Creamy and smoky, this homemade Lebanese baba ganoush is a classic in Middle Eastern cuisine! Smoky charred eggplant is roasted until incredibly soft and tender and gently mixes with sweet roasted garlic, creamy tahini and rich olive oil.
Lebanese Baba ganoush is something I absolutely adore. When I was little and my mom and I lived in Brooklyn, we had an upstairs neighbor who was from Lebanon.
She would make baba ghanoush often and because she didn't have a food processor, we would hear her banging and mashing the eggplant. Every time, my mom would ask me to run upstairs and ask for baba ganoush and since then, we have made it our own ever since! For another wonderful dip, try my Bread Dipping Oil with Fresh Herbs.
Baba Ganoush with Roasted Garlic
This tangy eggplant dip is addicting and is not overwhelmed with raw sharp garlic. Instead, tender roasted garlic adds a sweet and mild flavor and works so well with the bright fresh lemon juice creamy tahini.
And a final pinch of warm cumin and smoked paprika adds just the right amount of smokiness to blend the masterpiece together. If tahini is not available, try this baba ganoush recipe made without tahini!
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📋 Ingredients
- Eggplant: Dark purple/black globe eggplant are used for baba ganoush. Look for eggplant that are firm and feel heavy for its size with a shiny peel and no bruises or blemishes.
- Tahini: Tahini is a sesame seed paste that can often be found in the same aisle as peanut butter in most grocery stores. Tahini is an integral part of Mediterranean recipes and is used as a creamy tahini dressing and drizzled on top of chickpea falafel.
- Garlic: Usually, you'll find raw garlic is added to baba ganoush, which gives it a savory sharp flavor. I like to roast the garlic, giving the creamy baba ganoush a sweet, caramelized flavor.
- Lemon: Fresh is best as lemon is gives the baba ganoush a fantastic layer of brightness that cuts through the richer flavors of the tahini and roasted eggplant.
- Olive Oil: Use a good flavored extra virgin olive oil to drizzle on top of the roasted eggplant dip.
- Cumin and Paprika: Both cumin and smoked paprika give the eggplant dip a hint of warmth and color.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Add raw garlic for a sharper flavor and roasted garlic for a more mild and sweeter flavor.
- Roast the eggplant instead of grilling. Cut the eggplant in half, wrap in aluminum foil and roast at 425 degrees Fahrenheit for 40-45 minutes until softened and "collapsed".
- Make it creamier. To make the baba ganoush extra creamier, add 1-2 tablespoons of Greek yogurt.
- Add spice. Sometimes I like to add a pinch of cayenne right at the finish for a bit of heat.
⏲️ Instructions
Roast the Garlic
Preheat the oven to 425 degrees Fahrenheit and cut the top off of the garlic bulb. Drizzle olive oil on top of the garlic (Photo 1) and tightly wrap in foil. Roast the garlic for 40-45 minutes until garlic is caramelized and softened (Photo 2).
Make the Roasted Eggplant Dip
Grill the eggplant on a hot grill, turning the eggplant every few minutes until evenly charred on all sides.
Continue grilling until the eggplant peel is deepened and charred and flesh has softened.
Let the eggplant cool enough to handle and peel away the charred eggplant peel.
Cut the eggplant in half and give the eggplant flesh a rough chop.
To a small food processor, add the tahini, roasted garlic cloves, lemon juice, spices and olive oil and pulse to combine.
Add the chopped eggplant and continue pulsing a few times until just combined.
The eggplant mixture should still have some texture to it and not be too smooth.
Spoon the baba ghanoush into a wide bowl and use the back of a spoon to make a well in the center. Drizzle with olive oil and garnish with additional paprika and parsley on top.
📍 Recipe Tips
- Use good quality eggplant. Look for firm eggplant with a glossy and smooth peel.
- Drain the eggplant. If the eggplant is too watery, place it in a strainer and drain the excess liquid.
- Don't over mix. Baba ganoush has some texture to it so give it a few pulses in the food processor until the dip is just combined.
- Grill the eggplant over charcoal. If you have access to a charcoal grill, char the eggplant on the outdoor grill for a smoky flavor!
- Taste and adjust: Like more lemon or less cumin? Taste the eggplant dip and adjust to your preference.
Recipe FAQs
Yes, traditionally baba ghanouj is made by mashing the cooked eggplant by hand and mixing with the creamy tahini.
Baba ganoush freezes well but may accumulate some water when defrosting. If there is excess liquid, drain and serve.
To make sure baba ganoush is not bitter, make sure to drain excess liquid after charring be careful not to add any of the butter charred eggplant peel, just blend the tender flesh.
🍆 What to Serve with Baba Ganoush
Baba ganoush is a fantastic dip to serve alongside other mezze on a Mediterranean mezze board or dolloped on top of Mediterranean pita nachos. Here are some other suggestions below.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Lebanese Baba Ganoush
LittleFerraroKitchen.com
Ingredients
- 2 medium-large eggplants
- 1 garlic head roasted, about 5-6 roasted garlic cloves
- ⅓ cup tahini
- 3-4 tablespoons lemon juice
- ½ teaspoon cumin
- ½ teaspoon Kosher salt
- ½ teaspoon smoked paprika + more for garnish
- 1 tablespoon olive oil + more for garnish
- parsley leaves finely chopped, for garnish
Instructions
- Roast the garlic. Preheat the oven to 425 degrees Fahrenheit and cut the top off the garlic bulb. Drizzle the garlic with a little olive oil and wrap tightly in aluminum foil.
- Roast the garlic in the oven for 40 minutes until softened. Once done, let cool and squeeze out the softened garlic cloves.
- Grill the eggplant. Heat a charcoal grill to medium-high and place the eggplant on the grill. Use tongs to turn the eggplant a quarter turn every 5-10 minutes until eggplant is evenly charred on all sides and the flesh has softened and "collapsed". This can take up to 40-50 minutes.
- Remove the eggplant from the grill and let cool enough to touch, about 10 minutes. Peel away the charred eggplant peel, which should come off easily and cut the eggplant in half. Scoop out the soft eggplant and give it a rough chop.
- Blend the tahini. To a small food processor, add the tahini, roasted garlic cloves, lemon juice, spices and olive oil and pulse to combine.
- Add the chopped eggplant and pulse a few more times until the eggplant mixture is just combined and still have some texture to it. Taste for seasoning and adjust as needed.
- Transfer the baba ganoush to a wide bowl and use the back of a spoon to make a well in the center. Drizzle with more olive oil and garnish with a sprinkle of paprika and chopped parsley.
Notes
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- Roast the eggplant instead of grilling. Cut the eggplant in half, wrap in aluminum foil and roast at 425 degrees Fahrenheit for 40-45 minutes until softened and "collapsed".
- Make it creamier. To make the baba ganoush extra creamier, add 1-2 tablespoons of Greek yogurt.
- Drain the eggplant. If the eggplant is too watery, place it in a strainer and drain the excess liquid.
- Don't over mix. Baba ganoush has some texture to it so give it a few pulses in the food processor until the dip is just combined.
MrnMrsindkitchen says
This was the first Baba Ganoush We have really enjoyed. We have tried it at restaurants and it was just, OK. Making it at home is a little bit of work so we made a big batch of it. It was so much better than any other Baba Ganoush we have ever had.
FamilyCook says
The only way I can serve eggplant in our home is if the eggplant is skinless so this Lebanese Baba Ganoush recipe is perfect. 2 family members cant handle the skin on eggplant, not sure why. The roasting over a fire is totally necessary to get the perfect Baba Ganoush. The smoked paprika is great in almost anything and We are loving the flavor that comes with cumin.