Baba Ganoush
79 Comments
Updated May 23, 2024
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Baba ganoush is a delicious roasted eggplant dip originating in the Middle East and Eastern Mediterranean. It’s creamy, savory, and exudes an irresistibly smoky flavor that tastes amazing with fresh-cut vegetables or when slathered onto bread.
Why You’ll Love This Baba Ganoush
I lived in the Middle East many years ago, and ever since then I’ve savored the freshly charred flavor of baba ganoush. It’s a classic dip, often served alongside hummus, yet has an insanely scrumptious smoky flavor. Here’s why I’m confident you’ll love it as well:
- It’s an appetizer everyone will enjoy. Many people have told me that even though they aren’t crazy about eggplants, this recipe changed their minds. The layers of savory, nutty, tangy, and smoky flavors enhance eggplant’s mildness.
- It’s really easy to make with a grill or gas stovetop. If you have an outdoor grill, fantastic! If you don’t have a grill, I’ll show you how to achieve that authentic flavor and texture with a gas stovetop (which is what I’m doing today). It’s super easy!
Baba Ganoush Ingredients
- Eggplant: Of the many types of eggplants out there, American or Italian eggplants are best for this recipe. Look for ones that are slightly firm with smooth and shiny skin. Also, smaller eggplants often have fewer seeds than larger eggplants. So you could use three small eggplants in this recipe instead of two medium-sized ones.
- Tahini: I love making tahini at home since it’s simple to whip up! But I’ve also linked my favorite jarred version in the recipe notes below.
- Olive Oil and Lemon Juice: The oil helps create a smooth consistency and rich flavor, while the lemon adds a bright and tangy touch.
- Garlic and Salt: One raw garlic clove does the trick, but you can add more if you love that roasted garlic flavor.
- Fresh Parsley: You can stir in the chopped parsley or garnish it on top. Either way, fresh herbs enhance the overall flavor.
Find the printable recipe with measurements below.
3 Ways To Roast Eggplants
If you have an outdoor grill, that’s the preferred method to make baba ganoush. The open flame imparts the best smoky flavor! If you don’t have an outdoor grill, roasting your eggplants on a gas stovetop is the next best option. And If you don’t have either, I’ll tell you how to broil it in the oven. But I’ll be honest, broiling the eggplant in the oven produces the least smoky (and thus least authentic) flavor.
- Outdoor grill: Prepare a grill for medium-high heat. Grill the eggplant, rotating it occasionally, until the flesh is completely soft and the skin is charred. This should take about 25 to 35 minutes, depending on the size of your eggplant.
- Stovetop method: Turn your stovetop to medium-high heat and place your eggplants on the grate above the flames. Use tongs to rotate the eggplant every 3 to 4 minutes and roast for about 15 minutes, until the skin is deeply charred and the eggplant starts to deflate.
- Broiler method: Lay your eggplants on a baking sheet (feel free to add aluminum foil if you want to prevent stickiness). Then place them in the oven, approximately 6 inches below the broiler, and cook for about an hour, rotating frequently. Make sure the skin is charred and poke the eggplant to see if it’s tender before removing from the oven.
How To Make Baba Ganoush
Now that you have beautifully charred eggplants, the rest comes together easy!
- Steam the eggplants. Place the charred eggplants in a large bowl and cover with plastic wrap to steam them for 15 minutes. This will help to ensure the eggplant is cooked all the way through and allow residual liquid to drain from the eggplant. It also intensifies the smoky flavor while it cools.
- Chop the eggplants. After draining, slice the eggplants in half lengthwise and scoop out the flesh onto a cutting board. Roughly chop the eggplants to break apart the more fibrous, stringy bits.
- Mix all the ingredients by hand for the best texture. Place the chopped eggplants in a mixing bowl, along with the tahini, lemon juice, olive oil, garlic, and salt. Give everything a good stir with a fork until it’s well combined with a slightly chunky texture.
- Garnish and serve. Transfer the final baba ganoush to a serving bowl and garnish with extra chopped parsley and a drizzle of olive oil. Serve this with fresh-cut veggies or my ultimate seed crackers. For a larger mezze platter, you can serve alongside my falafel, lentil salad, cauliflower rice tabbouleh, Israeli salad, or shakshuka.
