What does Baba Ghanouj mean, you ask? It literally translates to spoiled or pampered daddy. The word ‘ghanouj’ is a cute word that instantly makes you think of an affection seeking cuddly and warm person. Someone you’d want to be sweet to and who’s worthy of sharing this amazing decadent Lebanese Baba Ghanouj Eggplant Dip with.
What does it taste like? This dip is in a league of its own! It’s essentially roasted eggplants pureed with lemon, tahini and GARLIC! So rich, creamy and sophisticatedly tasting! It’s tangy with a bit of sweetness and covered with textured toppings that boost the flavors even further.
I can still remember that charred smoky smell that filled the house when mom roasted eggplants over gas stove flames. And by eggplants, I mean lots and lots of eggplants. There were 7 of us in the house while growing up and she had a lot of bellies to fill. I’m not gonna lie though, that intense smell used to turn me off. But the final product – OH MY DELICIOUSNESS.
Eggplants used to intimidate me for the longest time and I’ve never attempted making Lebanese Baba Ghanouj Eggplant Dip until now! AND OH MY EASINESS. I just envisioned never-ending steps that I would roll my eyes to. I had no idea how easy this would be and that no open flame roasting is necessary. No mess, no smell…only the amazing dip to enjoy! So how can YOU make it?
So you start by roasting oil drizzled eggplants in the oven on parchment paper for about 40 minutes until soft. You use a spoon to scoop the pulp out straight to your food processor. Now if you like a chunkier dip, you can use a good old fork and vigorously mix your ingredients instead. Add your tahini (sesame seed paste), lemon juice, garlic, sumac and some salt then blend to desired consistency.
I topped it with chopped tomatoes, toasted pine nuts, chopped parsley, red onion, sliced radishes, olive oil and more sumac. I wouldn’t have it any other way. These toppings bring color and textured freshness to the dip. Every bite is filled with absolute goodness. We used multigrain crackers and the dip was almost instantly gone! I’m definitely doubling this recipe next time. And by next time, I mean CHRISTMAS! Oh yeahhhh!
Go find them eggplants. It’s Lebanese Baba Ghanouj Eggplant Dip time – let me know how you like it! 😉
What I’ve used in this recipe:
Here’s a complete list of my kitchen essentials
- Eggplants - 2 lbs, halved lengthwise.
- Tahini - ¼ cup.
- Lemon - 1 small, juiced.
- Garlic - 2, cloves chopped (or minced if mixing with fork).
- Sumac - 1 tsp.
- Salt - ¼ tsp.
- Chopped Tomatoes.
- Toasted Pine Nuts.
- Chopped Parsley.
- Sliced Radishes.
- Olive Oil.
- Preheat oven to 425 F. Line baking sheet with parchment paper and drizzle with oil.
- Place eggplants, cut side down, on top of oiled parchment paper. Roast until soft, about 40 minutes.
- Scoop pulp out using a spoon straight to food processor. For a chunkier dip, transfer to bowl and use a fork to vigorously blend ingredients instead.
- Add tahini, lemon juice, garlic, salt and sumac. Blend to desired consistency.
- Add toppings and serve with pita or multigrain crackers. Enjoy!
Lebanese Baba Ghanouj Eggplant Dip
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