Baba Ghanoush Recipe

Name: Baba Ghanouj Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 pounds Italian eggplants ((about 2 small-to-medium eggplants)); 1/4 cup tahini; 3 tablespoons lemon juice; 2 tablespoons extra-virgin olive oil ((plus more for brushing the eggplant and garnish)); 2 tablespoons chopped fresh flat-leaf parsley ((plus more for garnish)); 2 cloves garlic, (minced); 3/4 teaspoon salt; 1/8 tsp EACH ground cumin, smoked paprika, red pepper flakes; Optional: Toasted pine nuts (for garnish); Serving suggestions: warmed or toasted pita wedges, pita chips, cucumber slices, mini bell peppers or slices, snap peas, carrots, etc.

This Baba Ganoush recipe is the bright, savory, luxuriously creamy, and healthy dip of your dreams, spiked with tahini, garlic, citrus, and a dash of smoked paprika. I’ll guide you through achieving the richest, smokiest, authentic-tasting dip using a grill, gas stovetop, or oven with expert tips, variations, and step-by-step photos. So, whether used as a dip with pita bread, veggies, or a sandwich spread, everyone will be CRAVING this recipe!

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top view of dipping into baba ghanoush with pita bread

What is Baba Ganoush?

Baba Ganoush is a delicious Middle Eastern dip made from roasted eggplant, tahini, lemon juice, garlic, and olive oil. It’s creamy, smoky, bright, and savory at the same time. Whether scooping it up with pita bread, spreading it on a sandwich, or enjoying it with veggies, Baba Ganoush will surely bring a tasty, exotic twist to your snacking game!

Why You’ll Love This baba ganoush recipe

For Eggplant Haters: I’m the first to admit, I’m not an eggplant fan, but I LOVE this recipe! The creamy, smoky, complex richness will have everyone coming back for more.
Rich, Smoky Flavor With or Without a Grill: Grilling or roasting on a gas stovetop until deeply charred is the secret to the deepest, smokiest flavor. Bonus: Adding a splash of liquid smoke to eggplant roasted in the oven mimics the same flavor!
Rustic Texture: Instead of using a food processor, mashing the eggplant by hand produces an authentic, creamy yet chunkier dip with pleasant textural contrast.
Never Runny: My tricks for removing excess moisture from the cooked eggplant flesh, creates a creamy, richly concentrating dip.
Deeply Flavorful: Adding dashes of ground cumin, smoked paprika, red pepper flakes and plenty of salt create layers of smoky, rich complexity.

dipping into baba ganoush with pita bread

Baba Ghanoush ingredients

Baba Ghanouj is made with minimal ingredients for explosive flavor! Let’s take a closer look at what you’ll need (measurements in the printable recipe card at the bottom of the post):

Eggplant: The star of the dish, roasted Italian eggplants, provides the rich, smoky flavor and creamy texture that define Baba Ganoush. Italian eggplants are more petite and more slender than the standard globe eggplant. They typically have dark purple skin, though some varieties can be lighter in color. Look for two medium eggplants instead of one larger one, which will be more tender, have fewer seeds, and be less bitter.
Tahini: This sesame seed paste adds a nutty, creamy richness to the dip, balancing the smoky eggplant and enhancing its overall flavor. For the best tahini, choose one made from 100% sesame seeds without added ingredients, preferably from hulled seeds for a smoother, less bitter taste. Look for a creamy, pourable consistency and consider Middle Eastern brands known for their quality such as Soom, Al Wadi, Har Bracha, and Barons.
Lemon juice: This adds brightness and acidity, cutting through the richness of the tahini and eggplant, and bringing a refreshing zing to the dish. Freshly squeezed is best (about one large lemon), but you may use bottled in a bind.
Olive oil: Extra-virgin olive oil adds a smooth, fruity richness to the dip, while also helping to blend the ingredients together. It’s also brushed on the eggplant before roasting for added flavor.
Parsley: Parsley adds a fresh, herbal note to the dip, balancing the richer flavors and providing a pop of color when used as a garnish. Use flat-leaf parsley for a stronger, more robust flavor than curly parsley.
Garlic: Fresh garlic introduces a sharp, pungent flavor that enhances the savory notes of the eggplant and adds aromatic nuances. Use more or less to taste.
Salt: This is essential for seasoning the dish, bringing out the flavors of the other ingredients and making the dish more vibrant. Use traditional table salt or half the amount of kosher salt.
Spices: Ground cumin, smoked paprika, and red pepper flakes add warmth, smokiness, and a hint of heat, enhancing the complexity of the recipe.

