Baba Ghanoush

Name: Baba Ghanoush
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Lebanon
Ingredients: 2 large eggplants; 3 tbsp tahini; 2 tbsp lemon juice; 1 clove garlic, minced; 2 tbsp olive oil, plus more for serving; Fresh parsley and pomegranate seeds, for garnish; Salt, to taste

4 servings15 min prep30 min cookEasy Lebanon

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The Story Behind It

The Tale of Baba Ghanoush

Story updated September 17, 2026

Baba ghanoush, a smoky roasted eggplant dip, has roots across the Levant, with several countries including Lebanon and Syria claiming close ties to its development. Its name, roughly translating to "father's pampered one," has an origin story that isn't definitively documented, though it hints at a palace or harem legend.

Ingredients

Scale:· 4 servings

2 large eggplants
3 tbsp tahini
2 tbsp lemon juice
1 clove garlic, minced
2 tbsp olive oil, plus more for serving
Fresh parsley and pomegranate seeds, for garnish
Salt, to taste

Instructions

1Char the whole eggplants directly over a flame or under a broiler, turning occasionally, until the skin is blackened and the flesh is completely soft.
2Let cool slightly, then peel off the charred skin and drain the flesh in a colander.
3Mash or finely chop the eggplant flesh.
4Stir in tahini, lemon juice, garlic, olive oil, and salt.
5Spread onto a plate and drizzle with more olive oil.
6Garnish with parsley and pomegranate seeds, and serve with pita bread.

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