Creamy, savory, smoky eggplant dip with tahini, garlic, and citrus, my family’s authentic baba ganoush recipe is a must-try!
My Family’s Baba Ganoush Recipe
Growing up in Egypt, I ate baba ganoush regularly, and I’m happy to share my family’s recipe (and a few secret family tips) that have made this eggplant dip a favorite among my loved ones for generations.
Baba ganoush—also known as baba ganouj, muttabal, or salat hatzilim—is a smoky, rich, and creamy eggplant dip, traditionally made by mixing tender roasted (or charred) eggplant and nutty tahini with garlic, citrus, and spices.
It’s commonly served throughout the Eastern Mediterranean, including in Egypt, where I grew up, and the Levant region where my husband’s family is from. We both have strong opinions on what makes the best baba ganoush recipe. Because this smoky eggplant dip has traveled across borders, you can find endless variations. Some use tahini, as I do in my family recipe, but others leave it out and opt for different spice combinations.
The literal meaning of baba ganoush or baba ganouj is “spoiled dad,” referring to the fact that when you eat it, you just can’t help but feel a bit spoiled! There is a reason the French call it caviar d’aubergines, it is that delectable!
Luckily, this eggplant dip is easy to make at home, and it will keep in the fridge for up to a week. Once you try it, I’m sure your family will love it as much as mine does.
Baba Ganoush Ingredients
Let’s walk through the simple ingredients you need to make it:
- Eggplant: I use 2 smaller eggplants. Italian eggplant or the smallest globe eggplant you can find, works best; they will have fewer seeds, and the flesh is tender and not bitter.
- Tahini paste is made of toasted sesame seeds. I use Soom tahini made of 100% roasted and pressed organic Ethiopian White Humera sesame seeds, offering a creamy texture and a nutty flavor.
- Garlic: 1 to 2 fresh garlic cloves, depending on how garlicky you enjoy your dips.
- Lemon juice: Citrus gives this eggplant dip a nice lift. You can make it as subtle or lemony as you like.
- Greek Yogurt (secret optional ingredient): If you’re going for a vegan baba ganoush, omit the yogurt, but otherwise it is a great way to thicken the dip, making it even more creamy, while also enhancing the color, turning it from a deep beige to something a little brighter and more appealing.
- Seasonings: Salt and pepper, of course. If you like, add a bit of Sumac or cayenne pepper for heat.
- Extra virgin olive oil: A drizzle of a rich and peppery extra virgin olive oil over this dip is the perfect way to finish it!
- Garnish: I like to add toasted pine nuts and some chopped fresh parsley to serve, but it’s optional and totally up to you.
How to Make Baba Ganoush
Baba ganoush is easier to make than you think. You’ll start by cooking the eggplant (either by grilling over open flame or baking it in the oven), and then mix it with the remaining ingredients to make a delicious dip! Here is how:
- Grill or bake the eggplant. Grill the eggplant whole over an open flame over medium-high heat. (I used my gas burner, but you can cook it on the grill), turning occasionally, with a pair of tongs, until the eggplant has fully charred on the outside and the flesh has collapsed and softened (about 15 to 20 minutes).
Alternatively, you can roast the eggplant in a high-heat oven. In this case, cut the eggplant in half and place it flesh-side down on a large lightly-oiled baking sheet and roast at 425°F for about 40 minutes or until the eggplant is very soft and cooked through. - Cool and Drain Well. Put the cooked eggplant in a colander. Use a knife to open it up a bit to allow it to cool quickly and drain its juices. Push down on the eggplant with the back of the spoon to drain excess liquid.
- Peel off the skin. When cool enough to handle, peel the charred skin off the eggplant and the stem and discard (Note: if you baked the eggplant, simply scoop out the flesh with a spoon.)
- Gently mix the eggplant with the tahini and remaining ingredients. At this point, make sure your eggplant is fully cooled and rid of excess water, then transfer it to a large bowl. Add 1/4 cup of tahini, minced garlic, fresh lemon juice, and the optional secret ingredient, 1 tablespoon of Greek yogurt. Season with a big pinch of kosher salt, and if you like, a little sumac and Aleppo pepper or red pepper flakes, if you like heat. Using a wooden spoon, mix gently to combine.
