Easy Baba Ganoush Recipe | Lebanese Eggplant Dip Recipe | Kitchenstagram
This Baba Ganoush stands out for its velvety texture and deep, fire-kissed flavour. When prepared properly, this eggplant turns incredibly soft, blending into a silky spread with a rich, smoky finish and a bright, balanced taste. It’s simple to prepare, yet the result feels special enough for gatherings or festive meals.
Known across the Levant by names like baba ganouj, muttabal or salat hazilim, this beloved appetizer has long been a staple of Middle Eastern tables. Traditionally the eggplant is cooked over open flame or under high heat until the skin chars and the inside becomes tender. That gentle charring gives the dip its signature depth and subtle smokiness.
Once mashed and combined with nutty sesame paste, fresh garlic, lemon juice and a touch of seasoning, the mixture transforms into a smooth creamy spread with a savory kick. It’s commonly served as part of a meze platter, paired with warm pita or used as a side dish alongside grilled favorites.
Especially popular in Lebanese cuisine, Baba Ganoush is appreciated for its light yet satisfying character. Its creamy consistency pairs beautifully with crisp vegetables, crackers or toasted flatbread. Best of all, it comes together easily by hand, making it a go-to recipe whenever need a flavourful dip that feels both comforting and impressive.
Why you’ll love this recipe:
Roasted eggplant transforms into a silky, smoky dip that feels special without requiring complicated steps.
With a few simple tips, you’ll achieve a smooth texture and balanced flavour every single time.
Made with minimal ingredients, it delivers bold taste without stretching your grocery bill. A jar of tahini goes a long way in many other recipes, too.
Easy to transport, serve at room temperature and pair with breads or fresh vegetables- ideal for parties and potluck.
Naturally gluten-free and lower in carbs, it suits a variety of dietary preferences.
Creamy, smoky and bright, it’s the kind of appetizer guests return to for seconds.
Ingredients needed for Baba Ganoush:
Here’s a closer look at what brings this classic Middle Eastern dip together:
Eggplant: The foundation of baba ganoush starts with large, deep-purple globe eggplants. Choose ones that feel firm and heavy for their size, with smooth, glossy skin and no blemishes. Once roasted or grilled, the flesh becomes tender and smoky- creating the signature depth and character of the dip.
Tahini: This creamy sesame paste gives baba ganoush its velvety texture and distinctive nutty undertone. Because the recipe is built on just a handful of ingredients, selecting a high-quality tahini makes a noticeable difference in both flavour and smoothness.
Garlic: Fresh garlic delivers a bold, aromatic kick that balances the richness of the eggplant and tahini. It adds complexity and savory warmth, elevating the overall flavour profile far more effectively than pre-minced versions.
Extra Virgin Olive Oil: A generous swirl of good-quality extra virgin olive oil enriches the texture and adds a subtle peppery finish. It contributes a silky mouthfeel and complements the Mediterranean essence of the dish.
Fresh Lemon Juice: A splash of freshly squeezed lemon juice brightens the dip and enhances its balance. The acidity cuts through the richness, adding a lively, citrusy note that keeps each bite light and refreshing. You can adjust the amount to suit your taste preference.
Salt: Simple yet essential, salt sharpens and harmonizes all the flavours. The right amount ensures the dip tastes full and well-rounded rather than flat.
Garnish: As a finishing touch, dress it up before serving. A drizzle of goo olive oil, a sprinkle of chopped parsley, a pinch of smoked paprika and fresh herbs like parsley can be added for a burst of colour, freshness and an extra layer of flavour and make it look as inviting as it tastes.
Serving Suggestions:
Baba Ganoush is one of those effortlessly crowd-pleasing dips that fits almost any table. Naturally plant-based and free from gluten and nuts, it’s a smart choice when you’re entertaining guests with varied dietary preferences- just be mindful of what you pair it with.
For simple, everyday serving, think crunch and contrast. Crisp vegetables like carrot batons, cucumber slices, sweet bell pepper strips, cherry tomatoes or even romaine leaves make excellent scoops. Warm pita wedges or baked pita chips add a toasty element that complements the dip’s smoky depth. Crackers or slices of rustic bread work beautifully as well.
If you’re building a Mediterranean-inspired spread, baba ganoush shines alongside other small plates and dips. Pair it with creamy hummus, tangy labneh or cool tzatziki for a trio of contrasting textures and flavours. Add bowls of marinated olives, cubes of feta and fresh salads such as tabbouleh, shirazi salad, quinoa salad or a hearty bean salad to round out the table. For something more substantial, falafel or stuffed grape leaves fit right in.
Storage Tips:
Refrigeration: Keep your baba ganoush in a sealed container in the refrigerator, where it will stay fresh for several days. In fact, the taste deepens after a few hours of resting, making it ideal for preparing ahead. Before serving. Let it stand at room temperature briefly so the texture softens. Give it a good stir and adjust the consistency with a squeeze of lemon if it feels too thick.
Freezing: For longer storage. This dip can be frozen for a few months. Transfer it to a freezer-safe container and press a layer of wrap directly against the surface to minimize air exposure. Seal tightly with a lid or foil, mark the date and freeze. Thaw overnight in the refrigerator and stir well before serving.
Pro Tips:
Cooking the eggplant directly over a flame creates a rich, smoky taste that oven roasting can’t fully replicate. Turn it frequently so the skin blackens evenly and the inside becomes completely tender.
Choose the eggplants that are firm, glossy and weighty for their size. Fresher eggplants tend to have a milder flavour and creamier texture.
Fresh lemon juice is essential for bright flavour, don’t use the bottled juice.
Allow the dip to sit for several minutes or refrigerate briefly- before serving. This resting period helps the flavours blend and the texture firm up.
Ingredients
2 nos. Eggplant
1/4 cup Tahini
1 tbsp Garlic clove, minced
1/4 cup Extra Virgin Olive Oil
Juice of 1 Lemon
Salt to taste
For Garnish:
Extra Virgin Olive Oil
Paprika powder
Handful of Fresh Parsley, finely chopped
Preparation
- Step 1: Wash and dry eggplant. Turn one gas burner on medium-high. Place the eggplant on a wire rack directly over the flame. Using a tong, turn the eggplant every 5 minutes or so until it is tender and the skin is charred and crispy on all sides. The eggplant should deflate and become super tender.
- Step 2: Remove the eggplant from the heat and transfer to a plate and cover with another plate. Allow it to sit for few minutes. Once the eggplant is cool enough to touch, peel the charred crispy skin off. Discard the skin and the stem.
- Step 3: Transfer the cooked eggplant in a blender jar, add tahini, minced garlic, lemon juice, olive oil and salt and pulse until smooth.
- Step 4: Transfer the Baba Ganoush to a serving dish. Top with good drizzle of extra virgin olive oil and sprinkle with paprika powder and fresh parsley on top.
- Step 5: Serve with flatbread chips or pita chips or pita wedges or crackers and veggies of your choice. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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