I am obsessed with this baba ganoush recipe. This delicious roasted eggplant dip with tahini and garlic, is truly one of my favorite ways to enjoy eggplant.
Baba ganoush (also spelled baba ghanouj or baba ghanoush) is a delicious dip from the Middle East and Mediterranean. You’ll make it with roasted or charred eggplant, tahini, lemon juice, garlic, olive oil, and spices, and it’s out of this world, delicious.
My family’s baba ganoush is very similar to our hummus recipe, but the base is smoky roasted eggplant instead of chickpeas, which gives baba ganoush its smoky flavor and texture. It’s absolutely delicious, especially with homemade pita bread.
Key Ingredients
- Eggplant: When shopping for this eggplant dip recipe, look for eggplants with smooth, shiny skin and feel heavy for its size. It should also feel slightly firm, not really hard or very soft, and the stem end should be green and free of mold. I like medium eggplants for this recipe and use two of them. If you love eggplant, you will also enjoy this easy roasted eggplant.
- Tahini: Tahini is a paste made from sesame seeds with a consistency similar to almond or peanut butter. I also use it to make our red pepper hummus, tahini salad dressing, and my favorite tahini sauce. You can buy it at the store or make your own. Here’s my tahini recipe.
- Lemon: Skip the bottled stuff! Fresh lemon juice makes all the difference in this recipe.
- Garlic: I love garlicky baba ganoush. It works nicely against the creamy, smoky roasted eggplant. I use three cloves but feel free to hold back a clove or two if that’s too much for you.
- Spices and Olive Oil: I add ground cumin, salt, and fresh parsley to my dip and love it. A drizzle of olive oil is a nice touch, too!
Find the full recipe with measurements below.
How to Make Great Baba Ganoush
Tip 1: For that authentic flavor, char the eggplant skins. I broil the whole eggplants, but you can do this on the grill or over a gas burner. It only takes a few minutes.
Tip 2: Bake the eggplants until super soft. After getting that char on the skins, I roast my eggplants until they’re really soft. You’ll know they’re done when the eggplants collapse in on themselves, and a fork easily pierces through the flesh.
Tip 3: Use a fork for the best texture. The easiest (and my preferred ) way to bring the dip together is with a fork. Once my eggplants have roasted, I scoop out the soft flesh with a spoon and mash it into the other baba ganoush ingredients. I like some texture in my dip, so I don’t bother with a food processor.
Tip 4: This eggplant dip is perfect for making ahead. You can serve baba ganoush right away, but it actually improves in flavor over time, making this an incredible make-ahead meze (or appetizer). Serve it with our quick flatbread, soft and fluffy pita bread, crisp veggies, or pita chips (see how to make them below the recipe).
More Dip Recipes
Baba Ganoush (Roasted Eggplant Dip)
- PREP
- COOK
- TOTAL
My family’s baba ganoush is super simple to make at home. The secret is broiling the eggplant for a few minutes to give it a rich, smoky flavor before roasting it until it’s super soft. I leave it rustic with some texture. Simply mashing and stirring the roasted eggplant into the other ingredients with a fork is perfect. I prefer serving this eggplant dip at room temperature. It also gets better over time, so feel free to make this one ahead of time!
Serve with homemade pita bread, this easy flatbread (made without yeast), fresh veggies, or next to other dips like hummus, homemade labneh, and tzatziki.
Watch Us Make the Recipe
You Will Need
2 medium eggplants, about 2 pounds (900g)
¼ cup well-stirred tahini, try homemade tahini (60ml)
¼ cup fresh lemon juice (60ml)
2 to 3 garlic cloves, finely minced
¼ teaspoon ground cumin
¼ teaspoon fine sea salt
2 tablespoons chopped fresh parsley leaves
Drizzle of extra-virgin olive oil, optional for serving
Directions
1Roast the eggplant: Adjust an oven rack to the middle position. Turn the broiler on high and line a baking sheet with aluminum foil. Prick the eggplants in several spots with a fork and place them on the baking sheet. Broil for 2 minutes on each side until the skin darkens and smells smoky. Turn the broiler off, then heat the oven to 375°F (190°C).
