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Baba Ghanoush is a light classic middle eastern dip made from roasted eggplant, tahini, lemon juice, garlic and olive oil. This is a Mediterranean appetizer and perfect with pita bread or vegetables. You could also use it on sandwiches, wraps or alongside grilled meats and veggies.
This baba ganoush recipe (also spelled baba ghanoush) comes together with roasted eggplant, tahini, lemon juice, garlic, and olive oil, and takes about 50 minutes start to finish, most of it hands-off roasting time. The eggplant gets strained before blending, so the texture turns out thick, smoky, and creamy instead of watery. It’s a staple on our mezze table alongside Hummus, Grilled Beef Kofta Kebabs, and Easy Lebanese Salad, and it works just as well for a quiet weeknight snack with pita as it does for a party spread.
This is my grandmother’s recipe, and I’ve made it her way for years now, especially once eggplant starts showing up at farmers markets and in gardens. If you’ve never tried baba ganoush and you love hummus, this is your next favorite dip. It’s naturally vegan and gets its signature smoky flavor from grilling or roasting the eggplant until the skin blisters and the inside turns soft and custardy. If you like eggplant you also might like my Mediterranean Eggplant Salad, Easy Eggplant Curry or this Ratatouille Recipe.
Why This Recipe Works
Straining the roasted eggplant before blending is the step most recipes skip, and it’s the reason this dip stays thick instead of turning soupy. Using an Italian eggplant or a smaller globe eggplant means fewer seeds and less bitterness, so you don’t need extra sugar or sweeteners to balance the flavor. And pulsing instead of fully pureeing keeps a bit of texture, closer to how it’s traditionally served, rather than a smooth hummus-like puree.
Baba Ganoush Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- Eggplant: I used two small globe eggplants for this recipe but you can also use 1 medium globe eggplant or even a large globe eggplant. You will just end up with more baba ghanoush and maybe need to use a bit more tahini if you use a large eggplant. You can also use an italian eggplant.
- Tahini: Tahini is the same as sesame paste and helps create a creamy dip.
- Garlic: This recipes uses 3 cloves garlic but you can always cut that down if you don’t like garlic.
- Lemon Juice: Fresh lemon juice is always my go-to but if you only have store-bought lemon juice that is fine also. The lemon juice helps balance all of the flavors out.
- Greek Yogurt: This is optional but helps make it a tad more creamy and adds protein. I have made it both ways and it works either way!
- Spices: I added cumin to my baba ghanoush but once again you don’t need to add that. It tastes great without cumin also!
Ways to Modify
- Smoky Flavor: If you can’t grill the eggplant you can still get the smoky taste from adding a bit of liquid smoke to the dip or smoked paprika.
- Tahini Paste The tahini is an important part of this recipe. You can add more or less depending on your tastes.
- Garnishes: I love adding garnishes to my dip. Some favorites are fresh parsley, chopped mint, sumac, za’atar, cayenne red pepper, sesame seeds, extra virgin olive oil or olives.
- Serving: When I make baba ghanoush I serve it with pita bread, pita chips, vegetables, crackers, pretzels or crusty bread.
- Spice It Up: As always, spices are your friend! If you like your food with a bit of a kick add crushed red pepper or cayenne red pepper. If you like a lemony flavor add sumac. For an earthy flavor add a sprinkle of za’atar.
- Other Uses: We also love using this dip on wraps or pita sandwiches. It is a nice addition to a buddha bowl or quinoa bowl too.
How to Make Baba Ghanoush
Step 1. Prepare the eggplant: Preheat the oven to 400 degrees F. Line the baking sheet with foil. Use a pairing knife to poke a few holes in the eggplants skin and then place it on the bakings sheet.
Step 2. Roast the Eggplant: Roast until the skin is wrinkled and soft, about 40 to 55 minutes, turning over once halfway through.
Step 3. Scoop Out Flesh: Once cooled, cut the eggplant open and scoop out the flesh {discard the skin}. Strain the eggplant flesh through a fine mesh sieve to drain off excess liquid. Put in a large bowl.
