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Lebanese·Lebanon·Vegan
Lebanese Baba Ganoush
Smoky, creamy eggplant dip with tahini and lemon—a Middle Eastern classic.
50 min total (prep 10 · cook 30)· Serves 4· Beginner·New
This Lebanese staple is both a dip and a spread, made with roasted eggplant to impart a deep flavor profile.
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Method
- 1Roast eggplants in the oven at 200°C for 30 minutes.
- 2Peel and mash eggplants in a bowl.
- 3Mix with tahini, lemon juice, and minced garlic.
- 4Garnish with chopped parsley before serving.
Chef's tips
- Use a grill for smoky flavor.
- Adjust garlic for taste.
The story
This Lebanese staple is both a dip and a spread, made with roasted eggplant to impart a deep flavor profile.
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