Baba ghanouj is a delicious and healthy Middle Eastern dip. Popular as an appetizer in Lebanon, Palestine, Egypt and Syria, this dip is made from eggplant, tahini and garlic, and is often served as a side with pita bread.
Try this quick, easy and authentic recipe to make this healthy dip at home!
Serving size 4–6 (side dish)
- 2 large eggplants
- 1 clove of garlic
- Salt to taste
- 1/2 cup tahini (sesame paste)
- Juice from 1 to 1-1/2 lemons
- Olive oil for garnish
- Pita or other bread
- Wash the eggplants and pierce the middle of each one twice with a knife. This is to allow the eggplants to broil properly.
- Broil the eggplants for about 30 minutes or more, occasionally flipping them.
- Check the skins of the eggplants to make sure they’re dry and almost burnt.
- Pierce the eggplants again to make sure they’re soft inside. When they’re soft, they’re ready. Remove the eggplants from oven, and let them cool for 5–10 minutes.
- Cut the stems and peel the skins off the eggplants.
- In a separate bowl, grind together the garlic clove and salt.
- Grind the peeled eggplants over the garlic and salt.
- Add the tahini and lemon juice, then mix.
- Taste to see if you prefer more lemon juice or salt.
- Serve the baba ghanouj with a drizzle of olive oil and a side of pita bread or vegetables.
Preparation time: 50 minutes, including the broiling of the eggplants.