Our Favorite Baba Ganoush (Roasted Eggplant Dip)

Baba ganoush is an amazing roasted eggplant dip that’s incredibly simple to make. If you love hummus, then you will love baba ganoush. I love serving it with crisp vegetables, flatbread, and baked pita chips. Jump to the Easy Baba Ganoush Recipe

Easy Baba Ganoush

How to Make Homemade Baba Ganoush (It’s Easy!)

Whenever we’re at a restaurant that serves baba ganoush, we always order it. Not only is it one of our absolute favorite things to order at a restaurant, it’s easy to make at home, too. Making baba ganoush is a very similar process to making hummus. We are basically swapping the chickpeas called for in hummus for delicious roasted eggplant.

How to Make Baba Ganoush

Soft, sweet, and slightly smokey roasted eggplant is combined with tahini (a paste made from sesame seeds), fresh lemon juice, garlic, and spices. It’s absolutely divine!

Making this recipe at home is easy, here are the basic steps for making it.

Step 1: Broil whole eggplants to char the skins. This step lightly chars the outsides of the eggplant, which adds a smoky flavor. You can also char the skin of the eggplants using a grill or even a gas burner.

Step 2: Switch the oven to bake and roast the eggplants until very soft. For the very best baba ganoush, the flesh of the eggplant needs to be very soft. Roasting time will vary based on how large the eggplants are. I simply roast until they look like they are caving in and a fork can very easily pierce through the flesh.

Step 3: Combine tahini with lemon juice, garlic, spices, and olive oil. These are the remaining ingredients needed to make baba ganoush. I like to mix them together early on since the mixture improves in flavor over time.

Step 4: Stir the roasted eggplant into the tahini mixture. I use a spoon to scoop out the soft flesh and then use a fork to mash it into the tahini and lemon juice mixture. I like some texture so I don’t use a food processor to make baba ganoush. A fork works perfectly fine!

Removing seeds from charred and roasted eggplant
For the best baba ganoush, broil eggplants first to char the skin, and then turn the oven to bake to finish roasting.
Mashing the roasted eggplant into a flavorful mixture of tahini, lemon juice, and spices with a fork.
I don’t use a food processor to make baba ganoush. A fork is perfect for mashing the roasted eggplant into a flavorful mixture of tahini, lemon juice, and spices.

We love roasting eggplant since it develops so much flavor. Here’s another roasted eggplant dish with a warm and toasty spice blend. I also love this roasted eggplant parmesan.

Don’t Skip the Tahini

Tahini is a paste made from sesame seeds 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.

You can also make your own tahini! It’s very simple to do. Here’s our homemade tahini recipe with a quick recipe video that shows you how.

While I 100% recommend using tahini to make baba ganoush, I know not everyone is a fan of its flavor. If you are not a fan of tahini, try reducing the amount called for in our recipe below — use 2 tablespoons instead of a 1/4 cup.

Make Ahead and Storing

One of the best 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. This is the perfect make-ahead appetizer! The dip will keep in the fridge up to 5 days.

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

Our Favorite Baba Ganoush (Roasted Eggplant Dip)

  • PREP
  • COOK

Baba ganoush 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. This gets even better after a day or two in the refrigerator, so this is perfect for making ahead!

Makes approximately 6 servings

Watch Us Make the Recipe

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

1/4 teaspoon fine sea 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.

    While the eggplants roast, 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 the roasted eggplant into the 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 database 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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170 comments… Leave a Comment
  • Chris June 16, 2018, 8:27 am

    Found this and decided to give it a go after trying your wonderful hummus recipe. Once I had worked out that a broiler is what we Brits would call a grill it was very straightforward and quick to do and tastes amazing. I only made half quantities for my first attempt but I am going back out to buy more aubergine (eggplant) while they are on special so I can make some more. Thanks for the lovely tasty recipes

  • Cynthia Thivy June 8, 2018, 8:41 am

    Delicious. Making it again tomorrow for Sunday bbq.

  • Pam June 6, 2018, 9:44 pm

    Made it for the first time today. It was really good. I eyeballed my measurements and it turned out super tasty. My eggplants were on the small side so I had to add another one and the recipe seemed even better. My Lebanese friend was disappointed I put the eggplant in the oven versus an open flame/grill but I still loved it. Good lil recipe!

  • Shirley May 17, 2018, 5:47 pm

    Made this for the first time absolutely love it

  • Ilona May 4, 2018, 12:23 pm

    I just made this today and is not really to my taste.The lemon and cumin overpower everything.I think next time I make it will omit the cumin and add roasted pepper, more garlic and less lemon.Thank you for the recipe.

  • Kathy April 29, 2018, 12:24 pm

    Very delicious. Not as smokey as I had hoped, but still so good!

  • Lucy March 19, 2018, 9:27 pm

    Very yummy, I sprinkled some cayenne pepper and added a little more olive oil. I also Broiled the eggplant so it would cook faster.

  • Linda Casanova February 11, 2018, 8:10 pm

    Made this last night and we were not impressed. Definitely not the roaster burst of flavors you get in this dish.

  • Glenn C January 10, 2018, 7:50 pm

    So good, so yummy! So Garlicky! I’m very pleased with the results. Put it I’m my food processor for a few pulses, so creamy. Hey I can make this, you made my First attempt a success. But unfortunately it’s already gone.. Until next time.,

  • Lori January 4, 2018, 8:31 pm

    Made this today and the first batch of eggplant was rotten inside. Explains why it never really softened as much as it should have even after 20 extra minutes of roasting. (Should have suspected something was up!) The second attempt worked like a charm and replicated the online photos/video. Personally I will cut back on the cumin as it is seems to overpower all the other flavors. 3 cloves of garlic is just perfect. Next time I may try roasting the garlic just to see how it changes the flavors. Thanks for a super simple recipe (tahini too, which is delicious and easy as well) once I got past the icky eggplant. Definitely use super FRESH eggplant (shiny, no brown spots, heavy, and when depressed it springs back)

  • Carol Thompson December 14, 2017, 4:03 pm

    I’m eager to try your recipe! According to the reviews, it’s the perfect recipe.

    Thanks for the Nutrition Information; many times it’s not included in recipes I find online.

    I don’t believe that the nutrition info reflects a serving size amount.

    Can you advise? Thanks so much!

    • Joanne March 21, 2018, 4:16 pm

      Hi Carol, the serving is 1/6 of the recipe. We added nutrition info later on and so I am not 100% sure the exact amount of dip per serving.

  • Marianne November 22, 2017, 12:10 pm

    Wonderful recipe, and great tips on roasting eggplant!

  • Janice Canto November 2, 2017, 9:51 pm

    Hi. I’m in the middle of making the Baba Ganoush and while scooping out the egg plant I found a lot of seeds. I discarded them because there were so many and they were ugly. Did I do the right thing? Was I suppose to include the seeds? Looking forward to your response because I plan to make this often. Thanks, Janice

    • Joanne November 3, 2017, 3:39 pm

      Hi Janice, We add everything inside the eggplant to the dish.

  • Jen @ Just Take One Bite October 25, 2017, 3:07 pm

    I have an abundance of eggplant from my garden, so I made this last night to take to an event. Turned out great! I ended up roasting the garlic cloves with the eggplant because I love roasted garlic. Thanks for the great recipe!

  • Margaret September 6, 2017, 2:58 pm

    I made this just as written and we love it. Will make more next time.


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