Lebanese Baba Ganoush Recipe
Servings: 6 servings
Calories: 89kcal
Learn how to make authentic Lebanese baba ganoush with smoky eggplant, tahini, garlic, and lemon juice using simple, foolproof steps.
Print Recipe
Equipment
- 1 Large Bowl
Ingredients
- 2 firm globe eggplants
- 3 tablespoons tahini well-stirred before measuring
- 1 teaspoon kosher salt
- 1 clove garlic minced
- 2 tablespoons freshly squeezed lemon juice
- Few grinds of black pepper
- extra virgin olive oil for drizzling
- 2 tablespoons pomegranate seeds
Instructions
- Char the eggplant by poking a few holes in them with a knife or skewer (so the skin won’t burst). Cook them on a hot barbecue, a low flame on the gas burner, or under the broiler. If you’re broiling the eggplant, place them on a parchment lined baking sheet a few inches under the broiler. Whatever the heat source, turn the eggplants over halfway through cooking (use tongs) to char them evenly. When the skin is blistered and the eggplant is very soft, remove them from the heat. Under the broiler this takes about 30 minutes.
- When they are cool enough to handle, peel the skin off with your fingers and cut away the stem end. Open the eggplant and pull out the lines of seeds, and discard them.
- Chop or mash the eggplant until it forms a dip-like texture. In a bowl, combine the eggplant with the tahini, salt, garlic, lemon juice, and black pepper. Taste and adjust the seasonings, then spoon the baba gannouj onto a plate. Make some swirls in the eggplant with the back of the spoon, and drizzle olive oil over the top. Sprinkle with pomegranate seeds, and serve with pita chips, crackers, vegetables.
Video
Notes
Be sure to watch my video tutorial above!
Storing: The best way to store baba gannouj is in the fridge. Place the dip into an airtight container and seal the container well. Baba gannouj will keep this way for up to four days. Allow it to sit on the counter for fifteen minutes or so before serving to bring it up to room temperature. Stir well before serving and add a little lemon juice if needed, to loosen.
Freezing: Baba ganoush will freeze in an airtight container for up to 3 months, but the texture will not be the same as fresh.
Nutrition
Serving: 1serving | Calories: 89kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 394mg | Potassium: 403mg | Fiber: 5g | Sugar: 6g | Vitamin A: 40IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg
