Classic Baba Ganoush Recipe – Smoky Middle Eastern roasted eggplant dip with tahini, garlic, lemon, olive oil and spices.
What is baba ganoush?
In Arabic, “baba” means father and “ghanoush” means spoiled. 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, it 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. 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. 🙂
That said, Middle Eastern dips and salads like baba ghanoush and hummus are subject to taste. Some families prefer “a little more of this” or “a little less of that.” When in doubt, taste and adjust seasonings according to your palette.
For this baba ganoush recipe recipe, you will need to roast both eggplant and garlic. To learn how to roast eggplant, click here. To learn how to roast garlic, click here. You will also need to buy tahini sesame seed paste. Tahini can be found in the peanut butter section at most health food stores, and any Middle Eastern market will carry it. Many regular grocery stores have started stocking it, too.
How do you eat baba ganoush?
Baba ghanoush is usually served as an appetizer or mezze. It can be used as a dip or a spread and is typically served at room temperature.
What to serve with baba ganoush?
Baba ghanoush is healthy, gluten free, vegan, all natural and so delicious. Pair with pita bread, crackers or chips for a mouth-watering appetizer that your guests will love.
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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?
Let us know in the comments!
Other Great Recipe Ideas
Bruna says
Sheesh, lots of typos. Thanks, autocorrect! Sorry, you all!
Fatima Jaffer Sagarwala says
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.
Tori Avey says
Happy to hear that Fatima!
Ed says
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!
Tori Avey says
So glad you enjoyed it Ed. Please spread the word about the site so others can enjoy it too. Thanks!
Margot C says
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!)
Greg says
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?
Tori Avey says
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!
Ed says
If you can’t can it, freeze it. No reason this shouldn’t last a few months in the freezer and thaw just fine.
Catherine & Annah-joe Marima says
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.
Michal says
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!
Tori Avey says
Haha, thanks Michal. Enjoy!
Mary Cantonis says
Love your site!! Can’t wait to explore.
Mjrunnr says
Just finished making this with eggplant frm our CSA box. Insanely good!!
Rebirv says
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.
Ruth says
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.
Julie says
This is a great recipe! Very tasty and authentic – I’ve already sent a link to my friends! Thank you!
Danielle Omole says
I am making this right now. I’m waiting for my eggplant to cool down. I can’t wait to try this!
Marry says
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.
Tori Avey says
Thank you Marry, that is high praise indeed!
Mary says
Sublime!
Traci with an i says
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
Tori Avey says
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!
Steve says
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?
Charlie says
I have never heard about this recipe and i am finding it interesting. I will try out this recipe on this weekend . Nice post !
Karin says
Hummus and Baba Gahanoush with baked pita chips are favorites of mine! I could live on them!
Ann says
I have some beautiful, lavender eggplant….guess what I’m making this weekend? I can’t wait!