Helpful Tips For Flavor and Texture
- Use a food processor if your eggplant is stringy. If the eggplant is still fibrous in the middle, that usually means it wasn’t cooked all the way through. So to make mixing easier, you can use a food processor or handheld blender to break up those stringy bits.
- Refrigerate for the best flavor. Baba ganoush is best after the flavors have had time to meld together. I recommend refrigerating for at least an hour before serving.
- Add liquid smoke for oven-roasted eggplants. If you make baba ganoush in the oven and it lacks smokiness, you can enhance it by stirring in 1/4 teaspoon of liquid smoke. It’s a little trick that will have most people thinking you made the recipe on an outdoor grill!
- Always season and tweak to taste. If you’d like a little more lemon juice, tahini, or garlic, feel free to add it!
How To Make Ahead and Store
- To store leftovers: Place them in an airtight container in the fridge for 4 to 4 days. I actually love baba ganoush on the second day and find it to be even more flavorful. Side note – you can reserve the leftover smoky liquid and add it to salad dressings or marinades!
- Prep this ahead of time to make in the future: Did you know you can freeze the eggplant flesh for a few months? Once you’ve let the eggplant steam in the bowl, scoop out the flesh and store it in containers or freezer bags. When it comes time to make the dip, let the eggplant thaw to room temperature and mix in all the ingredients.
More Mediterranean Dips
- Tzatziki Sauce: It’s a refreshing dip for cucumber slices!
- Roasted Red Pepper Hummus: Another delicious way to enjoy smoky roasted flavors.
- Spinach Artichoke Dip: Everyone loves this warm veggie dip.
- White Bean Dip: A tasty way to enjoy creamy white beans.
- Or find more ideas in my life of Mediterranean recipes!
I can’t wait for you to give this baba ganoush recipe a go! If you make it, I’d love to hear your thoughts on this recipe in the comment box below. Your review will help other readers in the community.
Baba Ganoush (Authentic & Smoky)
Description
This baba ganoush is a deliciously creamy and smoky roasted eggplant dip that tastes amazing with fresh-cut vegetables or when slathered onto bread. It's the perfect appetizer! Watch the video below to see how I make it in my kitchen!
Video
Equipment
- Zwilling Chef's Knife My favorite chef's knife of all time!
- Glass Mixing Bowls The perfect set of nesting bowls of different sizes.
- Long Tongs My favorite OXO tongs I've had for ages.
Ingredients
- 2 medium eggplants, approx 2 to 2 ½ pounds total
- 3 tablespoons tahini
- 2 tablespoons extra-virgin olive oil
- 1 ½ tablespoon lemon juice
- 1 garlic clove, minced
- ¼ teaspoon salt, or more to taste
- 1 to 2 teaspoons chopped parsley, for garnishing
Instructions
- Roast eggplants. Turn your stovetop to medium-high heat and place your eggplants above the flames. Use tongs to rotate the eggplant every 3 to 4 minutes. Roast for about 15 minutes, until the skin is deeply charred and the eggplant starts to deflate.
- Steam eggplants. Place the eggplants in a large bowl and cover with plastic wrap. Allow them to steam and cool for 15 minutes, so that excess liquid can be removed.
- Scoop the flesh and chop. Cut the eggplants in half lengthwise and scoop out the flesh onto a cutting board. Roughly chop the eggplants to break apart the stringy bits.
- Mix everything together. Add the chopped eggplants to a large mixing bowl and use a fork to mash it up. Once it becomes a nice chunky consistency, add in the tahini, lemon juice, olive oil, garlic, salt, and parsley. Give everything a good stir with until it’s well combined.
- Garnish and serve. Transfer the final baba ganoush into a small bowl and garnish with extra chopped parsley and a drizzle of olive oil.
Lisa’s Tips
- If you don’t have time to make my homemade tahini, this Kevala tahini is a favorite of mine you can buy from Amazon.
- To store leftovers: Place them in an airtight container in the fridge for 4 to 4 days. I actually love baba ganoush on the second day and find it to be even more flavorful. Side note: You can reserve the leftover smoky liquid and add it to salad dressings or marinades!
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Nutrition
Calories: 188kcal | Carbohydrates: 17g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 154mg | Potassium: 585mg | Fiber: 7g | Sugar: 8g | Vitamin A: 63IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 1mg
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Recipe originally posted March 2020, but updated to include new photos and information for your benefit!
