4. Grill the Eggplant: Place eggplants on the grill and cook for 5 minutes. Flip the eggplant and grill until browned and soft. You want to have slightly charred eggplants.

Step 5. Keep the Flesh: When the eggplant is cool enough to handle cut off the top and peel the skin and discard the skin.

Keep the flesh and set aside.

Recipe FAQ

Modifications and Tips for Baba Ghanoush:

• Smoky Flavor: If you can’t grill the eggplant you can still get the smoky taste from adding a bit of liquid smoke to the dip.
• Tahini Paste The tahini is an important part of this recipe. You can add more or less depending on your tastes. 
• Garnishes: I love adding garnishes to my dip. Some favorites are fresh parsley, chopped mint, sumac, za’atar, cayenne red pepper, sesame seeds, extra virgin olive oil or olives. 
• Serving: When I make baba ghanoush I serve it with pita bread, pita chips, vegetables, crackers, pretzels or crusty bread.
• Spice It Up: As always, spices are your friend! If you like your food with a bit of a kick add crushed red pepper or cayenne red pepper. If you like a lemony flavor add sumac. For an earthy flavor add a sprinkle of za’atar. 
• Other Uses: We also love using this dip on wraps or pita sandwiches. It is a nice addition to a buddha bowl or quinoa bowl too. 

What Should I Pair with This Eggplant Dip?

I like to use this dip as a spread on a variety of pita sandwiches with grilled chicken, falafel or as a side to dip grilled meats in. It is such a subtle and versatile dip.  

• You can also have a little fun with the garnishes and add things like parsley, sumac, za’atar, Homemade Shawarma Spice Blend, toasted pine nuts, chopped vegetables or a drizzle of plain yogurt.
• Chicken or Turkey: I love these Mediterranean Turkey Meatballs, Moroccan Chicken Thighs, Mediterranean Chicken, or Chicken Shawarma.
• Vegetables: I like to make a spread of vegetables and dips and will include the baba ghanoush. Some favorites are these Mediterranean Roasted Vegetables and Turmeric Cauliflower.
• Salads: Salads are always a nice pairing. My go-to dishes are this Mediterranean Lentil Salad, Summer Orzo Pasta Salad or this Lemon Arugula Salad with Pine Nuts. 
• Beef: Serve it with these Beef Shawarma Pitas, Mediterranean Beef Kabobs, Grilled Beef Kofta Kebabs.
• Seafood: Seafood is a great meal to serve with baba ghanoush. I love this Air Fryer Cod, Black Sea Bass or this Baked Cod with Lemon. 
• Fatayer: Make it a side to go with these Spinach Pies or Lebanese Meat Pies and a side of Lebanese Green Beans. 

Storage Tips:

Store the baba ghanoush for 3-4 days in an airtight container in the fridge. If you add a thin layer of olive oil on top of the dip it helps with freshness.

More Dips to Try:

Vegetarian

Lemon Hummus

Mediterranean

Lemon Whipped Feta Dip

Appetizers

Lebanese Style Hummus

Appetizers

Roasted Red Pepper Hummus