Lebanese Babaganoush Recipe

Ready to elevate your dip game to the next level? Say hello to this Authentic Lebanese babaganoush recipe! This isn't just any Eggplant dip; it's a smoky, creamy, and utterly irresistible experience that'll transport your taste buds straight to the heart of the Middle East. Made with roasted eggplants and a blend of aromatic spices, this baba ganoush is the real deal.

Learning to make this easy drip opened a new window for me because the process of roasting the eggplants and then adding some spices was something I kept to make other things, such as pasta fillings for Ravioli.

This recipe has inspired other eggplant recipes in our blog, such as our stuffed eggplants. The texture we tried to reach for the baked stuffed eggplants was the one from this special recipe.

Jump to:

• 💚 Why you will love it
• 🧾 Ingredients
• 🍽️ Equipment
• 🔪 Instructions
• 💡 Expert tips
• 📖 Variation
• 🥢 How to serve
• 🧐 What to eat with Babaganoush
• ❓ FAQ
• 🥡 Storage
• 📚 More Middle-Eastern-inspired favorites
• 🎥 Video
• 📋 Recipe
• 💬 Reviews and Comments

💚 Why you will love it

• Smoky flavor
• Creamy texture
• Authentic Lebanese
• Healthy snack
• Versatile use

🧾 Ingredients

• Eggplants (Italian or American black eggplants) are the main ingredient in the recipe, providing a creamy texture and a mild, earthy flavor.
• Lemon juice adds a tangy and refreshing element to the dish, enhancing the overall taste and balancing the richness of other ingredients.
• Garlic cloves: They bring a pungent and aromatic quality to the recipe, enhancing the savory flavors and adding depth to the dish.
• Smoked Paprika (to add a smoky flavor): It infuses a distinct smokiness into the recipe, elevating the taste profile and adding a unique depth of flavor.
• Ground cumin contributes warm and earthy notes to the dish, enhancing the flavor profile and complementing other spices.
• Extra virgin olive oil: It serves as a cooking medium and adds richness to the dish, while also imparting its characteristic fruity and peppery flavor.
• Tahini (sesame paste): It provides a creamy and nutty texture to the recipe, adding richness and depth of flavor, as well as contributing to the overall smoothness of the dish (essential to use good quality Tahni paste- Aim for a Lebanese brand).

If you love tahini, don't forget to check out our maple tahini dressing for salads.

Babaganoush and hummus are alike in that they're both spreads, yet babaganoush is made by mashing roasted eggplant, unlike hummus, which uses blended cooked chickpeas. Their preparation methods also vary. As Middle Eastern dishes, they frequently accompany each other, served with pita bread and raw vegetables.

The traditional method involves broiling eggplant over an open flame before peeling so that the pulp is soft and smoky. This is exactly how I like to make it. It is a typical starter (meze) of the regional Levant cuisine.

Substitutions

Original Ingredient	Suggested Substitution
Garlic cloves	Garlic powder or granulated garlic
Smoked Paprika	Liquid smoke or chipotle powder
Ground cumin	Ground coriander, chili powder, or curry powder
Extra virgin olive oil	Canola oil or grapeseed oil
Tahini	Almond butter, cashew butter, peanut butter, or almond butter

🍽️ Equipment

Bowl and serrated knife.

🔪 Instructions

So, you're ready to make some killer babaganoush, huh? Trust me, it's easier than you think, and you've got two awesome methods to choose from: stovetop or oven. Either way, you're in for a treat!

The Stovetop Method (preferred)

First off, let's talk stovetop. This method is perfect if you're looking for that smoky, authentic flavor. Start by giving your eggplants a few jabs with a fork. Then, it's time for their hot date with an open flame.

Keep an eye on them, rotating every so often to make sure they get evenly roasted and burnt. If you've got a big eggplant, give it some extra time to get all nice and tender.

This adds to the smokiness. You can pinch it with the fork to avoid the entire eggplant exploding. Using smoked quality sweet paprika as a garnish adds some extra smokiness.

This method concentrates their flavor by roasting the eggplants and ensures that your spread turns silky.

Finally, taste and adjust for salt and lemon. Add a pinch of smoked paprika on top and a splash of good olive oil. You can also top it with fresh pomegranate.

The Oven Method

Now, if you're more of an oven person, we've got you covered too. This is the method we use for our beloved Escalivada (a signature dish from Catalonia). Preheat that bad boy and get a baking sheet ready. Slice your eggplants in half, brush them with some olive oil, and let them roast until they're super tender.

After they've cooled down a bit, it's scooping time. Remove the flesh and strain it through a strainer to remove any excess moisture. Remember to save some of that liquid; you'll thank me later.

Mash the eggplant with garlic and lemon juice, stir in some tahini, and then slowly add olive oil while stirring. Add the reserved liquid to make it extra creamy, and finish with your choice of garnishes.

📖 Variation

Babaganoush recipe without tahini without a problem; replace it with the same amount of extra-virgin olive oil. You can also replace it with your choice of nut butter, like peanut or almond butter.

🥢 How to serve

I use this recipe as a dip and a spread for sandwiches to make them richer. As an eggplant lover, this is probably one of the easiest recipes I go to when I need to cater to a big crowd.

A Middle-Eastern Meze, many small dishes served that everyone grabs without having to serve a single plate, usually includes this Babaganoush, Lebanese hummus recipe, Tabbouleh salad, Roasted Bell Pepper Dip (Muhammara), red pepper hummus, and vegan falafel. Find all these delicious recipes on this site.

It has a very intense, delicious, and particular flavor that is hard to find in other eggplant-based recipes. The intensity is given by both the Tahini and the burnt eggplant; you can tune it up with the juice of the fresh lemon.

Here, The cooking method is the key! I like to use the puree as a base with my vegan homemade pasta dough to make for ravioli.

🧐 What to eat with Babaganoush

Pita Bread: You can't go wrong with warm, fluffy pita. Tear, dip, and enjoy!

Veggie Sticks: Think carrots, cucumbers, and bell peppers for a crunchy contrast.

Cauliflower Wings: Spice up your baba ganoush experience with some crispy, baked cauliflower wings.

Sweet Potato Slices: Dip these bad boys in your baba ganoush for a sweet and savory combo that's out of this world.

Quinoa Salad: A spoonful of baba ganoush can add a creamy, smoky element to a fresh vegan quinoa poke bowl or sautéed tofu Bhudda bowl.

Zucchini Noodles: Mix it in with some "zoodles" for a low-carb, high-flavor meal.

Crackers: Opt for something like whole-grain or vegan gluten-free crackers for a hearty snack.

❓ FAQ

🥡 Storage

Store babaganoush in an airtight container in the refrigerator for up to 24 hours.

Can you freeze baba ganoush?

You can freeze baba ganoush – be aware that the consistency may change slightly. While freezing, this dip may slightly separate, but the flavor remains the same.

📚 More Middle-Eastern-inspired favorites

⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

🎥 Video

📋 Recipe