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

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


    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: Serving Size 1/6 of the recipe / 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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135 comments… Leave a Comment
  • Leann August 29, 2014, 12:56 pm

    This is a great recipe. I made it yesterday. There was a lot more liquid from the eggplant than I expected. I ended up putting them in my collander. Also, mine turned out darker than your picture. Do you have any recommendations for that? More tahini, maybe? Thank you so much for posting. It was delicious!

  • Carmen August 18, 2014, 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?

    • Joanne August 19, 2014, 9:44 am

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

  • Terry July 31, 2014, 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!

  • John C July 6, 2014, 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.

  • Theunis de Winnaar June 4, 2014, 6:44 am

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

  • Jill May 20, 2014, 6:34 pm

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

    • Joanne June 20, 2014, 2:08 pm

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

  • Valarie Wise May 16, 2014, 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.

    • Joanne May 16, 2014, 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 🙂

  • Stacey April 30, 2014, 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.

    • Joanne May 16, 2014, 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!

  • Leigh April 24, 2014, 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??

    • Joanne May 16, 2014, 12:28 pm

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

  • kylie March 28, 2014, 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!

    • Joanne April 3, 2014, 11:00 am

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


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