Baba Ghanoush

By Lee Jackson ↣ Published on: October 17, 2019

Last Updated: February 19th, 20241 Comment on Baba Ghanoush

My recipe for baba ghanoush is one of my most cooked at home. A rich, decadent delight that is silky, smoky and completely addictive. This Lebanese classic, popular throughout the Middle East is the jewel in the crown of any Mezze table.

A platter of Baba Ghanoush garnished with parsley, pine nuts and pomegranate seeds

It is never quite right if a Middle Eastern or Mediterranean dinner table does not include the magical creamy, smoky delight that is Baba Ghanoush. And I shouldn't really have to say this, but homemade baba is infinitely superior to anything you can buy pre-made.

The good news is that making your own at home is not difficult in the slightest. I've seen many and tried many recipes over the years, but this version is a tried and VERY tested recipe that's pretty much fail safe. A combination of eggplant, tahini, yoghurt, oil and lemon create the perfect baba ghanoush—silky, nutty, smoky and a little sour. Perfect when paired with flatbreads or crunchy vegetables for dipping.

My recipe features oven baked eggplant, so gets rid of any tricky techniques of charring over a BBQ or gas burner. The oven and grill/broiler are all you need to create and control the level of smokiness synonymous with a great tasting baba ghanoush.

What's Ahead?

A platter of Baba Ghanoush garnished with parsley, pine nuts and pomegranate seeds

What is Baba Ghanoush?

Baba ghanoush is a popular Middle Eastern dish made from roasted or grilled eggplant (aubergine), mashed and mixed with tahini (sesame paste), garlic, lemon juice, and various seasonings. It's typically served as a dip or spread, often accompanied by pita bread or vegetables.

Baba ghanoush is believed to have originated in the Levant region of the Middle East, which includes countries such as Lebanon, Syria, Israel, Palestine, and Jordan. Its exact origins are not precisely documented, but it has been a traditional dish in this region for centuries, with variations found across different cultures and communities.

As a result of its poularity it goes by many names, including: Baba ghanouj, Baba ganoush, Baba ghanoug, Baba ganouj, Moutabal, Mutabbal, Eggplant dip, Palestinian salad and Lebanese salad.

Why it works?

It's dreamy! - the silky, luxurious texture is so perfect when scooped up with paper-thin flatbreads! The nutty, smokiness is just heavenly with a light sourness from the yoghurt and zingy finish from the fresh lemon juice. It's perfection.

The ingredients for Baba Ghanoush. Eggplant, lemon, olive oil, garlic, tahini paste, yoghurt, pine nuts, pomegranate seeds and parsley.

Stuff You'll Need

Making baba ghanoush won't require anything too taxing and you'll find everything at most supermarkets. Here's what you'll need.

  • Eggplant/Aubergine - brings the uniqe smoky flavour and creamy texture.
  • Tahini - that alluring sesame paste that is one of life's great flavours!
  • Yoghurt - this acts as a binder and also brings its light sour flavour to the baba ghanoush.
  • Garlic - just a little, to give a bit of back bone to the flavour.
  • Extra Virgin Olive Oil - I use a good quality brand with lots of flavour to help bring out the freshness of the eggplant.
  • Lemon Juice - To freshen up the end flavour of the baba with a light zingy hit.
  • Garnishes - are up to you, at the very least, a glug of extra virgin olive oil and some cracked black pepper. For this recipe I use fresh parsley, fried pine nuts and a few pomegranate seeds. I also sprinkled over a little Pul Biber (pepper flakes).
An eggplant cut in half and roasted until charred on a baking sheet.

Step by Step

The only cooked element of this recipe is the eggplant. There are many ways to reach this smoky, charred results, over the years with varying kitchen/cooking equipment at my disposal, I've settled on the oven and grill/broiler to cook it.

  1. Step 1 - Preheat oven to 240ºC/ 430ºF - Cut each eggplant in half and rub a little oil all over then arrange face down on a baking tray. Bake for about 20 minutes.
  2. Step 2 - Switch the oven to the hottest grill mode and the place the eggplant on the top shelf, as close to the grill as possible. Cook for a further 10 minutes or so, until the skin is charred and beginning to smoke. Remove from the grill.
  3. Step 3 - Turn each eggplant over and cool for 10 minutes. Then, using a spoon, scrape out the soft flesh from each half, get as close to the charred skin as possible as this will include a heap of smoky flavour.
  4. Step 4 - Place the flesh into a sieve over a bowl and cover. Leave for 30-40 minutes to let the excess liquid drain away (this will ensure a super-creamy texture and better flavour).
  5. Step 5 - Place the eggplant in a large bowl and mash roughly with a fork.
  6. Step 6 - Stir in the tahini, yoghurt, garlic, olive oil, lemon juice and season with salt (about 1/2 tsp) and pepper.
  7. Step 7 - Arrange the baba ghanoush in a shallow bowl in a thick layer. Drizzle over more extra virgin olive oil and black pepper. Scatter over some fried or dry roasted pine nuts, a small handful of pomegranate seeds and finally a sprinkling of chopped fresh parsley and pul biber or Aleppo pepper.
An eggplant cut in half and roasted until charred on a baking sheet.

