Baba Ganoush is a traditional Lebanese dip made with smoked Eggplant. Often confused with Moutabal, this dip uses a few extra ingredients like finely chopped Tomatoes, Onions, Parsley etc which sets it apart from Moutabal. The main difference though between a classic Baba Ganoush and Moutabal is the absence of Tahina in the former.

Do make this very simple and flavor packed recipe and don’t forget to tag me on Instagram @supaintsonplates #supaintsonplates.

You can also find my creamy, delicious and must try recipe for Moutabal here.

Have a wonderful day.



BABA GANOUSHSurabhi Sehgal
A classic Middle Eastern dip made with smoked Eggplants. Herby, delicious and healthy.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dips
Cuisine Arabic Cuisine, Greek Cuisine, Lebanese Cuisine, Middle Eastern Cuisine


  • 1 Eggplant large
  • 1 Tomato
  • 1 Onion
  • 3 tbsp Parsley chopped
  • 2 tbsp Coriander chopped
  • 3 tbsp Lemon Juice
  • 2-3 cloves of Garlic finely chopped
  • 2 tbsp Olive Oil
  • Salt to taste
  • Paprika to garnish
  • Pomegranate to garnish
  • Pine Nuts to garnish
  • 2 tsp Olive Oil to garnish


  • Rub the Eggplant with oil and cook it on the gas flame until it is nicely charred
  • Remove from stove, let it cool a little and remove the black skin
  • Mash the Eggplant with the help of a fork.
  • Add chopped Onions, Garlic, Tomatoes, Parsley, Coriander, Garlic, Salt and Lime Juice and Olive Oil
  • Mix well, serve in a bowl, top with Pomegranate arils, herbs, Paprika and pinenuts
  • Chill in the refrigerator for an hour before serving 
Keyword Baba Ganoush

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