Step 4: Add Ingredients to Food Processor: Add the garlic to food processor to pulse a few times. Add remaining ingredients and puree.
Step 6. Serve Dip: Transfer the eggplant dip to a shallow bowl and drizzle 2 tablespoons olive oil on top. Garnish the eggplant dip with your favorite garnishes like parsley, pine nuts or za’atar.
Recipe Tip: If we are grilling on the weekends I will set an eggplant on the grill at the same time and let it roast away. There is nothing like the flavor that eggplant gets after cooking over an open flame.
How Do You Grill Eggplant for Baba Ghanouj
Grilling the eggplant is not only easy but it helps bring in that roasted flavor that we all love! Start by heating the grill to medium-high heat.
- Step 1. Slice Eggplants: Slice the eggplant into rounds. Rub salt on each side of the eggplant and lay on a baking sheet for an house.
- Step 2. Pat Dry: Use paper towel to pat the eggplant dry.
- Step 3. Prepare the Eggplant: Add a drizzle of olive oil to eat eggplant and then brush each side of the eggplant with olive oil. Sprinkle each side with salt and pepper.
- Step 4. Grill the Eggplant: Place eggplants on the grill and cook for 5 minutes. Flip the eggplant and grill until browned and soft. You want to have slightly charred eggplants.
- Step 5. Keep the Flesh: When the eggplant is cool enough to handle cut off the top and peel the skin and discard the skin. Keep the flesh and set aside.
What to Serve With Baba Ganoush
- Fresh pita or pita chips: The classic pairing, perfect for scooping up every bit of the dip.
- Raw vegetables: Sliced cucumber, bell pepper strips, carrots, or radishes add crunch and make this a lighter option on a spread.
- A mezze platter: Serve alongside Hummus and Lebanese Style Hummus for a classic Middle Eastern spread, plus olives, pickled red onions, and warm flatbread.
- Grilled meats: Baba ganoush is a natural side for Beef Shawarma or any grilled chicken or lamb, since the smoky flavors complement each other.
- A salad course: Pair it with Easy Arabic Salad or a Mediterranean Bean Salad for a lighter, fresher plate.
- Sandwiches and wraps: Spread it in place of mayo or hummus on a wrap or pita sandwich for extra flavor and creaminess.
- A grain bowl: Spoon it over a quinoa or grain bowl in place of a dressing for a smoky, tangy finish.
Common Mistakes to Avoid
- Skipping the strain: Roasted eggplant holds a lot of liquid. Straining it through a fine mesh sieve is what keeps the dip from turning watery.
- Using a large, seedy eggplant: Bigger eggplants tend to have more seeds and more bitterness. Smaller globe or Italian eggplants give a smoother, sweeter result.
- Over-processing in the food processor: Baba ganoush is traditionally a bit rustic. Pulsing instead of running the processor continuously keeps some texture instead of turning it into a smooth puree.
- Under-salting: Eggplant is naturally a little bitter, and salt is what balances that out. Taste and adjust before serving.
- Skipping the rest: Letting the dip sit for a few minutes after blending lets the flavors settle and makes it easier to tell if it needs more lemon or salt.
Storage Tips
- Store baba ganoush in an airtight container in the fridge for up to 4 days. Pressing a thin layer of olive oil over the top before sealing helps keep it fresh and prevents the surface from drying out or browning.
- To freeze, leave out the Greek yogurt if you used it, since it can change texture after thawing. Freeze in an airtight container for up to 2 months, then thaw overnight in the fridge before serving.
- Baba ganoush is best served cold or at room temperature. If it separates slightly after chilling, give it a quick stir before serving.
Recipe FAQ
The eggplant is done roasting when the skin is wrinkled all over and it feels completely soft when pressed, almost collapsed. This usually takes 40 to 55 minutes at 400°F. If there’s any firmness left in the center, give it another 5 to 10 minutes.