top view of ingredients for Baba Ganoush: Italian eggplant, tahini, garlic, lemon juice, parsley, olive oil, spices

How to make Baba Ganoush

Let’s take a closer look at how easy it is to make Baba Ganoush with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Cook the Eggplant. The eggplant can be grilled, roasted, or cooked on a gas burner. Grilling or cooking on a gas burner will infuse the recipe with smoky richness, but roasting can also be tasty, particularly with a dash of liquid smoke added to the dip.

showing how to make baba ganoush by cooking the eggplant on the grill

showing how to make baba ganoush by cooking the eggplant on the grill until it is soft and has collapsed

Step 2: Remove the Flesh. Cut the stems off, then halve the eggplants lengthwise. Scoop out the flesh with a large spoon and discard the skins.

showing how to make baba ganoush by cutting off of the stems and slicing the eggplant in half

showing how to make baba ganoush by scraping the flesh out from the eggplant

Step 3: Drain the flesh. Transfer the flesh to a fine mesh sieve over a bowl and cover with plastic wrap. Using a large glass jar (or a similar heavy object), press down on the flesh several times to discard moisture.

showing how to make baba ganoush by draining the flesh in a fine mesh sieve

Step 4: Mash Eggplant. Transfer the drained flesh to a medium bowl and mash it with a fork.

showing how to make baba ganoush by mashing the eggplant flesh with a fork

Step 5: Combine Ingredients. Add the tahini, lemon juice, olive oil, parsley, garlic, and spices. Stir everything until well combined, mashing the mixture further if you’d like a smoother consistency.

showing how to make baba ghanoush by adding the tahini, lemon juice, olive oil, parsley, garlic, and spices.

Step 6: Garnish. Season to taste with additional salt, lemon juice, etc. Serve the baba ganoush with a drizzle of olive oil, a sprinkle of fresh parsley, and optional red pepper flakes and pine nuts.

How to Grill Eggplant

Pierce each eggplant a few times on all sides with a fork to vent and lightly grease with olive oil. Grill (covered) until the skin has collapsed and the eggplant feels mushy/softened between the tongs, about 20 minutes per side.

How to Roast Eggplant

Preheat the oven to 450 degrees F and line a baking sheet with parchment paper. Halve the eggplants lengthwise, then brush the cut sides lightly with olive oil. Roast the eggplants, cut sides down until the skin collapses and the interior is very soft, about 35 to 40 minutes.

How Cook Eggplant on a Gas Burner

Roast the eggplant directly over the flame of a gas burner turned to medium-high heat. Use tongs to rotate the eggplant every 5 minutes until it deflates, the skin is charred and crispy on all sides, and it feels soft/mushy between the tongs, about 20 minutes.

baba ganoush recipe being served with pita wedges, bell peppers and cucumbers

TIPS for MAking baba ganoush

Choose the Right Eggplant: Use Italian eggplants with a firm texture and glossy skin. For the best flavor, look for two medium eggplants as opposed to one larger one. The younger and more slender the eggplant is, the less bitter and stringy it will be.
Don’t Forget to Prick the Eggplant: This allows steam to escape while cooking to avoid bursting.
Prevent a Mess: If using the gas-stove method, cover up around the burner with foil otherwise it can get messy!
Rotate Frequently on a Gas Stove: This allows the eggplant to cook evenly and thoroughly in the center.
Roast Thoroughly: Cook your eggplants until you think they are soft, then cook them some more. The skin should be deeply charred, the flesh should be uber tender, with zero resistance when poked with a knife. This brings out a deeper, smoky flavor and creates a smoother dip.
Add Liquid Smoke: Roasting the eggplant in the oven is effective at cooking and caramelizing, but you’ll be missing the authentic smoky flavor of the grill. To mimic the smokiness, add ¼ teaspoon of liquid smoke.
Drain Excess Moisture: After roasting, drain any excess liquid until no liquid is released when pressed down on the flesh to avoid a watery dip.
Use Fresh Tahini: Opt for high-quality, fresh tahini for a creamier texture and richer flavor with less chance of bitterness.
Don’t Blend: A bit of texture is tasty and authentic. Don’t over-mash, use a food processor, or a blender. Instead, mash against the side of the bowl with a spoon for a smoother texture.
Adjust Seasoning: Taste and adjust seasoning with salt, lemon juice, and spices to your preference.
Make Ahead Tip: The eggplants can be cooked up to two days in advance, then stored in an airtight container in the fridge until ready to mash.

