Baba Ganoush, also known as moutabal, is an eggplant dip commonly called baba ghanouj or baba ghanoush. In France, it’s referred to as “caviar d’aubergine”. It’s a creamy, flavorful dip that’s typical of Middle Eastern cuisine.
A staple of Lebanese cooking, this grilled eggplant dish is famous around the world. Made with tahini, lemon juice, garlic, and olive oil, it 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 perfect served with pita bread, raw vegetables, or alongside other dishes.
The French name “caviar d’aubergine” highlights the refined and elegant character of this dip, even though it’s not actual caviar.
Table of Contents
Why You’ll Love This Baba Ghanoush
There’s a reason why this Lebanese eggplant dip is so popular!
Quick and easy: Simple to make, perfect for an appetizer or a mezze platter.
Creamy texture: Grilled eggplants blended with tahini create a smooth, velvety dip.
Authentic flavor: Rich, slightly smoky, and truly Lebanese.
Vegan and healthy: A balanced recipe that’s naturally vegan without Greek yogurt.
Ingredient Notes
Eggplant: Choose small, long eggplants, like Japanese or Italian varieties. They are less bitter and contain fewer seeds. I use four in this recipe, but feel free to adjust according to your taste.
Tahini: A paste made from roasted sesame seeds, adding a mild nutty flavor. The lighter the tahini, the paler the Baba Ganoush will be. Homemade or store-bought both work well.
Lemon juice: Balances the richness of the tahini and prevents oxidation.
Garlic: Use one to three cloves, depending on your preference.
Olive oil: Mainly for drizzling over the finished Baba Ganoush. You can also add a small spoonful to the mixture if desired.
Seasoning: Salt and pepper, and optionally sumac, chili, or spices like cumin or paprika.
Garnish: Flat-leaf parsley, toasted pine nuts, and a few pomegranate seeds for crunch and freshness. The pomegranate adds a delightful finishing touch.
Greek yogurt: Optional. It makes the texture smoother and the color lighter.
Ingredients:
Note : You can find the printable recipe card at the end of the article.
- 4 medium eggplants (about 550 g / 1.2 lb of roasted, peeled, and drained flesh)
- 80 g tahini (2.8 oz, adjust according to desired texture)
- 2 tablespoons lemon juice (35 ml / 1.2 oz)
- 3 small garlic cloves, minced
- Salt, to taste
- 2 pinches black pepper
- 2 tablespoons Greek yogurt (optional, adjust for a creamier texture)
- 1 teaspoon sumac (optional)
- Espelette chili or cumin (optional, for sprinkling)
- Fresh flat-leaf parsley, chopped, for garnish (as desired)
- Olive oil, for drizzling and optionally 1 teaspoon in the mixture
- Pomegranate seeds, for serving (optional)
- 2 tablespoons pine nuts (optional)
How to Prepare Baba Ganoush?
Start by Grilling the Eggplants
Option 1: Grill Eggplants on the Stovetop
Place a barbecue grill over the stovetop flame and set the eggplants on top. Turn them regularly with tongs to ensure even charring. The skin should be completely burnt and the flesh tender. This takes about 10–15 minutes and gives a nice smoky flavor.
If you’re using an electric or induction stove, grill the eggplants in a large frying pan over medium heat. Rotate them regularly until the skin is burnt and the flesh is tender, about 20-25 minutes.
Option 2: Roast Eggplants in the Oven
Preheat the oven to 200°C (392°F).
Prick the eggplants with a fork and place them on a baking sheet, or cut them in half lengthwise and place them cut side down.
Lightly brush the eggplant surfaces with olive oil.
Roast the eggplants for 30-40 minutes, or until the flesh is tender.
Once roasted, place the eggplants in a plastic bag to sweat. This helps loosen the skin, making them easier to peel.
Grill the eggplants
Preparing the Baba Ghanoush
Once the eggplants have cooled enough, peel them. You can scoop out the flesh with a spoon.
Place the flesh in a colander over a bowl and let it drain for about 20 minutes. You can press gently with a spoon to speed up the draining.
Finely chop the flesh on a cutting board with a large knife, or mash it with a fork until smooth.
Transfer the flesh to a medium bowl and drizzle with half of the lemon juice.
