Lebanese baba ganoush in a bowl garnished with olive oil, parsley and pomegranate served with arabic bread (pita)

Lebanese Baba Ganoush

This Lebanese inspired Baba Ganoush is made with only 4 ingredients: oven-roasted eggplant, lemon juice, tahini & garlic - a great alternative to hummus!
5 from 9 votes
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Course: Appetizer
Cuisine: Mediterranean
Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 6 servings
Calories: 82kcal
Author: Yumna Jawad

Ingredients

  • 1 large eggplant
  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 2 garlic cloves
  • 1/4 teaspoon salt
  • Olive oil, parsley, pomegranate for garnish

Instructions

  • Preheat oven to 400° F degrees.
  • Wrap eggplant in aluminum foil and roast for 45-60 minutes until the eggplant is soft when poked with a fork or knife. Unwrap the eggplant and allow it to cool for 10 minutes.
  • When the eggplant is cool to the touch, cut off the top and peel off the skin. Discard the skin, keeping only the flesh of the eggplant.
  • Place the flesh of the eggplant in a food processor or blender. Add the lemon juice, tahini, garlic cloves and salt. Blend for 1 minute until the mixture is smooth and creamy.
  • Alternatively, you can blend the lemon juice, tahini and garlic first, and then add the eggplant. Either way works.
  • Garnish with parsley and olive oil, if desired. Enjoy with pita bread, crudité or crackers.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 7 days in the fridge.
Make Ahead: I would recommend making this one day ahead of eating it, or at least a few hours in advance. The dip will get thicker and the flavors will enhance as it cools in the fridge. The easiest part to make ahead though is roasting the eggplant. I recommend roasting it next time you have the oven on or you're firing up the grill. 
Sourcing: You can find the tahini at Middle Eastern markets, natural-foods stores. Most large supermarkets now carry it as well, often located with other Middle Eastern ingredients or in the peanut butter section.
Substitutes: For best results, follow the recipe as is and use only fresh garlic and fresh lemon juice. If you are allergic to tahini, you can use olive oil.
Equipment: I used the Kitchen Aid food processor to make the baba ganoush in the photos. But I used a Vitamix blender to make it in the video. It works with either machine, depending on what you have and prefer.

Nutrition

Serving: 340g | Calories: 82kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Sodium: 102mg | Potassium: 231mg | Fiber: 2g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 6.4mg | Calcium: 23mg | Iron: 0.6mg