Simple Lebanese Baba Ganoush Recipe

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.

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.

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.

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

This post was shared on #cookblogshare week 24