I borrowed my friend’s BBQ and it was so worth it! I added more salt and lemon (to my taste) and it’s really too good. What an easy way to eat an entire eggplant! I’ve wanted to learn how to make baba ganoush for a while and had no idea it was so easy. Thanks for simplifying recipes so the novice can feel confident to tackle and try something different, Lisa. Now back to the farmer’s market for more eggplants!
Wonderful! I’m glad your first try at making baba ganoush was a success, Lana. Now you can make it all the time :)
I have a huge eggplant crop this year. Can I roast them in the oven for efficiency and save the flesh for future recipes?
You can roast your eggplant, but you’ll lose that smoky charred flavor.
I made this the other day for guests from America and they loved it so much that I’m making double the amount for our next dinner, next week. Really delicious
So thrilled you and your guests loved it. Thanks Melanie!
Really easy to make! Mine was a bit too lemony but obviously you can adjust for taste.
Hi Babs – Yes, you can always adjust to taste!
This is always very appreciated at home. Easy and so tasty! I love the taste of roasted eggplant!! The instructions are clear and simple. Thanks Lisa 🙏🏼
I’m glad you enjoyed this homemade baba ganoush, Filipa!
Ok, I admit that even though I eat a mostly veggie diet, I never have eggplant on my list. I did not like it the 4 or 5 different ways I have had it, that is, until now. I saw the recipe yesterday and when I stopped at the grocery store thought that I would try it, knowing I was going to waste my money, ingredients, and time. Well, slap me smart. This is delicious. I was amazed. It will go into my regular rotation of dips and appetizers. It is smoky, deep, savory and just beautiful. Truly, if you do not like eggplant try this one. It will change your mind and please your palate.
Oh yay, so happy you gave it a try and now love it! It really does have an amazing depth of flavor. Enjoy!
Made baba ganoush for the first time, stumbling upon this recipe, and I can honestly say I will never have to look for another again! Yes, it’s THAT good! Flavor packed and just plain out-of-this-world delicious! I know I can always count on Lisa for the best vegetarian recipes! Thank you!
Yay, so happy you loved it, Catalina! Homemade baba ganoush is just so darn flavorful. Enjoy!
I am obsessed with all of your recipes. I made baba ganoush once a few years ago (not this recipe). I thought it was meh… I think all your tips and tricks about how to make it less stringy and how to get most of flesh out after grilling it elevated it for me. Also, the smokiness you get from grilling it on an open flame on the gas burner is totally worth the mess it made. I cannot wait to make this again.
Hi Nicole – Oh wonderful! I’m glad you found a baba ganoush recipe you love.
Hi Lisa, I have just made your Baba Ganoush recipe.
I used bbqd aubergine which I had frozen.
Very tasty and enjoyable.
Thankyou
Hi Lynne – I’m glad you love this baba ganoush recipe!
I had an overabundance of eggplant in my garden this year (from only one plant….it was a monster) so I made this recipe A LOT after I discovered it! It is definitely the best baba ganoush recipe that I found online and is now my go to. Thanks for another great recipe! :)
This baba ganoush is the perfect way to make use of eggplant! I’m glad you enjoyed it.
Another not exactly an eggplant fan but trying to learn to like it. Have had baba ganoush at restaurants and none have been really smoky like this. Cooked on grill and then covered in a bowl as instructed. It was so easy to put together, and creamy sweet a little tart from the lemon and so rich tasting. I don’t think I will every order it at a restaurant again, they will never match this. Reading the comments has given me more thoughts on variations. Wow
Glad you’re enjoying this homemade version so much!
I recently tried this recipe, and it exceeded all my expectations! The smoky roasted eggplant flavor was perfectly balanced with the tang of lemon juice and the creaminess of tahini. The garlic added a delightful kick, while the garnish of fresh parsley added a pop of freshness. The texture was velvety smooth, making it a pleasure to dip a fresh vegetables into. Overall, this Baba Ganoush recipe is a winner, and I highly recommend it to anyone looking for a delicious and healthy appetizer option.
I have made this before but can hardly wait to make your version of baba ganoush! It sounds delirious! Thanks for sharing how to get the smoky flavor.
