Baba Ganoush

Lebanon

Also known as Baba Ghanoush, Mutabbal

About Baba Ganoush

Baba Ganoush is a smoky eggplant dip from the Levant, eaten across Lebanon, Syria, Palestine and Jordan. Whole eggplants are charred over an open flame or grill until the skin blackens and the flesh collapses, then the soft flesh is mashed with tahini, lemon juice, garlic and olive oil.

Charring is what gives the dip its deep, smoky flavor. Tahini adds a creamy, nutty richness, and lemon keeps it bright. Some versions are made with pomegranate molasses or without tahini, and recipes and names vary from country to country.

It is served as part of a mezze spread, drizzled with olive oil and sprinkled with parsley, paprika or pomegranate seeds, and scooped up with warm flatbread. Baba Ganoush is naturally vegan and has become a popular dip in many countries.

Ingredients

• eggplant
• tahini
• olive oil
• lemon juice
• garlic
• salt
• cumin