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.
Sheesh, lots of typos. Thanks, autocorrect! Sorry, you all!
Was desperately looking for authentic Baba Ghanoush recipe as I miss the UAE dishes while in Canada! My search and effort paid off. The dish turned out so good that my hubby complimented me (it’s a big deal as he’s quite a serious contender!) :). Thank u! Also appreciated the tips on type, method etc.
Happy to hear that Fatima!
Hi there, just wanted to say that I made this last night and it was an absolute treat. I might go so far as to say it was the best baba ghanush I’ve ever had!
By the way, in case anyone else is wondering I used very overripe eggplants and they were fine.
I don’t think I’ll ever cook eggplant any other way again!
So glad you enjoyed it Ed. Please spread the word about the site so others can enjoy it too. Thanks!
Just a note to say that I made this this way and it’s just so magical and lovely. Mine just didn’t have the smoky flavor before. I had to be brave and essentially broil those eggplants. i will now never do it any other way. Thank you so very much! (I pinned too!)
Hi Tori, thank you so much for this great recipe for one of my favorite dishes!
Question: Is it possible to can larger batches of baba?
Hi Greg! I have never tried canning baba ganoush, so I’m not sure what the end result would be. There is a bit of acid in the recipe but not a lot, so to be safe if you decide to try it I would go with pressure canning rather than regular canning: http://theshiksa.com/2013/09/30/pressure-canning/ That said I’ve never seen anybody do it before, so it makes me wonder if it’s not suitable for canning. Sorry I can’t be of more help here!
If you can’t can it, freeze it. No reason this shouldn’t last a few months in the freezer and thaw just fine.
Great recipe, first tried this, this summer in Romania and they make it with home made mayo and some times with out and they add black pepper, and have it with bread, and veggie salad (tomatoes, cucumbers, red, green, yellow peppers) as well as hams… its the best food I had tasted in a long time.
My husband and I just took a taste and it is better than the sabra brand that I spend $3.50 on for 1/8 the amount. Your matbucha recipe is almost finished simmering and it looks SO AMAZING. My husband is Moroccan and he is duly impressed. I LOVE your recipe ideas and variety for both sephardi and ashkenazi. This Shabbat will be delicious! Thank you, you are one smokin’ shiksa in the kitchen!
Haha, thanks Michal. Enjoy!
Love your site!! Can’t wait to explore.
Just finished making this with eggplant frm our CSA box. Insanely good!!
Instead of mashing the eggplant, shred it with a fork. All the other ingredients, except for the garnishes, I mix into a tahini sauce not too thick or watery. Place the eggplant in a serving plate, drizzle with tahini and garnish. Place extra tahini on side for those who want more sauce. It is delicious as a side dish or part of a hearty salad plate.
What a great collection of recipes and cooking tips! I add a little pomegranate molasses to my baba ghanoush. It adds a touch of sweet and tangy je ne sais quoi. Other than that it is just garlic, tahini, salt, and pepper, with another drizzle of pomegranate molasses and a sprinkle of parsley on top. Thanks for the blog.
This is a great recipe! Very tasty and authentic – I’ve already sent a link to my friends! Thank you!
I am making this right now. I’m waiting for my eggplant to cool down. I can’t wait to try this!
I made this last night along with falafels and tahini sauce. Everything was fabulous. I usually go to the take-out place for this kind of food but I had fun making it all from scratch. Of all the cooking sites I use, this is my favorite. I always trust that the food will be really good.
Thank you Marry, that is high praise indeed!
Sublime!
It would be helpful to know a measurement for the cooked egg plant in ratio to the amount of tahini etc. I know I didn’t have nearly 3 pounds of raw eggplant and have only about a cup of cooked pulp now that it is roasted. I am sure I can do it by taste but maybe others have had this problem. Thanks
Hi Traci, the recipe is written to account for the eggplant cooking down to a much smaller volume of pulp. When you start with the 3 lbs. of eggplant, it will cook down to the correct amount of pulp. Go ahead and proceed with the recipe as written; of course you can always adjust the other ingredients to taste. It’s not an exact science. Enjoy!
Hi. Wish I had seen your blog before I made some baba ganoush last night! It turned out ok, but it is slightly more bitter than I would like, and I didn’t achieve the smokiness I wanted. I baked 2 whole eggplants on the oven grate (about 2 pounds each) at 400 degrees for a bit over an hour (too long? – I wanted to make sure they were fully cooked – after 40 minutes they didnt seem shrunken enough from the eye test, but they were fairly soft). After that put them in a plastic bag for 15 minutes. I peeled them & noticed the pulp was very green, not at all a mix of the golden & golden brown I expected, and the seeds were also dark in color, but not what I would characterize as “burnt”. I am wondering if that is a sign the eggplants were too mature? There are so many differing opinions out there about “everything you need to know about picking & cooking eggplants & baba ganoush” that it can be a little confusing. No one elsewhere mentions “Choose smaller, younger eggplants for roasting”. In fact, some say just the opposite, but your explanation makes sense to me. How do you tell if an eggplant is young? How small is smaller? Is it strictly about the size, or is it about the variety? I also made the Tahini from scratch. From what I understand if its not right it can be the cause of bitterness, but I was very careful not to overtoast it (2-3 minutes on a baking sheet in a 400 degree oven), used hulled seeds, & got it peanut-butter smooth. What is you think? Thank goodness I finally found your blog after searching in vain for confirmation on broiling/charring technique with an electric oven, which is the method I will definitely use next time, along with your other hints. BTW, is 4″ from the broiling element about right?
I have never heard about this recipe and i am finding it interesting. I will try out this recipe on this weekend . Nice post !
Hummus and Baba Gahanoush with baked pita chips are favorites of mine! I could live on them!
I have some beautiful, lavender eggplant….guess what I’m making this weekend? I can’t wait!