Lebanese Baba Ganoush — Smoky Eggplant Dip with Tahini and Lemon
You're going to love baba ganoush! It's that smoky, creamy, slightly tangy eggplant caviar, a must-have of Lebanese mezze. The magic comes from roasting the eggplants in the oven, which develops irresistible charred aromas, and from blending them with tahini and lemon. If you're wondering what typical Lebanese dishes are, know that baba ganoush sits proudly among the mezze alongside hummus and tabbouleh. And fun fact: many confuse Lebanese hummus with Israeli hummus, but the Lebanese version stands out for its simplicity and lemony balance. Here you get an authentic dip, to enjoy with warm pita bread. Enjoy!
Ingredients
- Eggplants2 large (about 800 g)
- Tahini (sesame paste)3 tbsp
- Fresh lemon juice2 tbsp
- Garlic1 clove
- Extra virgin olive oil2 tbsp
- Ground cumin1/2 tsp
- Fine salt1/2 tsp
- Fresh parsley1 tbsp chopped
- Pomegranate seeds (optional)1 tbsp
Instructions
- 1
Preheat the oven to 220°C (fan). Prick the eggplants with a fork and place them on a baking tray lined with parchment paper.
- 2
Bake for 30 to 35 minutes, turning halfway through, until the skin is well charred and the flesh is tender. Let cool slightly.
- 3
Cut the eggplants in half, scoop out the flesh and discard the skin. Drain the flesh in a colander for 5 minutes to remove excess water, then roughly chop it with a knife.
- 4
In a bowl, mix the tahini, lemon juice, crushed garlic, cumin and salt. Add the eggplant flesh and mash with a fork to get a creamy yet slightly rustic texture.
- 5
Adjust the seasoning, pour into a serving dish, drizzle with olive oil and sprinkle with parsley and pomegranate seeds. Serve at room temperature with pita bread.
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