Zesty Baba Ghanoush Recipe

The smoky aroma of roasting eggplant always takes me back to my family’s kitchen, where fresh ingredients were the star of every meal. This authentic Baba Ghanoush captures that distinct, fire-roasted flavor in a creamy dip that feels both special and effortless.

It is incredibly simple to make at home using just a few wholesome staples you likely already have in your pantry.

Why This Baba Ghanoush Will Become Your Go-To Recipe

The texture is lighter and silkier than other spreads, offering a refreshing change of pace for your appetizer table. You only need four main ingredients to create a Baba Ghanoush that tastes like it came straight from a restaurant kitchen.

It is naturally vegan and gluten-free, making it a reliable crowd-pleaser that everyone at the table can enjoy without worry.

The roasting process does all the heavy lifting, developing deep flavors while you attend to other things.

If you enjoyed this light appetizer, you will love following it up with my hearty Chicken Scampi Pasta for dinner. For a cozy family meal, the Cheesy Beef Taco Pasta is another absolute winner in my kitchen.

Everything You Need for Perfect Baba Ghanoush

Here are the fresh ingredients required to make this dip shine:

• Large eggplant: Look for a firm vegetable with smooth, shiny skin that feels heavy for its size.
• Tahini: High-quality sesame paste is essential for adding that classic nutty creaminess and rich texture.
• Garlic cloves: Fresh garlic provides a sharp, savory kick that balances the mellow sweetness of the roasted vegetable.
• Lemon juice: Freshly squeezed juice adds necessary brightness and acidity to cut through the richness.
• Salt: A pinch helps bring all the earthy flavors together.

My Method for Perfect Baba Ghanoush

Let’s get cooking with these simple steps:

1. Preheat your oven to 400°F and prepare a baking sheet. Take your eggplant and wrap it securely in aluminum foil, ensuring it is fully covered to trap the steam and heat inside. Roast it in the preheated oven for about 45 to 60 minutes, or until the vegetable feels completely soft and collapses easily when you gently poke it with a fork or knife.
2. Remove the roasted eggplant from the oven and carefully unwrap the foil to let the steam escape. Allow it to sit and cool for at least 10 minutes until it is safe to handle without burning your fingers. Once cooled, cut off the top stem, peel away the charred skin, and discard it, keeping only the soft, tender flesh.
3. Place the roasted eggplant flesh into a food processor or high-speed blender along with the lemon juice, tahini, peeled garlic cloves, and salt. Pulse the mixture a few times until the ingredients are well incorporated but the texture remains slightly chunky and rustic, rather than completely smooth.

My Best Tips for Perfect Baba Ghanoush

Be sure to pick an eggplant that feels heavy for its size and has shiny, smooth skin to ensure the best flavor and texture.

To prevent a watery Baba Ghanoush, let the roasted eggplant sit in a colander for a few minutes to drain excess liquid before blending.

For an extra smoky kick, I sometimes char the eggplant directly over a gas flame for a few minutes before finishing it in the oven.

How I Like to Serve This Baba Ghanoush

This dip pairs beautifully with warm pita bread, crisp vegetable sticks, or even crunchy pita chips for scooping.

I love garnishing the bowl with a drizzle of quality olive oil and a sprinkle of pomegranate seeds for a pop of color and freshness.

For more easy recipes and daily kitchen inspiration, follow me on Pinterest.

Baba Ghanoush Recipe

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• Author: Amelia Bryan
• Total Time: 1 hr
• Yield: 6 servings
• Diet: Vegan

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Description

A smoky, creamy Lebanese dip made from roasted eggplant, tahini, and fresh lemon juice. Simple, vegan, and full of flavor.

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Ingredients

• 2 garlic cloves, peeled
• 1/4 teaspoon salt
• 3–4 tablespoons fresh lemon juice
• 1 large eggplant (approx. 1 lb)
• 1/4 cup tahini paste

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Instructions

1. Preheat your oven to 400°F. Wrap the eggplant securely in aluminum foil and roast on a baking sheet for 50-60 minutes until completely soft and collapsing.
2. Unwrap the eggplant carefully and allow it to cool for about 10-15 minutes. Once cool enough to handle, cut off the stem and peel away the skin, discarding it.
3. Transfer the tender eggplant flesh to a food processor. Add the tahini, lemon juice, garlic, and salt.
4. Pulse the mixture several times until combined but still slightly chunky for a rustic texture. Taste and adjust salt or lemon if needed.

Notes

Let the roasted eggplant drain in a colander for 5 minutes before blending to ensure a creamier, less watery dip.

• Prep Time: 10 min
• Cook Time: 50 min
• Category: Appetizer
• Method: Roasting
• Cuisine: Lebanese

Nutrition

• Serving Size: 1 serving
• Calories: 85
• Sugar: 3g
• Sodium: 105mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg

Keywords: Baba Ghanoush, baba ghanoush recipe, roasted eggplant dip, easy lebanese appetizer, healthy vegan dip, homemade baba ganoush