Syrian Eggplant and Tahini Dip (Baba Ghanoush)
بابا غنوج bābā ghanūjSay it: BAH-bah gha-NOOSH
Baba ghanoush is a Levantine mezze dip of fire-roasted eggplant, tahini, lemon and garlic, eaten across Syria with warm bread and fresh vegetables. The eggplant is charred until smoky and soft, then folded into a creamy, nutty tahini sauce rather than blended smooth. Syrian versions often add a spoonful of yogurt for mild tang. It tastes rich, smoky and bright, with a texture that is rustic and spoonable. It is a staple of home tables and festive mezze spreads.
Syrian Eggplant and Tahini Dip (Baba Ghanoush)
بابا غنوج, bābā ghanūj
Pronounced BAH-bah gha-NOOSH
- Serves
- 4
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 hr 5 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains milk, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dip
To finish
Method
Position a rack in the upper third of the oven and heat to 425°F (220°C). Prick the eggplants all over with a fork and place them on a lined baking sheet. Roast for 45-55 minutes, turning every 15 minutes, until the skins are blackened in spots and the flesh collapses completely when pressed.
Transfer the eggplants to a cutting board and cool for 10 minutes. Split them lengthwise, scoop the flesh into a colander set over a bowl, and discard the skins and excess liquid. Let drain for 10 minutes, then roughly chop or mash the flesh with a fork, keeping some texture.
In a medium bowl, whisk the tahini, lemon juice, garlic, salt and cumin. The mixture will thicken and look seized; add cold water 1 tablespoon at a time, whisking until smooth and pourable.
Stir in the yogurt until combined, then fold in the drained eggplant. Taste and adjust with more salt or lemon juice; the dip should be creamy but spoonable.
Spread the dip onto a shallow bowl and swirl the surface with the back of a spoon. Drizzle with olive oil and scatter the pomegranate seeds and parsley over the top. Serve at room temperature or lightly chilled.
Regional variants
For a dairy-free version, omit the yogurt and loosen the tahini with a little extra lemon juice and water; some cooks add a drizzle of pomegranate molasses.
Cook's notes
- Do not puree the eggplant in a food processor if you want the traditional rustic texture; mash it lightly with a fork.
- Season the tahini sauce boldly before adding the eggplant, since the mild eggplant will soften the flavors.
- If the roasted eggplant seems watery, let it drain a little longer before folding it into the tahini.
Serve with
Warm pita or flatbread, raw cucumber, radishes, and mint tea.
Make ahead and storage
Keeps in an airtight container in the refrigerator for up to 3 days; stir and bring to room temperature before serving.
