Baba Ganoush

Baba ganoush is a smoky Levantine eggplant dip made by charring whole eggplants until their skins blacken, then blending the smoky flesh with tahini, garlic, and lemon. It's a staple of Lebanese and Syrian mezze spreads, prized for its silky texture and deep, fire-roasted flavor.

By YumYum Editorial · Mediterranean

Prep: 10 min · Cook: 40 min · Total: 50 min · Serves 6

Ingredients

• 2 large eggplants
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 2 tbsp olive oil, plus more for serving
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1 tbsp chopped fresh parsley
• 1 tsp pomegranate seeds (optional, for garnish)

Instructions

1. Char eggplants directly over a gas flame or under a broiler, turning often, until the skin is blackened and blistered and the flesh is very soft, about 15-20 minutes.
2. Let eggplants cool slightly, then slice open and scoop the flesh into a colander to drain excess liquid for 10 minutes.
3. Transfer drained eggplant flesh to a bowl and mash with a fork (avoid a food processor, which can make it gummy).
4. Stir in tahini, lemon juice, garlic, cumin, and salt until well combined.
5. Taste and adjust lemon juice and salt to balance the smokiness.
6. Spread onto a serving plate, drizzle with olive oil, and scatter parsley and pomegranate seeds on top.
7. Serve with warm pita bread or fresh vegetables.