Straining the roasted eggplant flesh before blending removes excess liquid and is the biggest factor in a creamy texture. Adding a couple tablespoons of Greek yogurt also helps if you want it extra smooth.
Bitterness usually comes from a larger eggplant with more seeds, or from not salting enough. Using a smaller globe or Italian eggplant and tasting for salt before serving will fix most bitterness issues.
Baba ganoush turns watery when the roasted eggplant isn’t strained before blending. Roasted eggplant releases a lot of liquid, so straining it through a fine mesh sieve for a few minutes before adding it to the other ingredients keeps the dip thick instead of loose.
More Dips to Try:
Vegetarian
Lemon Hummus
Mediterranean
Lemon Whipped Feta Dip
Appetizers
Lebanese Style Hummus
Appetizers
Roasted Red Pepper Hummus
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Baba Ghanoush
Ingredients
- 1 1/2 to 2 pounds eggplant, rinsed and patted dry (2 smallish globe eggplants, or 1 medium globe eggplant)
- 4 1/2 tablespoons extra-virgin olive oil, divided
- 3 cloves garlic, peeled, minced
- 4 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 2 tablespoons Greek yogurt {optional for a creamier dip but won’t be vegan}
- 1/2 teaspoon salt, or more to taste
- 3/4 teaspoon cumin
- Fresh minced parsley, sumac ,cayenne pepper, toasted pine nuts and a drizzle of olive oil for garnish
- Fresh pita bread or pita bread chips, fresh vegetables, such as sliced cucumber or bell pepper strips for serving
Instructions
- Preheat the oven to 400F. Line a baking tray with foil. Use a paring knife to poke a few holes in the eggplant’s skin, and then place it on the prepared tray.
- Roast until it’s wrinkled and soft, about 40 to 55 minutes, turning over once halfway through.Once cool enough to handle, cut the eggplant open and scoop out the flesh (discard the skin).
- Strain the eggplant flesh through a fine mesh sieve to drain off excess liquid. Add the garlic to a food processor and pulse a few times to chop.
- Add the eggplant, tahini, lemon juice, yogurt, salt, cumin, and 2 tablespoons oil. Pulse until it’s well-combined. It doesn’t have to be completely pureed unless you prefer it completely smooth. Add the Greek yogurt if you are using it and pulse until the yogurt is blended into the dip.
- Transfer the eggplant dip to a shallow bowl. Drizzle the remaining 2 tablespoons oil on top. Add any additional toppings you like and serve with fresh pita bread, pita chips, or fresh
Notes
- For the best texture, look for smaller globe or Italian eggplants. They tend to have fewer seeds and less bitterness than larger eggplants, so you get a smoother, sweeter dip. This dip is also sometimes spelled baba ghanoush, baba ghanouj, or babaganoush, all referring to the same Middle Eastern eggplant dip.
- Don’t skip straining the roasted eggplant flesh before blending. It removes excess liquid and is the biggest factor in a thick, creamy dip instead of a watery one.
- Feel free to use a fork or masher instead of a food processor if you like a chunkier texture. In restaurants you will often see a version that’s chunkier, so many of you might like that better.
- This is a great spread on pita sandwiches or grilled meat plates as a side dish for dipping.
- You can grill the eggplant instead of roasting it to add even more smoky flavor to the dip.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Truly delicious and satisfying. We finished one recipe. Sumac is a great topping with EVO, chopped parsley and mint leaves. So good with my homemade naan bread.
Glad you liked it!
I love salads like this!!!! thankk youu!
I use the same brand of tahini in my hummus!! Love baba!
I love that brand for a lot of my Lebanese cooking–they have great chickpeas that I use and spices! 🙂 I love browsing through your recipes by the way–will definitely be trying some out over the next month.
This looks soooooo yummy….. I bet you ate it all in one sitting……
Hi Crystelle,
I would have if it lasted that long! I had it at my son’s 1st birthday party and it was gone pretty fast. Definitely a hit and a healthy alternative to normal party food.
Julia
Mmm, definitely going to try this!
Let me know how it goes!! We love it in our family. 🙂
Julia