Baba Ghanoush is a silky, smoky eggplant dip that invites you to savor the sun-kissed flavors of the Middle East. Made with roasted eggplant, tahini, garlic, and lemon, it is both creamy and refreshing, perfect for dipping warm flatbread or crunchy vegetables. Its combination of earthy and tangy notes creates a welcoming atmosphere for shared meals, family gatherings, or festive occasions. This dish captures the hospitality and culinary artistry of Levantine cuisine, offering a blend of richness and lightness that makes it unforgettable.
Ingredients 🛒
- 2 large eggplants
- 2 cloves garlic, minced
- 3 tablespoons tahini
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil (plus extra for serving)
- Salt, to taste
- Fresh parsley, chopped (for garnish)
- Pomegranate seeds (optional for garnish)
- Smoked paprika or cumin (optional for added depth)
Preparation 👩🍳
- Preheat oven to 220°C (430°F). Prick the eggplants with a fork and roast them on a baking tray for 30 to 40 minutes until the skin is charred and the flesh is soft. Alternatively, roast them directly over a gas flame for a smokier taste.
- Allow the eggplants to cool slightly, then scoop out the soft flesh and discard the skins.
- Place the eggplant flesh in a bowl and mash until smooth.
- Stir in tahini, minced garlic, lemon juice, olive oil, and salt. Mix until creamy and well combined.
- Adjust seasonings to taste, adding more lemon or tahini if desired.
Serving Suggestions 🍽️
- Serve in a shallow dish, drizzled with olive oil, sprinkled with parsley, and topped with pomegranate seeds for a festive touch.
- Pair with warm pita bread, flatbread, or crisp vegetable sticks.
- Include as part of a mezze platter alongside hummus, falafel, olives, and tabbouleh.
- Enjoy chilled or at room temperature to enhance its smoky and tangy flavors.
The Tradition of Baba Ghanoush 🌍
Baba Ghanoush originates in the Levant, a cultural crossroads that includes present-day Lebanon, Syria, Palestine, and surrounding regions. The name combines “baba,” meaning father, with “ghanoush,” which has been interpreted as pampered or spoiled, suggesting a dish so delightful it was once reserved for someone beloved. For centuries, roasted eggplant has been a staple in Middle Eastern cooking, celebrated for its versatility and rich, smoky taste. Baba Ghanoush emerged as a communal dish, often served during family gatherings and festive meals, symbolizing warmth, generosity, and the sharing of flavors at the heart of Levantine hospitality.
Image by Shameel Mukkath.