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Authentic Baba Ganoush Recipe for the Traditional Middle Eastern Eggplant Dip. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Authentic Baba Ganoush Recipe for the Traditional Middle Eastern Eggplant Dip

This authentic baba ganoush recipe makes the traditional Middle Eastern eggplant dip – also spelt baba ghanoush, baba ghanouj and baba ganouj – that’s eaten with flatbread as one of an array of appetisers or meze. Made with smoky grilled eggplants, tahini, lemon juice, garlic and olive oil, it’s super easy to make and tastes better homemade.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dip, Snack
Cuisine: Arabic, Jordanian, Lebanese, Levantine, Middle Eastern, Syrian
Servings: 4
Calories: 162kcal
Author: Lara Dunston

Ingredients

  • 2 large eggplants
  • 4 tbsp tahini
  • 6 tbsp lemon juice – preferably freshly squeezed
  • 3 garlic cloves minced
  • ½ tsp sea salt – or to taste
  • 2 tbsp extra virgin olive oil – or to taste
  • 1 small ripe red tomato finely diced
  • 2 sprigs of fresh coriander or parsley

Instructions

  • Roast, barbecue, grill or bake the eggplants over a live flame over a fire on a gas stovetop, a barbecue, or under an oven-grill or broiler until the eggplant skins are charred and the eggplants are soft to touch. Times will vary depending on the method used, but it could take anything from 15 minutes to 30 minutes.
  • Use tongs to transfer each eggplant to a plastic bag, tie up each bag, and leave them to rest so that the steam loosens the charred skin, making the eggplants easier to peel.
  • Allow the eggplants to cool enough so that you won’t burn your fingers, then peel off a section of skin and use a large tablespoon to scoop out the eggplant flesh, scraping the skin to remove as much flesh as possible, discarding any seeds. If the eggplant skin falls away so that this isn’t possible, simply peel off the entire skin.
  • If the liquid didn’t ooze out from the eggplants, transfer the eggplant flesh to a fine mesh colander and let them sit for 5 minutes or so to strain.
  • Transfer the strained eggplant flesh, tahini, lemon juice, minced garlic, and sea salt to a blender or food processor and blend for a few minutes until you have a thick and creamy baba ganoush. If it’s too dense, add a tablespoon of extra virgin olive oil and blend again. Taste and adjust the seasoning to your liking.
  • Spoon the baba ganoush into a serving bowl, drizzle on another tablespoon of extra virgin olive oil, garnish with finely diced tomato and a few sprigs of fresh coriander or parsley, and serve with slices of an Arabic flatbread or pita bread.

Nutrition

Calories: 162kcal | Carbohydrates: 6g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 301mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 1mg