Baba Ghanouj variations

Make it Spicy: Add a dash of cayenne pepper or extra red pepper flakes for a spicy kick.
Add More Herbs: Incorporate finely chopped fresh herbs like cilantro, mint, or dill for a fresh twist.
Roasted Garlic Addition: Roast garlic cloves alongside the eggplant and blend them in for a deeper, sweeter garlic flavor.
Make it Smokier: Add a small amount of liquid smoke. This is also a great option if roasting the eggplant in the oven.
Mediterranean Twist: Blend in finely chopped olives or capers for an extra layer of briny flavor.
Go Tahini-Free: Substitute tahini with Greek yogurt for a lighter, tangy version.
Pine Nut Topper: Top with toasted pine nuts or mix them in for added texture and a nutty flavor.

showing how to serve baba ghanouj with a top view of it in a bowl with parsley, pine nuts and paprika, drizzled with olive oil

What to serve with this Baba Ghanoush Recipe

You’re going to want to dunk everything in this dip! Baba Ganoush pairs well with warm pita wedges, pita chips, cucumber slices, mini bell peppers, snap peas, and carrot sticks. It also complements olives, fresh herbs, and Mediterranean dishes like stuffed grape leaves. Here is the breakdown:

Warm or Toasted Pita Wedges: Perfect for scooping and dipping.
Pita Chips: Crispy and crunchy, ideal for a satisfying dip.
Cucumber Slices: Fresh and cool, complementing the rich flavor of the dip.
Mini Bell Peppers: Sweet and crunchy, a colorful addition to your platter.
Snap Peas: Crisp and sweet, offering a light and refreshing contrast.
Carrot Sticks: A classic choice for dipping, adding a touch of sweetness.
Olives: A tangy, briny addition that pairs well with the smoky flavors.
Stuffed Grape Leaves: For a Mediterranean touch, add a side of stuffed grape leaves.

Storing Baba Ghanoush

Keep it in an airtight container in the refrigerator for up to 4-5 days. Stir well before serving. Some flavors may mellow upon chilling, so adjust to taste with salt, lemon juice, red pepper flakes, etc.

Can you freeze Baba Ghanoush?

Yes, you can freeze Baba Ghanoush by transferring it to an airtight, freezer-safe container or resealable freezer bag, leaving some space at the top for expansion. Label the container with the date and freeze it for up to 3 months. When ready to use, thaw it in the refrigerator and stir well to reincorporate any separated liquids. While freezing may slightly alter the texture, the flavor will generally remain intact.

Baba Ghanouj Recipe FAQs

Baba Ghanoush vs Hummus

Baba Ghanoush and Hummus are both popular Middle Eastern dips but differ significantly in their base ingredients and flavors. Baba Ghanoush is primarily made from roasted eggplant, which imparts a distinct smoky flavor to the creamy, silky texture of the dip. It is prepared by blending roasted eggplant with tahini, lemon juice, garlic, and olive oil, creating a rich and tangy taste.

In contrast, Hummus is made from cooked and blended chickpeas, resulting in a creamy yet slightly grainy texture. Its flavor is milder and nuttier compared to Baba Ghanoush, with a subtle tanginess from lemon juice and a hint of garlic. Hummus is also blended with tahini, lemon juice, garlic, and olive oil, but the primary taste is derived from the chickpeas. Both dips are staples in Middle Eastern cuisine and are enjoyed as dips, spreads, or side dishes.

What does baba ganoush mean?

Baba Ganoush is derived from Arabic and translates roughly to “father of coquetry” or “father of the spoiled.” The name reflects the dish’s rich, indulgent nature, with “baba” meaning “father” and “ghanoush” implying a sense of being pampered or spoiled. The term suggests a dish that is both luxurious and delightful, embodying the idea of a lavish, flavorful treat.

What is the best way to roast eggplant for Baba Ganoush?

For the best flavor, roast eggplants directly over a gas flame or on a grill until the skin is charred and the flesh is tender. This process imparts a smoky taste to the Baba Ganoush. The eggplant can also be roasted in the oven but it will be missing the smoky nuances. To combat this, add a splash of liquid smoke to the dip.

