My Lebanese family’s authentic creamy Baba Ghanouj recipe. This recipe showcases two ways to make this Lebanese eggplant dip; both smoked and non-smoked versions. Enjoy this dip with crackers, vegetables, at bbq’s or as part of a mezze.
This website receives a commission/fee for each purchase bought through the affiliate links on this website
Jump to:
Baba ghanouj originates from Lebanon and is pronounced as ba-ba gha-noosh (or nooj) in Arabic. Baba ghanouj is also known as baba ganoush, bab ganouj or baba ganousche. It is written as بابا غنوج in Arabic.
The word baba means daddy and the word ghanouj means spoilt. So this is a spoilt daddy dip, haha.
It's the dried mint in this very creamy and luxurious Baba Ghanouj recipe that makes this Lebanese eggplant dip taste even more spectacular.
A couple of my Lebanese friends even commented how wonderful it is as their family usually make it without. My Lebanese family wins!
This recipe is from my Mother's recipe index, there are a couple of variations she has passed to me;
- smokey
- boiled
- baked
- with garlic, or without
- with mint or without, but mostly with.
Whichever way baba ghanouj is made, this authentic Lebanese eggplant dip (or aubergine dip) is a great side dish for any mezze or meal.
When serving baba ganoush, it is always topped with a good glug of extra version olive oil.
I don't mind spreading this aubergine dip on some toast and having it for breakfast. Have you ever tried it this way?
Or dipping in some veggie sticks and having a healthy snack.
😋Why you’ll love this recipe
- It’s authentic - straight from my family to yours
- Adaptable - garlic, salt, dried mint, tahini and lemon is always added by taste
- This middle eastern eggplant dip incidentally a vegan and gluten-free recipe
- It’s incredibly easy, you never need to buy a store-bought version ever again!
🥘Bab Ghanouj Ingredient Notes
Eggplant - only use fresh eggplant, select a good quality one with no bruising.
Tahini - gives this dip a velvety nutty flavour.
Dried mint - this is optional, however highly recommended. Baba ghanouj with dried mint has a cooler flavouring.
Lemon - only use fresh lemon juice for a wonderful citrus flavour. Do not use bottled lemon juice this normally is a little bitter and with preservatives.
🔪How to make Baba Ganoush
Smokey version
- Wash and dry eggplant. Pierce with holes and place over a grill, bbq, or gas stovetop.
- Allow to char and cook until wilted. See video.
Baked version
- Wash and dry eggplant. Pierce with holes and place on a lined baking tray. Bake in a preheated oven at 180C (356F) until completely cooked, for approx 50 minutes.
Assembly
- De-skin eggplant and add to an immersion blender. Add all other ingredients, except olive oil, and blend well until creamy.
- Serve in a bowl topped with olive oil.
For when you have eggplant flesh; leftover from de-fleshing eggplant for a stuffed eggplant recipe like batinjan mahshi;
- Add flesh to a saucepan and cook for about 10 minutes on medium heat. Eggplant will release excess water which will help it to boil. Eggplant flesh is cooked when it is completely wilt and semi-translucent.
- Place the cooked eggplant flesh in a strainer and allow excess water to drain for 10 min.
- Do assembly steps above.
🔪How to core eggplant
Variations
As mentioned earlier, baba ganoush can be made smokey and non-smokey. Here’s a breakdown of the two variations;
Smokey - this is done over a charcoal bbq (or bbq) or over a gas stovetop by simply placing the eggplant directly onto the bbq/stove-top.
Non-smokey - this is done either via oven baking or by boiling. If using the baking method, place the whole pierced eggplant into the oven. For boiling, I normally reserve this method for when I am making stuffed eggplant by using the leftover eggplant flesh.
💡What to serve with?
Baba ghanouj can be enjoyed with so many foods, try it on some bread and zaatar, vegan gluten free crackers, veggie sticks, part of a mezze or a mixed plate.
From time to time, I like to make roasted chickpeas, with baba ganoush, fattoush or tabouli and a side of air-fried chips on the one plate.
