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Baba Ganoush – Roasted Eggplant Dip

by on October 2, 2013 · 38 comments

Baba Ganoush Recipe - Roasted Eggplant Dip

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.

You May Also Like: Try making homemade hummus. Click the link to see our Better Than Store-Bought Hummus Recipe. Or, check out our Roasted Red Pepper Hummus.

Our Baba Ganoush Recipe Tips

Making baba ganoush 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. Here’s one from Amazon: Buy Organic Tahini, 16 oz jar (affiliate link).

If you’re usually 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.

You might also enjoy taking a look at David Lebovitz’s Recipe – he chars the skins for even longer. Or, this Baba Ganoush from Simply Recipes includes tips for how to use a grill to roast the eggplant.

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 Dip

4.7 from 7 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.
Yield: 6 (1/3 cup) servings
You Will Need
  • 2 medium eggplants (about 2 pounds or 900 grams)
  • 1/4 cup (60 ml) tahini (sesame paste)
  • 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
  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.
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. Here’s one from Amazon: Buy Organic Tahini (16 oz jar) (affiliate link).

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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About the Author


I'm Adam Gallagher and alongside my wife, Joanne, I photograph and share favorite recipes from our kitchen. Sharing our recipes began as a hobby, turned into a dream and now has become our business. I just love that.

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1 Sue Theriault October 6, 2013 at 1:08 pm

Can you tell me how long I can keep Tahini? The only size they have in the store is a large jar (approx. 16 oz), I use about a 1/4 of it and end up getting rid of it. I just don’t use it that often.


2 Joanne October 7, 2013 at 6:01 pm

We keep ours refrigerated and it lasts for months. Think of it like natural peanut butter.


3 sc December 2, 2013 at 7:43 pm

you can make HUMMUS too with tahini, its garbonza bean paste, pretty much with the same ingredients. tahini is very strong tastewise. you could probably make several batches of baba ganoush and hummus with one jar.


4 Tanya Phillips October 6, 2013 at 5:18 pm

I’ve been wanting to try baba ganoush, thanks! :D


5 Dragonfruit Mag October 8, 2013 at 1:22 pm

Very neatly explained. I’ve posted about Hummus (a similar recipe but based on chickpeas) and wanted to try Baba Ganoush, so I’ve included the link to your recipe in my post.


6 Joanne October 8, 2013 at 2:45 pm

Thanks :)


7 N November 5, 2013 at 9:33 am

I have to say this is the best recipe I’ve tried so far for the Baba Ganoush, I am Egyptian so when I say it’s good… it’s Good!! I added a bit more Tahini and Salt. I also garnished it with Pomegranate seeds because I like the contrast between the sweet and salty. And served it with toasted Pita Chips (cut the Pita to chips, drizzled with olive oil, salt & sumac and toasted in the oven for 8 min). YUM!!


8 Valerie January 26, 2014 at 5:15 am

Oh. MY. Lord! I have been missing out my entire life! This recipe was Ah-MAZING! Been a vegetarian for 21 years and always liked Baba Ganoush but was told it was made using Hummus, not tahini. I never tried to make it. I am ashamed to admit I made it for the first time, using this recipe. Loved the images, so out of other recipes, I chose this one. The only thing I omitted was the cumin (didn’t need it at ALL) and the lemon juice. I did use a splash just because, but it didn’t need it. I did add a little bit of Hummus, just cause.. AND WOWZA! You were right! The smoky flavor really does penetrate into the flavors!!!! I didn’t believe you. hahah. This is being Pinned. And I plan on making more this afternoon.
* Also Thanks for the Tip to make EXTRA. I did. and it still went within 12 hours.
* Maybe the Tip should be, “Make Extra, EXTRA!”.


9 Joanne January 30, 2014 at 12:43 pm

Haha, yes … definitely make extra!


10 Anne Tait February 6, 2014 at 12:32 pm

This is a fine recipe for baba ganoush, but I have a ‘dirty little secret’ that saves so much time and effort — instead of roasting the eggplants I just STEAM them for 7 – 10 minutes in a double boiler with holes or a vegetable steamer, cool a bit, then easily peel off the skin. This is SO easy to do, and although, yes, you don’t get that nice roasted smokey flavour, it’s otherwise just about the same. I am a movie producer and a writer, and have a heavy work load… this method is so much faster and easier … and almost equally delicious.


11 Joanne February 26, 2014 at 12:49 pm

Great tip Anne!


12 V July 27, 2014 at 3:16 pm

To do this fast and still get the charred, smokey flavour, char the eggplant right on the gas burner of your stove or over a bbq grill until skins are charred and eggplant is starting to soften. Place in glass bowl and microwave a few minutes until flesh is softened. Drain excess juice and then follow the above recipe.


13 Alisande March 4, 2014 at 8:49 pm

If you use the steaming method, you can add a tiny amount of Liquid Smoke to get the smoky flavor.


14 Joanne March 17, 2014 at 5:02 pm

You could try it — bet it will work.


15 Emily March 5, 2014 at 12:20 pm

I made this two days ago and it is amazing! Thank you for the wonderful recipe. :)


16 Joanne March 17, 2014 at 4:59 pm

Awesome! So glad you enjoyed it.


