Lebanese Baba Ganoush With Smoky Charred Eggplant and Tahini
By Emma Collins
Set this baba ganoush out with pita chips or crunchy vegetables for a shared snack. It is a Lebanese eggplant dip made from charred eggplant, tahini, lemon, garlic, and restrained cumin and smoked paprika, with a creamy body and a little hand-chopped texture.
Medium Italian eggplants are pierced, then charred in a hot cast iron skillet until soft on every side. After cooling, their skins are removed and the flesh drains in a fine strainer, keeping excess moisture out of the finished dip. Tahini, olive oil, and lemon juice are whisked smooth before grated garlic, cumin, smoked paprika, eggplant, and chopped parsley are folded in.
The eggplants should look blackened outside and feel soft before they leave the skillet; that char is where the smoky character comes from. Let them cool enough to peel comfortably, then give the flesh time to drain. The main misstep is relying on oven roasting when a smoky result is the goal, since the article notes that baking lacks the same smoke.
Serve the dip with pita chips, pita bread, crusty bread, bell peppers, tomatoes, or cucumbers, and finish with sesame seeds, herbs, and chili flakes if wanted. It can also be paired with falafel, potato flatbread, quinoa flatbread, or used in wraps. For a smoother spread, process the eggplant rather than chopping it by hand.
Why you'll love this recipe
- Makes an easy shared appetizer because pita chips, bread, and fresh vegetables give everyone a familiar way to scoop up the creamy eggplant dip.
- Hand-chopped eggplant suits texture-minded eaters, keeping small pieces in the dip while the tahini and lemon mixture still turns creamy.
- Charred eggplant gives smoky depth without a long ingredient list, so the dip feels substantial alongside simple vegetables or flatbread.
- Flexible serving options help it fit a casual table, from falafel and wraps to crusty bread, pita, cucumbers, tomatoes, and bell peppers.
- Tahini can be swapped with cashew or walnut butter when needed, allowing the same creamy role while keeping roasted eggplant at the center.
- Freezer-friendly preparation helps with planned gatherings because the fully cooled dip can be portioned in a lidded freezer-proof container for later use.
Ingredients
- •3 medium Italian eggplants
- •4 tbsp tahini
- •4 tbsp extra virgin olive oil (4-5 tbsp; omit or replace with tahini for WFPB and Plantricious compliance)
- •1 lemon (juiced)
- •2 large cloves garlic (grated)
- •0.25 tsp ground cumin
- •0.5 tsp smoked paprika
- •1 tbsp Italian parsley or fresh dill (1-2 tbsp, chopped)
- •2 tsp sesame seeds (optional, for garnish)
- •sea salt (to taste)
- •chili flakes (optional, for garnish)
Instructions
- 1
Preheat a cast iron skillet or griddle over medium-high heat.
- 2
Use a sharp knife to poke each eggplant in a few spots.
- 3
Place the eggplants on the hot skillet and cook until charred on all sides.
- 4
Transfer the charred eggplants to a bowl to cool.
- 5
Once cool enough to handle, peel off and discard the charred skins.
- 6
Place the eggplant in a fine strainer and allow the extra moisture to drain over a bowl.
- 7
Transfer the drained roasted eggplant flesh to a cutting board and chop it finely with a sharp knife.
- 8
Whisk the tahini, olive oil, and lemon juice together in a medium bowl until smooth and creamy.
- 9
Whisk in the garlic, cumin, and smoked paprika.
- 10
Add the roasted eggplant and parsley.
- 11
Use a spatula to combine everything until smooth and creamy.
- 12
Season to taste with sea salt and add more lemon juice if desired.
- 13
Serve as a dip garnished with sesame seeds, fresh herbs, and chili flakes.
FAQ
Nutrition (per serving)
Calories
347
Protein
7g
Fat
27g
Carbs
27g
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