My Lebanese family’s authentic baba ganoush recipe uses simple ingredients to create a smoky eggplant dip that’s perfect as an appetizer, with mezze, mixed plates, crudités, or crackers. This gluten-free, and vegan dip is a staple in Middle Eastern cuisine.
What Is Baba Ganoush?
Baba ganoush, also known as baba ghanoush, baba ganouj, baba ganooj, or baba ghanouj, is a renowned Middle Eastern eggplant dip believed to have originated in the Levant region. There is also a zucchini baba ganoush, which is utterly delicious.
Similar to moutabal, it’s often associated with Lebanese and Syrian cuisines.
In Arabic, it is written as بابا غنوج.
What Does Baba Ganoush Mean?
The Arabic word “baba” means “daddy,” and “ganoush” or “ghanouj” means “spoilt.” So, it humorously translates to “spoilt daddy dip.” This makes me chuckle.
These words are pronounced as ba·ba ga·noosh (or ga·nooj).
Ingredients You'll Need
The complete list of ingredients with measurements, can be found in the full recipe card below.
The dried mint in this authentic Lebanese eggplant dip makes it taste even more spectacular with it's cool flavor. I don't believe this is a common ingredient, my mother explained to me that this is how her family have always eaten this dip.
The main ingredient is whole large globe eggplants, which are easier to handle when grilling as they turn very soft and can be a little fiddly taking off an open flame.
Key flavorings include fresh garlic, lemon juice, salt, and tahini. As there aren’t many ingredients in this dip, I highly recommend avoiding pre-minced garlic and pre-squeezed lemon to ensure the freshest flavors, it's what I always do.
Oh and this Swiss Chard tahini dip is relatively similar to this dip.
Janelle's Tips
The flavoring is best achieved through taste testing.
My family rarely measures ingredients when making this dip, similar to making Lebanese hummus which is not the same as baba ganoush.
I suggest adjusting the flavors of all ingredients (except the eggplant) to your satisfaction.
This baba ganoush recipe is naturally vegan, others may not be.
Serving Suggestion
Lebanese baba ganoush is commonly found on a mixed plate with falafal, a salad such as tabbouleh or traditional fattoush, fries, and some Middle Eastern pickles.
I also love to smear it on a falafel pita wrap.
FAQ
Yes, the flavor 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 finish 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.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Authentic Lebanese Baba Ganoush
Ingredients
- 1 medium-large Eggplant
- 1 tablespoon Tahini
- 1 clove Garlic crushed
- ½ small Lemon juiced
- ½ teaspoon Ground dried mint optional
- 1 pinch Salt to taste
- 1 drizzle Olive oil extra virgin
Instructions
- Place the whole eggplant over an open flame e.g., outdoor grill, bbq, or gas stove (gas burner) on medium-high heat. The total cook time is 18-20 minutes rotating every few minutes to ensure it is cooked evenly. Alternatively, you could make oven-roasted eggplant by piercing the skin with a fork and placing it on a parchment paper-lined baking sheet pan. Bake in a preheated oven at 180C (356F) until completely cooked, for approximately 50 minutes.
- Once tender, charred and cooked, turn off the flame or take it out of the oven and place the charred eggplant into a colander to let it cool to a point where you can handle it and also to drain any excess liquid. Separate the charred skin by scooping out the flesh using a spoon.
- Add eggplant flesh, tahini, garlic, lemon, salt and dried mint into a food processor. Blend well until creamy. Serve this delicious dip in a serving bowl with a drizzle of olive oil and your favorite garnishes. See serving suggestions.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.
Lyn
Thank you to the moon and back for sharing your recipe. it’s a treasure.
Janelle Hama
awww, that's such a wonderful comment, thank you for your support! 🙂
Mini
This dip was the best way to use up my zucchinis, my husband asked for me to make it again.
Nina
This Lebanese baba ganoush is the best one I’ve tried. I’ll be making this version often now. Thanks a million for sharing your family’s recipe.
Janelle Hama
my pleasure! thank you for making it 🙂
Cassandra
Oh, it's so smoky and creamy and tangy! I think it's my new favourite dip, and so easy to make! 😍
Janelle Hama
Hi Cassandra,
I am thrilled that you love my family's baba ghanouj recipe. Thank you for making it.
J
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