Baba Ganoush, whose real name is moutabal, is eggplant dip, also known as baba ghanouj or baba ghanoush. In France, it is called “caviar d’aubergine”. It’s a creamy, flavorful dip typical of Middle Eastern cuisine.
An emblematic dish of Lebanese cuisine, this grilled eggplant-based dish is renowned the world over. Prepared with tahini (a sesame paste), lemon juice, garlic and olive oil, this delicious purée has a rich, slightly smoky flavor.
Baba Ghanouj is part of the Lebanese mezze, an assortment of small dishes served as starters or appetizers, such as hummus, falafels and many others. It’s ideal to enjoy with pita bread, raw vegetables, or as an accompaniment to other dishes.
The French term “caviar d’aubergines” is used for Baba Ganoush to evoke the sophistication and elegance of the dish, underlining its place as a refined delicacy, even if it is not caviar.
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What you’ll love about baba ghanoush
There’s a reason why this Lebanese eggplant dip is so popular!
Quick and easy: It’s so quick and easy to prepare, it’s a shame to miss out. It’s the perfect dip for an aperitif, on its own or with other mezzés for an aperitif dinner or a 100% Lebanese meal.
Texture: The combination of grilled, finely chopped eggplants and tahini produces a particularly smooth, creamy consistency.
Authentic flavour: Grilled eggplants combined with tahini create a unique flavour, both rich and slightly smoky, which is particularly tasty.
Vegan and healthy: This balanced dish is suitable for vegans when traditionally prepared without Greek yogurt.
Ingredients:
NB: You can print out the full recipe card at the end of this article for details of the ingredients, and the instructions below, which you can also view in images.
Eggplant: Choose long, small eggplants, such as Japanese or Italian eggplants, which are ideal because they contain fewer seeds, reducing bitterness. Choose them with smooth, tight skin and a green calyx to guarantee freshness.
I used 4 beautiful eggplants in this recipe, but you can use as much as you like and adapt the other ingredients to your taste. We add them a little at a time until we have the texture and flavor we like.
Tahini: A paste made from toasted sesame seeds, which adds richness and a light nutty flavor. I make it myself, but you can also use store-bought tahini. The lighter the tahini, the whiter the Baba Ganoush.
Lemon juice: Adds a touch of acidity to balance the richness of the tahini and the sweetness of the eggplant, and prevents oxidation.
Garlic: Depending on your taste, 1 to 3 cloves of garlic in the quantity given here.
Olive oil: Drizzled over the top, as with hummus. You can also add a teaspoon to the mixture.
Seasoning: In addition to salt and pepper, we often add a little sumac (a typical Middle Eastern spice) or Espelette or Aleppo pepper to spice up the dish, although this is optional. Spices such as cumin or paprika can also be used.
Garnish: Flat-leaf parsley, toasted pine nuts and a few pomegranate seeds for crunch and freshness. This is a very tasty combination. The pomegranate is the final touch that changes everything.
Greek yogurt: Adds a creamy note and a slightly tangy taste to Baba Ganoush, but is optional. However, if you like your baba ghanouj soft and clear, it’s a must.
How to prepare baba ganoush?
NB: You can print out the full recipe card at the end of this article for details of the ingredients, and the instructions below, which you can also view in images.
Start by grilling the eggplants
Option 1: Grill eggplants on the stovetop
1. Place a barbecue grill over the stovetop flame and place the eggplants on top. Turn regularly with tongs to toast evenly. The skin should be completely burnt and the flesh tender. This takes about 10 to 15 minutes and gives you a nice smoky taste.
2. If you’re using an electric or induction stove, grill the eggplants in a large frying pan over medium heat. Rotate the eggplants regularly until the skin is burnt and the flesh is tender, about 20 to 25 minutes.
Option 2: Roast eggplants in the oven
1. Preheat oven to 200°C (392°F).
2. Prick the eggplants with a fork and place them on a baking sheet, or cut them in half lengthways and place them on the baking sheet, cut side down.
3. Lightly brush the surface of the eggplants with olive oil.
4. Roast the eggplants in the oven for about 30 to 40 minutes, or until the flesh is tender.
5. Once the eggplants are grilled, place them in a freezer bag to sweat. This will make them easier to peel.
Grill the eggplants
Preparing the Baba Ghanoush:
1. Once the eggplants have cooled enough, peel them. You can scoop out the pulp with a spoon.
2. Place the flesh in a colander over a bowl and leave to drain for twenty minutes. You can press them down with a spoon to drain them quickly.