💭Pro Tips
The flavouring of making baba ganoush is always best via taste testing. Rarely ever, do we (my family), measure out making this baba ganoush dip. I highly suggest adjusting your flavours of all ingredients (but the eggplant) to your satisfaction. You won’t be disappointed.
If boiling, be sure to squeeze out all excess juice to avoid a runny dip
If chargrilling aubergine to make a smokey dip, scoop out the flesh with a spoon and avoid adding any of the skin. You don’t want bits of black burnt skin.
Whichever way you make this Lebanese dip, make sure the eggplant is completely soft and wilted, it will be cooked through.
Bab ganouj will thicken as it cools.
Refrigerate in an airtight container for up to 7 days.
❓FAQ
Yes, the flavour will be the same. The only difference is there may be more seeds. Try and use an eggplant with fewer seeds or a seedless variety.
Yes, simply leave it out rather than finishing it off with it. It will still be creamy and yummy!
Add ½ a teaspoon of liquid smoke when combining all the ingredients together and build up the taste from there. If you can’t obtain liquid smoke, try smokey paprika.
🥘Related recipes
If you're looking for another type of vegan dip/spread, have a look at this quick and easy vegan spread or this Hummus with pita bread or even this simple mashed eggplant dip.
📖 Recipe
Baba Ghanouj (Lebanese Eggplant Dip)
Ingredients
Instructions
Smokey version
- Wash and dry eggplant. Pierce with holes and place over a grill, bbq, or gas stovetop. Allow to char and cook until wilted. See video.For when you have eggplant flesh; leftover from de-fleshing eggplant for a stuffed eggplant recipe like batinjan mahshi;
Baked version
- Wash and dry eggplant. Pierce with holes and place on a lined baking tray. Bake in a preheated oven at 180C (356F) until completely cooked, for approx 50 minutes.
Assembly
- De-skin eggplant and add to an immersion blender. Add all other ingredients, except olive oil, and blend well until creamy.
- Serve in a bowl topped with olive oil.
Video
Notes
- Add flesh to a saucepan and cook for about 10 minutes on medium heat. Eggplant will release excess water which will help it to boil. Eggplant flesh is cooked when it is completely wilt and semi-translucent.
- Place the cooked eggplant flesh in a strainer and allow excess water to drain for 10 min.
- Do assembly steps above.
💭Pro Tips
- The flavouring of making baba ganoush is always best via taste testing. Rarely ever, do we (my family), measure out making this baba ganoush dip. I highly suggest adjusting your flavours of all ingredients (but the eggplant) to your satisfaction. You won’t be disappointed.
- If boiling, be sure to squeeze out all excess juice to avoid a runny dip
- If chargrilling aubergine to make a smokey dip, scoop out the flesh with a spoon and avoid adding any of the skin. You don’t want bits of black burnt skin.
- Whichever way you make this Lebanese dip, make sure the eggplant is completely soft and wilted, it will be cooked through.
- Bab ganouj will thicken as it cools.
- Refrigerate in an airtight container for up to 7 days.
💡What to serve with?
Baba ghanouj can be enjoyed with so many foods, try it on some bread and zaatar, crackers, veggie sticks, part of a mezze or a mixed plate. From time to time, I like to make roasted chickpeas, with baba ganoush, fattoush or tabouli and a side of air-fried chips on the one plate. *Shop for your healthy organic groceries at Thrive Market*.Equipment
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
Alexis
This is such a simple, delicious dip recipe. Such an incredible flavour - I followed the smokey version and prepared my eggplant on a BBQ. We served the dip as part of a tasting platter, and everyone loved it!
Rebeka
We've been growing a lot of eggplant in the garden this year and I've been searching for recipes to use them in. Having an authentic recipe to reference is a perfect use for them, so we tried it and it was amazing. I've never had mint in baba ganoush, it was vry cooling.
Lucia
First time trying baba ghanouj and oh my god! Everyone in my home loved it. So delicious!
Fufu
I didn’t realise just how easy it is to make baba ganoush, so full of smoky flavour, yum!
Menar
I just love how simple this recipe is and so packed with flavour. Thanks so much for a great recipe, book marked as my favourite dip
Dianna
I make it smokey too. perfect recipe