Appetizers, Dips, Gluten Free, Mezza, Paleo Recipes, Vegetarian28
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Last Updated on June 2, 2022
We just came back from a visit to Lebanon and in the process captured a whole bunch of recipes straight from Mama’s kitchen. This Baba Ganoj recipe is our first installment for now.
Is it Baba Ganoj or Ghannouj a Traditional Lebanese Recipe?
It’s actually Ghannouj, pronounced as Gha-nn-ooj and translating to coquettish. In the US it tends to be pronounced as Ganoj. Nevertheless, this is one of a kind hearty, smoky and healthy vegan dip made by simply mashing roasted eggplants with Tahini paste, and garlic. It is served as a cold appetizer dip along with pita bread and some salted Lebanese pickles such as cucumbers, chili peppers and turnips.
How Baba Ghannouj Was Made Back in the Day
Back in the old days and even occasionally today, instead of using a food processor folks use a wooden mortar and pestle to crush and smash the eggplants. Mama said that she prefers to do it that way when she has more time. Don’t forget to use high quality olive oil to garnish the dip. Enjoy!
Baba Ganoj Recipe FAQs
What is the difference between Baba Channoug and Baba Ganoush?
There is no real difference between these two names. They are the two names of the same dish. In the US it is simply called Baba Ganoj.
Is Baba Ganoj Recipe healthy?
Yes, it is healthy. It comes with high fiber, is low in calories, and is rich in Omega-3s. It offers a range of healthy minerals: calcium, iron, magnesium, phosphorus, and zinc.
Lebanese Baba Ganoj Recipe - Roasted Eggplant Tahini Dip
Baba Ganoj or Ghannouj is a delicious Mediterranean dip made from fire roasted eggplants and Tahini sauce.
4.6 from 5 votes
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Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Appetizer, Mezza
Servings 4
Ingredients
- 4 eggplants medium sized
- 5 tablespoons Tahini paste
- 1/2 cup lemon juice fresh
- 3 cloves garlic crushed
- 1 tablespoons white vinegar
- 1 teaspoon salt or to taste
Instructions
Roast the eggplants in the oven on medium heat, or on a BBQ grill for about 30 minutes.
While eggplants are still hot (not too hot so you don't burn your hands), peel them, then scoop out and discard their seeds as much as possible.
Strain the water from the eggplants by placing them on a colander for about 10 minutes. This step is important so you don't get a mushy Baba Ghanoj.
Add eggplants and all other ingredients in a food processor and let run for 2-3 minutes until you get a paste.
Place Baba Ghanouj paste into a serving plate, garnish with any/all of the following: olive oil, chopped parsley, sumac spice or chili powder, salted pickles...etc
Serve cold as an appetizer, with a side of Pita bread.
Notes
- Tip to peel the eggplants: As soon as you take them off the heat, place each in a separate plastic bag, tie tightly and keep there for a few minutes. The steam will help loosen the skin to make it easier to peel.
- The white vinegar is there to brighten both the flavor and color, but it's optional.
Nutrition Facts
Lebanese Baba Ganoj Recipe - Roasted Eggplant Tahini Dip
Serving Size
1 large scoop
Amount per Serving
Calories
236
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Monounsaturated Fat
4
g
Sodium
598
mg
26
%
Potassium
1176
mg
34
%
Carbohydrates
34
g
11
%
Fiber
15
g
63
%
Sugar
17
g
19
%
Protein
8
g
16
%
Vitamin A
120
IU
2
%
Vitamin C
23
mg
28
%
Calcium
74
mg
7
%
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Baba Ganoj, Baba Ghannouj
Tried this recipe?Let us know how it was!
28 Responses to Baba Ganoj Recipe – Roasted Eggplants With Garlic and Tahini
FerrisWheel
Wow, put hot eggplants in a plastic. Really? You think that is a healthy move?
Reply
Mika Karhula
Thanks a lot, served in FINCON (Finnish contingent in Lebanon) as a UN peacekeeper and had a taste of lebanese food. Now trying to cook that at home…..I think these recipies will make it… Shukram!
Reply
Edgard
You’re so welcome Mika let us know if you have any questions.
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Helen Tsonopoulos
I always make skordalia, the Greek version of toum, but I will try now the Lebanese. It sounds delicious! Thank you for the video! Do you have more videos on line?
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Kelly Aldawodi
I add an unpeeled onion with the eggplants too cook in the oven. I also add a little jalapeño to the garlic as I smash it in the morter. Just slice open onion,scoop out the inside and add with eggplant in food processor,or simply smash it with a fork. I LOVE Baba Ghanouj!
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Richard
It is right out of Gradma’s kitchen 50 years ago! (She was from Izmir)
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Millie A. Fernandes
I love hummous n baba ghanouj whilst in Abu Dhabi this two were my favourites. I lve authentic Lebanese food and I would love to receive your recipes on my email and try them out. I now live n beautiful Goa India. Thanks
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Salwa naifeh
My sittee, made all Lebanese food she taught me well, we don’t put white vinegar in our baba,never heard if it. I make all authentic Lebanese food just the way u was taught
Reply
mama
Hi Salwa – not many people use white vinegar with the Baba Ghanouj you’re right. This however was a hack my mother figured out and which yields a lighter and smoother texture. It’s optional, you don’t need to add it but we personally like it.
Reply
Di*Marie
I have only had it made with lemon juice, not vinegar.
Love your Fattoush salad recipe.
Thank you. 🙂
Eliza
Made it last week and turned our perfect 🙂 Thanks for posting this recipe!Reply
Edgard
You are welcome Eliza
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Jenni
I just made this recipe and it tastes just like my childhood!! It’s perfect. I’ve always love to eat some while it is still warm, so delicious.
Reply
Edgard
Awesome glad you enjoyed it!
Reply
Michelle c
Wonderful recipe!!! I used Chinese eggplants and this recipe is one of the best I’ve had! Thank you.
Reply
Edgard
Thank you Michelle for the feedback glad you liked it.
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Bev
The tip about draining the eggplants is the key I have been missing to producing an authentic tasting recipe, Thankyou, can’t wait to try it!
Reply
Edgard
Hope you like it Bev.
Reply
Elias Pinto
The receipies were great and really enjoyed attempting them.
Thank you.
Reply
Edgard
You’re welcome Elias
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Ritu
Thanku so much it really helped me thanks once againReply
Debbie
Can you cut the eggplant in half and put upside down in oven to roast…
T hen when roasted take seeds out. It seems whole egg plants
Would take a long time to softenzReply
Edgard
Yes Debbie that should be fine, whatever is easier to get that roast and smoky eggplants.
Reply
Sari
Have to try this recipe.
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romeo
If I recall, one should put some holes into the eggplants before putting in oven e.g. with a fork. Otherwise they explode. No?
Reply
RANA
Ya of course
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John K.
Looks awesome and the color is quite light. Never tried it with vinegar before I ought to test this. Thank you so much Mama!Reply
Diana Price
Looks good I will try adding vinegar which I have not done & have always chared the Aubergine before removing the pulp
Reply
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