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Home ยป Recipes ยป Gluten-free Recipes

Lebanese Baba Ganoush Recipe with Pomegranate seeds and pine nuts

By: kseniaprints ยท Updated: Mar 21, 2024 ยท This post may contain affiliate links.

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close up on hand lifting piece with Lebanese Baba Ganoush recipe with pomegranate seeds and pine nuts
overhead on hand lifting piece with Lebanese Baba Ganoush recipe with pomegranate seeds and pine nuts with herbs, spoon, salt and pomegranate seeds
overhead on hand lifting piece with Lebanese Baba Ganoush recipe with pomegranate seeds and pine nuts with herbs, spoon, salt and pomegranate seeds
hand lifting piece with Lebanese Baba Ganoush recipe with pomegranate seeds and pine nuts
hand dipping pita into baba ganoush

Lebanese Baba Ganoush recipe with pomegranate seeds and pine nuts is an elegant, modern version of an authentic Middle Eastern recipe. 

Modern Baba Ghanoush 

I grew up in Israel, where the Lebanese baba ganoush recipe is basically the ULTIMATE baba ganoush recipe to try. I grew up eating, breathing and making this delicious dip!

In my basic 4-ingredient recipe, I follow the traditional Lebanese moutabal very closely - but with a major improvement. I top it with fresh pomegranate seeds, pine nuts and diced parsley, which gives it a beautiful look and a fresh, zesty and vibrant taste. 

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What is Baba Ganoush?

Baba ganoush is a smoked eggplant dip. Along with hummus, zaalouk and lavosh crackers, it often makes up a delicious part of a typical mezze platter.

My baba ganoush is an easy 4-ingredient dish that I learned to make when I lived in the Middle East. Grilled eggplant, tahini, garlic and lemon juice come together in this simple, vegan and gluten-free appetizer. They are then topped with pomegranate seeds, pine nuts and parsley for a beautiful, elegant and modern appetizer.

What’s in a name

Baba ghanoush, baba ganouj, baba ghanouj or baba ganoush - they are all the same dish!

Baba ganoush vs. Moutabal

The Baba ganoush origin is Lebanon, where  it is actually almost universally called moutabal! I know, I know, confusing, but let me try to break it down simply:

Moutabal is usually a Lebanese eggplant dip made with tahini Lebanese baba ganoush is often made without tahini (see my baba ganoush without tahini).

What’s so special about this Lebanese baba ganoush recipe?

This simple baba ganoush Lebanese recipe is yours to try if you want a recipe that is:

  • Authentic - I grew up on this recipe, so you can bet I know an authentic baba ghanoush recipe!
  • Easy to make - requires no special ingredients or equipment (no food processor required!)
  • 4 basic ingredients (and a few optional garnishes)
  • Adaptable - you can play with the quantities and toppings you like
  • Vegan
  • Gluten-free
  • Tasty
  • Freezer-friendly
  • Keto 
  • Elegant - when topped with pomegranate seeds and pine nuts, this humble Middle Eastern eggplant dip becomes the star of the feast!

Ingredients

You need the following simple ingredients to make my recipe:

  • Eggplant - as the main ingredient in this smoked lebanese dip, the eggplant you choose needs to be at the peak of freshness! Choose firm, glossy eggplant with a green fresh top and without any blemishes. 
  • Tahini - arguably, good tahini is as important as eggplant in making epic baba ghanoush. Go for 100% sesame seed tahini without any additives.
  • Lemon juice - fresh is best, but bottled lemon juice is also fine
  • Garlic - optional, but good for a tasty meal

The following things are optional when you make baba ganoush, but will go a long way towards making this the BEST baba ganoush youve ever had:

  • Parsley - you can use either parsley or cilantro
  • Pomegranate seeds - fresh pomegranate seeds add a burst of sweetness and freshness that goes really well with this smoked dip
  • Pine nuts - they add a nutty flavor and beautiful look to our baba ganoush recipe
  • Olive oil - for drizzling on top of this recipe
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Equipment

  • Oven
  • Baking sheet
  • Chef's knife
  • Big mixing bowl

Directions to make this Easy Baba Ganoush Recipe

Prepare the Eggplant in the Oven:  

Preheat oven to 450F. Prep a baking sheet with a silicone mat or parchment paper.

