Traditional Lebanese Baba Ganoush

Try slathering this creamy Traditional Lebanese Baba Ganoush on warm pita breads, crisp fresh vegetables or, like us, enjoy it by the spoonful over the kitchen sink! Chargrilled eggplants, tahini, fresh lemon juice, garlic, olive oil and salt are blended into a naturally sweet, smoky and tangy Middle Eastern dip you are going to love. But that's not all...

The real secret is the texture. Ready to learn our simple, foolproof eggplant technique that removes extra moisture while it cooks? This easy time saving tip will leave you with the creamiest baba ganoush, without the extra draining. We can't wait to show you how!

We've included grilling, oven-roasting, and air fryer directions so you can enjoy this authentic baba ganoush recipe all year long.

Ingredients

This 6-ingredient keto friendly eggplant dip is naturally sweet, vegan and gluten-free. Try adding Baba Ganoush to a Middle Eastern Feast, spread it on a sandwich or enjoy a dollop over roasted cauliflower steaks.  Baba ganoush is sometimes also referred to as baba ghanoush or baba ghanoul and here are the 6 ingredients needed to make it.

Eggplants - We used 2 globe eggplants for this recipe.Asian eggplants, like we used in our eggplant and spicy pork recipe, also work great in this recipe because they have less seeds, take less time to cook and are tender. However, you will around 5 Asian eggplants instead of 2 large globe eggplants because they are much smaller.

Choose eggplants that are heavy for their size, firm, smooth dark purple skin and glossy. A medium longer and a bit skinnier are often sweetest. Avoid the old large ones because they have bigger seeds which can be bitter. In addition, skip the vegetables that have brown stem or any cuts or brown patches. When charred eggplants become smoky and delicious!

Tahini - are blended raw white sesame seeds made into a paste.This ingredientadds anutty and creamy richness to this appetizer, tarator sauce and our curried tahini maple dressing. 

Garlic - but of course! Fresh is best but not too much. More on that later!

Fresh Lemon Juice - adds a little zing of brightness and tartness to the roasted eggplant dip. (and yes! Totally forgot to add the lemons onto the ingredient board. This is how you know we are not an AI website! (smiling)

Salt - to taste

Olive oil - to garnish and it adds that extra heart healthy fats.

The Secret to Creamy Baba Ganoush!

One of the biggest challenges to making the perfect textured baba ganoush is getting rid of the excess liquid from roasted eggplant. Raw globe eggplants are naturally full of water.  When eggplants are cooked whole without any way for the liquid to escape, a lot of juice can build up inside. If the liquid isn't removed during the cooking process, it can make your dip thin instead of rich and silky.

Did you know that an average 1-pound raw globe eggplant is about 4 to 5 US cups but once cooked it reduces to about 1.5 cups of eggplant pulp? This means roughly a cup or more of moisture needs to escape to create thick, creamy texture that makes authentic baba ganoush so delicious.  

Many recipes recommend piercing the eggplant with a fork or making a few small slits before roasting. While this helps prevent the eggplant from bursting, those tiny openings don't allow enough moisture to escape as it cooks.

The result? Most of the liquid remains trapped inside, leaving you with the extra step of draining the eggplant afterward.

Our Time-Saving Eggplant Technique

🕒 Time Saving Tip: Instead of making tiny holes, we use a small paring or chef's knife to make 8 to 10 deeper slits around the eggplant, about 1 inch long and 1.5 inches deep. These larger openings allow steam and moisture to escape while the eggplant cooks, eliminating most of the draining afterwards.

Why this technique works

• Removes most of the excess moisture while the eggplant cooks.
• Creates a richer, creamier baba ganoush.
• Allow smoky flavor to penetrate the flesh.
• Speeds up cooking slightly.
• Saves time and eliminates the extra draining step.

If you're grilling outdoors, place a disposable drip pan beneath the eggplants to catch the liquid. When using on an indoor grill pan or roasting in oven, simply pour off the liquid after cooking

How to Make Traditional Lebanese Baba Ganoush?

• Before you begin, start by washing, drying and removing any stickers from the eggplant.
• Pierce 8 to 10 deeper slits around the eggplant, about 1 inch long and 1.5 inches deep so steam and liquid can escape. This is the fool proof hack to save time.
• Choose your preferred cooking method; grilling, roasting or air frying. We highly recommend grilling the eggplant because this gives the most addictive smoky flavor to the appetizer dish.

