Baba Ghanouj
This Lebanese Baba Ghanouj is irresistible and made with only four ingredients! Grilled eggplant, tahini, garlic and lemon juice come together for a delicious, smoky dip.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Eggplants
- 5 Cloves of Garlic
- ⅓ cup Tahini
- ¼ cup Lemon Juice
- ½ tsp. Salt
- Olive Oil (for serving)
Instructions
- 1
Heat up grill to 400F. Grill whole eggplants for about 30-40 minutes. Flip over every 10 minutes or so. Eggplants are fully cooked once they are soft when poked with a knife. Set aside to cool.
- 2
Cut open the eggplants and peel off the skin. Feel free to remove some of the seeds from the flesh if you prefer less seeds in your baba ghanouj. Add all the flesh to a large bowl.
- 3
Crush the garlic cloves with a mortar and pestle until smooth.
- 4
Using the pestle, mash the eggplant a bit according to your preference. I like to keep it quite chunky. Add the crushed garlic, salt, tahini and freshly squeezed lemon juice and mix thoroughly until combined. Taste for salt.
- 5
Spread the baba ghanouj in slightly deep bowl and top with olive oil. Serve with pita bread or pita chips.