Levantine Smoky Eggplant Tahini Dip
Baba Ganoush is a Levantine eggplant dip made by charring eggplants until the flesh turns smoky and soft, then mixing it with tahini, lemon juice, garlic, and olive oil. The finished dip is silky, lightly nutty, citrusy, and smoky, with a gentle garlic bite. It is served with warm pita, raw vegetables, grilled lamb, chicken skewers, falafel, or mezze plates.
Baba Ganoush Recipe
Levantine Smoky Eggplant Tahini Dip
Baba Ganoush is a Levantine eggplant dip made by charring eggplants until the flesh turns smoky and soft, then mixing it with tahini, lemon juice, garlic, and olive oil. The finished dip is silky, lightly nutty, citrusy, and smoky, with a gentle garlic bite. It is served with warm pita, raw vegetables, grilled lamb, chicken skewers, falafel, or mezze plates.
Ingredients
Instructions
Serving Ideas
- Serve with warm pita or flatbread.
- Add to mezze with olives, pickles, hummus, and grilled vegetables.
- Serve beside kebabs, falafel, roast chicken, or lamb chops.
Chef Tips
- Char the eggplant deeply for real smoky flavor.
- Drain excess eggplant liquid so the dip does not become watery.
- Do not over-process; a hand-mixed texture tastes more traditional.
Storage
Store in an airtight container in the refrigerator for up to 4 days. Stir before serving and refresh with a little olive oil and lemon juice.
Estimated Nutrition
Approximate per 45 g serving: Calories 85 kcal; Carbohydrates 5 g; Protein 2 g; Fat 7 g; Saturated Fat 1 g; Sodium 190 mg; Fiber 2 g; Sugar 2 g.
Allergen Notes
Contains sesame from tahini. Naturally dairy-free, egg-free, nut-free, and gluten-free, but check tahini for cross-contact.