I made this today and it is absolutely delicious. I tripled the recipe as it’s so easy to eat this and we LOVE Baba Ganoush. I charred the eggplants on the BBQ and the smoky taste was excellent. I used a very sharp small knife to scrape out the flesh and it was easy a little messy with the skin but the skin comes right off. Toasted some fresh baked sourdough and slathered the Baba ganoush on and DELICIOUS! DELICIOUS! I may have to go and buy more eggplants. 😂 Thank you for a great recipe.
Yum yum yum!!!! Was never friendly w eggplant but ever since I made this recipe I can’t stop downing this dip w chips n veggies! The seasoning and throwing the eggplants on the grill definitely makes a difference. A yes from me!
The baba is the 3rd recipe my husband and I have tried from Downshiftology and we are hooked! This recipe beats our favorite local restaurant who specializes in Mediterranean cuisine, which we love, because we now have the option to share the experience of preparing and enjoying it together. Thank you for sharing your world experiences with our palates. The Greek salad and tatziki recipes are also absolutely phenomenal. Additionally, we use MyFitnessPal to track our nutrients and the recipes import so easily. We are looking forward to trying many more. Congrats on your journey!
Happy to hear you’re enjoying so many recipes Angela!
I see the nutritional facts and that this recipe makes approx. 4 servings. What would be considered 1 serving?
Each serving is about 1 cup, depending on how big your eggplants are. But just divide your dip into 4 portions.
Yay! Thank you. Easy and delicious! The second time I tried Liquid Smoke. I was so concerned I’d over-do it I poured the liquid into the spoon intended to stir the mixture, and then poured carefully it back into the bottle (over the mix) so that the spoon was just coated. After all, I can put it in and add more, but not take it back if it’s too much. I considered adding smoked paprika instead but chickened out and used the liquid smoke.
Glad this baba ganoush turned out perfectly even though it was just your second time using the liquid smoke.
First time making and it was easy and turned out delicious. New staple for our new Mediterranean inspired eating habits.
I increased the Lemon Juice, Tahini (I used Soom Foods!), and Salt by tad! I put all the ingredients in my food processor and set it on the pulse setting. Great Recipe!
Glad you loved this Baba Ganoush Alisha!
The recipe looks tempting Lisa! Baba Ganoush originated from the Levant cuisine in which it is served as an appetizer. It’s a great option for those following a keto diet.
I broiled my eggplants in the oven and it was still deliciously smoky. Lovely recipe!
Wonderful! I’m so happy you enjoyed the recipe, Natasha!
Sooo good! I have made it a few times already, this is my go to whenever I am including eggplants into my meals for the week.
Always a great way to use up eggplants :)
Fabulous recipe.
Authentic flavor.
Easy to prepare.
I added a tablespoon of Greek yogurt.
So glad this recipe was a success!
This comes at a perfect time. Yesterday I harvested 11 eggplant from my garden and have a ton more that will be ready soon.
This will definitely be the perfect recipe to make use of your eggplants :)
While making this I discovered I didn’t have any fresh lemons, but I did have preserved lemons. I threw a couple slices in and left out the salt. Perfect.
Delicious! I also added toasted pinenuts. Nice little taste
Lisa, thank you!!! Just made it… and was amazing.
Your recipes are always great 🥰
This recipe is absolutely amazing ! Thank you
So glad you enjoyed this dip!
I’ve made this a few times, definitely a family favourite! Easy to make and delicious!
Wonderful! Glad the entire family enjoyed this recipe :)
Hi Lisa,
thanks for this amazing recipe! Absolutely delicious, made it today.
However I must admit that I made a lazy version using the shortcut with the liquid smoke. I simply cut the eggplants in smaller pieces and microwaved them for 10 minutes in a microwave dish, with peel.
Then everything in the food processor – done.
Will definitelz become a staple in this household! everyone LOVED it!!
Hi Marianne- Glad to hear everyone loved this recipe! This really is an easy throw-together recipe once you get your eggplants well cooked. And yes, the liquid smoke makes all the difference!
Made this by charring on my outdoor grill. Only had baby eggplants, which worked well. Peeled instead of scooped, which allowed for maximum volume. Used authentic Lebanese tahini!!! This dish is absolutely simple and extremely delicious.