Pro Tips

  • Oven roasted - My roasting technique is the easiest I've tried over the years and guarantees all the smoky flavour you need. In my experience, roasting over a BBQ or on the gas burner are good but are somewhat messier than simply roasting in a hot oven and finishing under a hot grill/broiler. See for yourself.
  • Drain the eggplant - Draining the eggplant at the end of cooking ensures all the excess (and also a little bitter) juices drain away. This guarantees a rich and creamy texture that won't be watery.
Eggplant flesh sitting in a sieve under a bowl.

Serving & Storage Suggestions

Middle Eastern and Med-style cooking takes full advantage of the wonderfully diverse world of Mezze. A cornucopia of flavours, colour and texture. Baba is most likely the pinnacle of a Mezze spread in my opinion, and if done right one of the tastiest offerings on the planet. Serve it with meats, vegetable dishes and salads or just on its own as a tasty dip for bread or raw vegetables.

  • Fridge storage - Baba ghanoush will be fine in the fridge for a week. Keep covered well in plastic wrap or in an airtight container.
  • Freezing - Technically, you CAN freeze baba ghanoush, but it may alter the texture slightly and become a little watery. When freezing, place it in an airtight container, leaving some space for expansion. Thaw it in the refrigerator before consuming and stir well to restore the texture. This said, I would avoid freezing if you can for the best results.
A platter of Baba Ghanoush garnished with parsley, pine nuts and pomegranate seeds

Ready to get cooking?

Baba Ghanoush is so easy to make and one of the highlights of any Middle Eastern spread, it's a dish that will fast become a firm favourite. Secondly, and most importantly, this recipe is head and shoulders more tasty than store bought. Don't be tempted to buy one of those sad little tubs of baba, make your own and never look back! I hope you enjoy...

A platter of Baba Ghanoush garnished with parsley, pine nuts and pomegranate seeds
A platter of Baba Ghanoush garnished with parsley, pine nuts and pomegranate seeds

Any Questions? (FAQ)

Have a question about Baba Ghanoush? Let me know in the comments.

What is baba ghanoush typically made of?

Baba ghanoush, a Middle Eastern dish, is typically made of roasted eggplant/aubergines, tahini, garlic, lemon juice, and seasonings. It's commonly served as a dip or spread alongside pita bread or vegetables.

Is baba ghanoush healthy or unhealthy?

Baba ghanoush is generally healthy. It contains nutritious ingredients like roasted aubergines, tahini, and garlic, offering vitamins, minerals, and healthy fats. However, its healthiness can vary based on portion size and accompaniments.

What does baba ghanoush mean literally?

Literally, "baba ghanoush" means "pampered daddy" or "indulged father" in Arabic. The term "baba" translates to "father" or "daddy," and "ghanoush" is thought to derive from a word meaning "indulged" or "spoiled."

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A platter of Baba Ghanoush garnished with parsley, pine nuts and pomegranate seeds

Baba Ghanoush

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5 from 1 vote
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Recipe by Lee
Course Salad, Side Dish
Cuisine Lebanese, Middle Eastern
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings (adjustable) 6
Calories (per serving) | 157

Ingredients

Garnishes (optional)

  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh parsley (chopped)
  • 2 tbsp pine nuts (fried until brown in a little oil or butter)
  • 2 tbsp pomegranate seeds

Instructions

  • Preheat oven to 240ºC/430ºF
  • Cut each eggplant in half lengthways and rub with a little oil. Place on a baking tray, flesh side down. Bake in the oven for 30 minutes until the flesh is soft.
  • Switch the oven to grill/broil mode or move to a grill/broiler. Place close to the heat and heat at a high temperature for 10 minutes until the skin is burnt and smoking lightly. Remove from the heat and cool for 10 minutes.
  • Turn over the eggplant and using a spoon, scoop out as much flesh as you can. Get as close to the charred skin as you can as it includes great flavour.
  • Place the flesh into a sieve over a bowl and cover. Leave it for 1 hour to cool completely and the extra liquid in the flesh to drain away.
  • Place the eggplant flesh into a large bowl and gently mash with a fork. Stir in the garlic, yoghurt, tahini, extra virgin olive oil and lemon juice and stir until creamy. Season with salt and pepper to your liking.
  • In a shallow bowl, spread the baba ghanoush into a single layer. Drizzle over a healthy glug of extra virgin olive oil and freshly cracked black pepper. Add the garnishes of parsley, pine nuts and pomegranate seeds (if using).

Nutrition

Calories: 157kcal (8%) | Carbohydrates: 12g (4%) | Protein: 3g (6%) | Fat: 12g (18%) | Saturated Fat: 2g (13%) | Cholesterol: 1mg | Sodium: 8mg | Potassium: 397mg (11%) | Fiber: 5g (21%) | Sugar: 6g (7%) | Vitamin A: 35IU (1%) | Vitamin C: 13mg (16%) | Calcium: 31mg (3%) | Iron: 1mg (6%)
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