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4.92 from 24 votes

Lebanese Babaganoush Recipe

A middle-eastern favorite that makes everyone happy and makes a great snack. See notes to make baba ganoush without tahini.
Prep Time5 minutes
Cook Time20 minutes
Resting Time5 minutes
Total Time30 minutes
Course: Side Dish, Snack
Cuisine: Comfort Food, Middle Eastern-Inspired
Diet: Gluten Free, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: aurbegine, baba ganoush, babaganoush, eggplant, eggplant babaganoush
Season: Spring Recipes, Year Round
Diet: Gluten-Free, Grain-Free, Nut-Free, Refined Sugar-Free, Soy-Free, Vegan, Vegetarian
Method: Grilling or Roasting, No bake, One-Pot
Ingredient Group: Spices, Vegetable Recipes
Servings: 4 Servings
Calories: 256kcal
Author: Gustavo De Obaldia
Cost: $5

Equipment

  • Cutting board (affiliate link)
  • Lemon press (affiliate link)
  • measuring spoons (affiliate link)

Ingredients

  • 2 eggplants medium (Italian or American black eggplants)
  • ⅓ cup tahini sesame paste
  • 3 cloves garlic roasted or 1 raw
  • 2 lemon juiced, fresh
  • ½ teaspoon cumin ground
  • ½ teaspoon sea salt or more to taste

To Serve:

  • 1 tablespoon olive oil extra-virgin
  • ¼ teaspoon smoked paprika preferably smoked
  • ½ pomegranate red arils, fresh
  • parsley chopped, to garnish
Cups - Metric

Instructions

Stovetop instructions

  • Pierce the eggplants with a fork and roast them on an open flame (or in the oven if you don’t have a gas stove).
  • Allow eggplant to roast over the flame for 20-25 minutes, moving them every 5 minutes. The larger the eggplant, the longer it will take to burn.
  • When finished, remove them from the flame and put them in a plastic bag, let them rest for 5 mins, save the steamed liquid and proceed to peel it with a sawed knife. Discard the skin.
  • Let the eggplant return to room temperature and peel the skin with a saw blade knife.
  • Mash the eggplant pulp with a fork or a masher.
  • Mix all the ingredients plus some eggplant liquid, about 2-3 tablespoons.
  • Ensure all the ingredients are well mixed until you have a uniform paste.
  • Drizzle with olive oil and paprika and garnish with fresh parsley and/or pomegranate seeds.

Oven instructions

  • Preheat & Prep: Fire up your oven to 450°F (232 ºC) and position the rack in the upper third. Line a baking sheet with parchment paper because we're all about that non-stick life.
  • Oil them Up: Halve the eggplants lengthwise and give the cut sides a quick brush of olive oil. Lay them face-down on your prepped baking sheet.
  • Roast Away: Pop those eggplants in the oven for 35-40minutes. You're aiming for insides as tender as a love song and skin that's starting to sag.
  • Cool Off: Once they're done, let them take a breather. Flip them over and get scooping.
  • Strain & Save: Place a mesh strainer over a bowl and transfer the eggplant flesh into it. Ditch the skins, but not before giving the strainer a shake to release and reserve some liquid for later.
  • Mash & Mix: Move the strained eggplant to a fresh bowl. Add in garlic and lemon juice, and mash it up until it's starting to look like the dip of your dreams. Stir in the tahini.
  • Drizzle Time: As you stir, slowly add in olive oil. Keep going until you've got something that's creamy and irresistible.
  • Final Touches: Remember that reserved eggplant liquid? Time to shine! Add 2-3 tablespoons and mix until you've got a uniform, luscious paste.
  • Garnish & Serve: Drizzle with a bit more olive oil, a dash of paprika, and either fresh parsley or pomegranate seeds for that Insta-worthy finish.

Video