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Authentic baba ganoush served with pita bread and olive oil

Authentic Baba Ganoush (Smoky Eggplant Dip)

 A creamy, smoky Levantine eggplant dip made with roasted eggplants, tahini, garlic, lemon juice & olive oil. Traditional, naturally vegetarian & perfect for a mezze spread.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 6
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 2 large globe eggplants about 2 lb / 900 g
  • ¼ cup tahini
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves finely minced
  • 2 tablespoons extra-virgin olive oil plus more for serving
  • ½ teaspoon kosher salt or to taste
Optional Garnishes:
  • chopped parsley smoked paprika, sumac, pomegranate seeds, extra olive oil

Method
 

  1. Roast or char the eggplants until the skins are blackened and the flesh is completely soft.
  2. Cool slightly until easy to handle, about 15 minutes.
  3. Peel away the charred skin.
  4. Drain excess liquid if the flesh seems watery.
  5. Mash or pulse the eggplant, keeping some texture.
  6. Stir in tahini, garlic, lemon juice, olive oil and salt.
  7. Taste and adjust seasoning.
  8. Chill briefly or serve immediately with a drizzle of olive oil and garnishes.

Notes

  • Grill or open flame provides the smokiest flavor.
  • Allow the eggplant to cool before peeling.
  • Drain excess moisture if the flesh is watery.
  • Flavor improves after 30-60 minutes of chilling.
  • Avoid over-processing for the most authentic, rustic texture.

Nutrition Estimate (Per Serving)

Calories: ~120 | Fat: 10 g | Carbohydrates: 8 g | Fiber: 4 g | Protein: 2 g | Sodium: ~180 mg (Estimate only - recalculate with your nutrition plugin before publishing. General ingredient nutrition data available via USDA FoodData Central.)