Fire Roasted Lebanese Baba Ganoush Recipe
Lebanese Baba Ganoush is a smoky, creamy eggplant dip made by roasting eggplants over an open flame, then blending the flesh with garlic, tahini, lemon juice, and salt. This traditional Middle Eastern appetizer features a rich, velvety texture and deep smoky flavor, perfect for serving with pita bread or fresh vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: Lebanese
- Diet: Vegan
Ingredients
Vegetables
- 2 large eggplants (about 2 lbs or 1 kg total)
- 5 to 6 garlic cloves
Condiments
- 4 tablespoons tahini
- 2 to 3 lemons (juice only)
- Salt to taste
Instructions
- Roast the Eggplants: Prick the eggplants in several places with a fork. Place them directly over a gas flame or grill on medium-high heat, turning occasionally until the skin is charred and the flesh is very soft, about 20-25 minutes.
- Cool and Peel: Remove the roasted eggplants and let them cool slightly. Peel off the charred skin carefully, making sure to keep as much soft flesh as possible. Discard the skin.
- Prepare the Garlic and Lemon Juice: Peel and finely mince the garlic cloves. Squeeze the juice from 2 to 3 lemons, adjusting quantity to taste.
- Mix Ingredients: Place the roasted eggplant flesh in a bowl. Add minced garlic, tahini, lemon juice, and salt. Mash together with a fork or mix well until smooth and creamy. Adjust salt and lemon juice according to your preference.
- Serve: Transfer to a serving dish and drizzle with a little olive oil if desired. Serve with pita bread, fresh vegetables, or use as a spread.
Notes
- Roasting the eggplant over an open flame is essential for that authentic smoky flavor.
- You can add a drizzle of olive oil or sprinkle of smoked paprika on top for extra flavor.
- For a smoother texture, you can blend the mixture briefly in a food processor.
- Adjust garlic and lemon juice quantities to suit your taste preferences.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
