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.
Thank you very much! I had tried once before with another recipe. This one is a winner! I sauteed my garlic just until fragrant before adding the the blender.
So good! Will keep this recipe. It’s so easy and so good
I have made this for the first time and it tastes great. A bit rough for the first go.. eggplants not roasted long enough. No grater for the garlic so used minced. And my tahini is a bit bitter but I can’t wait til the next time. I’m using noom to eat better and this fits in perfectly with it
If you have a smoker, smoke your eggplants (cut in half with little olive oil) instead of BBQ or oven. Then you don’t have to worry about “smokiness”.
If you crave the classic smoky flavor of a roasted/grilled eggplant like I do, I have found that about 1/4 tsp (or more) of Liquid Smoke to the finished product really enhances the flavor.
I have made this before and really love it. A week ago I made hummus which had the perfect garlic flavor. The recipe I used suggested letting the garlic soak in the lemon juice foe 10 minutes before blending all ingredients together. I think this would work for this recipe as well. Looking forward to harvesting my own egg plant and zucchint(mama ganoush) next growing season and making this often!!!
I’ll have to try that garlic trick!
They sell roasted eggplant (in a jar which is very good) at my neighborhood Middle Eastern market and I have used that in a pinch – in your recipe you call for 2 eggplants – roughly how much does that yield? I’m making this for a Super Bowl party
To be honest, I haven’t measured it. Maybe about 2 cups …
I made baba ganoush, using your recipe, tonight for the first time. I’m afraid I used too much garlic OR my garlic was old. I used three cloves because the ones I used seemed small, oops. All I can taste is the garlic! Boo. What do you recommend me try to get this back to the creamy flavor it should be? I was thinking of adding another half (at least) of an eggplant. I used oven baked egg plant. Thoughts?
I would do exactly as you suggested. Or even try mixing it with some hummus. Hummus and baba ganoush is a tasty combo. 🙂
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!
Super easy and quick. I’ve always been afraid of making baba, thinking it would be way too difficult and time consuming. This recipe set me straight.
Yay! I’m so happy that you gave the recipe a shot!
I just made this and it’s absolutely delicious. I made it with roasted garlic cloves and omitted the oil. I know you said to leave it cool before eating but it’s amazing warm! Thank you for a wonderful recipe!
Roasted garlic in this sounds amazing!!!
My first time making this, and it was so easy! My friend’s husband raised eggplant this year and neither of them cared for it, so I received the bounty of their garden! I was tired of making ratatouille so decided to try Baba Ganoush. Baked in the oven, but forgot to turn it halfway thru cooking time, so cooked another 15 minutes. Added a bit more lemon juice and a few drops of liquid smoke. Perfection! Thank you – it was so easy!
What a score for you! Hooray!
This is delicious. I was surprised that it tasted so smoky with eggplants roasted in the oven. I love Baba Ganoush, but never made it. This will be a staple in my house! Thank you!
You are very welcome!