Baba Ganoush
Description
Baba Ganoush - Authentic recipe from Lebanon. Ready in 55 min. Vegan. Try it now!
Directions
✓ researched- 1
Roast 500 g eggplant over an open flame or in the oven until the skin is charred and the flesh is soft and smoky. Peel and mash or purée the flesh.
⏱️ approx. 12 min💡 Tip: Baba Ganoush is a classic Middle Eastern eggplant dip — puréed smoked eggplant with tahini, lemon, and garlic. Creamy, smoky (eggplant), nutty (tahini), tangy, and vegan. A popular mezze classic (related to hummus, but made with eggplant).
- 2
Mix the mashed eggplant with 3 tbsp tahini, the juice of 1 lemon, garlic, olive oil, and salt to form a creamy dip.
⏱️ approx. 12 min💡 Tip: Baba Ganoush (Mutabbal) is a classic Middle Eastern Levantine eggplant dip — eggplants are roasted over an open flame (charred, smoky), the soft flesh is mashed or puréed and stirred together with tahini (sesame paste — nutty), lemon juice (tangy), garlic, olive oil, and salt to make a creamy dip. Creamy, smoky, nutty, and tangy. Naturally vegan. Serve with flatbread or vegetables as a mezze.
- 3
Season to taste with salt, lemon, and garlic. Garnish with olive oil, pomegranate seeds, and parsley.
⏱️ approx. 12 min💡 Tip: Baba Ganoush is served (with olive oil, often pomegranate seeds, parsley, flatbread or vegetables) as a Middle Eastern mezze dip or starter — the creamy, smoky eggplant dip. Creamy and smoky. A popular mezze classic.
📜 Origin & History
Baba Ganoush (بابا غنوج, also: Baba Ghanouj) is a Levantine eggplant dip made from grilled or open-flame roasted eggplant, tahini, garlic and lemon juice. The characteristic smoky flavor comes from roasting the whole eggplant directly over an open flame. The dish is widespread throughout the Middle East (Lebanon, Syria, Israel, Palestine, Egypt); regional variations differ in tahini content and roasting method. Baba Ganoush is part of Levantine mezze culture – a variety of small dishes shared together as an appetizer, comparable to Spanish tapas. The dish became known through Arab diaspora and through global interest in Mediterranean cuisine. The name possibly comes from Arabic 'Baba' (father) and 'Ghannouj' (spoiled/pampered) – an interpretation that describes the dish as 'pampered father'.
🌿 Regional variants
With pomegranate
With pomegranate seeds — fruity and tangy (Levantine style).
Without tahini
Without tahini (lighter) — more pronounced eggplant flavour.
🍷 What goes with it?
Served with olive oil, often pomegranate seeds, parsley, and flatbread or vegetables as a mezze dip or starter. Creamy, smoky, nutty, and tangy. A popular vegan mezze classic.
Frequently Asked Questions
What is Baba Ganoush?
Baba Ganoush (Mutabbal) is a classic Middle Eastern Levantine eggplant dip — roasted, smoked eggplant puréed with tahini, lemon, garlic, and olive oil. Creamy, smoky, nutty, and tangy. Naturally vegan. A popular mezze dip or starter (related to hummus, but made with eggplant instead of chickpeas). Serve with flatbread. Creamy and smoky.
Where does the smoky flavour come from?
From roasting the eggplants directly over an open flame (gas burner, grill, or charcoal) until the skin is charred — this gives the flesh an intensely smoky flavour (the hallmark of Baba Ganoush, as well as Mirza Ghasemi and Baingan Bharta). It also works in the oven, with less smoke. Smoky and intense.
What is tahini?
Tahini is a paste made from ground sesame seeds — creamy, nutty, and slightly bitter. It is a key ingredient in Middle Eastern cuisine (hummus, baba ganoush, halva, dressings) and gives Baba Ganoush its nutty creaminess. Nutty and creamy.
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Ingredients
verified- Eggplant500 g
- Tahini3 tbsp
- Lemon1 pcs
- Olive oil30 ml
- Salt1 tsp