- Chill. If you have the time, cover the baba ganoush and chill it in the fridge for 30 to 60 minutes.
- Serve. Spread the baba ganoush on a rimmed serving plate or bowl and drizzle with extra virgin olive oil. Finish with toasted pine nuts and minced fresh parsley.
5 Pro Tips for the Best Baba Ganoush
- For the smokiest flavor, grill your eggplant (whole) over open flame until fully charred on all sides. You can always roast the eggplant in the oven if you don’t have a grill. But if you have access to a gas burner, that is the best way to get the smokiest eggplant dip! (Tip: cover up around the burner with some foil like I do in the video; it can get messy)
- Don’t skip the draining step; no one likes watery baba ganoush!
- Do not use a food processor or a blender. Instead, stir gently using a wooden spoon. This eggplant dip is meant to be creamy and rustic with some texture; it is not meant to be extra smooth. If you really want to use a food processor, only pulse a few times to combine so it doesn’t turn watery.
- Chill for 30 to 60 minutes to allow the flavors to meld and the dip to thicken.
- For vegan Baba Ganoush, omit the Greek yogurt. I use a little bit, and I think it helps the consistency and texture, but you can leave it out.
Is Baba Ganoush Healthy?
Although it tastes super rich, creamy, and delightfully indulgent, you can see from the list of ingredients that it is a healthy option. The main ingredient here is eggplant, which is a great source of vitamin B, vitamin E, fiber, and antioxidants. Plus, we have things like garlic, citrus, and tahini, which are also rich in nutrients. Baba ganoush is Mediterranean diet-friendly, vegetarian, vegan (if you don’t use the yogurt), and fairly low in carbs.
What’s the Difference Between Hummus and Baba Ganoush?
Both are popular, delicious dips throughout the Mediterranean and the Middle East. But they are two very different dips. Hummus is made with chickpeas, while the star ingredient in baba ganoush is eggplant.
The preparation method is also different. Hummus is meant to be silky smooth, and it is prepared in a food processor (see how to make hummus). In traditional recipes, we even peel the chickpeas! Baba ganoush is a rustic dip prepared by gently mixing the cooked eggplants with the rest of the ingredients using a wooden spoon or fork. A food processor is not recommended for making this eggplant dip because the texture can easily become runny.
What to Serve with Baba Ganoush
Obviously, I’m a big fan of serving baba ganoush the traditional way with pita bread to scoop up the dip. But you can use baba ganoush in different ways:
- As a spread. Just smear a bit of baba ganoush on sandwich bread. It will add so much more dimension and flavor to an ordinary sandwich!
- As part of a larger mezze platter
- As a side to grilled lamb chops or chicken kabobs
- To create the perfect dinner bowl! Add baba ganoush next to your favorite protein and a side salad for the perfect dinner bowl, as I did in these chicken shawarma bowls.
More Mediterranean Dip Recipes
Having grown up along the Mediterranean Sea, I can tell you one thing for certain: people of the Mediterranean love their dips! And really, what better way to kick-start your dinner than a creamy, smoky dip and some homemade pita to go with it?!
- Hummus
- Muhammara (Middle Eastern Roasted Red Pepper Dip)
- Tzatziki
- Haydari (Turkish Yogurt Dip with Garlic and Herbs)
Ingredients
- 2 Italian eggplants or small globe eggplants
- 1/4 cup tahini paste I used Soom tahini
- 1 lemon, juice of
- 1 garlic clove, minced
- 1 tablespoon plain Greek yogurt, optional
- Kosher salt and black pepper
- 1 teaspoon sumac
- 3/4 teaspoon Aleppo pepper or red pepper flakes, optional
- Extra virgin olive oil
- Toasted pine nuts for garnish, optional
- fresh minced parsley for garnish, optional
Instructions
- Smoke or grill the eggplant. Turn one gas burner on medium-high. Place the eggplant directly over the flame. Using a pair of tongs, turn the eggplant every 5 minutes or so until it is tender and the skin is charred and crispy on all sides (20 minutes.) The eggplant should deflate and become super tender. If you don't have a gas burner, you can use a grill. You can also roast the eggplant in the oven (see notes).
