Classic Lebanese Baba Ganoush is an incredibly flavorful, versatile, and easy-to-make dip.
If you love smoky roasted eggplant, tahini, and garlic then this is the recipe for you!
How Do You Eat Baba Ganoush?
Baba ghanoush is similar to hummus but is made with eggplant rather than chickpeas.
In Lebanon, it is typically served as a starter accompanied by onion, tomatoes, and other vegetables. It is also served as a side to the main meal and as a dip for pita bread.
However, one of my favorite ways to eat it is on fresh sourdough toast with thick slices of fresh tomato.
Classic Baba Ganoush
- 2 medium eggplants roasted
- ⅓ cup tahini from light seeds
- 1 clove garlic crushed
- 2 fresh lemons squeezed
- ½ tsp cumin
- ½ tsp salt
- pinch cayenne pepper and extra to garnish
- extra virgin olive oil
- fresh parsley for garnish
- toasted black sesame seeds for garnish
- Roast the eggplant. Roasting it over an open flame will have a richer smokey flavour. Alternatively, you can roast in the oven.
- Place the eggplant pulp into a bowl with a little of the cooking liquid. Discard the skin. And bring the eggplant to room temperature.
- Add tahini, garlic, fresh lemon juice, cumin, salt, cayenne pepper, and 1 tbsp olive oil to the bowl.
- Use a fork to mash the mixture together. Mix until well combined and the stringiness of the eggplant is broken down.
- Drizzle with olive oil and garnish with fresh parsley.
- Store in an airtight container in the refrigerator.