Go Back
Creamy Lebanese Baba Ghanoush served in a ceramic bowl, topped with olive oil, parsley, and paprika, with pita bread on the side.

Baba Ghanoush: Lebanese Eggplant Dip

A creamy, smoky roasted eggplant dip blended with rich tahini and fresh lemon—perfect for appetizers or a traditional Lebanese mezze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 people
Course: Appetizer
Cuisine: Lebanese
Ingredients Method Notes

Ingredients
  

  • 2 large eggplants ≈800 g
  • 3-4 tbsp tahini 60-80 ml
  • 2-3 garlic cloves
  • 4 tbsp fresh lemon juice 60 ml
  • 1 tsp sea salt
  • ½ tsp ground cumin optional
  • Pinch of Aleppo pepper optional
  • 3 tbsp extra virgin olive oil
  • Fresh flat-leaf parsley for garnish
  • Pomegranate seeds optional

Method
 

  1. Preheat oven to 220°C, pierce eggplants, and roast 45–60 min.
  2. Let cool, scoop out the flesh, and drain for 10 min.
  3. Mash garlic with salt, then add eggplant flesh.
  4. Mix in tahini, lemon juice, and olive oil until creamy.
  5. Cover and refrigerate for 2 hours.
  6. Serve garnished with parsley, pomegranate seeds, and olive oil.

Notes

Baba Ghanoush keeps for 4–5 days in the fridge. For best flavor, allow it to rest for several hours before serving.