Name: Lebanese Baba Ganoush
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 2 tbsp white sesame seeds (hulled); ¼ tsp salt; 1 tbsp pine nuts; 2 tbsp olive oil (extra virgin); 1 eggplant (American large variety); 2 clove garlic (minced); ¼ tsp ground cumin; ¼ tsp paprika powder; ¼ tsp Za'atar seasoning; ¼ tsp salt; ½ tbsp lemon juice; 1 tbsp Greek yogurt; 1 tbsp olive oil (for air frying); 1 tbsp pomegranate arils (for garnish); 4 Persian cucumber (sticks, optional)

Lebanese Baba Ganoush is a favorite dip for smooth and savory mezzes. Air-fried large eggplant quarters lend a smoky flavor that is creamed to perfection with the earthy richness of homemade tahini. Folded with a tang of thick Greek yogurt, this dip is elevated with Za’atar, cumin, paprika, and lemon juice for brightness. Indulge in this mildly spiced condiment, perfect with warm pita bread, fresh vegetable sticks, or simply on its own!

One of the great travails of being a parent is getting kids to eat healthy. Notwithstanding the epic broccoli battles, I have not encountered a parent who has not fought these dinner table skirmishes. The eggplant (aka aubergine or brinjal) has been the source of great clashes, maybe because of its weird name. Who wants to eat a plant that calls itself an egg? Or maybe because there is a sliminess to this cooked fruit (yes … it’s a fruit belonging to the Solanaceae family). Either way, the eggplant has been a centerpiece of many arguments and sometimes tears. Enter: Lebanese Baba Ganoush.

We first introduced this dish to our kids at a Middle Eastern restaurant while living in the San Francisco Bay Area. Served as a dip accompanied by warm pita bread, our kids loved the flavor and texture. It wasn’t until the meal was over that we revealed it was made from eggplants. But there’s more to this unassuming fruit than meets the eye.

Origin:

The history of the plant itself is lost in the sands of time, as it grows from Africa to Southeast Asia and is used in various dishes, from being ground into a dip to being substituted for meat. Baba Ganoush has several origin stories depending on who you talk to. Baba itself is a term of endearment for the father. There are several interpretations of ganoush:

Regardless, the dish’s name has become loosely interpreted as a dish for ‘spoiled old daddy’. While there is an Ottoman legend that it was a dish made up by members of a Sultan’s harem, I prefer the Syrian folklore of the caring daughter who prepared the Lebanese Baba Ganoush for her toothless father (her baba). She created a simple recipe that included eggplant that was roasted, cooked, and mashed in a dish consisting of tahini, olive oil, and lemon juice.

Health benefits of eggplants:

Frequently Asked Questions:

What are some variations of the Lebanese Baba Ganoush?

Just as there are many origin stories for the etymology of this rich and fabulous dish, there are even more variations of this Levantine dish that can be traced back to the 13^th century. In many parts of the Arabian Peninsula and parts of Armenia, Baba Ganoush recipes call for spices such as coriander and cumin seeds, which are garnished with chopped parsley or coriander leaves.

Some Lebanese versions do not include the commonly used tahini (ground sesame paste), while yogurt is used as a substitute in parts of Syria. Mayonnaise and fried onions are added in Israel, while garam masala or curry powder is added in India. It is common to use pomegranate or lemon juice to add depth of flavor. This dish allows for many variations based on the availability of spices and your desired flavor profile, so it is one of those dishes whose boundaries have yet to be drawn.

2. What are some interesting facts about eggplant?

There are differing opinions on whether eggplant can be eaten raw. According to the University of Vermont, eating eggplant raw could upset your digestive system, so they advise that you cook the eggplant before you consume it.
While many people prefer to remove the skin so that the flesh is silky and smooth, you could keep the skin because of its purple pigmentation’s health benefits. You can cut it into strips or pieces and salt them to eliminate the natural bitterness.
While many modern varieties are bred to minimize the bitterness, a common practice is to place the salted pieces on paper towels and cover them for at least 30 minutes to an hour before cooking. Once that is done, rinse the eggplant and prepare it according to your preference.

3. How can I make the Lebanese Baba Ganoush vegan?

Please omit the yogurt to make this dish vegan.

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Ingredients:

Here are the step-by-step instructions for making this dish. For the recipe, please refer to the recipe card below.

How to make Lebanese Baba Ganoush:

Tips:

1. Roast the eggplant until the flesh is soft enough to scoop and mash for at least 45-50 minutes on high heat, depending on its size. If using the smaller Asian variety, reduce the time to half.

2. While roasting the sesame seeds for the tahini, it is essential not to burn them, or the Baba Ganoush will taste bitter.

3. Greek yogurt is optional, although it adds a creamy texture and taste.

4. Pulse any strings or chunky parts of the flesh manually or in a spice grinder.

Serving suggestions:

Serve the Lebanese Baba Ganoush with cucumber or carrot sticks, garnished with pomegranate arils. It is an excellent dip with olives, bell peppers, pita bread, and crusty bread, and it is also excellent as a spread in sandwiches.

Storage:

Lebanese Baba Ganoush can be refrigerated for 3-4 days and frozen for 3 months in airtight containers.