Authentic Baba Ganoush recipe (Lebanese eggplant dip)
This Lebanese Baba Ganoush (eggplant dip) is an authentic recipe of the Mediterranean cuisine. Read the best tips for how to make it perfect every time!
Servings: 8
Calories: 103kcal
Ingredients
- 3 medium eggplants (about 2 ½ pounds / 1200 grams)
- 3-4 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- ½ teaspoon paprika (use smoked paprika for broiled eggplants)
- ¼ teaspoon cumin
- 2 tablespoons parsley
- ½ teaspoon fine salt (you may need more)
- 1-2 raw garlic cloves (or 1-2 teaspoons roasted garlic adjust this to your taste)
Instructions
- Grill the eggplants: Prick the eggplants with a fork or a knife and grill for about 30 minutes until very soft and charred outside. Turn them with tongs every 5-10 minutes.Alternatively you can cook them on your gas stove directly over the flame but it will get messy (some aluminum foil under the grates helps with the cleanup). Another solution is to place them on a pan and broil them in the oven until very soft (this can take 40-50 minutes). Turn them halfway through for better results.
- Take the flesh. Let the eggplants cool enough to handle, cut them in half lengthwise and scoop out the flesh with a spoon. Place the flesh on a kitchen towel or cheesecloth, wrap it and squeeze to drain most of the liquid.
- Make the baba ganoush. Transfer all of the ingredients to the bowl of your food processor and process until smooth. Taste and adjust the seasoning.
- Chill. Transfer to an airtight bowl and store in the fridge until cold, about 2-3 hours or overnight. Taste again and add more salt, lemon juice, garlic, spices or tahini if you think it is needed. Serve.
Video
Notes
- For a chunkier Baba Ganoush chop the flesh of the eggplant and mix all of the ingredients in a bowl using a whisk or a fork.
- Many traditional recipes add a couple tablespoons of Greek yogurt. Please note that this makes it vegetarian and not vegan.
Nutrition
Calories: 103kcal
