My classic baba ganoush recipe, sometimes referred to as baba ghanouj, baba ghanoush, or roasted eggplant dip, combines roasted eggplant, tahini, garlic, lemon, olive oil, and spices. Chunky and thick, it’s rich, savory, and perfect to use as a dip or condiment. If you’re new to baba ganoush, I’m thrilled to introduce this Middle Eastern dip to you! I am sharing a bit of baba ganoush history, as well as my tips and tricks for the best flavor, along with serving ideas for family-friendly meals you’ll love.
What is Baba Ganoush?
In Arabic, “baba” means father, and “ganoush” means spoiled, or pampered. This “spoiled dad” dip is the creamier companion to hummus. Popular in Arab countries throughout the Middle East, it is also a common appetizer on the Sephardic Jewish table.
In Israel, baba ganoush is known as eggplant salad, or Salat Hatzilim. It is sometimes made with roasted bell peppers, and often, mayonnaise is added for richness. I’ve even tasted sweet baba ghanoush with a touch of sugar in it. While I’ve provided a more classic version here, there are endless variations on this theme.
I’ve made baba ghanoush many times for my family over the years, and it took me some time to find the correct balance of flavors. Every time I made it, I would offer my husband a taste. In the nicest way possible, he would tell me– “Mmm. Good, but a little more tahini.” Or, “Yes, it’s almost there– maybe a touch more lemon juice?” Over time, I discovered the right combination, requiring fairly minimal prep time and a total time of just over 30 minutes.
I knew I’d hit upon it when his face lit up. He smiled and said, “Just like my mom made.” I consider that the highest of kitchen compliments. With a five-star rating and thousands of shares, I think it’s safe to say that readers agree this dip is delicious.
Baba Ganoush Ingredients
Please be sure to scroll down to the recipe card for the complete details!
- Eggplant – This is the base of all baba ganoush recipes. Whether you’re making baked eggplant sandwiches, sweet and sour eggplant, or baba ganoush, look for medium eggplants that are heavy for their size with a shiny, smooth skin. They should also have a dark green stem and be free from any bruises or dark spots. If possible, look for Italian eggplant or baby eggplant. They have fewer seeds and a thinner skin than other varieties, with a slightly sweeter taste.
- Tahini – This is a ground sesame seed paste that helps create a smooth, creamy dip while adding a nutty taste. I typically find it in the ethnic section or the nut butter section of my local grocery store.
- Garlic – I’ve tested this recipe with raw garlic cloves and roasted garlic, and both versions are delicious. However, I much prefer to use roasted garlic, finding that it adds an incredible pungent, sweet, savory flavor that you don’t get with raw cloves.
- Lemon – Freshly squeezed lemon juice is best, but you can also use bottled lemon juice, if needed. The acidity helps lighten some of the heaviness of the fats, creating a well-rounded taste.
- Spices – Cumin, salt, and cayenne pepper add a warm, smoky, savory flavor with a touch of heat. Add more or less of each ingredient as desired to suit your preferences.
- Oil – Extra virgin olive oil creates a smooth, creamy consistency while adding a rich, peppery taste and a boost of omega fats, which are staples in the Mediterranean diet.
How to Make Baba Ganoush
- Roast the eggplant. Follow my tips for how to cook eggplant over an open flame using a gas burner oven or grill over medium-high heat. This produces a rich, smoky flavor that you won’t get with other methods, adding delicious depth to the dish. If needed, you can also roast eggplant on a foil-lined baking sheet in the oven. Then, place the roasted eggplant flesh in a bowl, along with about half of the cooking liquid, draining and reserving the rest of the excess liquid. Discard the skin and set aside to cool.
- Mash. Combine the eggplant, garlic, lemon juice, spices, and a bit of oil in a bowl. Then, use a fork or spoon to mash the mixture, removing large clumps. I don’t recommend a food processor here! We still want a little bit of texture.
- Adjust. Taste the dip, and adjust the flavor as needed. Just note that cayenne is extremely spicy. So, add it with care, starting slowly.
- Serve. Add a drizzle of olive oil on top, if desired, and garnish with fresh parsley or sesame seeds.
Serving Suggestions
Baba ganoush is usually served as an appetizer or mezze alongside pita bread or pita chips, veggies, matbucha, falafel, and tzatziki sauce. It can be used as a dip or a spread and is typically served at room temperature.
Or, enjoy it as a side dish alongside protein sources such as marinated fish skewers, honey herb roasted chicken, and braised lemon chicken.
Classic Baba Ghanoush
Ingredients
- 2 medium eggplants (about 3 lbs. total), roasted
- 1/3 cup tahini from light seeds, not “dark tahini”
- 3 cloves garlic roasted (or 1 raw, crushed)
- 2 whole fresh lemons, juiced or more to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon salt or more to taste
- Pinch cayenne pepper
- Extra virgin olive oil
- Fresh parsley for garnish (optional); you can also top with a sprinkle of paprika or smoked paprika
Instructions
- Roast the eggplant. You will find that roasting over an open flame will produce richer smoky flavor. For instructions, click here. Place the roasted eggplant pulp into a bowl with half of the smoky cooking liquid. Discard the skin and reserve the remaining cooking liquid. Let the eggplant return to room temperature.
- Add tahini, garlic, fresh lemon juice, cumin, salt, cayenne pepper and 1 tbsp extra virgin olive oil to the bowl. Use a fork and/or spoon to mash together the mixture, using firm pressure to break up the tahini paste, roasted garlic, and any stringiness of the eggplant. Mix until well combined. Note- I don't recommend using a food processor here, the texture is most authentic when using a fork to mash.Taste the dip. Add additional tahini, lemon juice, salt or cayenne pepper, if desired. The cayenne is extremely spicy, so add with care.
