Delicious baba ghanoush made with roasted eggplant, tahini, and lemon juice. This simple appetizer recipe is soft but smoky, and the perfect addition to any meze or sharing plate.
Baba ghanoush is a typical dish from the Levante region of the Mediterranean. It consists of cooked eggplant mixed with tahini, olive oil, lemon juice, and different seasonings.
The eggplant is typically grilled or roasted before it is mashed and mixed with the other ingredients, giving the classic meze dish a smoky flavor.
Perfect for food fans of gluten-free, keto, and vegan diets, this easy dip can be enjoyed by almost anyone. Get the recipe here.
Serving Ideas
Not sure what to eat with baba ghanoush? These simple ideas are our favorite accompaniments to the Middle Eastern classic.
- Falafel: Mashed and fried chickpeas and seasonings go swimmingly with baba ghanoush, as both dishes are common in Levantine cuisine, including in Lebanon. The savory and fried flavors of falafel provide a nice contrast to the smooth and creamy baba ghanoush.
- Vegetables: Try dipping carrots, celery, cucumber, or bell peppers into the baba ghanoush for a satisfying and nutritious snack or meal.
- Pita bread is a common way to eat baba ghanoush as it is easy to use the bread to scoop up the dip. You can also eat it with other types of bread, such as naan or lavash.
- Hummus is similar to baba ghanoush but uses chickpeas instead of eggplant at the base. If you want to have a sampling platter of Middle Eastern dips, both these classic dips should be on your list.
Baba Ghanoush
Ingredients
- 1 large eggplant
- ¼ cup tahini
- ¼ cup fresh lemon juice
- 1 clove garlic minced
- 1 tsp ground cumin
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 3 tbsp olive oil
- 2 tbsp fresh parsley chopped
Instructions
- Preheat your oven to 400°F (205°C)
- Cut eggplant in half lengthwise and place on a baking sheet
- Bake for 40 minutes or until eggplant is soft and tender
- Scoop out the flesh of the eggplant and place it in a food processor
- Add tahini, lemon juice, garlic, cumin, salt, black pepper, and 2 tablespoons of olive oil (leave 1 tablespoon for serving)
- Purée the mixture until smooth
- Pour the baba ghanoush into a serving dish and drizzle with the remaining olive oil
- Garnish with fresh parsley and serve
Notes
- If you don’t have a food processor, you can use a blender to puree the eggplant mixture
- Baba ghanoush can be served immediately or refrigerated for later. It will last in the fridge for up to 3 days.
- This recipe can be doubled or tripled to serve a larger crowd