Chop the eggplant flesh
Add the chopped garlic and half of the tahini, then mix well. Next, add 2 tablespoons of Greek yogurt and the sumac. Season with salt and pepper to taste.
Mix thoroughly, then add the remaining lemon juice to taste and adjust the texture with the rest of the tahini. Stir until smooth. Add a little more yogurt, if needed, to achieve a consistency that is neither too thick nor too runny.
Mix with tahini
Transfer the mixture to a serving dish and drizzle with olive oil.
Garnish with chopped parsley, toasted pine nuts (see note), and a few pomegranate seeds.
Optionally, sprinkle with a pinch of Espelette pepper, cumin, or paprika.
Note:
To toast the pine nuts, place them in a frying pan with a few drops of oil over medium heat. Stir occasionally until they turn golden.
How to Serve Baba Ganoush?
Serve as a dip with warm or toasted pita bread, cut into triangles, alongside other mezzés for an appetizer or a Lebanese meal.
Use it as a spread on toast or crackers for a simple, tasty snack or starter.
Pair with fresh, crunchy vegetable sticks such as carrots, cucumber, celery, or cherry tomatoes.
Serve alongside grilled meats, brochettes like shish taouk, fish, or chicken. Its smoky, creamy flavor perfectly complements grilled dishes.
Incorporate into sandwiches or wraps for a creamy texture and rich flavor. It can replace mayonnaise or other spreads.
Storage Tips
Store Baba Ganoush in an airtight container in the fridge. It will keep for 3-4 days.
Stir well before serving to restore its creamy texture.
Other Recipes you Might Like
Moroccan grilled bell pepper salad
Baba Ganoush or Baba ghanouj Recipe
INGREDIENTS
- 4 medium eggplants about 550 g / 1.2 lb of roasted, peeled, and drained flesh
- 80 g tahini adjust according to desired texture
- 2 tablespoons lemon juice 35 ml / 1.2 oz
- 3 small garlic cloves minced
- Salt to taste
- 2 pinches black pepper
- 2 tablespoons Greek yogurt optional, adjust for a creamier texture
- 1 teaspoon sumac optional
- Espelette chili or cumin optional, for sprinkling
- Fresh flat-leaf parsley chopped, for garnish (as desired)
- Olive oil for drizzling and optionally 1 teaspoon in the mixture
- 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 set the eggplants on top. Turn them regularly with tongs to ensure even charring. The skin should be completely burnt and the flesh tender. This takes about 10–15 minutes and gives a nice smoky flavor.
- If you're using an electric or induction stove, grill the eggplants in a large frying pan over medium heat. Rotate them regularly until the skin is burnt and the flesh is tender, about 20-25 minutes.
- Option 2: Roast Eggplants in the Oven
- Preheat the oven to 200°C (392°F).
- Prick the eggplants with a fork and place them on a baking sheet, or cut them in half lengthwise and place them cut side down.
- Lightly brush the eggplant surfaces with olive oil.
- Roast the eggplants for 30-40 minutes, or until the flesh is tender.
- Once roasted, place the eggplants in a plastic bag to sweat. This helps loosen the skin, making them easier to peel.
Preparing the Baba Ghanoush
- Once the eggplants have cooled enough, peel them. You can scoop out the flesh with a spoon.
- Place the flesh in a colander over a bowl and let it drain for about 20 minutes. You can press gently with a spoon to speed up the draining.
- Finely chop the flesh on a cutting board with a large knife, or mash it with a fork until smooth.
- Transfer the flesh to a medium bowl and drizzle with half of the lemon juice.
- Add the chopped garlic and half of the tahini, then mix well. Next, add 2 tablespoons of Greek yogurt and the sumac. Season with salt and pepper to taste.
- Mix thoroughly, then add the remaining lemon juice to taste and adjust the texture with the rest of the tahini. Stir until smooth. Add a little more yogurt, if needed, to achieve a consistency that is neither too thick nor too runny.
- Transfer the mixture to a serving dish and drizzle with olive oil.
- Garnish with chopped parsley, toasted pine nuts (see note), and a few pomegranate seeds.
- Optionally, sprinkle with a pinch of Espelette pepper, cumin, or paprika.
Notes
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