Wash the eggplants well. Place the eggplants on the baking sheet, and transfer to the oven to bake for 15-20 minutes. Prepare the rest of the ingredients while cooking the eggplant. Let the oven-roasted eggplants cool. When the eggplant is cool enough to handle, remove the charred skin from the eggplant.

Mix eggplant with the rest of the ingredients

In a large mixing bowl, combine the rest of the ingredients with the flesh from the cooked eggplant. Combine the tahini, salt, lemon juice and, if using, minced garlic and finely diced parsley. Mix very well to combine (you can use an immersion blender for this as well).

Refrigerate

eggplant meat in bowl

Cover with plastic wrap and let Lebanese baba ganoush sit in fridge for at least 1 hour for flavors to meld. After an hour, mix everything again, taste and correct seasoning.

Serve baba ganoush

For serving, drizzle Lebanese baba ganoush with olive oil, and top with pomegranate seeds, pine nuts and more parsley.

How to Make Grilled Baba Ghanoush Smoky Eggplant Dip

The basis of traditional Lebanese baba ganoush is char-grilled roasted eggplant. It gives the dish a special smoked flavor when you roast the eggplant. 

To achieve this special Middle Eastern taste, grill the eggplant on an open gas flame (using thongs!), or on a charcoal BBQ. Pro Tip: Every summer, I fire up the charcoal BBQ, roast a bunch of eggplants, remove the skin, and freeze their eggplant flesh. Then I can make this baba ghanoush, baba ganoush recipe without tahini and zaalouk all year round! Enjoy the alternatively smokey eggplant dip!

Storage

Freshly made, this recipe will keep in the fridge for 1 week.  It can also be frozen without any garnishes for up to 6 months. 

Top Tips for making the best baba ganoush

Top Tip

Choose a freshly cut medium-large eggplant that is firm, tight and without blemishes. The top part should still be bright green and not at all dried up.

  • Choosing the right eggplant is crucial for making this authentic baba ganoush recipe. Older eggplants have more seeds and therefore, more bitterness.
  • If, after roasting, you see that your eggplant has a lot of seeds in it, remove the seeds and toss them out. Those parts are bitter and will ruin your authentic baba ganoush. 
  • Giving baba ganoush time to rest in the fridge is crucial for deep, rich flavor that is fully cohesive and smooth.
  • Taste and correct the seasonings after your baba ghanoush has had time to rest. Only then will you know if you need more salt, lemon juice or garlic.
  • Serve cold or in room temperature - it’s good both ways!
  • Do not use Japanese or baby eggplants when making baba ghanoush.
  • For a smooth texture, use a food processor or blender - though I don’t think this is necessary!
  • If you don’t like tahini, try my baba ghanoush without tahini.

What to eat with baba ganoush

You can serve baba ganoush with pita bread, pita chips, gluten-free lavosh crackers, or raw vegetables like carrots and cucumbers.

You can also serve it as part of a mezze platter, with lemon juice, garlic, and salt. 

For other smoked dishes, If you don't keep kosher, you can try pairing it with a smoked pork butt.

For more Middle Eastern dip recipes:

  • A bowl of baba ganoush without tahini.
    Baba ganoush without tahini {GF, keto}
  • Black eyed pea masabacha
    Black eyed pea dip with tahini, tomatoes, garlic and hot peppers
  • close up on hummus with parsley and chickpeas
    Israeli Hummus Recipe: smooth and silky, made with chickpeas, the best tahini, and chunks of garlic
  • zaalouk in white bowl with ingredients in background
    Moroccan Zaalouk, My Favorite Roasted Eggplant Dip

You May Also Like These Eggplant Recipes:

  • A bowl of baba ganoush without tahini.
    Baba ganoush without tahini {GF, keto}
  • A Middle Eastern appetizer platter showcasing a variety of foods on a wooden platter.
    How to Make the Ultimate Middle Eastern appetizer platter with our best mezze recipes
  • zaalouk in white bowl with ingredients in background
    Moroccan Zaalouk, My Favorite Roasted Eggplant Dip
  • A stacked eggplant grilled cheese sandwich filled with melted cheese, cherry tomatoes, zucchini slices, and eggplant on a piece of brown parchment paper. A bowl of green sauce and leafy greens are partially visible in the background.
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Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Lebanese Baba Ganoush recipe with pomegranate seeds and pine nuts with a spoon and pita triangle

