Baba Ganoush Recipe (just like I enjoyed in the Middle East!)
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I’ve been making this creamy and smoky baba ganoush recipe since I first fell in love with it years ago while traveling in the Middle East. I’ll show you the tricks I learned to make this authentic dip – it’s irresistible!
And it’s not just my family and I who love this dip. Over 30 readers have given it 5-star ratings. One commenter, Marg, writes, “This was my first time making baba ganoush and I can’t believe how good it turned out. All my guests raved about it. Thank you for making me look like a kitchen star! ★★★★★”
If you want to taste an authentic baba ganoush, this is it. It’s a richly complex, slightly earthy, and irresistible dip with nutty undertones – you’ll want to put it on everything from crackers to carrot sticks.
This is the best baba ganoush recipe! It’s super easy to make and perfect for lunch, snacks, or to bring to a party. You can enjoy it year-round: grill the eggplants on your BBQ in summer or roast them in your oven in winter!
Key ingredients needed
What is in a baba ganoush dip? Less than 10 simple, familiar ingredients! This is what you need:
- Eggplants: Globe eggplants make the creamy base of this dip.
- Tahini: The taste of the tahini comes through, so make sure to use a brand you really love. Let it come to room temperature so it’s slightly runny.
- Other ingredients: Lemon juice, sea salt, garlic cloves, olive oil, sesame seeds, and minced parsley.
What is baba ganoush?
Baba ganoush is a traditional Middle Eastern dip. It’s made by roasting or grilling eggplant. Traditionally, cooked eggplants are mashed together with tahini, olive oil, garlic, lemon, salt, and other seasonings to make a creamy, smoky dip. I use a food processor instead of mashing, so the machine does the heavy work. It’s often served with pita bread, crackers, fresh vegetables, or as a spread.
So, about the name… What is a baba ganoush? Fun fact – it refers to a father being pampered, so while its exact origin isn’t specific, it’s thought that perhaps a sultan was spoiled with delicious baba ganoush. I believe this is the best way to spoil someone, too!
What does baba ganoush taste like?
Baba ganoush has a rich and complex flavor. Roasting the eggplant brings out smoky, earthy flavors, and the tahini adds a creamy, nutty note. Garlic adds savory depth, and a squeeze of lemon juice brightens it up. The result is a balanced dip that blends earthy sweetness with creamy nuttiness and a hint of tang.
Some people might compare it to hummus because both contain tahini. However, hummus’s main ingredient is chickpeas, while baba ganoush’s main ingredient is roasted eggplant. You’ll find the same creamy earthiness in both dips, but the end flavor is very different.
What to eat with this baba ghanoush recipe
The better question is, what can’t you serve with baba ganoush? It tastes great in sandwiches, on a cheese board, as a dip, or on top of roasted meats. Here are some of my favorite ways to enjoy this dip:
- Dip: The most simple way of enjoying baba ganoush is as a dip! Make some homemade pita chips to scoop up that smoky goodness, or serve it with raw vegetable sticks on the side.
- Spread: Slather some baba ganoush on a sandwich, in a wrap, or in a pita pocket. This works well with some grilled halloumi or falafel, some slices of grilled eggplant, and fresh herbs or leafy greens.
- With protein: Dollop some on top of roasted lamb or chicken to impart some smoky eggplant flavor to your dish.
- Platter: Scoop some into a ramekin and place it on a big mezze or tapas platter. Add some hummus, falafel, feta cheese, and olives.
Storing and freezing
How long does baba ganoush last in the fridge? Baba ganoush will keep for up to one week in the refrigerator in a sealed container, making it an easy option to make ahead of a gathering.
Can you freeze baba ganoush? Unfortunately, no, I don’t recommend freezing your baba ganoush. The good news is that it’s so tasty you’ll likely eat it all within a week.
Watch how to make baba ganoush
Baba Ganoush Recipe (just like I enjoyed in the Middle East!)
