Lebanese Baba Ganoush

Learn how to make Lebanese Baba Ganoush, a great Middle Eastern dip, very similar taste to hummus, except you use eggplant instead of chickpeas as the base.

I can't believe all the different types of hummus there is available in the grocery store. Growing up with a Lebanese father, this dish was often at family gatherings and it's really easy to make. But today I wanted to share a very similar dish called Baba Ganoush.

Baba Ganoush aka Baba Ghanoush or Baba Ghanouj, is similar to traditional hummus, but it's made with eggplants instead of chickpeas. You may have seen it listed on the menu at a Middle Eastern restaurant, but if you haven't tried it you are in for a treat. 

I like to grill the eggplant so that the dip has a nice smoky flavor, but you can also bake or broil it, which is convenient, especially during the winter. Some people also roast it over an open flame from a gas burner, holding it with tongs.

If you haven't tried it or haven't tried making Baba Ganoush, I definitely recommend it. It used to be hard to find nice eggplant in the store during the offseason, but with today's easy availability, there are no excuses. 

Lebanese Baba Ghanoush

Roasted eggplant is the base of this classic Middle Eastern dip called Baba Ganoush.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

10 minutes mins

Total Time 25 minutes mins

Course Appetizers and Snacks

Cuisine Middle Eastern

Servings 2 cups

Calories 180 kcal

Ingredients

  

1x2x3x

• 1 large or 2 medium eggplants
• 2 T Tahini paste
• 2 lemons
• 1 large clove of garlic
• salt

Instructions

 

• Wash eggplants and grill on all sides until they become charred and soft
• Remove from heat and let cool slightly before removing the skins.
• Cut off the top and bottom and roughly chop the eggplant flesh.
• In a food processor chop garlic.
• Add eggplant, tahini paste, juice of 1-2 lemons and a pinch of salt.
• Process until smooth, then add fresh lemon juice or water until you get the desired consistency.
• Transfer to a serving bowl.
• Garnish with a drizzle of extra virgin olive oil, a sprinkle of sumac or paprika, and some fresh parsley.
• Serve with pita wedges.

Notes

You can cut the eggplant in half and bake or broil it on a baking sheet instead of grilling it, but you will not have the smoky flavor of the grill.

Variety the amount of fresh garlic and lemon juice to your liking.

Sumac is the traditional topping, but you can also use smoked paprika.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 27gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 12mgPotassium: 748mgFiber: 11gSugar: 11gVitamin A: 87IUVitamin C: 63mgCalcium: 73mgIron: 2mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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