Baba Ganoush- Eggplant Dip
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Baba Ganoush is a simple vegan, gluten free Lebanese eggplant dip with just a few simple ingredients: eggplant, lemon juice, garlic, and Tahini paste. To make this Baba Ganoush recipe, you start by grilling or roasting a whole egg plant until soft and cooked through, then you peel it and mash it with garlic, lemon juice, Tahini paste and a pinch of salt.
Baba ganoush is prepared similarly to Hummus, you basically substitute eggplant for chickpeas. Both dips are popular in Middle Eastern cuisine, and they’re often served together with pita bread and fresh veggies. You can use baba ganoush like you would would with hummus—as a dip or spread. Baba ganoush eggplant dip makes the perfect snack, side dish or party appetizer.
Tips to Making the best Baba Ganoush Recipe:
- Grill or Roast your eggplant: During summer time, I like to grill my eggplant for baba ganoush dip, but roasting it works well as well especially when grilling is not an option.
- When mashing the grilled or roasted eggplant, using fork or potato masher works best because you retain the chunky texture of the eggplant. Avoid using a food processor.
- Salt: Add a little extra salt, which I find it helps especially if the eggplant you picked is a little to the bitter side.
How to Make Lebanese Baba Ganoush:
More Lebanese Dips? Here are some!