Last Updated on June 2, 2022
We just came back from a visit to Lebanon and in the process captured a whole bunch of recipes straight from Mama’s kitchen. This Baba Ganoj recipe is our first installment for now.
Is it Baba Ganoj or Ghannouj a Traditional Lebanese Recipe?
It’s actually Ghannouj, pronounced as Gha-nn-ooj and translating to coquettish. In the US it tends to be pronounced as Ganoj. Nevertheless, this is one of a kind hearty, smoky and healthy vegan dip made by simply mashing roasted eggplants with Tahini paste, and garlic. It is served as a cold appetizer dip along with pita bread and some salted Lebanese pickles such as cucumbers, chili peppers and turnips.
How Baba Ghannouj Was Made Back in the Day
Back in the old days and even occasionally today, instead of using a food processor folks use a wooden mortar and pestle to crush and smash the eggplants. Mama said that she prefers to do it that way when she has more time. Don’t forget to use high quality olive oil to garnish the dip. Enjoy!
Baba Ganoj Recipe FAQs
What is the difference between Baba Channoug and Baba Ganoush?
There is no real difference between these two names. They are the two names of the same dish. In the US it is simply called Baba Ganoj.
Is Baba Ganoj Recipe healthy?
Yes, it is healthy. It comes with high fiber, is low in calories, and is rich in Omega-3s. It offers a range of healthy minerals: calcium, iron, magnesium, phosphorus, and zinc.
Lebanese Baba Ganoj Recipe - Roasted Eggplant Tahini Dip
Ingredients
- 4 eggplants medium sized
- 5 tablespoons Tahini paste
- 1/2 cup lemon juice fresh
- 3 cloves garlic crushed
- 1 tablespoons white vinegar
- 1 teaspoon salt or to taste
Instructions
- Roast the eggplants in the oven on medium heat, or on a BBQ grill for about 30 minutes.
- While eggplants are still hot (not too hot so you don't burn your hands), peel them, then scoop out and discard their seeds as much as possible.
- Strain the water from the eggplants by placing them on a colander for about 10 minutes. This step is important so you don't get a mushy Baba Ghanoj.
- Add eggplants and all other ingredients in a food processor and let run for 2-3 minutes until you get a paste.
- Place Baba Ghanouj paste into a serving plate, garnish with any/all of the following: olive oil, chopped parsley, sumac spice or chili powder, salted pickles...etc
- Serve cold as an appetizer, with a side of Pita bread.
Notes
- Tip to peel the eggplants: As soon as you take them off the heat, place each in a separate plastic bag, tie tightly and keep there for a few minutes. The steam will help loosen the skin to make it easier to peel.
- The white vinegar is there to brighten both the flavor and color, but it's optional.
Wow, put hot eggplants in a plastic. Really? You think that is a healthy move?
Thanks a lot, served in FINCON (Finnish contingent in Lebanon) as a UN peacekeeper and had a taste of lebanese food. Now trying to cook that at home…..I think these recipies will make it… Shukram!
You’re so welcome Mika let us know if you have any questions.
I always make skordalia, the Greek version of toum, but I will try now the Lebanese. It sounds delicious! Thank you for the video! Do you have more videos on line?
I add an unpeeled onion with the eggplants too cook in the oven. I also add a little jalapeño to the garlic as I smash it in the morter. Just slice open onion,scoop out the inside and add with eggplant in food processor,or simply smash it with a fork. I LOVE Baba Ghanouj!
It is right out of Gradma’s kitchen 50 years ago! (She was from Izmir)
I love hummous n baba ghanouj whilst in Abu Dhabi this two were my favourites. I lve authentic Lebanese food and I would love to receive your recipes on my email and try them out. I now live n beautiful Goa India. Thanks
My sittee, made all Lebanese food she taught me well, we don’t put white vinegar in our baba,never heard if it. I make all authentic Lebanese food just the way u was taught
Hi Salwa – not many people use white vinegar with the Baba Ghanouj you’re right. This however was a hack my mother figured out and which yields a lighter and smoother texture. It’s optional, you don’t need to add it but we personally like it.
I have only had it made with lemon juice, not vinegar.
Love your Fattoush salad recipe.
Thank you. 🙂
Made it last week and turned our perfect 🙂 Thanks for posting this recipe!
You are welcome Eliza
I just made this recipe and it tastes just like my childhood!! It’s perfect. I’ve always love to eat some while it is still warm, so delicious.
Awesome glad you enjoyed it!
Wonderful recipe!!! I used Chinese eggplants and this recipe is one of the best I’ve had! Thank you.
Thank you Michelle for the feedback glad you liked it.
The tip about draining the eggplants is the key I have been missing to producing an authentic tasting recipe, Thankyou, can’t wait to try it!
Hope you like it Bev.
The receipies were great and really enjoyed attempting them.
Thank you.
You’re welcome Elias
Thanku so much it really helped me thanks once again
Can you cut the eggplant in half and put upside down in oven to roast…
T hen when roasted take seeds out. It seems whole egg plants
Would take a long time to softenz
Yes Debbie that should be fine, whatever is easier to get that roast and smoky eggplants.
Have to try this recipe.
If I recall, one should put some holes into the eggplants before putting in oven e.g. with a fork. Otherwise they explode. No?
Ya of course
Looks awesome and the color is quite light. Never tried it with vinegar before I ought to test this. Thank you so much Mama!
Looks good I will try adding vinegar which I have not done & have always chared the Aubergine before removing the pulp