Baba Ganoush

Baba Ganoush (smoky eggplant dip)

Lebanese Baba Ganoush is delicious nestled in on a plate with meat and chicken or as a dip or condiment. If you have access to a grill or fire pit, grilling the eggplant is the way to go. The smoky flavor of the eggplant really makes for a show stopping Baba Ganoush. If not, roasting in the oven is fine as well. Either way, rest assured it’ll quickly disappear from your table. This dish would be a delicious part of your Succot meal or Shabbat luncheon. Super healthy and easy to make in advance. Click here for our other Lebanese recipes.

Makes about 4 cups

Ingredients

  • 2 large eggplants
  • 2 garlic cloves, finely minced
  • 1/4 cup tahini
  • juice of 1 lemon
  • 2 tbsp olive oil + extra for drizzling over the finished dish
  • 1 tsp of Lebanese 7-Spice* or cumin & smoked paprika
  • salt to taste
  • 1 tbsp of pine nuts, toasted (optional garnish)
*Lebanese 7-Spice: There are variations on what the 7 spices are but the blend we used contained: allspice, pepper, cinnamon, cloves, nutmeg, fenugreek and ginger

Instructions

  1. Grill the eggplants whole on medium heat, rotating occasionally, until they are soft (about 45 minutes). Alternatively, roast them in the oven. Rub a little olive oil on the eggplants and roast them in a 425 degree oven on an unlined baking sheet for 40-50 minutes (flip over after 20 minutes) until soft.  Split cooked eggplants and scoop out the flesh. Discard exterior
  2. Put eggplant flesh in bowl and add garlic, lemon juice, tahini, olive oil and salt. Pulse in a food processor until smooth. Add a little more lemon juice or water to thin out if necessary 
  3. Serving Suggestion: pour a small pool of olive oil in the middle and top with toasted pine nuts
NOTE: You can add more or less tahini and lemon juice depending on how tangy you like the sauce. Add more lemon juice for more tang.

Notes

You can make your Baba Ganoush several days ahead and store in the refrigerator until ready to serve.

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