Looking for the BEST authentic Baba Ganoush recipe? This step-by-step tutorial will show you exactly how to make this silky, creamy, flavor-packed eggplant dip with tahini, garlic and citrus. This healthy, vegetarian and gluten free dip will surprise your taste buds in the best way possible! Add it to your appetizer table next to hummus, tabouli and other Middle Eastern favorites, or use it as a sandwich spread! Or serve it next to your chicken kabobs. So many ways to enjoy Baba Ganoush!
Baba Ganoush is much easier to make than most people think! Be sure to grab my tips and watch the video toward the bottom of this post.
People of the Mediterranean sure love their dips! From Greek tztaziki to hummus, muhammara, and, of course, Baba Ganoush. I mean, what’s better to kick-start your party than a creamy, dreamy dip and some homemade pita chips to go along?!
If you’ve already tried your hand at making classic hummus, it’s time to learn how to make baba ganoush, the deeper and creamier companion to hummus!
What is Baba Ganoush?And what is it made of?
Where I grew up, it is called baba ganoush (or baba Ganouj), which literally means “spoiled dad.” In the Levant, it is called muttabal or salat hatzilim (eggplant salad.) The French–I learned from David Lebovitz–call it caviar d’aubergines.
All these fancy names refer to the same thing, a silky, creamy, delectable eggplant dip of the following ingredients: eggplant, tahini paste, garlic, lemon juice, and in some cases, yogurt. The spices are kept to a minimum and they may vary from one recipe to another.
I like to garnish my baba ganoush with a little fresh parsley and some toasted pine nuts, but an important final touch for me is a generous drizzle of quality extra virgin olive oil. That seals the deal on taste and adds an extra measure of silky luxury. Mmm so good!
Do I need to grill the eggplant for Baba Ganoush?
Baba ganoush is easier to make than you think, and no, you do not have to grill the eggplant to make it. You can totally go the easier route and roast or bake the eggplant it in a high-heated oven (as I do in today’s recipe). Let’s take a look at the two options:
Option #1: Grill or smoke the eggplant. Traditionally, the first step to making baba ganoush is to grill the eggplant, whole, over an open fire or the flame of a gas stove, until it’s deep purple skin is super charred and flaky (I do in this Smoky Baba Ganoush Recipe, which I highly recommend trying at some point.)
Option #2 (the easier, less messy option): Roast or bake the eggplant. To do this, I like to cut the eggplant in halves, make a few slits on the skin, then roast it in a high-heated oven (flesh side down) until super tender. Important tip: if you have the time, before roasting, salt the eggplant flesh generously and let them “sweat out” their bitterness for 20 to 30 minutes, then pat dry very well before you do anything else.
Either option you choose to cook the eggplant will work just fine!
For this easy baba ganoush recipe, I just went with option #2 and roasted the eggplant. From there, using a food processor, the tender eggplant flesh is combined with tahini paste, garlic, citrus, a little salt and pepper, sumac, and a hint of cayenne pepper for a little heat (totally optional.)
You’ll notice I added a tiny bit of Greek yogurt, I just think it helps the texture, but you can certainly omit that if you are looking for the vegan version.
Step-By-Step for this Easy Baba Ganoush Recipe:
1. Preheat the oven to 425 degrees F. If roasting the eggplant, cut in half and make a few slits through the skin. (If you have the time, salt the eggplant and let it “sweat out” its bitterness for 20 to 30 minutes before roasting. Make sure you pat the eggplant dry before proceeding)
2. Roast the eggplant in 425 degree heated oven for 30 to 40 minutes or until eggplant is fully tender (I like placing the eggplant flesh-side on the oiled backing sheet to get some extra color and char. Be sure to drizzle some extra virgin olive oil on top as well.) Remove from heat and set aside to cool completely.
3. When the eggplant has cooled, scoop the flesh out and transfer to a colander to drain for 3 minutes (discard the eggplant skins).
4. Transfer drained eggplant flesh to the bowl of a food processor. Add yogurt (optional), tahini, garlic, lime juice, salt, pepper and spices. Run the food processor briefly or pulse a few times until everything is well-combined and you reach the desired consistency (you do not want runny baba ganoush, so be sure not to run the processor too long.) Taste and adjust spices and lime juice to your liking.
5. Transfer the baba ganoush spread to a small bowl, and if you have the time, refrigerate for 1 to 2 hours. Just before serving, top the baba ganoush with olive oil, a sprinkle more sumac, toasted pine nuts and parsley leaves. Enjoy with a side of warm pita bread or these epic homemade pita chips.
