Baba Ganoush—authentic Baba Ganoush made with smokey eggplant, garlic, tahini, olive oil and lemon juice. Make this easy eggplant recipe as a side dish or dip.
Baba Ganoush is a staple Lebanese side dish. It is part of a traditional cold mezze spread and a popular appetizer on many Lebanese and Levantine restaurants’ menus.
The grilled eggplants combined with garlic, and Tahini Sauce make a perfect and flavorsome dish that can be eaten on its own or as a side to many meat dishes.
I prepare Baba Ganoush often for my family whenever and we like to eat it with pita bread or have it as a dip with tortilla chips.
You can bake your eggplants in the oven until they get a golden crust with some char marks. Nonetheless, you can grill the eggplant as a whole on a grill to char from outside and become soft from inside.
The original recipe calls for the eggplant to be charred on direct fire and mashed in a mortar by hand. Nevertheless, this method does not render the eggplant as smooth as a food processor does since you get pieces of it while eating, and I do not mind that!
You need a few simple ingredients for this recipe: eggplants, garlic, tahini, Greek yogurt, lemon juice, paprika, cumin, and salt.
Use pomegranate and freshly chopped flat parsley for garnishing and always drizzle with extra virgin olive oil.
How to Make Baba Ganoush
Start by cutting the eggplants into 1 inch think rounds. After that, sprinkle with some salt and set aside for a few minuets until they sweat out the water.
Pat dry with kitchen paper towel and bake at 400F for 20 minutes. The pieces should come out golden with char marks. Let the eggplants cool completely.
In a food processor add the flesh with some skin on and the rest of the ingredients and blend until smooth.
Serve in a dip bowl and garnish with pomegranate, freshly chopped flat Italian parsley and drizzle with olive oil.
I used fresh thyme instead of parsley and it was perfect!
What to Have with Baba Ganoush
This great side dish goes with all kinds of grilled meats and chicken.
- 2 medium eggplants, washed
- 1 clove garlic, minced
- 1/4 cup tahini
- 1/4 cup Greek yogurt
- juice of 1 lemon
- 1/2 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1 tablespoon pomegranates
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly chopped flat parsley
- Cut the eggplants into 1 inch think rounds, sprinkle with some salt and set aside for a few minuets until they sweat out the water.
- Pat dry with kitchen paper towel and Bake at 400F for 20 minutes. Let cool.
- In a food processor add the flesh with some skin on and the rest of the ingredients and blend until smooth.
- Serve in a dip bowl and garnish with pomegranate, parsley and drizzle with olive oil.
Try adding chopped walnuts to the dish for an extra crunch.