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LebaneseAuthentic Cuisine

Baba Ghanoush

Serves 4 to 6 Dip vegan, Appetizers

Baba Ghanoush

Baba Ghanoush emerges from the Lebanese tradition of grilling, where eggplants meet the charcoal flame, transforming into a smoky, velvety spread. This dish is a staple at tables set for sharing, reflecting the warmth and hospitality of Lebanese homes. Whether enjoyed during a leisurely lunch or as part of a mezze spread, it captures the essence of casual gatherings where food is passed around with ease.

The taste of Baba Ghanoush is a delightful balance of smoky, creamy, and tangy notes. The eggplants, softened to perfection, meld with earthy tahini, sharp garlic, and bright lemon juice, all elevated by a drizzle of olive oil. Each bite is punctuated by the occasional burst of fresh pomegranate seeds, adding a sweet, tart contrast to the savory richness. Perfectly salted by hand, this dish invites everyone to dig in and savor its layered flavors.

Ingredients

  • 2eggplants — charred
  • 2 tbsptahini
  • 2 clovesgarlic
  • 60 mllemon juice
  • 2 tbspolive oil
  • pomegranate seeds — to garnish
  • to tastefine sea salt

Method

  1. Begin by roasting the eggplants. Preheat your oven to 220°C (430°F). Place the 2 eggplants directly on the oven rack or on a baking sheet lined with foil. Roast them until the skin is charred and the flesh is soft, which should take about 30-40 minutes. The eggplants should collapse slightly and feel tender when you press them gently with a fork.
  2. Once the eggplants are roasted, remove them from the oven and let them cool for a few minutes until they are comfortable to handle. Peel off the charred skin using your hands or a spoon, and place the flesh in a bowl. Discard the skin and any excess liquid that may have accumulated.
  3. In a mortar and pestle or a food processor, combine the eggplant flesh with 2 tbsp of tahini. Pound or blend the mixture until it reaches a smooth and creamy consistency, with no large chunks remaining. This step is crucial for achieving the right texture for your Baba Ghanoush.
  4. Slowly incorporate 60 ml of lemon juice into the eggplant mixture. Add it gradually while continuing to blend or pound, ensuring the juice is fully integrated. This will balance the richness of the tahini with a bright acidity.
  5. Next, work in 2 tbsp of olive oil. Drizzle the oil slowly into the mixture while stirring or blending continuously. This helps to emulsify the mixture, giving it a silky texture and enhancing the flavor.
  6. Crush 2 cloves of garlic and add them to the mixture along with fine sea salt to taste. Blend or stir thoroughly, then taste the Baba Ghanoush on a piece of bread. Adjust the salt if necessary, keeping in mind that the flavors will meld further as it rests.
  7. Allow the Baba Ghanoush to rest for at least 15 minutes at room temperature. This brief resting period lets the flavors develop and meld together. Serve the Baba Ghanoush cool, garnished with pomegranate seeds for a burst of color and sweetness.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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