Ingredients
- 2 medium globe eggplants
- 3 tablespoons tahini (see notes)
- 2 tablespoons lemon juice (fresh is best!)
- 1-2 teaspoon sea salt
- 2 cloves garlic (finely minced)
- Olive oil, sesame seeds, and minced parsley (for toppings)
Instructions
- Roast the eggplants in your oven: Preheat your oven to 425 degrees Fahrenheit. Pierce the eggplants a few times with a fork or knife. Place the eggplants on a baking dish and roast in your oven for 30-45 minutes, turning halfway through. The eggplants are cooked when they are very soft, the skin is dark, and they have caved in. Roast the eggplants on your BBQ: Preheat your BBQ to medium-high heat. Pierce the eggplants a few times with a fork or knife. Place the eggplants on your BBQ and let them cook for 30 minutes, turning halfway through.2 medium globe eggplants
- Set a strainer over a bowl and place the eggplants into the strainer. Use a knife to open them up a little (so they cool faster), and then set them aside to cool completely.
- Once the eggplants are cool, peel them and discard the skin. Save the juice that collected in the bowl.
- Place the creamy insides into your food processor, add the tahini, lemon juice, garlic, and 1 teaspoon of salt, and pulse until mostly smooth. Taste and add more salt, if needed. For a smokier tasting baba ganoush, add a tablespoon or two of the reserved juice.3 tablespoons tahini, 2 tablespoons lemon juice, 1-2 teaspoon sea salt, 2 cloves garlic
- For the best flavor, let the baba ganoush rest in your fridge for at least 30 minutes before serving then top with any or all of the toppings.Olive oil, sesame seeds, and minced parsley
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This is an excellent recipe! However, I always leave the skin on, it gives extra flavor and I don’t mind the tiny bits of skin in the dip after pureeing it. I have also used liquid smoke when I’m not able to BBQ my eggplants.
I’ve never tried leaving the skins on but I’m going to do that next time I make this recipe!
I’m trying this with a smaller eggplant variety from my garden, can you give me an approximation of how much cooked flesh I should expect after cooking?
You’ll have just under 2 cups. 🙂
I wish that somewhere in the directions it was mentioned to either cut the eggplant in half or cut the top off – or something – because one eggplant EXPLODED when I took it out of the oven! Now I’m going to play it safe and look for a hummus recipe!!!
I’m so sorry that happened to you! It’s never happened to me before but I will make a note of it so it doesn’t happen to anyone else!
You did mention to pierce the eggplants before putting them in the oven. If directions are followed the eggplant should not explode when cooked or after.
What brand of Tahini do you use?
SoCo tahini is my absolute favorite. It has no bitter taste at all. 🙂
Definitely need to poke holes in the eggplant prior to grill or it will explode…like mine did 🙁
Oh no! I’ve never had that happen to me before. Hope it still turned out!
Oh man… I just made this and I know it won’t last long. DELICIOUS!! and a foolproof recipe. Thanks!!
I’m so happy it was a hit!
Hi Kristen, I have been making several attempts to replicate the baba ghanoush I first tasted in Egypt last year.
I haven’t yet tried your recipe but I think I’ll give it a go. I found a lot of seeds in the aubergine, do you remove them ? doing this I think one would loose a lot of the flesh itself. And, do you ever use smoked paprika – I have bought it and the aroma is the same as I remember the flavour. Finally, does the baba ghanoush freeze successfully. Thanks
I’ve never removed the seeds. They are quite small so it’s ok. Smoked paprika does have a similar flavor but I’ve never used it in baba ganoush. It’s always nice and smoky from the roasted eggplants. And I’ve never tried freezing it so I’m not sure. It never lasts long enough around my place! I hope you love the recipe as much as I do!
Do you cut the eggplant in half or score it with a fork before baking in the oven?
Leave it whole! You can poke a few holes in it with a fork if you’d like to let the steam escape. 🙂
I’m the same way! I’ve been thinking about a hummus/baba ganoush combo … haba ganoush???
