Lebanese Baba Ganoush Recipe

I love making Vegan Eggplant Dip that combines smoky roasted eggplants with creamy tahini, tangy lemon juice, and minced garlic. Infused with subtle cumin and smoked paprika and finished with a drizzle of olive oil, this dish embodies fresh Middle East Recipes in a way that truly captivates my culinary spirit.

I discovered the secret to making one of the best Lebanese Baba Ganoush recipes after trying a bunch of different Middle Eastern eggplant recipes. I’m excited to share my vegan twist on this classic dip that uses roasted eggplants along with 1/4 cup of tahini, 3 tablespoons of lemon juice and two garlic cloves, minced.

I like to add a little salt, 1/4 teaspoon ground cumin and a dash of smoked paprika to give it that subtle smoky flavor that makes it unforgettable. Drizzling two tablespoons of extra virgin olive oil at the end seals the deal and really brings out all the flavors.

This dish is a favorite in vegan Middle Eastern food circles and is perfect for anyone who loves a good eggplant dip. Even if you’re new to Baba Ganush, this recipe is easy to follow and delivers a divine taste of the Middle East every time you whip it up.

Why I Like this Recipe

I like this recipe because i love how the roasted eggplants bring out such a smoky and rich flavor that feels both authentic and comforting. It also makes me feel good knowing that i can whip it up easily even when i don’t have a lot of time, and it tastes even better after all the effort.

Another reason i like it is that its healthy and fits perfectly in my vegan diet, which makes eating well a lot less complicated. The combination of tahini, lemon juice, garlic and spices just works so good together and i feel like i’m eating something special every time.

Finally, i enjoy how versatile it is. I can eat it with warm pita bread or fresh veggies, and sometimes i even experiment with adding my personal twist. Its simplicity really lets all the flavors shine through and that just makes me feel proud every time i make it.

Ingredients

• Eggplants provide fiber and a mild, rich taste that absorb flavors well.
• Tahini is loaded with protein and gives a creamy, nutty flavor to each bite.
• Lemon juice adds a zesty sour note that brightens up the dip real good.
• Garlic brings a punchy flavor and is full of antioxidants to boost health.
• Extra virgin olive oil contributes healthy fats and a silky finish, drizzle extra for taste.

Ingredient Quantities

• 2 large eggplants (about 1.5 to 2 lbs total)
• 1/4 cup tahini
• 3 tablespoons freshly squeezed lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 2 tablespoons extra virgin olive oil (plus extra for drizzling)
• Optional: a handful of chopped fresh parsley for garnish

How to Make this

1. Preheat your oven to 450°F and meanwhile make sure your eggplants are clean and ready.

2. Prick the eggplants all over with a fork so steam can escape while roasting.

3. Place the eggplants on a baking sheet and roast them in the oven for about 35 to 45 minutes, turning them halfway through so they cook evenly.

4. When they are nicely charred and soft, pull them out of the oven and let them cool a bit. Then peel off the skin (you can remove the seeds if you prefer a smoother texture).

5. Scoop the eggplant flesh into a bowl and add the tahini, freshly squeezed lemon juice, minced garlic, salt, cumin, smoked paprika and the 2 tablespoons of olive oil.

6. Mash everything together using a fork or an immersion blender, but don’t worry if you get a few chunky bits in there.

7. Give it a taste and adjust the seasoning if needed – more salt or lemon might be a good idea depending on your taste.

8. Transfer your baba ganoush to a serving dish, then drizzle a little more olive oil over the top and sprinkle with the chopped fresh parsley if you’re using it.

9. Enjoy it right away with warm pita bread or fresh veggies, or let it chill in the fridge for a couple of hours if you like it colder.

Equipment Needed

1. Oven – to roast the eggplants at 450°F.
2. Baking sheet – for placing the eggplants in the oven.
3. Fork – to prick the eggplants so steam can escape.
4. Cutting board – for prepping ingredients like garlic.
5. Knife – to mince garlic and possibly remove eggplant seeds.
6. Mixing bowl – to scoop the roasted eggplant flesh and mix in the tahini, lemon juice, garlic, and spices.
7. Immersion blender or food processor – to mash the mixture to your liking.
8. Measuring cups and spoons – to accurately measure tahini, lemon juice, and spices.
9. Serving dish – for presenting the finished baba ganoush.

FAQ

Lebanese Baba Ganoush Recipe Substitutions and Variations

• If you don’t have tahini, you can use cashew butter or almond butter instead – they work pretty well though the flavor changes a bit.
• If you’re out of fresh garlic, try using a bit of garlic powder (about 1/8 teaspoon per clove) instead – it doesn’t taste exactly the same but it’s a good fix.
• Swap out lemon juice with lime juice if that’s what you have handy – it gives a similar tangy kick.
• For a twist on the spice combo, you could replace the smoked paprika with regular paprika mixed with a pinch of chili powder – note that it’ll be a tad different but still tasty.

Pro Tips

1. When you’re mashing the eggplant, try doing it while its still a bit warm. It’ll mix in better with the tahini and lemon juice, and you’ll still get some of that chunky texture you might want.
2. If you feel like the flavor is too heavy or a bit off, let the dish chill for a couple hours then give it another taste. Sometimes the flavors mellow out, and you can then add a little extra salt or lemon juice to get it just right.
3. Line your baking sheet with parchment paper or foil to stop the eggplant from sticking and to make cleanup way easier later.
4. Just before serving, drizzle an extra bit of quality olive oil on top and sprinkle some chopped parsley if you have it. That little finishing touch really makes the dish pop.