A couple weeks ago we gave you a Lebanese hummus recipe, and now we are giving you a similar traditional Mediterranean diet recipe called Baba Ganoush. Lots of Mediterranean cultures have their version of an eggplant dip. This eggplant dip is smokey, earthy, and garlicky. The process of making Baba Ganoush is very similar to hummus in that you blend everything up in a food processor until your desired consistency. Instead of garbanzo beans (chickpeas) though, we use a roasted eggplant. You bake the eggplant in the oven with the skin on for 50 minutes and let it cool enough to handle. Once its cool it will be easier to peel the skin off to reveal the flesh. The eggplant flesh gets blended up with the rest of the ingredients. We like to serve Baba Ganoush as a dip or as an appetizer. We dip good bread, pita bread, or grilled veggies in the Baba Ganoush. If you liked the Lebanese hummus recipe, definitely try this one too!

Authentic Lebanese Hummus Recipe

Baba Ganoush: Mediterranean Diet Recipes




Baba Ganoush (Lebanese Eggplant Dip)

Baba Ganoush (Lebanese Eggplant Dip)

4 from 2 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 184 kcal


  • 1 medium eggplant, washed
  • 1/4 cup tahini
  • 1 clove garlic, crushed
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 lemon juice
  • 1/8 cup fresh parsley
  • salt and pepper, to taste
  • 2 tbsp extra virgin olive oil


  • Bake the eggplant at 425 F for 50 minutes, let cool.
  • Once cooled, peel off the skin with your hands and let the inside flesh cool for 5 minutes.
  • Add the flesh along with the rest of the ingredients to a food processor. Blend until smooth.


Calories: 184kcalCarbohydrates: 11gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 9mgPotassium: 359mgFiber: 4gSugar: 4gVitamin A: 321IUVitamin C: 7mgCalcium: 39mgIron: 1mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
About the Author: Bill Bradley, R.D.
Bill’s passion is to live and teach the principles of good food, generosity, and how to open our hearts while we take care of ourselves and others. More →


  1. Carole December 18, 2022 at 1:45 pm - Reply

    I am of Lebanese decent , tried this recipe today for the first time and love it ✅

  2. Bobbie Chapman December 19, 2018 at 2:42 pm - Reply

    I made this last week and really enjoyed it on pita bread for my breakfast. Keep those recipes coming.

    • George Zikos December 21, 2018 at 2:29 pm - Reply

      Glad you enjoy the recipe! Will do! Thanks for commenting.

  3. Sam August 16, 2018 at 8:15 pm - Reply

    So delicious! I made this last night and just now tried it, it’s divine! Thank you so much for sharing!

    • George Zikos August 17, 2018 at 2:07 pm - Reply

      Thanks! I’m glad you loved it!

      • Licinia September 26, 2021 at 6:52 pm

        I always try to remove as many seeds as possible before processing. For a creamier dip I add a touch of mayo or Greek yogurt.

      • Bill Bradley, R.D. October 1, 2021 at 1:23 pm

        That sounds like a nice addition. Will have to try it next time I make it.

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