- Drain and cool. Remove the eggplant from the heat and transfer it to a large colander over a bowl. Cut a slit in the eggplant to help it drain excess liquid and cool more quickly. Allow it to sit for a few minutes until fully cooled and all excess water has been drained. Push on it with a knife or a spoon to help release its juices.
- Peel the skin. Once the eggplant is cool enough to touch, peel the charred, crispy skin off (it should come right off). Discard the skin and the stem. Don't worry if a few bits of the skin remain; that's just added flavor!
- Make the dip. Transfer the cooked and fully drained eggplant to a bowl. Use a fork to break it down into smaller pieces. Add the tahini paste, garlic, lemon juice, Greek yogurt (if using), salt, pepper, sumac, Aleppo pepper, or crushed red pepper flakes. Mix gently with a wooden spoon or a fork until well-combined.
- Chill. Cover the baba ganoush and chill in the fridge for 30 minutes to an hour.
- Serve. Transfer the baba ganoush to a rimmed serving dish or a bowl. Top with a good drizzle of extra virgin olive oil, toasted pine nuts, and minced parsley, if you like. Serve with pita wedges or pita chips and veggies of your choice!
Video
Notes
- To roast the eggplant in the oven instead: heat the oven to 425°F. Trim the eggplants and cut them in half, then salt it and allow it to “sweat out” excess water for about 30 minutes or so. Wipe it off, and arrange the eggplant on a lightly oiled baking sheet, flesh side down. Roast for about 40 minutes or until very tender and cooked through. Allow the eggplant time to cool a bit, then, using a spoon, scoop out the flesh and place it in a bowl. Follow the recipe from step #4.
- For best texture, mix the eggplant as directed using a wooden spoon or a fork rather than a food processor. This dip is meant to be creamy but on the rustic side with some texture.
- Store leftovers in a tightly closed container in the fridge for up to a week.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
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This article first appeared on The Mediterranean Dish in 2015 and has recently been updated with new information and media for readers’ benefit.
So good! We really enjoyed it. I felt there was a nice balance of ingredients that produced layers of flavor. I did omit the cayenne pepper and sumac. Next time I think I will double the recipe and serve it at a family gathering. Will make again!
Wonderful, Cynthia! I am so glad to hear you guys enjoyed it!
Hi, is it me or did anyone else find the baba ganoush too spicy? I thought it may have been a typo to add 1 tsp. Of cayenne, so I added only 3/4 tsp and it was still too hot. Other than that, the dish was delish.
Hi Patti, thanks for sharing. So this is a bit on the spicy side as you mentioned. If you’re not one for spicy food, it’s good to start like you did, with a little bit less. I’m glad you enjoyed the dip.
This was great. Thanks!
Awesome, Amanda! Glad you enjoyed it
I absolutely LOVE eggplant, I make moussaka a few times a year, but never this dip. Having a big party in December, can’t wait to make it for the party. Thank you for sharing. I have made several of your other recipes. Always a hit. And I am already on your mailing list!
I made this as said but mine was really dark and bitter, even after the tips in the comments and i know my eggplant is fresh bc it came from garden : ( But I thought to myself how can i save this… Make it sweeter and lighter… So i added some fresh sweet corn to the blender and it worked like a charm! It blended in completely. Not authentic, but really does work!
Eggplant can be tricky sometimes because of the bitterness. But I love your creativity in adding the sweet corn! Thanks for sharing!
Just made this as I’m a huge fan of Baba Ganoush. Love how easy & flavorful this recipe is. Thanks for sharing!
Awesome, Amanda! Glad you enjoyed it!
Hi Azelia…not sure why it would come out watery. But yes, a sprinkle of salt and letting the eggplant sit out for 30 minutes or so will help it sweat it’s bitterness. I will add that note. Thank you!
Also one trick I learned. When you scoop out the eggplant flesh, spin it in a salad spinner and you’ll get rid of any water that way.
Great idea, Nisa! Thank you for sharing.
Look delicious. I ‘ll add this dish on the menu in the party with my family on weekend. Love this !!!!
Lisa, that’s awesome! Let me know how your family likes it!
