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Lebanese Baba Ghanouj dip with Mint served in a steel bowl and garnished with olive oil and rocket
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5 from 1 vote

Baba Ghanouj (Lebanese Eggplant Dip)

Baba Ghanouj or Baba Ganoush is a simple and tasty eggplant dip from Lebanon that requires minimal effort. Vegan friendly. Gluten free.
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Appetizer, Side Dish
Cuisine: Lebanese, Mediterranean, Middle Eastern
Diet: Gluten Free, Vegan
Servings: 4 people
Calories: 27kcal
Author: Janelle Hama

Equipment

  • immersion blender
  • Bowl

Ingredients

  • 1 medium - large Eggplant
  • 1 tablespoon Tahini
  • 1 clove Garlic clove crushed
  • ½ small Lemon juiced
  • 1 pinch Salt to taste
  • ½ teaspoon Dried mint optional

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

For when you have eggplant flesh; leftover from de-fleshing eggplant for a stuffed eggplant recipe like batinjan mahshi;
  1. 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.
  2. Place the cooked eggplant flesh in a strainer and allow excess water to drain for 10 min. 
  3. 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*.
 
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
 

Nutrition

Serving: 1g | Calories: 27kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 8mg | Calcium: 11mg | Iron: 1mg