Lebanese Baba Ganoush- Eggplant Dip

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Lebanese Baba Ganoush, also spelled baba ghanoush or baba ghanouj, is a simple authentic Lebanese eggplant dip. Baba Ganoush is vegan, gluten-free, low in carbs and also keto-friendly. Very healthy!

eggplant dip- Lebanese recipes

Lebanese Baba Ganoush

Baba Ganoush is prepared similarly to Hummus, you basically substitute eggplant for chickpeas. Both dips originated from the Middle East and they’re often served together with pita bread and fresh veggies as a flavorful appetizer.

Baba Ghanoush can be made by roasting the eggplant on the grill, or in the oven until tender and soft. You can use baba ganoush like you would would with hummus—as a dip or spread. This eggplant dip makes the perfect snack, side dish or party appetizer. 

The grill does add a little bit of smokiness which is nice but either preparation method works so go with whatever is easiest for you!

Simple Ingredients:

This authentic baba ganoush recipe is made with just a few simple ingredients.

Baba Ghanoush is made with five simple ingredients.


Tahini paste



Lemon juice

lebanese baba ganoush

How to Make Lebanese Baba Ganoush- Baba Ghanouj:

The traditional way to prepare this Lebanese eggplant dip is by is cooking the eggplant over an open flame or grill it on a wood burning fire. That’s what gives it the strong smokey flavor. I opt for the easier faster method of just grilling the whole eggplant until soft and cooked through, then peel it and mash it/ mix it with garlic, lemon juice, tahini paste and a pinch of salt. 

Step 1: Grill the eggplant: Rub really well with olive oil and salt and grill on a preheated grill, until soft and cooked through.

How to grill whole eggplant

Step 2: Once it’s soft to the touch, remove the flesh and pulp to use in the dip, and discard the skin.

Step 3: Assemble the dip: I like to use a a garlic pestle instead of a food processor to blend the dip. In a medium sized bowl, add eggplant flesh, tahini sauce, salt, and garlic. Smash the ingredients together until you get the desired consistency.

How to make authentic baba ganoush recipe
eggplant dip with tahini

You’ll want the final result to be a smooth dip, that still retains some of the eggplant’s chunky texture. If you want a super smooth, hummus like consistency, then use a food processor to blend the grilled eggplants and the rest of the ingredients.


  • Grill or Roast your eggplant: During summer time, I like to grill my eggplant, but roasting it works well too especially when grilling is not an option.
  • When mashing the grilled or roasted eggplant, using garlic pestle or a 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 long does Lebanese Baba Ganoush last in the fridge?

This eggplant dip will keep well in the fridge for around a week in an air tight container. It freezes well too – place in an airtight container or freezer bag for up to 3 months. 

baba ganoush, baba ghanouj

More Lebanese Dips? Here are some!

Avocado Hummus Recipe

Homemade Labneh Dip Recipe

Beet Hummus

Homemade Hummus Recipe 

The Best Lebanese Baba Ganoush Recipe

lebanese baba ganoush

Baba Ganoush- Eggplant Dip Recipe

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Lebanese Baba Ganoush, also spelled baba ghanoush or baba ghanouj, is a simple authentic Lebanese eggplant dip. Baba Ganoush is vegan, gluten-free, low in carbs and also keto-friendly. Very healthy!


  • 1-2 medium eggplant (1.5 lb)
  • Salt
  • 3 Tbsp lemon juice- about 1 medium lemon
  • 1 large clove garlic- finely minced
  • 2 Tbsp Tahini paste
  • 2 Tbsp fresh parsley- Chopped (for garnishing)
  • 2 tbsp olive oil- for topping


  1. Preheat grill to 400 F.
  2. Coat the eggplant with cooking salt and olive oil.
  3. Place on the Grill and cook until the skin is blackened and flesh has collapsed for about 20 minutes. Turning occasionally to ensure all sides are cooked equally.
  4. Transfer to a plate and let cool slightly or until you are able to peel it.
  5. Carefully peel skin from eggplant, and cut out the stem intact.
  6. Drain any excess water.
  7. Mashing the eggplant flesh well using a potato masher or a garlic pestle.
  8. Add minced garlic, salt, tahini, and lemon juice. Combine very well while still mashing. You want the mixture to be smooth but still retain some of the eggplant's chunky texture.
  9. Garnish with parsley, or your favorite herb but I have found that parsley goes best with Baba Ganoush.
  10. Top with few tablespoons of olive oil.
  11. Serve with toasted pita bread, pita chips, or veggies and enjoy!

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 155mgCarbohydrates: 29gFiber: 8gSugar: 10gProtein: 4g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

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