Baba Ghanoush (بابا غنّوج) — Lebanese Smoky Eggplant Dip with Tahini
Baba ghanoush is a classic Lebanese mezze made from fire-roasted eggplant blended with tahini, lemon, and garlic. Its signature flavor comes from smoky char and silky pulp, served with olive oil and warm bread.
Printable Recipe Card
Servings: 6 · Total: 50 min · Difficulty: easy
Ingredients (quick list)
- 900 g globe eggplant (2 medium eggplants, firm and heavy for their size)
- 75 g tahini (well-stirred)
- 45 ml lemon juice (freshly squeezed)
- 8 g garlic (2 medium cloves, finely grated)
- 4 g fine sea salt (about 3/4 tsp)
- 1 tsp ground cumin (optional but traditional in many homes)
- 30 ml extra-virgin olive oil (for drizzling)
- 5 g flat-leaf parsley (finely chopped)
- 30 g pomegranate seeds (optional garnish)
- 0.5 tsp smoked paprika (optional garnish for extra smokiness)
Steps (summary)
- Prepare the eggplants by washing and drying them thoroughly, then pierce each one 8–10 times with a fork to prevent bursting. S…
- Char the eggplants over an open flame on a gas burner, turning with tongs every 2–3 minutes until the skin is deeply blackened…
- Rest the eggplants for 10 minutes so the interior finishes steaming and the juices settle. Split them lengthwise and scoop the…
- Transfer the drained eggplant flesh to a mixing bowl and mash with a fork until mostly smooth but still slightly textured. Avoi…
- Add tahini, lemon juice, grated garlic, salt, and cumin to the bowl. Mix vigorously for 45–60 seconds until the tahini lightens…
- Spread the baba ghanoush onto a shallow plate, creating swirls with the back of a spoon to hold the olive oil. Drizzle with 30…
Cultural Background
Served across Lebanon as a cornerstone of mezze, baba ghanoush celebrates the region’s love of fire-cooked vegetables, tahini, and bright citrus. It is often shared communally, spread on plates and eaten with bread in family-style gatherings.
Equipment
💡 Tips
- For the deepest smoke, char the eggplants directly over flame until the skin is uniformly black and the stems feel loose; pale brown patches taste less smoky.
- Drain the eggplant pulp for a full 10 minutes to keep the dip thick and scoopable; excess liquid will dilute the tahini.
- Grate the garlic on a microplane so it disperses evenly and tastes rounded rather than sharp in pockets.
⚠️ Common Mistakes
❌ Roasting until the skin is browned but not fully charred.
✅ Fix: Keep going until the skin is deeply black and the eggplant collapses; that’s where the smoky flavor comes from.
❌ Skipping the draining step and ending up with a watery dip.
✅ Fix: Drain the pulp in a sieve for 10 minutes, then mix; if already thin, stir in 10 g extra tahini to tighten it.
❌ Blending the dip until perfectly smooth and gluey.
✅ Fix: Mash by hand and mix vigorously; a little texture is traditional and tastes lighter.
🧊 How to Store
Refrigerate in an airtight container for up to 3 days. For best texture, store without the olive-oil drizzle and add it just before serving; stir well after chilling. Serve cold or let sit 15 minutes at room temperature, but do not reheat.
📅 Make Ahead
Char and drain the eggplant up to 24 hours ahead and refrigerate the pulp tightly covered. Mix with tahini, lemon, and garlic up to 8 hours before serving, then drizzle olive oil and add garnishes at the last moment.
🍽️ Pairs Well With
- Pita bread
- raw cucumber and radish
- olives
- tabbouleh
- grilled kebabs
- falafel.
Regional Variations
- Some Lebanese households add 15 ml pomegranate molasses for a deeper tang and subtle sweetness.
- In parts of the Levant, a spoonful (15 ml) of yogurt is mixed in for extra creaminess, though it is not the classic dairy-free style.
- A few cooks fold in 30 g finely diced tomato and 20 g minced onion for a chunkier, salad-like mezze.
Ingredients
- 900 gglobe eggplant (2 medium eggplants, firm and heavy for their size)
- 75 gtahini (well-stirred)
- 45 mllemon juice (freshly squeezed)
- 8 ggarlic (2 medium cloves, finely grated)
- 4 gfine sea salt (about 3/4 tsp)
- 1 tspground cumin (optional but traditional in many homes)
- 30 mlextra-virgin olive oil (for drizzling)
- 5 gflat-leaf parsley (finely chopped)
- 30 gpomegranate seeds (optional garnish)
- 0.5 tspsmoked paprika (optional garnish for extra smokiness)
🔄 Substitutions
- globe eggplant→ Italian eggplant
- lemon juice→ lime juice
- flat-leaf parsley→ mint
Instructions
- 1
Prepare the eggplants by washing and drying them thoroughly, then pierce each one 8–10 times with a fork to prevent bursting. Set a wire rack over a foil-lined tray to catch drips and keep the eggplants from steaming in their own juices.
- 2
Char the eggplants over an open flame on a gas burner, turning with tongs every 2–3 minutes until the skin is deeply blackened and the flesh collapses, 12–18 minutes total. If you do not have a flame, broil on high with the rack close to the element, turning every 5 minutes until evenly charred, 20–25 minutes.
- 3
Rest the eggplants for 10 minutes so the interior finishes steaming and the juices settle. Split them lengthwise and scoop the soft flesh into a fine-mesh sieve set over a bowl, then drain for 10 minutes to avoid a watery dip.
- 4
Transfer the drained eggplant flesh to a mixing bowl and mash with a fork until mostly smooth but still slightly textured. Avoid using a blender, because it can make the dip gummy and dull the smoky character.
- 5
Add tahini, lemon juice, grated garlic, salt, and cumin to the bowl. Mix vigorously for 45–60 seconds until the tahini lightens in color and the dip becomes creamy, then taste and adjust by adding 5 ml lemon juice at a time if you want it brighter.
- 6
Spread the baba ghanoush onto a shallow plate, creating swirls with the back of a spoon to hold the olive oil. Drizzle with 30 ml olive oil and finish with parsley, and optionally pomegranate seeds and smoked paprika for color and a touch more smoke.
🪪 Recipe Passport
Cultural Background
Served across Lebanon as a cornerstone of mezze, baba ghanoush celebrates the region’s love of fire-cooked vegetables, tahini, and bright citrus. It is often shared communally, spread on plates and eaten with bread in family-style gatherings.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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