A Few Tips for Best Baba Ganoush
1. For best consistency and texture: make sure you have drained the roasted eggplant of any excess water before combining with the rest of the ingredients. And, do not run the food processor too much. Start with a few pulses and go from there. OR, for a more chunky dip, don’t use the food processor. Instead transfer the eggplant to a bowl, add the remaining ingredients (making sure the garlic is minced), and mash with a fork. This methods is especially helpful in ensuring that you avoid a runny baba ganoush.
2. To store leftovers: store leftover baba ganoush in the fridge in an air-tight container. If stored properly, it should keep well for 3 to 4 days. (Some say that homemade baba ganoush can last up to 1 week, that may be true, but we don’t typically have much leftover, so I can’t personally verify that.)
3. For vegan Baba Ganoush, simply omit the Greek yogurt. I use a little bit, and I think it does help the consistency and texture, but can certainly do without.
Watch the video for How to Make this Easy Baba Ganoush:
More Recipes to Try
NEVER MISS A RECIPE! JOIN MY FREE E-MAIL LIST HERE TO RECEIVE NEW RECIPES and WEEKLY MEDITERRANEAN DINNER PLANS.
SHOP OUR ONLINE STORE FOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE.Print
BEST Baba Ganoush recipe! Creamy, silky, flavor-packed eggplant dip with garlic, tahini and lemon or lime juice. Perfect served with homemade pita chips or warm pita along with other mezze favorites. Be sure to view the step photos and tips and watch the video above.
- 1 large eggplant
- Greek extra virgin olive oil
- 1 tbsp plain Greek yogurt (optional)
- 1 1/2 tbsp tahini paste (I used Soom tahini)
- 1 garlic clove
- 1 tbsp lime or lemon juice, more if you like
- Salt and pepper
- 1/2 tsp to 1 tsp cayenne pepper (eliminate if you prefer mild)
- 1/2 tsp sumac, more for garnish
- Toasted pine nuts for garnish
- Parsley leaves for garnish
- Preheat the oven to 425 degrees F. Trim the top of the eggplant and cut in half, and using your knife, make a few slits in the skin.
- Sprinkle the eggplant flesh with salt and let it sit for a few minutes to “sweat out” it’s bitterness, then dab dry.
- Place the eggplant halves, flesh side down, on a lightly oiled baking sheet then drizzle with olive oil. Bake in the 425 degree F heated-oven for 30-40 minutes or until the eggplant fully softens through. Remove from the oven and set aside to cool.
- When the eggplant has cooled, scoop the flesh out and transfer to a colander. Let drain for 3 minutes.
- Transfer eggplant flesh to the bowl of a food processor attached with a blade. Add the yogurt, tahini, garlic, lime juice, salt, pepper, sumac and cayenne. Pulse or run the food processor ever so briefly just until everything is blended (avoid over-blending).
- Transfer the baba ganoush spread to a small bowl. Cover and refrigerate for an hour (if you don’t have the time, try refrigerating for a few minutes to let the flavors meld and the baba ganoush thicken a bit.) Just before serving, top the baba ganoush with a sprinkle of sumac, olive oil, toasted pine nuts and parsley leaves. Enjoy with a side of warm pita bread.
- To grill eggplant instead: If you would like to grill or smoke the eggplant instead of roasting, skip steps #1 and #2. Instead, place the whole eggplant over a gas burner turned on high (or an outdoor grill.) Using a pair of tongs, turn the eggplant every 5 minutes so until it is completely tender and the skin is well charred and flaky (about 15 to 20 minutes.) Don’t worry if the eggplant deflates, it’s supposed to. Remove from heat and let the eggplant cool, remove and discard charred skin, and follow the recipe from step #4 on.
- Recipe Note: For vegan version, simply omit Greek yogurt.
- Recipe Note: This recipe will serve 4 to 5 people, you can simply double it to serve a larger crowd.
- Pro-Tip: For best results, allow the baba ganoush to cool and thicken in the fridge for an hour or two before serving.
- Pro-Tip to Ensure Thick Consistency: If you want the baba ganoush to be more chunky, don’t use the food processor. Instead transfer the eggplant to a bowl, add the remaining ingredients (making sure the garlic is minced first), and mash everything with a fork until well-combined.
- Pro-Tip for storing leftovers: You can make this recipe ahead of time, refrigerate in an airtight container. It will keep well for 3 to 4 days or so. Some say homemade baba ganoush can last a good week or so if properly refrigerated, but honestly, we don’t typically have much leftover.
- Category: Appetizer
- Method: Roasted
- Cuisine: Mediterranean/Middle Eastern
Keywords: Baba Ganoush, eggplant dip, dip, Easy Baba Ganoush
- This article first appeared on The Mediterranean Dish in 2015 and has recently been updated with new information and media for readers’ benefit.