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
  • Angie September 27, 2016, 8:30 am

    Im in the middle of the roasting process of my eggplants! Im so excited to see how it turns out!

    Reply
  • Connie September 25, 2016, 11:14 pm

    Was wondering, in ur baba ganoush recipe, can I substitute parsley with cilantro for a different flavor? Or do u think that the cilantro will compete too strongly with the garlic?

    Reply
    • Joanne October 10, 2016, 3:57 pm

      Cilantro would be great.

      Reply
  • Connie September 25, 2016, 11:10 pm

    Recently became a temp vegetarian (fasting for God) and came across ur tahini recipe. I’ve made hummus in the past but with a $10 can of tahini… Thought it was an outragious price to pay for such a small amt of the stuff so was discouraged to make it again. Didn’t know how easy it was to make the stuff!!! Thanks for all your recipes!

    Reply
  • Jessa G September 25, 2016, 6:32 pm

    This was so good! Very easy too.

    Reply
  • 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
  • Stug August 7, 2016, 2:22 am

    Hi
    Whenever I roast Aubergines we ALWAYS eat the skin as well (yummy), has anyone tried throwing in the whole fruit (minus stalk) and blitzing it all together?

    Reply
    • Molly August 13, 2016, 12:02 am

      I just made this recipe and left about half of the skins on which was perfect. I would also say that the eggplant need longer in the oven. I probably put them in for 45 minutes total. I also found the food processor was perfect for this because i just pulsed the machine maybe 10 times to avoid making it too smooth and did two batches. One with more skins than the other. I loved the way it came out!

      Reply
  • Marcia March 27, 2016, 8:42 pm

    Great recipe. Liquid smoke is a good addition. Although it doesn’t impart flavor, adding dried parsley flakes makes it pretty. Commercial varieties are made with mayonnaise, so they appear “whiter.” This freezes beautifully. It’s the only way to keep from overindulging! Thanks!! 5 stars

    Reply
  • Ede March 25, 2016, 6:25 pm

    Soo amazing! I made it last night to use up the eggplants from my garden, and everyone loved it. Love the zingy lemony garlic flavour with the smokiness of the eggplant. I did add a little more lemon and about 5 cloves of garlic 🙂 Thanks so much for your fab recipe.

    Reply
  • Jillian Freeman February 6, 2016, 3:55 pm

    Loved the recipes, so easy to do once shown how.
    Gluten free too.
    I have it with a baked potato instead of bread,Thankyou.

    Reply
  • Erin February 3, 2016, 10:23 pm

    I’m so confused because everyone here seemed to make this work and mine completely flopped. I poked holes in my eggplants with a fork, broiled on high for two minutes and then baked at 375 for 30 minutes. They were still hard. So I put them in for ten more minutes. Then ten more minutes. Then ten more minutes. Each time I checked, they were slightly softer but not nearly as soft as yours looked in the video. After literally an hour and a half, I finally gave up. I let them cool and cut them open and the flesh still wasn’t soft enough to scoop out, so I ended up scraping it out in big chunks, and then having to put everything in my food processor. It ended up not tasting very good. What did I do wrong??

    Reply
    • Joanne May 18, 2016, 1:28 pm

      Hi Erin, we are sorry the recipe didn’t work out well for you! How large were your eggplants (they do range in size and using larger eggplants would lead to a longer baking time). The flash really does need to be a soft as possible for the recipe to come together and taste good.

      Reply
    • Dinkar May 23, 2016, 12:52 pm

      I think the problem may be the quality of the eggplant. If the eggplant is not fresh, it often does not roast properly or even roast at all. Although I haven’t made this recipe yet, I have had this problem with Indian recipes involving roasted eggplant. So I try to get the freshest eggplant usually local produce from Whole Foods/Wegmans. Of course, if you canpick your own eggplant from your garden, more power! By the way, I love Baba Gannouj – what a fine dish!

      Reply
    • Karena July 4, 2016, 7:16 pm

      You have to bake it longer. This recipe says 350 but I think you can go up to 400 or 420 and bake till totally deflated. It takes me an hour or more.

      Reply

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