Baba Ghannouj

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Want a dip that's a little different and seriously delicious? Meet Baba Ghannouj (بابا غنوج)! It's a simple, creamy dip made from eggplant that's been roasted until it gets nice and smoky. Think of it like a flavorful veggie spread that's perfect for dipping!
Basically, you roast an eggplant until it's soft and a little bit charred. Then, you mash it up with creamy tahini (sesame paste), some garlic, and a squeeze of lemon. That's it! The roasting makes the eggplant taste amazing – kind of sweet and smoky.
You scoop up this light, beige-colored dip with a piece of pita. It smells a little bit smoky and fresh. When you taste it, it's creamy and smooth, with a yummy roasted flavor and a little zing from the lemon. So good!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 3 Servings
Course: Appetizer, Dip
Cuisine: Lebanese
Ingredients Equipment Method Notes

Ingredients
  

  • 500 G Eggplants
  • 1 Minced garlic clove optional
  • 2 Tbsp Lemon juice or more if necessary
  • ¼ Cup Tahini
  • ¾ teaspoon salt to taste
  • 1 Mint Leave for garnish
  • ⅓ cup extra-virgin olive oil plus more for brushing the eggplant and garnish

Equipment

  • 1 Baking tray
  • 1 Bowl

Instructions
 

Prepare the Eggplants for Roasting:
  1. Wash the eggplants thoroughly and pat them dry.
    500 G Eggplants
  2. Using a fork, pierce the skin of the eggplants all around several times. This allows steam to escape during baking and prevents them from bursting.
  3. Lightly brush the entire surface of the eggplants with olive oil. This helps the skin soften and adds flavor.
    ⅓ cup extra-virgin olive oil
Roast the Eggplants:
  1. Preheat your oven to 180°C (350°F).
  2. Place the prepared eggplants directly on the oven rack or on a baking sheet.
  3. Bake for 45 to 60 minutes, or until the eggplants are very soft to the touch and the skin is slightly wrinkled and may have some charred spots. The exact time will depend on the size of your eggplants.
Cool and Scoop the Flesh:
  1. Remove the baked eggplants from the oven and let them cool enough to handle comfortably.
  2. Cut the eggplants in half lengthwise.
  3. Using a spoon, scoop out the soft, cooked flesh into a colander set over a bowl. Allow the flesh to drain for about 10-15 minutes to remove excess liquid, which can make the baba ghannouj watery.
Mash the Eggplant:
  1. Transfer the drained eggplant flesh to a mixing bowl.
  2. Mash the eggplant thoroughly with a fork until you reach your desired consistency. Some prefer a slightly chunky texture, while others like it smoother.
Add Tahini, Lemon Juice, and Salt:
  1. Add the tahini and fresh lemon juice to the mashed eggplant.
    ¼ Cup Tahini, 2 Tbsp Lemon juice
  2. Season with salt.
    ¾ teaspoon salt
Mix and Adjust:
  1. Mix all the ingredients together well until they are fully incorporated and the mixture is creamy.
  2. Taste the baba ghannouj and adjust the amount of lemon juice and salt according to your preference.
  3. You can also add a clove of minced garlic at this stage if desired.
    1 Minced garlic clove
Serve:
  1. Transfer the baba ghannouj to a serving bowl.
  2. Drizzle with a little extra virgin olive oil and garnish with mint leaves.
    1 Mint Leave for garnish

Notes

Serving suggestions: 
Drizzle with a little extra virgin olive oil, and serve cold or at room temperature with pita bread, vegetables, or crackers for dipping.

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