Baba Ghanoush Recipe
Baba ganoush is a creamy, smoky eggplant dip that’s perfect for dipping, spreading, or scooping straight from the bowl. Its velvety texture and bold flavor are a Mediterranean favorite.
This baba ganoush recipe uses roasted eggplant, tahini, lemon, and garlic to create a deliciously rich spread. Ideal for mezze platters, sandwiches, or healthy snacking with veggies.
What You’ll Need to Make Baba Ganoush
- Eggplants – Roasted until soft and smoky, they’re the star of this dip, creating the signature silky texture and rich flavor.
- Tahini – Adds depth and creaminess with a slightly nutty undertone that balances the eggplant’s smokiness.
- Lemon Juice – Brightens the dip with fresh acidity, making the flavors pop and keeping things balanced.
- Extra-Virgin Olive Oil – Lends smooth richness and rounds out the flavor; also adds a lovely finish when drizzled on top.
- Garlic – Raw and punchy, it gives the baba ganoush a zesty kick that complements the tahini and eggplant.
- Sea Salt – Enhances every component, ensuring the smoky, tangy, and savory flavors shine.
How to Make It: Baba Ganoush in Simple Steps
Roast eggplants whole until they’re soft and collapsing—this builds that deep, roasted flavor. Once cooled, peel and drain them well to keep the dip from getting watery.
Blend the roasted eggplant with tahini, lemon juice, garlic, olive oil, and salt until creamy. Taste and adjust for brightness or saltiness as needed.
Spoon the dip into a bowl and garnish generously—chopped parsley adds freshness, smoked paprika emphasizes the roasted notes, and red pepper flakes bring subtle heat.
Recipe Tips & Flavor Twists
For a truly authentic baba ganoush, try charring the eggplants over an open flame or grill. This method infuses them with a bold smokiness that roasting alone can’t fully match.
Let the roasted eggplant drain well—this simple step keeps your baba ganoush luxuriously thick. For variation, swirl in a spoonful of Greek yogurt or top with toasted pine nuts for texture.
Love spice? Stir in a pinch of cumin or top with Aleppo pepper for a Middle Eastern twist. You can also serve it warm, fresh from the blender, for a cozier spin on the classic.
Storing Baba Ganoush: Keep It Fresh
Baba ganoush keeps beautifully in the fridge for up to four days. Store it in an airtight container and press a piece of plastic wrap directly onto the surface to help prevent oxidation.
It’s freezer-friendly, too—freeze in portions for up to two months, though you may need to stir after thawing to restore the creamy texture. Reheat gently or enjoy chilled, straight from the fridge.
Serve leftovers with pita chips, spoon over grain bowls, or use as a luscious sandwich spread—it’s just as versatile on day four as it is fresh from the blender.
Baba Ghanoush Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil plus additional for drizzling
- ½ teaspoon sea salt
- 3 tablespoons freshly squeezed lemon juice
- 2 garlic cloves
- Finely chopped fresh parsley for garnish
- Smoked paprika for garnish
- Red pepper flakes optional
- 2 medium eggplants pierced with a knife or fork
- ¼ cup tahini
- Pita bread for serving
- Assorted fresh vegetables for serving
Instructions
- Preheat the oven to 400°F and enclose the pierced eggplants in foil. Roast in the oven for 50 to 60 minutes until they are thoroughly softened and collapse easily when pressed. Remove and let cool.
- Once the eggplants are cool enough to handle, strip off the skins and discard any large seed clusters. Place the flesh in a fine strainer positioned over a bowl and allow to drain for 20 minutes to extract excess moisture.
- In a food processor, combine the drained eggplant, tahini, lemon juice, olive oil, garlic, and salt. Blend until a smooth, cohesive dip forms.
- Spoon the baba ganoush into a serving bowl and finish with a sprinkle of parsley, smoked paprika, and red pepper flakes if desired. Accompany with pita and crisp vegetables.