- Drizzle with olive oil, if desired – just a small amount will do. Garnish with fresh parsley, if desired. Serve as a dip with pita bread, crackers or chips. If you prefer a cold dip, chill in the refrigerator prior to garnish. Store refrigerated in an airtight container.
Nutrition
tried this recipe?
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FAQs
Made with simple, whole food ingredients, baba ganoush provides vitamins, nutrients, fiber, and good-for-you fats, which makes it a healthy option by my standards. Of course, if you have any specific questions or concerns, be sure to consult your doctor!
The primary difference between the two is that hummus uses chickpeas as a base, whereas baba ganoush uses roasted eggplant.
For the best results, transfer leftovers to an airtight container and store them in the refrigerator for up to 4 days.
To freeze, transfer the dip to an airtight container or freezer bag, and squeeze out as much air as possible. It will keep fresh for up to 3 months. To serve, thaw in the fridge overnight. Then, stir the ingredients, or give them a quick pulse in a food processor to re-incorporate them and create a smooth consistency.
For those of us who struggle to ‘mash’ by hand due to weak hands/arthritis/carpal tunnel syndrome and so on, what do you suggest? With you saying not to use a processor we are stuck.
Hi Susan, that’s a great question. In this case, I would try using a hand blender and pulsing gently throughout the eggplant, so that you retain some of the texture and it doesn’t become too smooth. Just be sure not to over-mash before it comes a puree, or the texture will be gummy. You can also try a potato masher with an ergonomic horizontal handle, which is designed to be easier on the wrists. This is a small batch soft recipe, the mashing isn’t particularly strenuous in the way it might be to mash a large pot of potatoes… so this type of ergonomic masher might be a good solution!
Great recipe! Roasted the eggplants in the toaster oven, so no smoky flavor, but that’s OK, as I’m not a big fan of “smokiness”. Didn’t use all the tahini, only used juice and some zest from 1 lemon, used half the amount of salt, added some smoked paprika at the end. I removed most of the seeds, but I see now that they were left on in the photos, so that will save time next time around. Don’t understand how the recipe says total time is 35 minutes – it took WAAAY longer than that.
I wish someone that says to use extra virgin olive oil would leave a link as to where in the United States it can actually be found.
extra virgin olive oil In the USA has been stepped on and adulterated.
There are many great varieties of extra virgin olive oil on the market nowadays. Here is the brand I use: https://www.amazon.com/Bragg-Organic-Extra-Virgin-Olive/dp/B0006Z7NPO?tag=theshiintheki-20&th=1
Hi!
This sounds perfect. Quick question: if I roast the eggplant on the stovetop, where do I get “smoky cooking liquid” listed in the first step? Thanks!
After you roast and peel the eggplant (scoop out the pulp into a bowl), you’ll see some smoky liquid in the bowl as well. That is the liquid I’m referring to. Enjoy!
My second attempt at baba ghanoush and it was superb! The first time was a different recipe that used the air fryer to cook the eggplant and it was awful. I had three small eggplants from the garden and wasn’t sure on the eggplant quantity so started with about half the other ingredients. Loved it!
So glad to hear that Linda!
This has WAY too much tahini. I only discovered after making it and then looking at other recipes that this is 5-6x as much tahini as others call for. The flavor was overwhelming and I had to pitch it.
Sorry to hear you didn’t like it Tamara! As you can see from other reviews the recipe is popular as written, but it can’t be to everyone’s taste. Better luck next time!
Fantastic Recipe Tori! I have made this 3-4 times now, but the first time I made it, I couldn’t believe how much it tasted like my favorite Baba, made by a wonderful old Labanese man, who has a market in Greensboro.
I must have read the recipe a bit closer this time because now I am in suspense. The recipe says to add 1/2 the liquid from the roasted eggplant to the dip and to save the other half. I just noticed today that the recipe never says what to do with the second half of the liquid. So I am saving it, waiting for your reply. Funny, it still tasted pretty good without the second half of the liquid.
I only add about half the liquid and discard the rest, but you can add more to taste if you like. Glad you enjoyed it!
Tasty and easy to make!
This is an excellent recipe. I doubled the cumin, garlic and salt. I used a potato masher to blend. We served this with tzatziki and lamb meatballs and warmed pita. It was a huge hit at our last party!
I made this….it is spectacular. I added roasted tomatoes that I grilled on the grill, with my wood chips smoking, and my eggplant. Love it!!!
Absolutely delicious! The truest to the one I used to eat at Lebanese restaurants back in London! I’ve tried other recipes but none of them was as tasty as this one! The wonderful smell in the kitchen from broiling the aubergines is just a bonus! I used a few more cloves of garlic, because I could never have enough roasted garlic, and I loved it even more. Slightly too tangy to my wife’s opinion, she would have used probably a tad less lemon juice, but maybe it was just that my lemons were extremely juicy. Definitely prefer not using the food processor! Total different texture, much preferred to break down everything with a fork! Anyway, thank you so much Tori!!
amazing
Delicious even though I omitted the oil.
Hi Tori,
Thank you for the baba ghanoush recipe!
Could you please let me know what oven temperature should I use for the broiler to roast the eggplant/ aubergine?
Thank you!
Sandra
Hi Sandra! Most ovens have a simple “broil” function which does not have a temperature setting, but rather fires up a broiler in the upper part of the oven.
Tori … this was DELICIOUS!!! LOVED it!!! Thank you!!! :)))
… oh … and SO right … not to pulverize in a food processor!!! 🙂
Yes! Big no no. Glad you liked it! 😀
What a great recipe. Thank you 🙂
Good recipe, I made some tonight. In Egypt and Qatar they also add a little vinegar. Not much, just enough to give it a slight twang. They also use ground coriander seeds.