Smoky roasted eggplant dip blended with tahini, lemon, and garlic. This classic Levantine mezze features eggplants that are charred until the flesh is tender and infused with a deep smoky flavor, then blended with creamy tahini, bright lemon juice, and aromatic garlic. The result is a silky, smoky dip with a rich, complex flavor profile. Traditionally served with warm pita bread and olive oil, baba ganoush is an essential part of any Middle Eastern mezze spread.
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10 items
Preheat the oven to 450°F or prepare a gas burner or grill for direct flame .
Pierce each large eggplant several times with a fork or knife to prevent them from exploding during .
Place the pierced large eggplants directly on the oven rack, on a baking sheet, or over a gas flame, turning occasionally with tongs, and for 35-40 minutes until the skin is completely charred and the flesh is very soft and collapsed.
Transfer the large eggplants to a colander set over a bowl and let them cool for 10-15 minutes, allowing excess liquid to drain.
Once cool enough to handle, peel away and discard the charred skin from the eggplants, then roughly chop the smoky flesh.
Transfer the chopped eggplant flesh to a food processor or mixing bowl and add the well-stirred tahini, fresh lemon juice, garlic cloves, ground cumin, and salt.
Pulse in the food processor or mash with a fork until the mixture is mostly smooth but retains some texture, not completely pureed.
Drizzle in the extra virgin olive oil while mixing until well incorporated and the baba ganoush reaches a creamy, spreadable consistency.
Taste the lebanese baba ganoush and adjust seasoning with additional salt or fresh lemon juice as needed.
Transfer the lebanese baba ganoush to a serving bowl, create a shallow well in the center with the back of a spoon, and drizzle with extra virgin olive oil.
Garnish the baba ganoush with chopped fresh parsley and pomegranate seeds if using, and serve at room temperature with warm pita bread.