Grilled Baba Ganoush (Recommended Method)

• Place a disposable drip pan beneath the eggplants to catch the liquid inside the grill.
• Preheat the Gas or BBQ grill to 450 °F (232 °C)
• Drizzle and rub a little olive oil over the prepared eggplants.

• Place the eggplants directly over the BBQ grill grates and close the lid. If cooking on an indoor grill plate, use a high smoke point oil to prevent sticking and cover with a lid to help steam and cook.

• Turn every 5 minutes or so and allow all sides to get well charred.

• Eggplants are done cooking when they are soft to touch, deflate to almost ⅓ in size, and easily flatten when touched with the cooking tongs or spatula. This step takes between 15 to 20 minutes.

• Remove the eggplants from the grill and place them in a covered bowl.

• Steam covered for 5 to 10 minutes and remove the charred eggplant skin and stem.

• Simply pour off any remaining liquid after cooking. Usually, it's just a couple of tablespoons so there is no need to place the eggplant pulp in a colander to drain.

Oven Roasted Baba Ganoush

• Preheat oven to450 °F (232 °C).
• Place whole prepared eggplants in an aluminum or parchment paper lined rimmed 9 x 11 baking tray.
• Drizzle and rub a little olive oil over the prepared eggplants.
• Roast eggplants uncovered for approximately 50 to 60 minutes or until they are soft to touch, deflate to almost ⅓ in size, and easily flatten when touched with the cooking tongs or spatula.
• Remove the eggplants from the oven and cover the 9 x 11 rimmed baking dish with a sheet of aluminum foil.
• Steam covered for 5 to 10 minutes and remove the eggplant skin and stem.
• Simply pour off any remaining liquid after cooking. There will be more liquid compared to the grilling method.

Air Fryer Baba Ganoush

• Preheat air fryer to 400°F (204°C).
• Slice the eggplants half lengthwise.
• Drizzle and rub a little olive oil over the prepared eggplants.
• Lay the eggplants on the air fryer basket with the cut side down.
• Air fry eggplants for about 20 minutes, flipping halfway though.
• Eggplants are done roasting when they are soft to touch, deflate to almost ⅓ in size, and easily flatten when touched with the cooking tongs or spatula.
• Place the air fried eggplant halves in a non-reactive bowl and cover tightly with plastic wrap to steam.
• Steam covered for 5 to 10 minutes and remove the eggplant skin and stem.
• Simply pour off any remaining liquid after cooking. There will be more liquid compared to the grilling method.

Blend & Season (The Fun Part!)

• Put the cooked eggplant pulp in the food processor.
• Add in tahini paste, garlic, salt, lemon juice and olive oil.
• Process lightly until smooth and creamy.
• Taste and adjust seasoning.
• Serve in a shallow bowl with a drizzle of extra virgin olive oil and parsley if desired to garnish.

Expert Tips

• Good quality ingredients make or break this recipe. Think freshly harvested eggplants, good EVOO and fresh squeezed lemon juice.
• Don't add too much garlic! Garlic cloves can vary in size. Some are large and some are small. Try either 1 large clove or 2 small to medium sized cloves. You can always add more later.
• Let the natural sweetness of the chargrilled eggplant shine through. Don't drizzle with too much extra virgin olive oil upon serving or it will mask the traditional Lebanese flavors of the smoky baba ganoush.
• Stir the tahini paste well before using. The natural oils of tahini paste always rise to the top of the container.  
• Allow the grilled eggplant to cool before blending in the food processor.

Storage & Make Ahead Tips

Baba ganoush Middle Eastern dip can be made up to 3 days in advance and stored in the refrigerator in a sealed container. We don't suggest freezing it because baba ghanoush has a high-water content. It can get a little watery when thawing.

Be sure to stir well before serving. You may want to add a little extra drizzle of lemon juice to get the dip moving and to add freshness. Try adding an extra swirl of extra virgin olive oil on top before serving to make it shiny and extra smooth and creamy.

Is Baba Ganoush Healthy?

Everything in moderation is the key!  Honestly speaking it's hard not to polish off this whole darn dish in one sitting. With the creamy texture and that unique flavor profile it's hard to beat.

Traditional Lebanese gaba ganoush is keto friendly with about 6 grams of net carbs per a 2-tablespoon serving, 95 calories and is naturally vegan and gluten free. It's a delicious condiment for those following a low carb diet because 95% of the dip is a healthy eggplant vegetable.