Can you make Baba Ganoush without tahini?

Yes, you can substitute tahini with Greek yogurt for a lighter version or use other nut butters if you prefer. However, tahini adds a distinct flavor and creaminess that is traditional in Baba Ganoush and it won’t taste the same without it.

Is Baba Ganoush Healthy?

Yes, Baba Ghanoush is a healthy dish. It is primarily made from roasted eggplant, which is low in calories and high in fiber, antioxidants, and vitamins. Tahini, made from sesame seeds, adds healthy fats and protein, while olive oil offers heart-healthy monounsaturated fats. Garlic and lemon juice contribute antioxidants and immune-boosting properties. Overall, it’s a nutrient-dense dip that is rich in flavor yet light on calories, making it a great option for a healthy, satisfying snack or appetizer.

showing how to serve baba ghanoush by dipping a bell pepper in it as a dip

Looking for more Dip Recipes?

Hummus
Avocado Hummus
Whipped Feta Dip
Tzatziki
Roasted Red Pepper Dip
French Onion Dip
Avocado Crema
Homemade Salsa
Guacamole

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Total Time: 55

Prep Time: 15

Cook Time: 40

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Ingredients

2 pounds Italian eggplants (about 2 small-to-medium eggplants)
1/4 cup tahini
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil (plus more for brushing the eggplant and garnish)
2 tablespoons chopped fresh flat-leaf parsley (plus more for garnish)
2 cloves garlic, minced
3/4 teaspoon salt
1/8 tsp EACH ground cumin, smoked paprika, red pepper flakes
Optional: Toasted pine nuts for garnish
Serving suggestions: warmed or toasted pita wedges, pita chips, cucumber slices, mini bell peppers or slices, snap peas, carrots, etc.

Instructions

TO COOK EGGPLANT

To Grill Eggplant: Preheat the grill to 425 degrees F. Pierce each eggplant a few times on all sides with a fork to vent, then lightly grease with olive oil. Grill (covered) until the skin has collapsed and the eggplant feels very soft/mushy between the tongs, about 20 minutes per side. Carefully transfer the eggplant to a cutting board and cool for 2 minutes.
To Use a Gas Burner: I suggest covering around the burner with foil; otherwise, it can get messy! Roast the eggplant directly over the flame of a gas burner turned to medium-high heat. Use tongs to rotate the eggplant every 5 minutes until it deflates, the skin is blistered, and it feels very soft/mushy between the tongs, about 25 minutes.
To Bake Eggplant: Preheat the oven to 450 degrees F and line a baking sheet with parchment paper. Halve the eggplants lengthwise, then brush the cut sides lightly with olive oil. Roast the eggplants cut sides down until the skin collapses and the interior is very soft, about 35 to 40 minutes. I suggest adding ¼ teaspoon liquid smoke to the dip to mimic the smoky flavor of grilling.

TO MAKE BABA GANOUSH

Remove the Flesh: Cut the stems off, then halve the eggplants lengthwise (if not previously cut for roasting). Scoop out the flesh with a large spoon; discard the skins. Chop the flesh while on the cutting board.
Drain: Transfer the flesh to a fine mesh sieve over a bowl and cover with plastic wrap. Use a large glass jar (or a similar heavy object), and press down on the flesh several times to discard moisture. Set aside to continue to drain while you prep pitas, veggies, etc. (5-10 minutes), pressing down occasionally until no moisture is released.
Combine: Transfer the drained flesh to a medium bowl and mash it with a fork. Add the tahini, lemon juice, olive oil, parsley, garlic, and spices. Stir everything until well combined, mashing the mixture further if you like a smoother consistency.
Season: Season to taste with additional salt, lemon juice, etc. Serve with a drizzle of olive oil over the top, a sprinkle of fresh parsley, and optional red pepper flakes and pine nuts.

Notes

Storage: Keep it in an airtight container in the refrigerator for up to 4-5 days. Stir well before serving. Some flavors may mellow upon chilling, so adjust to taste with salt, lemon juice, red pepper flakes, etc.
Serving: You’re going to want to dunk everything in this dip! Baba Ganoush pairs well with warm pita wedges, pita chips, cucumber slices, mini bell peppers, snap peas, and carrot sticks. It also complements olives, fresh herbs, and Mediterranean dishes like stuffed grape leaves.