Lebanese Baba Ghanoush (Eggplant Dip)

Baba Ghanoush is a classic Lebanese dish that epitomizes the beauty of simplicity in Mediterranean cuisine. This creamy eggplant dip is beloved not only in Lebanon but across the Middle East and beyond.

Known for its rich, smoky flavour and smooth texture, Baba Ghanoush is a staple in mezze spreads, where it pairs wonderfully with warm pita bread, fresh vegetables, or as a complement to grilled meats. Its appeal lies in the way it transforms humble ingredients into a dish that’s both comforting and full of character.

What Is Baba Ghanoush?

Baba Ghanoush is a dip made primarily from roasted or grilled eggplant, which is then mashed and blended with tahini (a sesame seed paste), olive oil, lemon juice, garlic, and various seasonings. The eggplant is typically charred over an open flame or grilled to achieve a deep, smoky flavor, which is the hallmark of this dish.

Once prepared, Baba Ghanoush is usually served at room temperature, garnished with a drizzle of olive oil and a sprinkle of paprika or parsley.

Ingredients and Taste

The core ingredients of Baba Ghanoush are straightforward but come together to create a complex flavour profile. The star of the dish is the eggplant, which, when roasted or grilled, takes on a smoky, slightly sweet flavour.

Tahini adds a nutty, creamy richness, while lemon juice brings a bright acidity that cuts through the richness of the eggplant and tahini. Garlic provides a pungent kick, and olive oil adds a silky texture and a touch of fruitiness.

The result is a dip that’s both rich and refreshing, with the smokiness of the eggplant being the most dominant note. The tahini and garlic lend a subtle earthiness, while the lemon juice keeps the flavours lively and balanced.

The smooth, creamy texture makes Baba Ghanoush incredibly versatile, whether you’re dipping vegetables, spreading it on bread, or using it as a side to main dishes.

A Taste of History

Baba Ghanoush has its roots deep in the culinary traditions of the Levant, a region that includes Lebanon, Syria, Jordan, and Palestine. The dish’s name is derived from the Arabic words “baba,” meaning father, and “ghanoush,” which suggests a spoiled or pampered nature.

The name’s origin story is somewhat folkloric, with one tale suggesting it was created by a loving daughter for her elderly, toothless father, who could only eat soft foods.

Historically, eggplants have been a central ingredient in Middle Eastern cooking for centuries, and their versatility has led to a wide range of dishes across different cultures.

Baba Ghanoush, in particular, became a popular mezze dish due to its simplicity and the way it showcases the flavours of the region. Today, it’s enjoyed worldwide, often found alongside hummus and other dips in Mediterranean restaurants.