3. Chop very finely on a chopping board with a large knife, or mashed potato with a fork to purée.
4. Place the flesh in a medium bowl and sprinkle with half the lemon juice.
Chop eggplant flesh
5. Add the chopped garlic, half the tahini and mix well. Then add 2 tablespoons of Greek yogurt and the sumac. Add salt and pepper to taste.
6. Mix well, then add the remaining lemon juice to taste and adjust the texture with the remaining tahini. Blend until smooth. Add a little more yogurt, if necessary, to obtain a texture that is neither too thick nor too runny.
Mix with tahini
7. Transfer the mixture to a dish and drizzle with olive oil.
8. Garnish with chopped parsley, toasted pine nuts (see note) and sprinkle with pomegranate seeds.
9. Sprinkle with a little Espelette pepper, cumin or paprika (optional).
Note:
To toast the pine nuts, place in a frying pan with a few drops of oil over medium heat. Stir occasionally until the pine nuts are golden.
How to serve baba ganoush?
- Serve as a dip with warm or toasted pita bread, cut into triangles with other mezzés for an appetizer or a Lebanese meal. You can also serve it as a spread on toast or crackers for a simple, tasty snack or appetizer.
- Accompany it with fresh, crunchy vegetable sticks such as carrots, cucumber, celery, or cherry tomatoes.
- Use Baba Ganoush as an accompaniment to grilled meats, brochettes such as chich taouk, fish or chicken. It adds a smoky, creamy flavor that perfectly complements grilled dishes.
- You can use it in sandwiches or wraps for a creamy texture and rich flavor. It can replace mayonnaise or other sauces.
Tips of storage :
Place Baba Ganoush in an airtight tin and store in the fridge. It keeps well for 3 to 4 days. Stir well before eating.
Other recipes you might like
Hmiss (bell pepper salad)
Baba Ganoush or Baba ghanouj Recipe
INGREDIENTS
- 4 medium eggplants (550 g / 19.5 oz) flesh once grilled, peeled, and drained
- 80 g (2.8 oz) tahini, more or less depending on the texture you want to achieve
- 2 tablespoons (35 ml / 1.2 fl oz) lemon juice
- 3 small garlic cloves minced
- Salt to taste
- 2 pinches black pepper
- 2 tablespoons Greek yogurt more or less depending on the desired thickness (optional, for a creamier texture)
- 1 teaspoon sumac optional
- Espelette pepper or cumin optional, for sprinkling
- Fresh flat-leaf parsley chopped, for garnish (as desired)
- Olive oil for garnish and possibly a teaspoon in the preparation
- Pomegranate seeds for serving optional
- 2 tablespoons pine nuts optional
PREPARATION
Start by grilling the eggplants
- Option 1: Grill eggplants on the stovetop
- Place a barbecue grill over the stovetop flame and place the eggplants on top. Turn regularly with tongs to toast evenly. The skin should be completely burnt and the flesh tender. This takes about 10 to 15 minutes and gives you a nice smoky taste.
- If you're using an electric or induction stove, grill the eggplants in a large frying pan over medium heat. Rotate the eggplants regularly until the skin is burnt and the flesh is tender, about 20 to 25 minutes.
- Option 2: Roast eggplants in the oven
- Preheat oven to 200°C (392°F).
- Prick the eggplants with a fork and place them on a baking sheet, or cut them in half lengthways and place them on the baking sheet, cut side down.
- Lightly brush the surface of the eggplants with olive oil.
- Roast the eggplants in the oven for about 30 to 40 minutes, or until the flesh is tender.
- Once the eggplants are grilled, place them in a freezer bag to sweat. This will make them easier to peel.
Preparing the Baba Ghanoush:
- Once the eggplants have cooled enough, peel them. You can scoop out the pulp with a spoon.
- Place the flesh in a colander over a bowl and leave to drain for twenty minutes. You can press them down with a spoon to drain them quickly.
- Chop very finely on a chopping board with a large knife, or mashed potato with a fork to purée.
- Place the flesh in a medium bowl and sprinkle with half the lemon juice.
- Add the chopped garlic, half the tahini and mix well. Then add 2 tablespoons of Greek yogurt and the sumac. Add salt and pepper to taste.
- Mix well, then add the remaining lemon juice to taste and adjust the texture with the remaining tahini. Blend until smooth. Add a little more yogurt, if necessary, to obtain a texture that is neither too thick nor too runny.
- Transfer the mixture to a dish and drizzle with olive oil.
- Garnish with chopped parsley, toasted pine nuts (see note) and sprinkle with pomegranate seeds.
- Sprinkle with a little Espelette pepper, cumin or paprika (optional).
Notes
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