Hi Kristin- This recipe definitely comes out the best over a grill to get that beautiful charred flavor! Glad this came out great :)
Simple yet delicious!! Perfect for breakfast, lunch or dinner 😋 Thanks again!!
Hi Camelia – Happy to hear you enjoyed this baba ganoush recipe!
Very good and simple to make. I have only had baba ganoush 2 times, once from a specialty market in L.A. and the other time from a restaurant in NYC. This has been something I wanted to make when I have a craving for it, but all of the recipes I looked up seemed difficult. This recipe was simple and I love the smokey flavor.
Hi Lisa- I’m so glad to hear you’ve finally found a winning baba ganoush recipe that you can make right at home :)
Hi Lisa, I tried this yesterday, it was delicious as all of your other recipes, my family including all the kids love it.
Instead of charring the eggplants 1 by 1 over the stove and decided to put the eggplants in the Grill with highest setting as I did not want to have the juices spilling all over the stove. It took a while for the eggplants to char although I already put them all at top rack literally 1cm away from the Grill iron. They all charred beautifully after about 20 minutes with constant monitoring and rotating them and juices all slip down to the pan which was quite easy to wash off. One thing I will remember next is to prick a few holes in the eggplants before I Grill them next time, there were a few explosion when the heat built up inside before the eggplants get Charred. That caused a bit of a mess but lesson learned.
I followed everything else the same and it is fantastic!
You are making a lot of good cooks around the world.
Love from Malaysia, Jody
Hi Jody – I’m glad you tested and learned a few things along the way while making this recipe. Eggplants can char differently based on everyone’s stovetop or grill so good thing you found methods that will work for you. But other than that, I’m glad you and your family enjoyed this dip!
I loved this video and made the dish yesterday. Your instructions were so helpful, it made me eager to try it! This recipe is delicious and I will happily share it and save it forever. Thank you so much Lisa, for another great video and recipe.
Hi Rosemary – thanks so much! I’m glad the instructions were easy to follow and that you loved this recipe. :)
Okay, that’s the best baba ganoush I’ve ever had! My first time making it was made so much easier by your excellent and thorough video and recipe. I couldn’t bring myself to toss the smoky leftover liquid from the eggplants, so I strained it and will probably use it in a salad dressing. Another Downshiftology win.
Hi Alan – Thrilled to hear your first batch of baba ganoush was a success! And yes, the leftover smoky liquid would be great to reserve for other things :)
A couple weeks ago I was thinking that I want to make chia seed jam for the first time, and that day you mentioned the recipe on Facebook. Then I was thinking about making falafel, and again, you shared your recipe that day. And this morning I was thinking that I have an eggplant in the fridge and I want to make babaganoush but I want to find a recipe that uses tahini (lots of recipes call for mayo) and I just went on the site…and your babaganoush recipe greeted me! I will be making this tomorrow.
I don’t know what the deeper message is here, but I like how you’re reading my mind :-)
Haha, perhaps it just that great minds think alike, Leah! ;) Hope you love this baba ganoush recipe!
I love baba ganoush. Just wondering if you had an alternative recipe without the tahini – my kids are allergic to sesame, so it’s a no-no. They love humus (sesame-free), and this would be a great way to make them eat more eggplants.
I don’t have another recipe without the tahini, but you could substitute with a seed or nut butter if you’d like. I know some even use mayonnaise instead of tahini.
I absolutely love Baba Ganoush. In the Caribbean we have a recipe that’s very very similar called Baigan Choka.
Hi Charla – Yum, that sounds delicious! I’ll have to try that variation sometime.
What a interesting way to prepare eggplant. I never tried anything like this. But now I must. This looks absolutely delicious.
Hi Natalie – Definitely a must try dish if you love eggplant!
I loved the smokey flavor of this recipe! The description way very accurate which I always appreciate. Was a great addition to our dinner :)
Hi Noelle – Amazing! So glad everyone enjoyed this recipe :)
The very first dip that I fall in love with. Using the flame from a gas stove top to grill the eggplant is really smart. I’ll be doing this from now on.
Hi Anita – The stove top is definitely a great alternative if you don’t have a grill!
I just enjoyed this delicious dip with Wheat Thins crackers and veggies. Boy, is this crazy good!!!
Hi Denay – Yay! I’m so glad you enjoyed this recipe :)