Baba Ghanoush
The purist's fire-roasted eggplant dip — smoky, silky, and deliberately tahini-free in its original Lebanese form. Just charred flesh, garlic, lemon, and a generous pour of olive oil.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 3 whole large eggplants
- 3 cloves garlic cloves
- 3 tablespoons fresh lemon juice
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons chopped flat-leaf parsley
- 1 teaspoon salt
- 2 tablespoons pomegranate seeds
Instructions
- Place whole eggplants directly on a gas burner over the highest flame, or under a very hot broiler. Char on all sides, turning every 4–5 minutes with tongs, until the entire skin is blackened and the eggplant collapses — about 20 minutes total. Do not rush this step; the char IS the flavor.
- Transfer the charred eggplants to a colander set over a bowl. When cool enough to handle, peel away all the blackened skin with your fingers, discarding it along with any large seed clusters you encounter.
- Let the peeled flesh drain in the colander for 10 minutes — this removes bitter liquid and concentrates the smoky flavor.
- Transfer drained flesh to a cutting board and chop roughly with a knife. Do NOT use a food processor — the texture must remain slightly chunky, not smooth like hummus.
- Crush the garlic cloves to a fine paste with a pinch of salt using a mortar and pestle, or mince extremely fine and mash with the flat of a knife.
- Combine chopped eggplant, garlic paste, lemon juice, and salt in a bowl. Mix gently with a fork, folding rather than beating, to preserve texture.
- Taste and adjust lemon and salt. The dip should be boldly smoky, noticeably lemony, and just garlicky enough to announce itself.
- Spread on a wide plate, make a well in the center, drizzle generously with olive oil, scatter parsley and pomegranate seeds, and serve immediately with warm pita.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Baba Ghanoush?
The purist's fire-roasted eggplant dip — smoky, silky, and deliberately tahini-free in its original Lebanese form. Just charred flesh, garlic, lemon, and a generous pour of olive oil.
Where is Baba Ghanoush from?
Baba Ghanoush comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Baba Ghanoush vegetarian or vegan?
As written, Baba Ghanoush uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.
What can I use instead of large eggplants in Baba Ghanoush?
The large eggplants called for here is part of the traditional recipe and gives Baba Ghanoush its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Baba Ghanoush?
In a Lebanese appetizers spread, Baba Ghanoush is served as part of a mezze table — alongside warm pita or markook bread, other small dishes, and fresh vegetables. It also works as a starter before a larger meal.
Can I make Baba Ghanoush ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.