Baba Ganoush Recipe – Eggplant Dip

Making this baba ganoush recipe, an amazing roasted eggplant dip, at home is so simple. Serve with vegetables, sliced bread or baked pita chips. Jump to the full baba ganoush recipe now or read on to see how we make it.

Whenever we’re at a restaurant that serves baba ganoush, we just have to order it. Not only is it one of our absolute favorite things to order at a restaurant, it’s easy to make, too.

Baba Ganoush Recipe with Video

Simply roast whole eggplants and let them cool. Then, mix with a combination of tahini (sesame paste), lemon juice, garlic and other flavors. It’s divine.

Smooth Hummus RecipeYou May Also Like This: Try making homemade hummus. Take a look at our Better Than Store-Bought Hummus Recipe. Or, check out our Roasted Red Pepper Hummus.

Our Baba Ganoush Recipe Tips

Making this recipe at home is easy, just keep these tips in mind:

Don’t Skip the Tahini

Tahini is a sesame seed paste with a consistency similar to almond or peanut butter. You’ll often find it used in hummus, salad dressings and dips. It can be found in most grocery stores. Just look near the international or Mediterranean foods and we bet you’ll find it. You can also buy it online.

Homemade Tahini RecipeDid you know you can make tahini at home? It’s very simple and lasts up to a month in your refrigerator. Here’s our recipe for making enough tahini for two batches of our hummus: Quick and Easy Tahini Recipe.

If you’re not a fan of tahini, try reducing the amount called for in the recipe — use 2 tablespoons instead of a 1/4 cup.

For a Smoky Flavor, Lightly Char the Skins

You’ll notice in the recipe below that we ask you to turn the broiler on. This is so we can lightly char the outsides of the eggplant, adding a smoky flavor. After 5 minutes or so, we switch the oven from broil to bake and continue to roast the eggplants until softened.

Baba Ganoush Recipe - Amazing Roasted Eggplant Dip

See how soft the flesh gets after roasting?

Make a Double Batch

One of the best (and most annoying) things about baba ganoush is that while it tastes great right after making, it tastes even better after a day or two in the fridge.

We just do not have patience to wait that long and it’s unlikely there will be any leftover for us to save after making just one batch. So we make two. This way, we get the benefit of time, but still get to enjoy a whole batch the same day we make it.

Baba Ganoush Recipe - Amazing Roasted Eggplant DipRecipe updated, originally posted October 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

4.5 from 28 reviews
Baba Ganoush Recipe - Roasted Eggplant Dip
 
Prep time
Cook time
Total time
 
We like this dip rustic with some texture, not overly pureed. Because of this, simply mashing and stirring with a fork is all that’s needed to make it. You can make this in a food processor or blender. Be careful, though. It will become much smoother. We love serving this with homemade pita chips. Take a look below in the notes section for how to make them. One more thing, this gets even better after a day or two in the refrigerator. Our suggestion? Make two batches, you won't regret it.
Created By:
Yield: 6 (1/3 cup) servings
You Will Need
  • 2 medium eggplants (about 2 pounds or 900 grams)
  • 1/4 cup (60 ml) tahini, see our homemade tahini recipe
  • 1/4 cup (60 ml) lemon juice
  • 2 to 3 garlic cloves, finely minced (see note)
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 2 tablespoons chopped fresh parsley leaves
  • 1 tablespoon olive oil, optional
Directions
  1. Adjust an oven rack to the middle position and turn broiler on (high heat). Line a baking sheet with aluminum foil.
  2. Place eggplants onto the baking sheet and prick in several places using a fork. This helps steam escape while the eggplants roast.
  3. Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip.
  4. Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F (190 C). Roast eggplants 25 to 30 minutes, or until very soft. Cool 10 to 15 minutes until easily handled.
  5. Meanwhile, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavors meld.Baba-Ganoush-Recipe-Step-2
  6. Split the eggplants, drain excess liquid, scrape out the flesh and add to the tahini mixture. (Discard excess liquid and skins).Baba-Ganoush-Recipe-Step-1
  7. Mash eggplant into tahini mixture with a fork until somewhat smooth with some texture remaining. Cool to room temperature then stir in parsley and drizzle the top with olive oil.
  8. Store in an airtight container and refrigerate up to 5 days.
Notes and Tips
1. Garlic: We enjoy the extra kick garlic gives here. The tahini stands up very well to the garlic. If you’re not sure you want to use three cloves, reduce it to two or even one clove.

2. Tahini: Tahini is a paste make from ground sesame seeds. You can find jars sold in most grocery stores. Look where international foods are sold. You can also buy it online or easily make tahini at home yourself.

3. How to Make Baked Pita Chips: Cut 2 to 3 pitas into wedges. Add to a baking sheet and bake in a 375 degree F (177 C) oven until lightly browned and crisp; 7 to 10 minutes.

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97 comments… Leave a Comment
  • Sue September 16, 2016, 6:15 pm

    Can you use the long narrow Japanese eggplants for this recipe? They are the only type I can grow in my short “heat” season. Thanks.

    Reply
    • Joanne September 16, 2016, 6:44 pm

      Hi Sue, Japanese eggplants would work just fine in this recipe.

      Reply
  • Elaine September 6, 2016, 7:44 pm

    Can one freeze this dip after it is a made ?

    Reply
    • Joanne September 14, 2016, 2:40 pm

      Hi Elaine, You can freeze baba ganoush. We recommend storing it in an airtight container and freeze up to a month.

      Reply
  • Nipun Mehra September 6, 2016, 10:57 am

    I’m sure this recipe is delicious, but I have a problem while making tahini. I’m able to make it into a non smooth paste as I only have a hand blender ( I’m in college ). Will it be fine if i hand blend this paste with lemon juice, garlic, cumin and salt. Then later with a fork ill mix the egg plant? I think it will work, should i try?

    Reply
    • Joanne September 14, 2016, 2:46 pm

      If the sesame seeds are broken down to a paste, you should be fine. The texture will be different, but the flavor will be there. You could also buy tahini from the store or online.

      Reply
  • Esther September 2, 2016, 12:40 am

    I tried this for the first time yesterday and I have to comment: SUPER! So easy and oh so yummie!! Thanks for posting this!!

    Reply
  • Amanda August 23, 2016, 2:59 pm

    How long will this dip stay fresh in the refrigerator?

    Reply
    • Joanne August 24, 2016, 12:43 pm

      Store in an airtight container and refrigerate up to 5 days. In fact, we think it tastes better after a day or two.

      Reply
  • Laura S. August 20, 2016, 2:13 pm

    Love, Love, Love! Raised egg plant in our garden this year go the first time and this was an excellent use! So yummy!

    Reply

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