Authentic Lebanese Baba Ganoush (WFPB)
by Janelle Hama
Baba ghanouj originates from Lebanon and is pronounced as ba-ba gha-noosh (or nooj) in Arabic. Baba ghanouj is also known as baba ganoush, bab ganouj or baba ganousche. It is written as بابا غنوج in Arabic. The word baba means daddy and the word ghanouj means spoilt. So this is a spoilt daddy dip, haha. It's the dried mint in this very creamy and luxurious Baba Ghanouj recipe that makes this Lebanese eggplant dip taste even more spectacular. A couple of my Lebanese friends even commented how wonderful it is as their family usually make it without. My Lebanese family wins! This recipe is from my Mother's recipe index, there are a couple of variations she has passed to me; smokey boiled baked with garlic, or without with mint or without, but mostly with. Whichever way baba ghanouj is made, this authentic Lebanese eggplant dip (or aubergine dip) is a great side dish for any mezze or meal. When serving baba ganoush, it is always topped with a good glug of extra virgin olive oil.
Ingredients
1 medium – large eggplant
1 tablespoon tahini
1 clove garlic, crushed
½ small lemon, juiced
1 pinch salt, to taste
½ teaspoon dried mint, optional
Instructions
Smokey version
- Wash and dry eggplant.
- Pierce with holes and place over a grill, bbq, or gas stovetop. Allow to char and cook until wilted.
Baked version
- Wash and dry eggplant.
- Pierce with holes and place on a lined baking tray.
- Bake in a preheated oven at 350 degrees Fahrenheit (180 degrees Celsius) until completely cooked, for approximately 50 minutes.
Assembly
- De-skin eggplant and add to an immersion blender.
- Add all other ingredients, except olive oil, and blend well until creamy.
- Serve in a bowl topped with olive oil.
Notes
- This recipe is perfect for when you have eggplant flesh leftover from de-fleshing eggplant for a stuffed eggplant recipe like batinjan mahshi. Add flesh to a saucepan and cook for about 10 minutes on medium heat. Eggplant will release excess water which will help it to boil. Eggplant flesh is cooked when it is completely wilt and semi-translucent. Place the cooked eggplant flesh in a strainer and allow excess water to drain for 10 min. Do assembly steps above.
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