Babaghanouj (Lebanese Eggplant Dip) -

An absolutely great classic Lebanese dip! For the authentic experience, serve with warm pita bread! It is also great with pita chips, crackers or fresh veggies. You will notice my trick here is to roast the garlic within the flesh of the eggplant. Since roasted garlic has a smoother flavour than raw, it is better in this dip. The eggplant serves as a great device to prevent the garlic from burning, while allowing itself to be infused with the delicious roasted garlic flavor!

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  • Rating:   5
  • Prep.:  10 min
  • Cook Time:  40min


  • 1 Large Eggplant
  • 2 Cloves Garlic, peeled and halved
  • 3 Tbsp. Olive oil
  • 2 Tbsp. Tahini
  • Juice of 1 Lemon
  • Salt and Pepper to taste


  1. Preheat the oven to 400 F.
  2. Cut the eggplant in half lengthwise. Using a sharp knife score flesh in a criss-cross pattern, about half an inch through. Push garlic halves into the holes made by the scoring. Brush the flesh side with 2 tbsp. of the olive oil and sprinkle with salt and pepper.
  3. Place on a baking sheet flesh side down and bake for about 45 minutes to an hour until really soft. Remove from oven and allow to cool.
  4. Scoop out pulp of eggplant and place in bowl. Discard the skin from the eggplant.
  5. Using a fork, mash the eggplant pulp with the garlic that is now roasted.
  6. Add the tahini, lemon juice and remaining tablespoon of olive oil and mix well. Taste for seasoning and add more salt if necessary.


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