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Baba Ganoush – Roasted Eggplant Dip

by on October 2, 2013 · 20 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

4.8 from 4 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 (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 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.
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

Adam

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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20 Comments

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.

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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.

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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.

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

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

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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.

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6 Joanne October 8, 2013 at 2:45 pm

Thanks :)

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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!!

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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!”.

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9 Joanne January 30, 2014 at 12:43 pm

Haha, yes … definitely make extra!

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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.

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11 Joanne February 26, 2014 at 12:49 pm

Great tip Anne!

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12 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.

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13 Joanne March 17, 2014 at 5:02 pm

You could try it — bet it will work.

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14 Emily March 5, 2014 at 12:20 pm

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

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15 Joanne March 17, 2014 at 4:59 pm

Awesome! So glad you enjoyed it.

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16 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 :)

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17 Joanne March 17, 2014 at 4:45 pm

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

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18 Gwynn March 23, 2014 at 1:31 pm

has anyone tried roasting the garlic as well?

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19 kylie March 28, 2014 at 7:39 am

Hi
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!

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20 Joanne April 3, 2014 at 11:00 am

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

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