Baba Gahnoush is a Lebanese meze, or starter, that is sure to make an eggplant lover out of anyone! This eggplant dip is also known as patrician salatasi (eggplant salad) in Turkey. Traditionally served with pita bread, this smokey, rich dip is a great, healthy starter for any of your summer festivities!
Recipe for Baba Gahnoush, a Lebanese Dip
Prep 25 minutes | Cook 15 minutes | Serves 4
- 2 large eggplants
- 1 lemon, juiced
- 2/3 cup tahini (sesame seed paste)
- 1/2 cup minced fresh parsley leaves
- Kosher salt and ground pepper, to taste
- Pita chips for dipping
- Take the eggplants and, over a gas stove top, turn eggplants over the flame every five minutes with a pair of tongs until both eggplants are charred and crispy. Remove from heat to cool. Don’t have a gas stove? Use a grill instead!
- Once the eggplants are cooled, carefully peel and discard the charred eggplant skins. On a cutting board, slice the rest, removing and discarding the stems. Mince the remaining flesh until almost smooth. Scoop into a bowl.
- Scoop the eggplant into a bowl and stir to smooth out any remaining lumps.
- Add the lemon juice, tahini, and parsley and stir until well incorporated. Sprinkle in salt and pepper to taste and enjoy!
Did you make Baba Ghanoush? We want to see your pictures! Send your photos to us at firstname.lastname@example.org or tag us on Facebook.