Traditional Lebanese Baba Ganoush

5 from 2 votes

Traditional Lebanese Baba Ganoush is a creamy, smoky eggplant dip made with tahini. Our time-saving technique delivers perfect texture every time.

Prep Time5

Cook Time25

Total Time30

Course: Appetizers/ Snacks

Cuisine: Middle Eastern

Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian

Servings: servings

Calories: 79kcal

2.25 pounds eggplant
2 medium
2 to 3 cloves garlic
peeled
2 tablespoons lemon juice
salt
to taste
¼ cup tahini
1 tablepsoon olive oil
plus extra to rub on eggplants before grilling to prevent sticking

If desired, 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)
Wash and dry eggplants. Using a knife, pierce 8 to 10 deep 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.
Drizzle and rub a little olive oil over the prepared eggplants to prevent sticking.
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 eggplants every 5 minutes or so and allow all sides to get well charred. Eggplants are done cooking when they are soft totouch, 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 to steam for 5 to 10 minutes. We happen to have a glass dish with a lid but you can also use plastic wrap to cover.
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.
Carefully removed the charred eggplant skin and stem and discard.

Put the cooked eggplant pulp in the food processor or high powered blender. Add in tahini paste, garlic, salt, lemon juice and olive oil. Process lightly until smooth and creamy. Taste and adjust seasoning per your preference.
Serve in a shallow bowl with a drizzle of extra virgin olive oil and parsley if desired to garnish. Enjoy with warm pita breads, fresh or roasted vegetables and more.

Oven Instructions: Roast prepared eggplants at 450 °F (232 °C) for 50 to 60 minutes until very soft and charred in spots.

Air Fryer Instructions: Cut eggplants in half and air fry at 400°F (204°C) for about 20 minutes or until very tende, flipping halfway though.

Fresh raw garlic can be strong. In addition, each clove can vary in size. Start with 1 to 2 medium cloves and add more later if desired.