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    Home » Vegetarian

    Simple Lebanese Baba Ganoush Recipe

    Published: Jun 9, 2021 · Modified: Jan 4, 2022 by Marita · 6 Comments

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    Lebanese Baba Ganoush – my husband’s favourite smoked aubergine dip. The flavours of smoky aubergine combined with the creamy texture of tahini and yoghurt makes this dish so special. It requires minimal preparation but is big on taste.

    Baba Ganoush with pomegranate seeds

    This dish is a favourite of my husbands who grew up with a Lebanese grandmother. She met his grandfather in Lebanon at the end of the second world war and lived in Hersham, Surrey until her death.

    What is Baba Ganoush?

    Baba Ganoush is an egg plant dip that consists of grilled aubergines, sesame paste, lemon juice. There are many variations of this recipe. The key ingredient is the smoked aubergine.

    What is the difference between Baba Ganoush and Hummus?

    The key difference between those two middle eastern dips is that Baba Ganoush is made with aubergines whereas hummus consists of pureed chickpeas.

    How to make Baba Ganoush

    Ingredients to serve 4 people as a dip

    • 2 large aubergines (about 500 g/ 17 oz)
    • 1 garlic clove
    • 1 teaspoon salt
    • 75 g/ 2.6 oz tahini
    • 25 ml / 0.8 fl oz olive oil
    • 50 gr/ 1.7 oz Greek yoghurt (or use labneh, if you can find it)
    • 50 ml / 1.6 fl oz fresh lemon juice
    • To decorate 1 teaspoon pomegranate molasses and some pomegranate seeds.

    Recipe Steps:

    To prepare the aubergine on a grill or BBQ- (My preferred way)

    Place the aubergines on the BBQ and cook until both sides the aubergine is soft inside and the outer surface of the aubergines are charred.

    Thre Aubergines Grilled

    To prepare the aubergine on a gas hob

    Let the aubergine site over the flame of a gas hop until the outer surface is charred. Rotate occasionally.

    To prepare the aubergine in the oven

    Preheat your oven to 200 degrees. Slice the aubergine in half and roast cut side down for half an hour in the oven.

    Preparing the Dip

    1. Split the aubergines open on a chopping board. Scoop out the soft flesh and remove the skin. Place the flesh into a bowl.
    2. Peel the garlic and crush it into the bowl.
    3. Add the salt.
    4. Mix the tahini with a spoon before slowly pouring it into the aubergine mixture.
    5. Add the yoghurt and olive oil and mix everything with the back of a spoon.
    6. Puree the mixture with a blender or immersion stick.
    7. Place the baba ganoush into a bowl. Pour over a teaspoon of pomegranate molasses and sprinkle with fresh pomegranate seeds and mint leaves.
    Baba Ganoush sprinkled with pomegranate seeds a hand is holding a spoon

    How to serve Baba Ganoush?

    Baba Ganoush tends to be served as a dip as part of a larger meal which is called Mezze. Mezze is a meal with lot of little dishes. This chargrilled aubergine dip is great for dipping pita bread or vegetable sticks into. They go well with other middle eastern tips such as hummus and this pistachio and feta dip.

    How to store Baba Ganoush?

    Store your aubergine dip in an airtight container and consume within three days. It also freezes very well. Consume within three months of freezing.

    More Middle Eastern Dip Recipes

    • Lebanese Hummus Recipe
    • Feta & Pistachio Dip
    • Coriander Dip

    This recipe was first published in May 2014 and updated in June 2021

    Baba Ganoush in a Bowl with Pomegranate Seeds

    Quick and Simple Lebanese Baba Ganoush Recipe

    Marita
    Bana Ganoush is a delicious Lebanese dip made of grilled aubergines, tahini and yoghurt.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Mezze Dish
    Cuisine Lebanese, Middle Eastern
    Servings 4 people
    Calories 236 kcal

    Ingredients
      

    • 2 aubergines  (about 500 g/ 17 oz)
    • 1 clove garlic clove crushed
    • 1 teaspoon salt
    • 75 g tahini 2.6 oz
    • 25 ml olive oil 0.8 fl oz
    • 50 g greek yoghurt 1.7 oz
    • 50 ml  fresh lemon juice 1.6 fl oz

    to garnish!

    • 1 tablespoon handful pomegranate seeds
    • 1 tablespoon fresh mint leaves

    Instructions
     

    To prepare the aubergine on a grill or BBQ- (My preferred way)

    • Place the aubergines on the BBQ and cook until both sides the aubergine is soft inside and the outer surface of the aubergines are charred.

    To prepare the aubergine on a gas hob

    • Let the aubergine site over the flame of a gas hop until the outer surface is charred. Rotate occasionally.
    • To prepare the aubergine in the oven
    • Preheat your oven to 200 degrees. Slice the aubergine in half and roast cut side down for half an hour in the oven.
    • Preparing the Dip
    • Split the aubergines open on a chopping board. Scoop out the soft flesh and remove the skin. Place the flesh into a bowl.
    • Peel the garlic and crush it into the bowl.
    • Add the salt.
    • Mix the tahini with a spoon before slowly pouring it into the aubergine mixture.
    • Add the yoghurt and olive oil and mix everything with the back of a spoon.
    • Puree the mixture with a blender or immersion stick.
    • Place the baba ganoush into a bowl. Pour over a teaspoon of pomegranate molasses and sprinkle with fresh pomegranate seeds and mint leaves.

    Nutrition

    Calories: 236kcalCarbohydrates: 19gProtein: 7gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 1mgSodium: 598mgPotassium: 651mgFiber: 8gSugar: 9gVitamin A: 120IUVitamin C: 11mgCalcium: 66mgIron: 1mg
    Keyword baba ganoush, Baba Ghanouj
    Tried this recipe?Let us know how it was!

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    Filed Under: Dips, Sauces and Bread Spreads, Side Dishes, Spreads for Bread and Sandwich Fillings, Vegetarian

    Reader Interactions

    Comments

    1. Karen

      June 21, 2021 at 2:49 pm

      One of my favourite dips of all time, we love this here at Chez Lavender & Lovage, and I make it often, such a wonderfully silky, smoky dip! Love it, Karen

      Reply
    2. Kat (Kat's Veg Kitchen)

      June 18, 2021 at 2:04 pm

      5 stars
      It’s been far too long since I had baba ganoush, yours looks so good!

      Reply
    3. Lesley

      June 15, 2021 at 4:38 pm

      5 stars
      I've not had baba ganoush for a while, but it's something I love to eat. I'm going to tag this to make later.

      Reply
    4. Eva

      April 18, 2015 at 10:58 am

      could you please blogg how to roast aubergine on a gas cooker? Thanks

      Reply
    5. Dana (@WantedAdventure)

      January 20, 2015 at 10:21 am

      This blog is making me salivate!! Shouldn't be reading this before lunch lol But really, I'm very happy to have found it -- as an American living in Germany, I miss these kinds of foods over here. I never thought about trying to make them myself, but maybe I'll give it a go!! Something to try over the weekend 🙂

      Reply
      • Marita

        January 20, 2015 at 3:41 pm

        Thank you very much Dana. I had a look at your youtube channel and loved it.
        I am glad you enjoy this blog, and I hope the recipe works out well this weekend. x

        Reply

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    Food enthusiast & home cook. I returned to Germany after living in the UK for 20 years. I love making German recipes and exploring the cultural history behind each dish.

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