Delicious and Creamy Lebanese Baba Ganoush

Delicious and Creamy Lebanese Baba Ganoush Recipe

Ready to eat: 45 min
Nia Bennett | Apr, 22 2019

This Lebanese eggplant appetizer is a must for barbeques and dinner parties. I love eggplants but personally what’s exciting about this recipe is its simplicity. You only need a handful of ingredients and it’s incredibly simple to make and impress your family with your culinary skills.
Being an Indian whose fascinated with culture and travel, I find this Lebanese gem very similar to the Indian cuisine ‘Baigan Bharta’.

Although the type of eggplant used in the Punjabi cuisine varies to its Lebanese counterpart. The process of grilling the eggplant under charcoal or direct fire and mashing is similar. So if you are unfamiliar with the dishes, now is the time to experiment!

I’ve tried all the methods including burning the eggplant, grilling the eggplant and oven baking it My preferred method is to split them into two and let it work its magic in the oven. When the process is complete, this results in a smooth scoop which can be blended or mashed by a spoon. Traditionally baba ganoush has chunks and isn’t blender style smooth. I highly recommend using this as a dip for salads, carrot sticks or chips.


Serves: 4

  • 2 large aubergines (eggplants)
  • 2 garlic cloves, crushed
  • 2 tbsp tahini
  • 3 tbsp chopped parsley
  • 2 tbsp extra virgin olive oil
  • Juice of 1 lemon


Prep: 5 min > Cook: 40 min > Ready to eat: 45 min

  1. Preheat the oven to 200 degrees and place the eggplant on a greased baking tray. Slice it into two and brush with olive oil.
  2. Roast the eggplants until the flesh is very tender. This should take about 40 minutes. Allow this to cool and then scoop out the flesh and discard the charred skin.
  3. At this stage, add garlic, lemon, salt, tahini and stir it vigorously till the mixture is smooth and creamy, and use your fork to break up any particularly long strings of eggplant. Check the flavour and add extra salt or lemon if needed.
  4. Now transfer this to a cream bowl and sprinkle smoked paprika, parsley and this is ready to be used in wraps, sandwiches or a dip.

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