Lebanese Baba Ganoush Dip (Printable Version)
Creamy dip of roasted eggplant, tahini, lemon, and garlic. Smoky, tangy flavors with velvety texture. Serve with pita or veggies.
# Ingredients:
→ Dip Base
01 -
2 large eggplants (approximately 1.5–1.75 kg total)
02 -
2 garlic cloves, finely minced
03 -
4 tablespoons tahini paste
04 -
1 tablespoon freshly squeezed lemon juice
05 -
1 teaspoon fine sea salt
→ Optional Richness
06 -
2 tablespoons plain full-fat yogurt
→ Optional Garnishes
07 -
Extra virgin olive oil
08 -
Zaatar spice blend
09 -
Dukkah
10 -
Fresh parsley or assorted fresh herbs
11 -
Olives
12 -
Toasted pita bread
13 -
Fresh vegetable sticks (cucumber, tomato, carrot, bell pepper)
# Steps:
01 -
Preheat oven to 230°C (or 218°C for electric ovens). Slice eggplants lengthwise and arrange flesh-side down on a parchment-lined baking tray.
02 -
Roast eggplants on the middle oven rack until the flesh is thoroughly cooked and collapsing when pierced, approximately 45–60 minutes. Allow to cool.
03 -
Scoop the cooked flesh into a fine mesh strainer and let excess moisture drain for 10 minutes. You should yield about 500 ml of eggplant flesh.
04 -
Transfer drained eggplant to a mixing bowl. Mash with a fork and blend in tahini, minced garlic, lemon juice, and salt. For a smoky dimension, incorporate 1–2 ml liquid smoke if desired. Adjust lemon, salt, and add yogurt for creaminess, if using.
05 -
Refrigerate until ready to serve. Before serving, spoon into a shallow bowl, create a circular well using the back of a spoon, and drizzle with olive oil and garnishes such as zaatar, dukkah, herbs, or olives. Accompany with warm pita or assorted vegetables.
06 -
For a grilled variation, preheat grill to medium-high. Prepare a foil packet with 120 ml wood chips (mesquite, alder, or apple), pierce top for ventilation, and place on grill. Score eggplants with 3–5 cm deep slits. Grill over direct heat, rotating every 10 minutes, until completely soft and skin is charred, about 20 minutes.
07 -
Position grilled eggplants and foil packet into a large bowl, cover tightly with foil, and let steam until handleable, approximately 20 minutes. Peel skins, coarsely chop flesh, and strain in a sieve for 10 minutes, discarding excess liquid.
08 -
Add tahini, garlic, lemon, salt, and 15–30 ml of reserved smoky liquid to the strained eggplant. Blend well, adjust seasoning, and fold in yogurt for richness if desired. Refrigerate until serving and follow garnishing instructions as above.
# Notes:
01 -
If you have less than 500 ml of eggplant flesh after roasting and draining, proportionally reduce the quantities of tahini, lemon, salt, and other additions for balanced flavour.
02 -
The flesh may contain seeds; removal is optional and does not affect the finished dip’s texture.
03 -
Serve as an appetizer or as part of a mezze platter with assorted breads and vegetables.