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: 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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130 comments… Leave a Comment
  • Stug August 7, 2016, 2:22 am

    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?

    • 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!

  • 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

  • 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.

  • 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.

  • 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??

    • 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.

    • 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!

    • 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.

  • 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!

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

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

    • Joanne May 18, 2016, 1:29 pm

      It should be okay up 3 to 5 days.

  • 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…

    • 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.

    • 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?

    • 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.

      • Joanne June 30, 2016, 1:24 pm

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

  • 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!!

  • 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


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