Baba Ghanoush with Tahini – Recipe – How to Make Baba Ghanoush with Tahini
Baba Ghanoush with tahini is one of the most popular and delicious dishes of Levantine cuisine. It is considered a staple in Syria and Lebanon and is widely enjoyed across the Levant.
This dish is also known as Moutabbal, with eggplant as its main ingredient.
According to historical anecdotes, the dish dates back to the 1st century AD. It is said that there was a kind priest named Ghanouj, well-loved by the people for his generosity and care. One day, he prepared this dish for his students and shared it with everyone in the village. They loved it so much that they named it after him—hence Baba Ghanoush.
Nutritionally, Baba Ghanoush is light yet rich in benefits. Every 80 g serving provides about 52 calories, 4 g fat, 1 g saturated fat, 5 g carbohydrates, and 1 g protein.
It is easy to prepare, made from simple ingredients available year-round, and can be served at any meal—breakfast, lunch, or dinner. For this reason, it is one of the most common homemade dishes in Levantine households.
Ingredients (Serves 6)
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2 kg eggplants
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3 tablespoons tahini
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2 garlic cloves, crushed
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2 ½ tablespoons lemon juice
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1 tablespoon salt
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1 teaspoon cumin
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½ teaspoon black pepper
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3 tablespoons olive oil
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Fresh mint leaves (for garnish)
Preparation
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Grill the eggplants until charred and soft. Once cooled, peel them and place the flesh in a bowl. Mash thoroughly.
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Add the garlic, tahini, cumin, lemon juice, and salt. Mix well until smooth and creamy.
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Transfer to a serving dish, drizzle with olive oil, and garnish with fresh mint leaves.
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Serve as a side dish or appetizer for the family to enjoy its delicious taste and many health benefits.
✨ Baba Ghanoush is more than just a dip—it’s a dish full of history, culture, and flavor, carrying the warmth of Levantine hospitality in every bite.
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