4-ingredient Lebanese Baba Ganoush Recipe with Pomegranate seeds and pine nuts

Ksenia Prints
Lebanese Baba Ganoush recipe with pomegranate seeds and pine nuts is an elegant, modern version of an authentic Middle Eastern recipe. 
5 from 95 votes
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Prep Time 10 minutes mins
Cook Time 40 minutes mins
Cooling time 1 hour hr
Total Time 1 hour hr 50 minutes mins
Course Appetizer, dip
Cuisine Israeli, Jewish, Lebanese, Middle Eastern
Servings 8 servings
Calories 229 kcal

Equipment

  • Oven
  • Baking sheet
  • Chef's Knife
  • Big mixing bowl
  • Fork

Ingredients
  

  • 2 Eggplants large
  • 1 cup Tahini
  • 1 Lemon juice of
  • 2 Garlic cloves optional
  • Salt to taste
  • ยผ cup Parsley diced (optional)
  • ยผ cup Pomegranate seeds optional
  • 2 TBs Pine nuts toasted (optional)
  • Olive oil optional

Instructions
 

  • Preheat oven to 450F. Prep a baking sheet with a silicone mat or parchment paper.
  • Wash the eggplants well. Arrange eggplants on the baking sheet, and transfer to the oven to bake for 20-40 minutes, until eggplants are fully softened and collapsin on themselves. Let cool. When cool enough to handle, remove flesh from the skin. If there are a lot of seeds, discard seedy parts.
  • In a large mixing bowl, combine flesh from eggplant, tahini, salt, lemon juice and, if using, minced garlic and 3 tablespoons of finely diced parsley. Mix very well to combine (you can use an immersion blender for this as well).
  • Cover with plastic wrap and let Lebanese baba ganoush sit in fridge for at least 1 hour for flavors to meld.
  • After an hour, mix everything again, taste and correct seasoning.
  • For serving, drizzle Lebanese baba ganoush with olive oil, and top with pomegranate seeds, pine nuts and more parsley.

Notes

Nutritional values do not account for pomegranate seeds, which are a garnish.
How to make grilled baba ghanoush?
The basis of traditional Lebanese baba ganoush is char-grilled eggplant. This gives the dish a special smoked flavor. 
To achieve this special Middle Eastern taste, grill your eggplant on an open gas flame (using thongs!), or on a charcoal BBQ. Pro Tip: Every summer, I fire up the charcoal BBQ, roast a bunch of eggplants, remove the skin, and freeze their flesh. Then I can make this baba ghanoush, no-tahini eggplant, and zaalouk all year round!

Nutrition

Calories: 229kcalCarbohydrates: 15gProtein: 7gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gSodium: 14mgPotassium: 484mgFiber: 6gSugar: 4gVitamin A: 55IUVitamin C: 12mgCalcium: 60mgIron: 2mg
Oven
Baking sheet
Global Knives 8" Chef's Knife (G-2) with 220/GB Knife Sharpener Set
Global Knives 8" Chef's Knife (G-2) with 220/GB Knife Sharpener Set
$139.95
Buy Now
05/15/2025 07:56 pm GMT
Chef's Knife
Big mixing bowl
Fork
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About Ksenia

Welcome to At The Immigrant's Table! I blend my immigrant roots with modern diets, crafting recipes that take you on a global kitchen adventure. As a food blogger and photographer, I'm dedicated to making international cuisine both healthy and accessible. Let's embark on a culinary journey that bridges cultures and introduces a world of flavors right into your home. Read more...

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      Comments

        5 from 95 votes (73 ratings without comment)

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      1. Moop Brown says

        August 29, 2022 at 3:23 am

        This baba ganoush looks really tasty and I love the addition of the pomegranate seeds and pine nuts on top as well.

        Reply
      2. Hayley Dhanecha says

        August 29, 2022 at 4:55 am

        5 stars
        It's bank holiday here in the UK and we are firing a BBQ this evening, making this delicious dip for our guests. SO delicious!

        Reply
      3. Jaime A. says

        July 09, 2024 at 1:30 am

        5 stars
        We made this baba ganoush and it was so delicious. The smokey flavros came through and it was amazing. Loved the pomegranate crunch too.

        Reply
        • kseniaprints says

          July 10, 2024 at 12:04 pm

          The pomegranates are my favorite touch ๐Ÿ™‚

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