Lebanese
Baba Ghanouj
A smoky Lebanese eggplant dip made by charring the eggplants until the flesh turns soft and silky, then mashing it with tahini, lemon, garlic, and olive oil. It is served cool or at room temperature with a bright finish of parsley and pomegranate.
Watch it madeMaha's Lebanese Cuisine · 3:45
Ingredients
- Medium eggplants2, about 600g total
- Tahini3 tbsp
- Fresh lemon juice2 tbsp
- Garlic1 small clove, crushed with salt
- Fine sea salt1/2 tsp, plus more to taste
- Extra-virgin olive oil1 tbsp, plus more for serving
- Fresh parsley1 tbsp, finely chopped
- Pomegranate seeds1 tbsp
- Lebanese flatbreadfor serving
Method
- Place the eggplants directly over a gas flame or hot charcoal and turn them often until the skins are fully blackened and the flesh has collapsed, about 20 to 25 minutes.
- Transfer the charred eggplants to a bowl, cover for 5 minutes, then peel away the burned skins while keeping as much of the smoky flesh as possible.
- Place the eggplant flesh in a sieve and let it drain for 10 minutes to remove excess liquid and any bitterness.
- On a cutting board or in a bowl, mash the eggplant by hand with a fork or wooden pestle until soft but still lightly textured.
- Stir in the crushed garlic, salt, tahini, and lemon juice, mixing until the dip turns pale and creamy.
- Taste and adjust with more lemon juice or salt if needed, then fold in 1 tablespoon olive oil.
- Spoon the baba ghanouj into a shallow serving dish, make gentle swirls on the surface, and drizzle with more olive oil.
- Garnish with chopped parsley and pomegranate seeds, then serve at room temperature with Lebanese flatbread.
Common questions
Can I substitute oven-roasted eggplant for open-flame eggplant in baba ghanouj?
Yes. Roast whole eggplants at 450°F/230°C until collapsed and deeply browned, about 40–50 minutes. You’ll lose some smokiness, but the dip will still be creamy and flavorful. Add a tiny pinch of smoked paprika if you want more char flavor.
How long does baba ghanouj take from start to finish?
Plan on about 35–45 minutes total, including charring, resting, peeling, draining, and mixing. If using the oven instead of a flame, allow closer to 55–70 minutes. It tastes best after 20–30 minutes of chilling.
What are the most common mistakes when making baba ghanouj?
The biggest mistakes are under-charring the eggplant, not draining it, and over-mixing it into a gluey paste. Also go easy on garlic and lemon at first—you can always add more, but too much can overpower the smoky eggplant.
How should I store baba ghanouj, and how long does it keep?
Store it in an airtight container in the refrigerator for up to 4 days. Press plastic wrap directly onto the surface to slow browning. Stir before serving, and refresh with a little olive oil and lemon juice if it tastes flat.
What’s the best way to serve baba ghanouj?
Serve it chilled or at cool room temperature in a shallow bowl with olive oil, parsley, and pomegranate seeds on top. It pairs well with warm Lebanese flatbread, pita, raw vegetables, or as part of a mezze spread.