Creamy Lebanese Baba Ganoush Recipe Easy Smoky Eggplant Dip
A creamy, smoky, and irresistibly smooth Middle Eastern eggplant dip that comes together in under 30 minutes, perfect for gatherings or casual snacks.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: Middle Eastern
Ingredients
Scale
- 2 medium eggplants
- 1/4 cup tahini
- 2 cloves garlic, minced
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- Fresh parsley, chopped (optional, for garnish)
- Smoked paprika or sumac (optional, for garnish)
Instructions
- Preheat your oven to 450°F (232°C) and position the rack near the top for broiling.
- Prick each medium eggplant a few times with a fork to prevent bursting. Place them on a baking sheet lined with foil for easy cleanup.
- Roast or broil the eggplants for about 25-30 minutes, turning every 10 minutes, until the skin is blackened and the flesh is soft and collapsing.
- Let the eggplants cool for 10 minutes, then peel off the burnt skin. Discard the skin and drain off any excess liquid to avoid watery baba ganoush.
- Transfer the eggplant flesh to a food processor. Add tahini, minced garlic, fresh lemon juice, extra virgin olive oil, salt, and ground cumin.
- Pulse and blend for about 1-2 minutes until silky smooth. Taste and adjust salt or lemon juice if needed.
- Spoon the baba ganoush into a shallow bowl. Drizzle with a bit more olive oil, sprinkle with chopped parsley and a dash of smoked paprika or sumac if desired.
Notes
For best smoky flavor, roast eggplants over an open flame or broil. Drain excess liquid after peeling to avoid watery dip. Pulse blending gently to avoid bitterness from tahini. Adjust lemon juice or add a pinch of sugar if dip tastes bitter. Variations include swapping tahini for Greek yogurt or sunflower seed butter for nut-free option, adding cayenne or harissa for heat, or fresh herbs like mint or cilantro.
Nutrition
- Serving Size: About 1/4 cup (60g)
- Calories: 120
- Sugar: 3
- Sodium: 400
- Fat: 9
- Saturated Fat: 1
- Carbohydrates: 5
- Fiber: 2
- Protein: 3
Keywords: baba ganoush, eggplant dip, Lebanese recipe, smoky eggplant, tahini dip, Middle Eastern appetizer, creamy dip