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
  • Diana August 25, 2019, 10:23 am

    Made this twice (today being the second time) and it’s really outstanding. I was a bit wary at first because I’m not a great fan of aubergines, but it was simply delicious. My next venture will be your Hummus and tahini, which sound wonderful too. Thanks for sharing!

  • Juli Tagger May 12, 2019, 8:01 pm


  • Judie Seibel April 9, 2019, 7:08 pm

    I loved this! I had never made baba ganoush before but now that I see how easily it goes together I will be making it often. Thanks for a great recipe.

  • Christine February 2, 2019, 5:18 pm

    I don’t leave comments often on recipes but I had to for this one. This is so incredibly good! You made a fan out of me!

  • Tracy December 20, 2018, 2:55 pm

    Thanks for the great recipe. Me and my kids can’t get enough of this stuff. While I don’t mind a good garlic bite I find it is too much for the little ones. I roasted the garlic for about 15 minutes (3 whole cloves left in their skins) alongside the eggplant. This mellows the garlic, even caramelizes it a bit!

  • Aus December 11, 2018, 8:44 am

    Looks really nice,but why wasnt the garlic roasted same as aubergine will give so much more flavour.

  • Monica November 21, 2018, 7:51 pm

    Great recipe baba ganoush, but make sure you always let the eggplants drain for about 2 hours…

  • Miranda November 19, 2018, 6:02 pm

    I made this recipe over the weekend and tried to make the eggplant as smoky as possible. It was AMAZING! Thank you for sharing!

  • Rachel September 27, 2018, 8:08 pm

    I made this tonight and it’s got a garlicky kick that I love!

  • Fatima August 15, 2018, 1:10 am

    I made this today it came out good… Thank you ?

  • Shari August 13, 2018, 4:13 pm

    Having ‘stalked’ this recipe for weeks on end, I finally made this today. Oh boy is it good. I ordered a food processor last night and I plan to make your hummus and homemade tahini when it arrives. Thank you for the lovely recipes and the videos and pics accompanying the recipes. You two do an amazing job.

  • Cindy Richmond July 24, 2018, 3:17 pm

    Love heather dips and snacks

  • Susie M July 3, 2018, 7:43 am

    Delish and super easy…it’s a keeper!

  • Tripti Agarwal June 23, 2018, 5:19 pm

    It was good. Can be jazzed up with paprika and roasted cumin…

  • Kay Dispensire June 18, 2018, 8:46 pm

    This was super yummy. Will definitely add this to my “keeper” file.


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