Baba Ganoush Recipe – Amazing Roasted Eggplant Dip

Baba ganoush, an amazing roasted eggplant dip, is so simple to make. Serve with vegetables, sliced bread or baked pita chips. Jump to the Easy Baba Ganoush Recipe or watch our quick recipe video showing you 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.

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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

Easy Hummus Recipe – Better Than Store-boughtYOU 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.

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 teaspoon 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.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

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

Nutrition Per Serving: Calories 116 / Protein 4 g / Carbohydrate 14 g / Dietary Fiber 6 g / Total Sugars 7 g / Total Fat 6 g / Saturated Fat 1 g / Cholesterol 0 mg
AUTHOR: Adam and Joanne Gallagher

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123 comments… Leave a Comment
  • Amanda West February 1, 2016, 8:17 pm

    This was soooooo wonderful. I just made it tonight as an appetizer while I’m waiting for dinner to finish cooking. It is just perfect. Thank you so much!

    Reply
  • Dee Dee January 17, 2016, 11:30 am

    How many days can I leave the baba ganoush in the fridge?

    Reply
    • Joanne May 18, 2016, 1:29 pm

      It should be okay up 3 to 5 days.

      Reply
  • Ruth January 3, 2016, 11:54 am

    I made this recipe for the first time and decided to use the blender. Big mistake. Not because of the texture, I didn’t mind that, but because of the flavor. I later found out that blending the seeds turns the baba ganoush into an EXTREMELY BITTER paste. Had I known before…

    Reply
    • Joanna January 19, 2016, 9:46 pm

      Hi Ruth,

      I’m a chef, and I’m in the middle of trying this recipe for a client I’m cooking for tomorrow.
      Saw ur comment and wanted to offer some tips.

      1. When u buy eggplant, choose the firmer ones. When an eggplant is soft, there’s a chance it could be bitter. Although a firm eggplant may also be bitter. One way to save ur babaghanouj next time is to taste your eggplant after roasting it to make sure it’s not bitter. Another tip when making any eggplant dish is to slice it into rounds, sprinkle some salt on both sides, place it on a baking sheet and keep the baking sheet elevated so when the water starts to form, it drains down towards the bottom of the baking sheet. After about an hour or so, you’ll see a small puddle of water will have formed on the bottom of the baking sheet. Then u can rinse the salt off the eggplant, dry it with paper towel, and then use it in your recipe.

      2. Tahini naturally has a slightly bitter taste, so do sesame seeds. However there are better brands of tahini out there that are less bitter. I now only buy Lebanese tahini, because I think they make the best tahini. The brand I use is called “Alkanater”. It’s likely that you won’t find this brand in your city. If u have to make ur own, try to find the best quality sesame seeds you can, or try a few different kinds of sesame seeds (small pkg so it’s not too expensive), and make your choice. Here is a site where a cook tested out other brands of tahini based on bitterness level.

      Reply
    • Vicki May 13, 2016, 6:48 pm

      Ruth, Why give “their” recipe only a one star. It’s not their fault that YOU didn’t follow their directions to just mash it up with a fork.
      Kinda of an unfair rating, don’t you think?

      Reply
    • Julie June 28, 2016, 11:21 am

      What a mess. Didn’t turn out, I wasted a perfectly good eggplant along with my time. Now I have a very messy kitchen to clean and very expensive food to throw out.

      Reply
      • Joanne June 30, 2016, 1:24 pm

        Hi Julie, we are sorry the recipe didn’t work well for you.

        Reply
  • John November 13, 2015, 2:22 am

    Great recipe and so easy, although I find I have to cook the eggplant up to 45 minutes. Tahini and hummus are also GREAT!!

    Reply
  • Alla November 11, 2015, 12:53 am

    Made this today and OMG this is SO good. Definitely will be making again! Thank you for this recipe

    Reply
  • Kai October 20, 2015, 10:05 am

    Hi! I love your site! Your hummus and tahini posts are my go-to recipes. I have a question though, I noticed that everytime I mix tahini with lemon, it clumps up. I’d have to add a lot of olive oil for it to get into the right consistency when I make hummus. Now I’m a bit hesitant with baba ganoush since it doesn’t involve olive oil in the mix. Does this happen to you too? Or am I doing something wrong with the tahini? 🙁

    Reply
    • Joanne December 22, 2015, 1:32 pm

      You are not doing anything wrong. Sometimes you just need a little extra moisture to think it out. This should not be a problem in the Baba Ganoush.

      Reply
      • Cheryl December 23, 2015, 4:41 pm

        Hi Joanne. Made the baba ganoush today. Going to bring it to a friend’s house on Christmas Eve. Had to make my own tahini. Couldn’t find it in my supermarket but it was very easy to make with the sesame seeds. When I read some reviews of it, I was not convinced that it was that good. OMG!!! It was better than good. Sooooo delicious! Would definitely make it again. Thanks!

        Reply
  • Otis October 12, 2015, 3:40 pm

    Instead of salt I tried a little squirt of Amino Acid and that added to the smokiness of your wonderful dish! Thank you!

    Reply
  • Kerri September 27, 2015, 9:24 pm

    All I can say is that I’m SO very happy that I, in my search for “Baba Ghannouj Recipes”, clicked *this* link first. So freakin’ delicious!! 🙂

    Reply
  • Kitty August 16, 2015, 4:23 pm

    Best baba ganoush recipe and really easy to follow instructions – I come back to this time and time again to make it!

    Reply
  • Jim August 14, 2015, 4:15 pm

    Do you start with the eggplants in broiler/bottom drawer of oven, and then move to the main oven compartment?

    “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 (190 C). Roast eggplants 25 to 30 minutes, or until very soft. Cool 10 to 15 minutes until easily handled.”

    Reply
    • Adam August 18, 2015, 2:09 pm

      Hi Jim, We broil the eggplants to char the skin first then we switch the oven from the broiler setting to bake (at 375F).

      Reply
  • Sarah July 16, 2015, 10:35 am

    Love it! Thanks so much for sharing! From the Philippines!

    Reply
  • Ann M. April 18, 2015, 3:08 pm

    This recipe was delicious! I love eggplant and this was SO easy. I made my tahini and roasted my eggplant in the oven while toasting the sesame on the stove. The whole thing came together in under 45 minutes and impressed my friends who came over a little later.

    Reply
  • Ann M. April 18, 2015, 2:57 pm

    I made my own tahini, which is super easy. Just lightly toast some white sesame seeds on an oven sheet or stove top in a heavy pan. Grind warm seeds in the blender or food processor and drizzle in olive oil until you have a paste resembling the consistency of natural peanut butter. That way you can make only what you need.

    Reply
  • Denise April 18, 2015, 3:04 am

    one word wow… Made this for the first time last week, making it again this week, and probably every week for the rest of my life.. Amazing tastes, textures . Definitely better the next day. Not that I had much left the next day

    Reply
  • Jenny Le Bris March 14, 2015, 10:09 pm

    Delicious!

    Reply

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