Hi, I tried to make this dish but the taste was so bitter and the colour very dark. I have no idea what I did wrong.
Ana, the only thing I can think of is that eggplants can sometimes be bitter. You’ll want to choose eggplant that is shinny and firm indicating smaller/younger seeds so the flesh would not have absorbed too much bitterness. Overripe eggplants tend to have that bitter taste. If you open the eggplant and you find that it’s got too many seeds, and maybe it’s a bit more ripe, you should sprinkle the flesh with salt and let it sit to “sweat out” its bitterness. Then pat dry and proceed with roasting. Just a thought.
As far as the color, if you use part of the roasted eggplant skin, that can add more color, but that’s not necessarily a bad thing. I assume you used Greek yogurt and the remaining ingredients as indicated?
Hi there, I’ve made this twice now within a month. Love it to bits. It’s great with nachos, pita bread or even raw veggies. I only found that one eggplant makes a rather small portion, so I’ve gone over to doubeling the recipe 🙂 The bowl is always empty! <3
So good to hear! I love this Baba Ganoush recipe, it is super easy! Good point, I’d double the amount if I were serving more people. I’ll make a note of that.
Oh this has reminded me how much I love babaganoush! And yours looks incredible – especially those charred and caramelised eggplants, and the olive oil on top is gorgeous – just begging to be wiped up with thick chunks of turkish bread! So lovely, and going straight to top of my dips-to-make list! <3
Hi Claudia! Thank you so much for stopping in. I love baba ganoush, and I’m so glad you like my recipe!
To sum it up in one word, FANTASTIC! Since it’s pouring out and the only ingredient I didn’t have was tahini, I improvised. Took white sesame seeds and roasted them until they browned a bit. Was going to grind them, but figured I’d just add them into the blender. Only had vanilla yogurt, so I used that. Love sumac, so used a little more a heavy hand with that.
So easy to make and I absolutely loved it. Thank you so much for sharing your wonderful recipes and talents.
I was trying to give the recipe 5 stars but for some strange reason it only registered 3 stars.
This is a FIVE STAR recipe.
Thank you, Sharon! That is sweet of you.
Wow, Sharon! I like your creative take on this baba ganoush. You totally made it your own! Love it!
The simplicity with pictures of your recipes is an extra, yourself and maureen’s recipes gives me the urge of opening a restaurant. (will that be stealing)*side eyes*Funny
Keep it up ladies
Karen,
You are too kind. Thank you! If you open a restaurant, make sure you let me know 🙂
Suzy, I have stolen Maureen’s idea to have a dip o’clock….probably coinciding with wine o’clock! So now I need to fill that time.
And this looks perfect for my new time of day!
I make a roasted eggplant dip but the yoghurt and tahini in this make it look so rich and creamy.
I can’t wait to try it!!!
Yum. Pinning 🙂
Claire, we should all have a dip o’clock! Maureen is one smart lady. And I do like the wine o’clock of course 🙂 Let me know if you ever try this one. XO
At our house there’s a time called dip o’clock. It’s the perfect way for us to come together, have a snack and talk about where we are on our daily to-do list. We both love baba ganoush but if I’d known it was called caviar d’aubergines I would have used that name just to be fancy. Sometimes I find tahini to be overpowering so I put a bit of yogurt in my dip too. Yummy post!
Maureen, I am so stealing dip o’clock!!!!!! What a great name 😉
love it x
Dip O’clock! I love it!!! And I love that you and John have set aside time to check in and talk through your work. That is so important! Thank you for stopping in, friend!
I’ve never heard of sumac and I’m sure we can’t get it here (Zimbabwe, Africa). Is there any alternative that could be used?
Hi Kathy! Thanks for your good question. Sumac is a spice that comes from sumac berries, very typical of the Eastern Mediterranean. It adds a bit of a lemony earthy taste, but you can easily omit it in this recipe as it is not a main ingredient. Adjust the remaining spices to your liking, and that should be just fine. Paprika or even smoked paprika would give a nice earthy addition to the dip, if you want to try that. It is not an alternative to sumac in taste, but would still compliment the baba ganoush.
Do you have Indian or Middle Eastern groceries, they would most likely have it.