Mmmmmm…..yum. This looks totally amazing. I’m just starring at the screen looking at how delicious they look.
Thanks!
I’m happy to hear you like it!
Thank you for this recipe. I came across it googling for recipes for my book club as we are reading “And the Mountains Echoed”. Some one mentioned they had trouble with the recipe tasting bitter. I think that the culprit could be the tahini, I have noticed that some tahini is wonderful and some is so bitter that is can ruin a dish that it is used in. I loved the addition of the pomegranates on the top.
Hi Bronwyn,
I love how google gave you this site when you googled that. Awesome!
That’s really great feedback about the tahini. I had never had that problem before so was a litte confused about why that was happening. Makes total sense now. Thank you for letting me, and everyone else reading this recipe, know!
Hi Kristen, am flabbergasted to see actually a perfectly correct recipe for this dish. Brava!
Though Sicilian, I enjoy a number of Mediterranean recipes. For the cultured cooks, like yourself, let me then add a few notes: Baba Ghannoush is the Egyptian name for this recipe. Lebanese call it Moutabbal.
This is not without interest, because the best tahini is, in my opinion, Lebanese.
One final touch: I dent the half eggplants with a sharp knife, before baking them, and add freshly ground salt, pepper and some extra virgin olive oil on top of each half eggplant.
How to cope with greenhouse eggplants, usually rather watery: after baking them (1 hour 200 C) and letting them cool, I scoop the flesh and put it in a strainer, on top of a big bowl. I will keep moving it around and mashing it with a fork, leaving it still in the strainer for a couple of hourse. This will allow to get rid of the liquid much more than following the urban lagend of the coarse salt, frequently repeated when dealing with eggplant (in Sicily nobody has bothered for generations, it is not necessary).
Also, when serving, try topping it with fresh coriander leaves, rather than parsley. It suits it better (and matches how Lebanese cooks will usually serve it, with a bit of olive oil in the center of the bowl).
Am hurrying to read all your recipes!
I made this, but mined turned out really bitter. I love baba ganoush and I don’t think your recipe is to blame. Not sure what I did wrong. It could have been my eggplant or maybe my garlic… Bummed!
Hi Kristen,
Great name btw!
I’m so sorry to hear yours was bitter. Perhaps it was the eggplant? I know that some people sprinkle the cut sides of their eggplants with a little sea salt and let them sit and sweat out some of the bitterness for a half hour or so. I’ve never found this made a difference when I’ve done it before but maybe I’ve just never came across a bitter eggplant. Maybe try that next time before you roast the eggplant to see if that helps.
Good luck!
I know this is an old topic, but I just had some of the most delicious baba at a Syrian-owned family deli, and decided to make it at home. They seasoned it with a bit of fresh mint and it was fantastic! I know some recipes use parsley or cilantro, but the mint was a pleasant surprise, just enough that it took a minute to realize what the taste was. Anyway, great recipe!
Mint sounds amazing! I’ll have to try that one day!
The recipe is really great! You´re right, it sounds tougher then it really is.
In my home country we also had a similar recipe, except instead of lemon juice and garlic we would mix the eggplants with lots of oil (my grandparents would use real sunflower oil that actually smelled and tasted slightly like roasted sunflower seeds). To that you would add an onion finely cut (smaller the better). And eat it with large slices of tomatoes.
By the way one thing my grandmother always cautioned me was that the juices from the eggplant when you have just finished roasting it actually contain some some sort stuff is bad for you. She always let the eggplants leak first completely and just supplement with some extra water of oil.
Not sure how true that is but I suppose it´was worth mentioning?!
Hi Roxana,
I’ll have to try it with sunflower oil and a little onion next time. That sounds really delicious!
I always add in all the juice from the eggplants because I love the smokey flavour. Maybe I shouldn’t be doing this though? It always tastes so good though!
just recently i tried some baba ganoush and I really loved it.I enjoy eating the eggplants and it is always in my kitchen, so Im going to try your recipe,
If you add some yogurt on this recipe, it would be more delicious !