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Lebanese Baba Ghanouj Eggplant Dip

Lebanese Baba Ghanouj Eggplant Dip

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 4


This dip is in a league of its own! 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.


  • Eggplants – 2 lbs, halved lengthwise.
  • Tahini – 1/4 cup.
  • Lemon – 1 small, juiced.
  • Garlic – 2, cloves chopped (or minced if mixing with fork).
  • Sumac – 1 tsp.
  • Salt – 1/4 tsp.


  • Chopped Tomatoes.
  • Toasted Pine Nuts.
  • Chopped Parsley.
  • Sliced Radishes.
  • Sumac.
  • Olive Oil.


  1. Preheat oven to 425 F. Line baking sheet with parchment paper and drizzle with oil.
  2. Place eggplants, cut side down, on top of oiled parchment paper. Roast until soft, about 40 minutes.
  3. 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.
  4. Add tahini, lemon juice, garlic, salt and sumac. Blend to desired consistency.
  5. Add toppings and serve with pita or multigrain crackers. Enjoy!


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