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Lebanese Baba Ghanouj Eggplant Dip

Lebanese Baba Ghanouj Eggplant Dip is rich, creamy and tangy with a bit of sweetness, made easily with oven-roasted eggplant and topped with fresh, colorful toppings.

Total50 min
Serves4
Calories210
Protein6g
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Lebanese baba ghanouj eggplant dip topped with tomatoes, parsley, pine nuts and radishes

What does Baba Ghanouj mean, you ask? It literally translates to "spoiled" or "pampered daddy." The word "ghanouj" is a cute word that instantly makes you think of an affection-seeking, cuddly and warm person. Someone you'd want to be sweet to, and who's worthy of sharing this amazing, decadent Lebanese Baba Ghanouj Eggplant Dip with.

The recipe

Lebanese Baba Ghanouj Eggplant Dip

Prep
10 min
Cook
40 min
Total
50 min
Serves
4
Colorful Recipes kitchen-tested
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Ingredients

Toppings

Instructions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper and drizzle with oil.

  2. Place the eggplants, cut side down, on the oiled parchment paper. Roast until soft, about .

  3. Scoop the pulp out with a spoon straight into the food processor. For a chunkier dip, transfer it to a bowl and use a fork to vigorously mix the ingredients instead.

  4. Add the tahini, lemon juice, garlic, salt and sumac. Blend to the desired consistency.

  5. Add toppings and serve with pita or multigrain crackers. Enjoy!

Nutrition Facts

4 servings per recipe
Serving size1/4 of the dip (about 1/2 cup)
Amount per servingCalories
210
% Daily Value*
Total Fat 14.9g19%
Saturated Fat 1.9g10%
Cholesterol 0mg0%
Sodium 173mg8%
Total Carbohydrate 18.2g7%
Dietary Fiber 8.3g30%
Total Sugars 8.2g
Includes 0g Added Sugars0%
Protein 5.6g11%

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macro mix

  • 10% Protein 5.6g
  • 32% Carbs 18.2g
  • 58% Fat 14.9g

Protein score

2.7g protein per 100 calories

Treat yourself

Nutrition is an estimate per serving, calculated from USDA ingredient data and will vary with brands and portions. Optional items not included: red onion for topping. Assumes about 800 g of eggplant flesh after roasting and peeling 2 lb eggplants. Toppings have no amounts listed; assumes 1/2 cup chopped tomatoes, 2 tbsp pine nuts, 2 tbsp parsley, 1/4 cup radishes, a pinch of sumac and a 1 tbsp drizzle of olive oil for the whole dish. Pita or other dippers are not included. Use it as a guide, not medical advice.

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Behind the recipe

The story, tips & photos

Lebanese baba ghanouj eggplant dip topped with tomatoes, parsley, pine nuts and radishes

What does it taste like? This dip is in a league of its own! It's essentially roasted eggplant pureed with lemon, tahini and GARLIC! So rich, creamy and sophisticated! It's tangy with a bit of sweetness and covered with textured toppings that boost the flavors even further.

Multigrain cracker scooping Lebanese baba ghanouj eggplant dip with toppings

I can still remember the charred, smoky smell that filled the house when Mom roasted eggplants over the gas stove flames. And by eggplants, I mean lots and lots of eggplants. There were 7 of us in the house growing up, and she had a lot of bellies to fill. I'm not gonna lie, though: that intense smell used to turn me off. But the final product? OH MY DELICIOUSNESS.

How to make Lebanese baba ghanouj in the oven

Eggplants intimidated me for the longest time, and I'd never attempted making Lebanese Baba Ghanouj Eggplant Dip until now! AND OH MY EASINESS. I'd envisioned never-ending steps that would make me roll my eyes. I had no idea how easy this would be, or that no open-flame roasting is necessary. No mess, no smell… only the amazing dip to enjoy! So how can YOU make it?

Halved eggplants roasted cut side down on parchment paper for baba ghanouj

You start by roasting oil-drizzled eggplants in the oven on parchment paper for about 40 minutes, until soft. Use a spoon to scoop the pulp straight into your food processor. If you like a chunkier dip, you can use a good old fork and vigorously mix your ingredients instead. Add your tahini (sesame seed paste), lemon juice, garlic, sumac and some salt, then blend to your desired consistency.

Step-by-step photos of making Lebanese baba ghanouj eggplant dip in a food processor

Toppings for baba ghanouj eggplant dip

I topped it with chopped tomatoes, toasted pine nuts, chopped parsley, red onion, sliced radishes, olive oil and more sumac. I wouldn't have it any other way. These toppings bring color and textured freshness to the dip, and every bite is filled with absolute goodness. We used multigrain crackers, and the dip was gone almost instantly! I'm definitely doubling this recipe next time. And by next time, I mean CHRISTMAS! Oh yeahhhh!

Go find those eggplants. It's Lebanese Baba Ghanouj Eggplant Dip time. Let me know how you like it! 😉

What I've used in this recipe:

Red KitchenAid food processor

Here's a complete list of my kitchen essentials.

Lebanese Baba Ghanouj Eggplant Dip

Pinterest image of Lebanese baba ghanouj eggplant dip with roasted eggplant

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