Baba Ghannouj (Mashed Eggplant Dip)

Across the Levant, eggplants are grilled and mashed to make baba ghannouj, a silky, delicious dip for flatbreads and vegetables. Charring the skin of the eggplant imbues the pulp with a smoky flavor, while incorporating full-fat Greek yogurt accentuates the dip’s sumptuous texture and tartness. This version, from chef Fouad Kassab’s family in Ain el Delb, Lebanon, is topped with fresh mint and a shower of ruby-red pomegranate seeds. It first appeared in our October 2014 issue with the story Home for the Harvest.

Baba Ghannouj (Mashed Eggplant Dip) Baba Ghannouj (Mashed Eggplant Dip)
Charring the skin of the eggplant for this Levantine dip imbues the pulp with a smoky flavor.
Yield: makes 3 cups


  • 2 lb. eggplants, halved lengthwise
  • 13 cup fresh lemon juice
  • 3 tbsp. tahini
  • 2 cloves garlic, minced
  • 1 cup plain, full-fat yogurt
  • Kosher salt and freshly ground black pepper, to taste
  • 14 cup extra virgin olive oil
  • 14 cup pomegranate seeds
  • Mint leaves, for garnish


  1. Heat oven broiler. Place eggplant cut side down on a baking sheet; prick all over with a knife. Broil, flipping once, until skin is charred and eggplant is tender, 20–25 minutes. Transfer eggplant to a colander set over a bowl; cover with plastic wrap. Let cool; peel. Place lemon juice, tahini, and garlic in a food processor; let sit 10 minutes. Add reserved eggplant, the yogurt, salt, and pepper; pulse until slightly smooth and transfer to a shallow dish. Using a spoon, make a well on the surface; drizzle with oil. Garnish with pomegranate seeds and mint.