Baba Ghannouj Recipe

Name: Zatar Lebanese Tapas & Bars Baba Ghannouj Recipe
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 count large globe eggplants (about 1 lb / 450 g each); 4 tbs plain tahini; 3 tbsp fresh lemon juice; 2 count garlic cloves, peeled; 2 tbs extra-virgin olive oil; 1 tsp smoked paprika (or sweet paprika); 1 tsp ground cumin; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbsp fresh parsley, chopped; 2 tbsp pomegranate seeds (optional); 1 tbs olive oil (for finishing); 4 pieces warm pita bread or flatbread; 2 cups crudités (carrot, cucumber, bell pepper)

Inspired by Zatar Lebanese Tapas & Bar

Time1h 20m

Serves4

roasted eggplant dip

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Ingredients

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Eggplant & Base

2 count large globe eggplants (about 1 lb / 450 g each)

4 tbs plain tahini

3 tbsp fresh lemon juice

2 count garlic cloves, peeled

2 tbs extra-virgin olive oil

Seasoning & Garnish

1 tsp smoked paprika (or sweet paprika)

1 tsp Ground cumin

1 tsp kosher salt

1 tsp freshly ground black pepper

2 tbsp Fresh parsley, chopped

2 tbsp pomegranate seeds (optional)

1 tbs olive oil (for finishing)

Optional Serve With

4 pieces warm pita bread or flatbread

2 cups crudités (carrot, cucumber, bell pepper)

Method

Roasting & Draining Eggplant

Prepare oven and eggplants

Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with foil for easier cleanup. Prick each eggplant a few times with a fork to allow steam to escape during roasting.

Place the whole eggplants on the prepared sheet and roast for 35–50 minutes, turning every 10–12 minutes, until the skin is charred, and the flesh is very soft and collapses when pressed with tongs. Smaller eggplants take less time; large ones may need the full time.

Remove eggplants from the oven and transfer to a bowl. Cover tightly with plastic wrap or a plate and let rest for 15 minutes — this steams the flesh and makes peeling easier.

When cool enough to handle, peel away and discard the charred skin and stem. Transfer the flesh to a fine-mesh sieve or colander set over a bowl and let drain 10–15 minutes to remove excess liquid. Press gently with a spoon to speed draining if needed. Discard the drained liquid.

Blending & Seasoning

Combine ingredients

Transfer the drained eggplant flesh to a medium bowl or the bowl of a food processor. Add the tahini, lemon juice, peeled garlic cloves, 2 tablespoons olive oil, ground cumin, smoked paprika, salt, and black pepper.

If using a food processor: pulse until mostly smooth but still slightly textured, scraping down the sides as needed (about 20–40 seconds total). If using a bowl: finely mince the garlic and mash the eggplant with a fork or potato masher until combined and slightly chunky, then whisk in the tahini, lemon juice, oil, and spices until emulsified.

Taste and adjust seasoning: add more salt, lemon juice, or tahini to balance creaminess, acidity, and salt. If the mixture is too thick, stir in 1–2 teaspoons of water or olive oil to reach desired consistency.

Finish & Serve

Spoon the baba ghannouj into a shallow serving bowl and use the back of the spoon to create a slight well in the center.

Drizzle the reserved 1 tablespoon olive oil over the top, sprinkle with chopped parsley, a pinch more smoked paprika if desired, and scatter pomegranate seeds for color and brightness (optional).

Serve at room temperature with warm pita, flatbread, or crudités. Baba ghannouj keeps well refrigerated in an airtight container for up to 4 days; bring to room temperature before serving.