2Switch from broiling to baking: Continue to roast the eggplants in a 375°F (190°C) oven for 25 to 30 minutes, or until they are very soft. Let them cool for 10 to 15 minutes, or until they’re cool enough to handle.
3Make the base: While the eggplant roasts, combine the tahini, lemon juice, minced garlic, cumin, and salt in a medium bowl. Set this mixture aside to let the flavors meld.
4Mix in the eggplant and finish: Split open the cooled eggplants, drain off any excess liquid, and use a spoon to scrape the soft flesh into the tahini mixture. Use a fork to mash the eggplant into the tahini until it’s somewhat smooth, but still has some texture. Stir in the chopped parsley and drizzle with olive oil just before serving.
Adam and Joanne's Tips
- Storing: One of the best things about homemade baba ganoush is that while it tastes great right after making it, it tastes even better after a day or two in the fridge, making it a perfect make-ahead appetizer! Store in an airtight container in the refrigerator for up to 5 days.
- Tahini: I highly recommend using tahini for the most authentic flavor. But if you’re not a fan, try reducing the amount in the recipe above to 2 tablespoons instead of ¼ cup.
- Garlic: We enjoy the extra kick garlic gives this dish. The tahini stands up very well to it. If you’re not sure that you want to use 3 cloves, reduce to 1 or 2 cloves.
- How to make baked pita chips: Cut 2 to 3 pitas into wedges (try homemade pita bread). Add to a baking sheet and bake in a 375°F (190°C) oven until lightly browned and crisp, 7 to 10 minutes.
- The nutrition facts provided below are estimates.
I love all of these recipes, creating delicious food.
I love this recipe! I have only made baba a couple of times in the past because it was so labor intensive and made a huge mess as I charred the eggplant over my gas stove flame. This gives an even better flavor and is so simple. I appreciate both of you and the work you do to perfect the recipes for real people who enjoy real food like me.
You made our day with this comment 🙂
I simply adore you and your recipes!
Thank you so very much
xoxo
This was such a delicious recipe! I realized I forgot the parsley and I’m sure it would have been wonderful with parsley in it. I did end up using a blender as well because I’m recovering from an illness and didn’t have the energy to fight the eggplant, as it was still somewhat stringy when I was trying to mash with the fork. Next time I make this I will definitely be doubling the recipe!
WOW!! I am a Baba connoisseur and this recipe doesn’t disappoint. For years, there was a Middle Eastern restaurant near our home. The owner/chef was authentic and I’ve never had Baba as good as his. Unfortunately, the restaurant no longer exists. This recipe comes close. I prefer it blended. Whatever floats your boat. Thanks so much for this gift.
I TOTALY AGREE !!!!!! best recipe i have found. and it all started with your tahini recipe. then the hummus then on to Baba. Imade my first with black sesame seeds , not pretty to look at but made great BABA !!! i blended 1/2 and mixed chunky 1/2 together and it was perfect. now on to french onion soup + many more
I am so happy you loved it so much, Pam! Thanks for coming back.
I saw your recipe exactly but now I’m concerned because when I sliced open the eggplant there’s an abundance of brown fleshy streaks and seeds. Your recipe video looks like yours had more light colored flesh. I’m wondering if it’s because it went from the refrigerator to the oven or if this indicate something else. have you run into this issue before?
Hi Kat, It is possible your eggplant was older. As eggplants mature, their flesh can develop a slightly spongy or fibrous texture and brown streaks. They also tend to have more developed and noticeable seeds.
Have made this and the hummus and they’re both good recipes. One thing that surprised me was that the proportion of lemon juice seems much higher than any other recipe I’ve tried, and to my taste. I used about 3/4 of the lemon juice for the Baba ganoush, but next time I think I’ll probably half it. Maybe the lemons we get in the UK are less ripe and more sour? 😄 Thank you anyway, I’ll be making this again!