Baba Ganoush Recipe – Amazing Roasted 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. 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: Try making homemade hummus. Take a look at our Better Than Store-Bought Hummus Recipe. Or, check out our Roasted Red Pepper Hummus.

Making Baba Ganoush at Home is Easy with These Tips

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

Making Baba Ganoush at Home is Easy with These Tips

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. See how soft the flesh gets after roasting?

For a Smoky Flavor, Lightly Char the Skins

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.

Baba Ganoush 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.

Easy Baba Ganoush Recipe

Recipe 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

Baba Ganoush Recipe - Amazing Roasted Eggplant Dip

  • PREP
  • COOK
  • TOTAL

This is best left rustic with some texture. Because of this, simply mashing and stirring with a fork is all that’s needed. You can make this in a food processor or blender. Be careful, though. It will become much smoother. Baba ganoush gets even better after a day or two in the refrigerator, so this is perfect for making ahead!

Makes approximately 6 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

    Adjust an oven rack to the middle position and turn broiler on (high heat). Line a baking sheet with aluminum foil.

    Place eggplants onto the baking sheet and prick in several places using a fork. This helps steam escape while the eggplants roast. 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.

    Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F, and then roast eggplants until very soft; 25 to 30 minutes. Cool 10 to 15 minutes until easily handled.

    Meanwhile, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavors meld.

    Split the roasted eggplants, drain excess liquid, scrape out the flesh and add to the tahini mixture. (Discard excess liquid and skins). 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. Store in an airtight container and refrigerate up to 5 days.

Adam and Joanne's Tips

  • 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.
  • 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.
  • 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 oven until lightly browned and crisp; 7 to 10 minutes.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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106 comments… Leave a Comment
  • Samantha November 2, 2016, 4:25 pm

    This recipe is awesome! My eggplant took about 45 minutes in the oven at 375 degrees but they came out great. I also roasted a head of garlic with the eggplant and added the whole thing to the recipe! I also used your tahini recipe and that was super easy as well. I love the lemon-ness of it! So delicious, will definitely make again!

    Reply
  • Nina October 12, 2016, 1:35 am

    Hi guys, I used your recipes to make tahini and baba ganoush. They look amazing and seem so easy. I had some troubles and wonder if I did something wrong or if it could be down to my tools. The tahini took much longer in the food processor to get the desired texture. The baba ganoush, I have a gas oven so I wasn’t able to broil the eggplants and they took probably an hour. They seemed to caramelised and had almost no water coming out at all. My dip is much darker than yours in the picture and not as creamy? As I would like to them more often and try out your hummus recipe soon I thought I’d ask:) thanks

    Reply
    • Joanne October 12, 2016, 12:20 pm

      Hi Nina, The tahini timing could vary depending on how large/powerful your food processor is. If it came with one, using the smaller bowl attachment for the processor might help. As for the eggplants, we are not sure what happened. Eggplants do vary in size and so cooking time can also vary. We use medium eggplants in our recipe. Did you remember to prick them before roasting? This helps steam escape. The eggplants should roast until soft. I hope that helps a little. We hope you try the recipes again (they are two of our favorites!).

      Reply
  • Cathy October 4, 2016, 8:15 pm

    i don’t know how you can mess this up…but i guess if you get an unripe eggplant, you could be in trouble!

    excellent recipe! i toasted and ground my cumin seeds to give that nice, toasty, smokey flavour that is signature to babaganoush.

    also when roasting the eggplant, i used the broil setting in my oven – gave it about 6 mins on one side and then flipped.

    also also…no need to ‘bleed'(salting to remove bitterness) eggplant any longer -i’ve been doing this forever and then recently read that it’s an oldschool thing that is no longer necessary because of our(Western) current species of plant.

    thank you for the recipe!

    Reply

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