Authentic Baba Ghanoush is not what you think it is! This bright and tangy eggplant dip combines fresh finely chopped vegetables like onions, tomatoes and parsley, with mashed and roasted eggplant. A drizzle of pomegranate molasses, olive oil, and fresh crushed garlic give it its unique tangy and zingy flavour. And that’s right, this dip does not use tahini, contrary to many more westernized versions (read on ahead for more on this!). Eggplant lovers – this one is for you.

Baba ganoush with pomegranate and parsley on top in a white and blue patterend bowl on a large white plate surrounded with pita chips on a light marble background

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Baba Ghanoush vs. Mutabal – Let’s clear up the confusion!

Contrary to popular belief, Baba Ghanoush is not what we typically see at restaurants and in grocery stores. The creamy eggplant dip you are used to seeing is actually known as Mutabal in the Levant (namely the countries of Lebanon, Palestine, Syria and Jordan), where the dip originates from. Let’s compare the two:

  • Baba Ghanoush: Roasted eggplant, salt & pepper, garlic, lemon juice. Finely diced onion, tomato, parsley and sometimes peppers, along with pomegranate molasses.
  • Mutabal: Roasted eggplant, salt & pepper, garlic, lemon juice. Tahini and sometimes yogurt.

While both start with a base of roasted eggplant, lemon juice and crushed garlic, mutabal uses tahini and yogurt for a final creamy dip. Baba ghanoush uses finely diced vegetables and pomegranate molasses for a final result that resembles more of a tangy salad.

Now the above explanation holds true for countries like Lebanon, Syrian, Palestine and Jordan. There’s a slight caveat which is that in Lebanon, the baba ghanoush version is actually called salatat el raheb.

To add more confusion to all of this, there are some countries that still call the creamy tahini version “baba ghanoush”, like Iraq and Egypt. My explanation for that is like the west, this levantine dip may have made its way to surrounding countries and confused the terminology along the way.

These two dips are well known amongst many other middle eastern mezze dips like muhammara, hummus, and labneh. If you want more eggplant dips, make sure to also try Moroccan Zaalouk and this baked eggplant dip.

Baba Ghanoush Ingredients:

Ingredient shot for baba ganoush with 2 large eggplant, small bowl of salt, pomegranate molasses, garlic cloves, chopped red pepper, chopped tomato, chopped parsley, chopped red onion, 2 lemons and a small pitcher of olive oil
  • Eggplant, the star ingredient! It’s typically roasted over an open flame, like a gas stove or a BBQ until the skin gets charred and the insides become really soft. But if you don’t have an open flame, you can roast it in the oven like I do.
  • Pomegranate Molasses, a core ingredient that adds a distinct tartness to the dip
  • Lemon Juice, as little or as much as you like.
  • Crushed Garlic, a little goes a long way since we are using fresh garlic which is very pungent.
  • Salt, add salt near the end and adjust it to your taste. But remember that eggplant loves salt.
  • Onions, tomatoes and parsley, these are a must and they should be finely diced. I also add peppers sometimes for more crunchy elements.
  • Olive oil for garnish.
  • Optional: extra parsley and pomegranate seeds to make it look pretty and add some crunch

How to make Baba Ghanoush

You start off by preheating your oven and preparing the eggplant. Simply wash the eggplant and make slits all around using a knife. Then lay it on a foil covered sheet and roast it until soft

3 large eggplants on foil lined sheet pan, lightly roasted on top side
3 large eggplants on foil lined sheetpan roasted until softened and charred

Scoop out the flesh of the eggplant and place it on a sieve over a bowl to drain the extra liquid.

3 large roasted eggplants that have been split open on a foil lined baking sheet with a fork and a knife in the corner
3 large roasted eggplants that have been split open with the flesh scooped out on a foil lined baking sheet with a spoon and a fork in the bottom eggplant

Mash the eggplant together until you form a chunky dip.

Roasted eggplant flesh in a large glass bowl on a light marble background
Roasted eggplant flesh mashed in a large glass bowl with a fork in it on a light marble background

Mix in the chopped onions, tomatoes and parsley, along with the garlic, pomegranate molasses, lemon juice and salt.

Mashed eggplant in a small beige bowl with paprsley, garlic, red onions, red pepper and tomatoes with a spoon in it on a light marble background

Taste and adjust, then make it look pretty! I love adding pomegranate seeds on top with pine nuts and parsley.

Mashed eggplant in a small beige bowl mixed with paprsley, garlic, red onions, red pepper and tomatoes with a spoon in it on a light marble background

Ideas for serving Baba Ghanoush

My favourite way to eat it? With pita chips that I make by roasting them in the oven for a few minutes with some olive oil. Soooo good. Here are other ways you can enjoy Baba Ghanoush:

  • With any type of bread or pita chip for dipping
  • On a Mezze platter with things like hummus, jajik, falafel, tabouli and a different type of eggplant dip
  • With fresh cut vegetables like cucumber, cherry tomatoes, carrots, peppers, and celery
  • As a topping on your salad or in a lunch bowl
  • As part of your shawarma plate
  • Just spread it on toast and top it with fresh veg

You get the picture! Basically any which way. It’s that good.

Baba ganoush with pomegranate and parsley on top in a white and blue patterend bowl on a light marble background

For more easy dips and sides, check out:

Baba ganoush with pomegranate and parsley on top in a white and blue patterend bowl on a large white plate surrounded with pita chips on a light marble background
5 from 6 ratings

Baba Ganoush (Middle Eastern Eggplant Dip)

Yield: 4
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Author: Amina Al-Saigh
Baba ganoush is a Middle Eastern eggplant dip made with roasted eggplant, pomegranate molasses and finely chopped vegetables. I think it deserves just as much buzz as hummus! It's so easy to make at home and can be used in a variety of ways. Try it and you'll see.
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Ingredients
 

  • 2 large eggplants, approx. 800g
  • 2 tablespoons pomegranate molasses
  • 2 1/2 tablespoons lemon juice
  • 1/2 tsp salt, per preference
  • 2 small garlic cloves, crushed
  • 1/4 cup onions, finely chopped
  • 1/4 cup tomatoes, finely chopped
  • 1/4 cup parsley, finely chopped

Instructions
 

  • Start by preheating your oven to 450F
  • Wash and dry your eggplant, then pierce it using a knife to create several slits all around the eggplant, about 4-5 times. This helps the steam escape
  • Place the eggplant on a foil lined baking sheet and bake for 1 hour, or until it is really soft and can be easily pierced with a fork
  • Cut the eggplant in half lengthwise and scoop out the flesh using a fork or spoon. Place it in a sieve over a bowl and allow it to drain its liquid for a few minutes
  • In a bowl, mix together the eggplant flesh, pomegranate molasses, lemon juice, salt, garlic, onions, tomatoes and parsley and mash it well using a fork. This will create a chunky consistency.
  • Adjust the baba ganoush to your liking
  • Serve the baba ganoush topped with olive oil, pomegranate seeds and/or parsley

Notes

  • Recipe yields 4 servings if served as an appetizer / dip. If it’s for a main meal, it would be around 2 people. 
  • Raw garlic can have a strong taste, so make sure you add it only a bit at a time and adjust it per preference if you are sensitive to a strong garlic taste
Serving: 1g, Calories: 87kcal, Carbohydrates: 20g, Protein: 3g, Fat: 0.5g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Sodium: 298mg, Potassium: 588mg, Fiber: 7g, Sugar: 12g, Vitamin A: 446IU, Vitamin C: 13mg, Calcium: 32mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below!