Baba Ganoush – Traditional Lebanese Mezze

Baba ganoush Recipe by Chef Ankit

Baba ganoush is a Lebanese mezze/appetizer of mashed cooked eggplant mixed with tahini, olive oil, lemon juice, and various seasonings. It is a creamy dip, with just enough texture and lots of smoky eggplant flavor without bitterness. This recipe is naturally vegan and gluten-free, making it a great appetizer for a mass gathering. The traditional preparation method is for the eggplant to be baked or broiled over an open flame before peeling so that the pulp is soft and has a smoky taste. Baba ganoush is served along with Pita Bread, Tabbouleh, and Lavash Crackers for a delicious Middle Eastern meal.

Lebanese Baba Ganoush is a traditional Middle Eastern Dip and considered an integral part of Mezze Platter.

In Arabic Language, baba means “father” and gannuj means “loved”. According to traditional stories, this dip was created by a daughter whose father was toothless and could not chew on hard food. Another story says that it could have been invented by one of the wives of the harem of a sultan. Now whichever story is true we can only say Thanks for one of the most delicious dips ever.

What is the difference between Baba Ganoush and Mutabal?

Both Mutabal and Baba Ganoush have the same base of roasted eggplant but they differ slightly in the other ingredients that are used to make these. While Mutabal has only roasted eggplant, tahini, olive oil, and garlic, Baba Ganoush has chopped tomato, pomegranate molasses, and herbs like mint and parsley added to it.

What is Tahini?

Tahini gives an earthy taste to this dip. It is a condiment made from toasted ground hulled sesame. Sesame seeds are soaked in water and then crushed to separate the bran from the kernels. The crushed seeds are soaked in saltwater, causing the bran to sink. The floating kernels are skimmed off the surface, toasted, and ground to produce an oily paste. It can also be prepared with untoasted seeds and called “raw tahini”, which is sometimes sold as an organic food product.

Prep time: 10 mins

Cooking time: 15 mins

Serving: 2 portion

Level: Intermediate


  1. Eggplants (round and medium size) – 2 nos
  2. Tahini paste – 1/2 cup
  3. Salt – to taste
  4. Lemon juice – to taste
  5. Garlic cloves – 5 no
  6. Olive oil – 2 tablespoon
  7. Parsley leaves (chopped) – 1 tablespoon
  8. Tomato (chopped) – 1 tablespoon
  9. Pomegranate seeds – 1 teaspoon


  1. Wash and pat dry the eggplants. Prick it in 4-5 places with a knife and insert garlic cloves in it.
  2. Roast eggplant on the stove or preheated oven from all sides till it is soft from all sides.
  3. Peel the skin carefully and remove the seeds of aubergine.
  4. Fine chop the aubergine and garlic till it is completely mashed. 
  5. Take a bowl and mix all the remaining ingredients. Adjust seasoning.
  6. Transfer the mixture in a serving bowl, garnish with pomegranate seeds, parsley, and a drizzle of olive oil.
  7. Serve cold with pita bread.

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