Teriyaki Chicken Recipe

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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149 comments… Leave a Comment
  • 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.

  • Karima August 17, 2017, 1:06 pm

    I made it and it was a success, my husband love it, he said ” i can eat it everyday” lol thank u so much for the recipies 😘

  • Jeanne July 22, 2017, 11:43 am

    This was so easy and is so addictive. I added a touch of cayenne and paprika because that’s how I roll.

  • Henk June 3, 2017, 7:58 am

    This is not Baba Ganoush, it is Mutabal. Baba Ganoush is also a roasted eggplant dip but without tahini. Usualy just roasted eggplant, garlic, lemon juice and parsely.( some versions with pomgrenate molasse). Definitely no tahini!

    • Marianne November 22, 2017, 12:08 pm

      I’ve been eating “baba ganoush” made with tahini for 50 years. My grandparents were from Lebanon. Little did I know, they had the name wrong.

    • vipin January 4, 2018, 6:15 am

      Meanwhile, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavors meld.

  • Jill May 25, 2017, 10:30 am

    The hummus recipe was wonderful.. my family loved it. Today I’m making your baba ganoush . I have about 25 eggplant in my garden and besides eggplant Parmesan..I’m going to be indulging in alot of baba ganoush. My diet is limited due to a stomach problem ,im limited to only very soft or pureed food. Thanks for the wonderful recipes and easy to follow directions..

  • Toni W April 11, 2017, 11:31 am

    Oh my goodness, just made this and it is AMAZING! Thanks for posting!


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