17 Mohara May 21, 2014 at 11:16 am

Hi Joanne, been reading about baba ganoush and the super response you have received! Could you send me your recipe? Love to try it! Cheers, Mohara


18 Joanne June 20, 2014 at 2:10 pm

Hi there, the recipe can be found in this post above the comments. Thanks!


19 Talula March 6, 2014 at 11:29 am

Can’t wait to make this recipe, looks super tasty! But I’m curious as to what temperature I should use for the broiling step? Thanks :)


20 Joanne March 17, 2014 at 4:45 pm

500 to 550F should do it … or, if your oven has a “broil” feature, use that.


21 Gwynn March 23, 2014 at 1:31 pm

has anyone tried roasting the garlic as well?


22 Jen May 12, 2014 at 12:20 am

I just made it and roasted the garlic along with the eggplant. Yum!! Also, the fork was taking too long so I just smoothed it all in with my fingers, which has given it a nice rustic (read lumpy) texture, which I like.


23 Joanne May 12, 2014 at 5:36 pm

We like it to be pretty lumpy anyway! Glad you enjoyed the recipe.


24 kylie March 28, 2014 at 7:39 am

I have made this tonight.. egg plants cooling at the moment. Really quiet easy. Smells delish!
I cant have garlic so have substituted for garlic infused oil so hoping this works…
ive been stuck finding a dip at the shops as all include garlic so hoping this ones a winner!


25 Joanne April 3, 2014 at 11:00 am

Hope you love the final product — this is one of our favorites.


26 Leigh April 24, 2014 at 2:30 pm

truly a beginner here. I just pulled my eggplant out and now I wonder, should I have roasted it flat side down? there’s a hard “top” on them now. And what about the seeds? do they go in as well??


27 Joanne May 16, 2014 at 12:28 pm

Yep, the seeds go in. Just cut through the hard skin and scoop everything out.


28 Stacey April 30, 2014 at 9:21 am

With regards to the 2 T of parsley in this baba ganoush recipe, is that 2 T of dried or fresh parsley?
Thank you.


29 Joanne May 16, 2014 at 12:07 pm

Hi Stacy, we call for fresh parsley in this recipe. If you don’t have it, just skip it. I’ll add the word “fresh”to the recipe now to eliminate further confusion. Sorry about that!


30 Valarie Wise May 16, 2014 at 3:33 am

Hi, I love your website and have bookmarked it for more recipe-trying. I made this and it turned out great. Yum. I made it with Japanese eggplant, which are much skinnier than the Italian kind, so thought I’d leave a comment for others who may be using them, too. I don’t have a food scale, so I had to estimate on how many I’d need (by lifting a bag of rice that was about a pound). Turns out that seven of these eggplant were perfect when I split the recipe in half, so for the full recipe I’d say 14 or 15 of the Japanese variety would work. I added a bit more lemon that the recipe calls for, and it tastes perfect to me. Thank you for the great recipes. Your website is fresh and easy to navigate.


31 Joanne May 16, 2014 at 11:11 am

We’re glad you’ve found us! Thanks for sharing your experience with using Japanese eggplants in this recipe — we’re sure others will appreciate the tips :)


32 Jill May 20, 2014 at 6:34 pm

In a pinch for time, I used 32 ounces of canned fire-roasted pureed eggplant.
Delicious recipe, thank you!


33 Joanne June 20, 2014 at 2:08 pm

Great, we’re glad you were able to find a shortcut!


34 Theunis de Winnaar June 4, 2014 at 6:44 am

Thank you so much for the lovely recipe,will try the Baba Ganoush
soon.Regards Theunis from South Africa


35 John C July 6, 2014 at 7:12 pm

This closely matches my usual recipe! I have been adding a 1/4 tsp of citric acid crystals (used for canning) to keep the mixture from turning gray. Works great! Try substituting or adding fresh cilantro or basil or even mint for variety. A dash of paprika in a “dent” on top, then filled with pungent EVOO makes an attractive presentation.


36 Terry July 31, 2014 at 7:27 pm

Yummmy! Thank You for sharing your delicious baba ganoush recipe with us, I just topped my warm millet with this heavenly, creamy, delectable baba ganoush with a sprinkle of Sumac & all I can say is WOW~OMGosh! I roasted my small eggplants on my gas stove top on a low flame, it took quite awhile, but it was so worth it (it’s 105 temp. here in CA. & I did not want to turn on my oven). From now on I will roast my eggplants this way. Thanks Again!


37 Carmen August 18, 2014 at 12:34 pm

Just started trying by own Baba Ganoush after loving it for years. Mine turned out a little runny, maybe I should try to drain the eggplant after roasting (or roast longer?) Never would have guessed to add cumin, not sure if I liked the cumin. I’m wondering about size of eggplant, my home grown eggplant are not much bigger than my hand. I cut the other ingredients in half, seemed okay but any other advice for me from others’ experiences?


38 Joanne August 19, 2014 at 9:44 am

Hi Carmen, We’d try roasting the eggplant a little longer next time, especially if they are larger in size.


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