Creamy, savory, smoky eggplant dip with tahini, garlic and citrus, this authentic baba ganoush recipe is a must-try! Expert tips + video.

Baba ganoush (smoky eggplant dip), finished with. olive oil and toasted pine nuts with pita wedges

People of the Mediterranean sure love their dips! From Greek tztaziki to hummus, muhammara, and, of course, baba ganoush! I mean, what better way to kick-start your dinner than a creamy, dreamy dip and some homemade pita to go with it?!

I'm excited to share with you my family's baba ganoush recipe (smoky eggplant dip), complete with a few secrets that make all the difference!

What is Baba Ganoush?

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.

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 I'm excited to share with you my family's recipe complete with tips for how to make baba ganoush perfectly every time!

Baba ganoush ingredients

Let's walk through the simple ingredients you need to make it:

  • Eggplant. I use 2 smaller eggplant. Italian eggplant or the smallest glove eggplant you can find work best, they will have less seeds and the flesh is tender and not bitter.
  • Tahini paste. 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 garlicy 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 and 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. If you like, add toasted pine nuts and some chopped fresh parsley to serve.
baba ganoush eggplant dip on a platter with vegetables and pita wedges

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 mixing 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-heated oven. Int his case, cut the eggplant in have 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 and, using a knife, open it up a big so that it will cool quickly and drain its juices. Push down on the eggplant with the back of the spoon so that any excess water will drain well.

    Eggplant cooked directly over a high-heat gas burner
  • 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 instead, you may simply need to 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 is rid of excess water, then transfer it to a large bowl. Add in the tahini (a good ¼ cup for rich and nutty flavor), minced garlic, fresh lemon juice, and, the optional secret ingredient, about 1 tablespoon of Greek yogurt. Season with a good 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 gnoush and chill it in the fridge for a few minutes or sit it aside while you work on something else
  • Serve. Spread the baba ganoush on a serving rimmed plate or bowl and drizzle with a good bit of extra virgin olive oil. Finish with toasted pine nuts and fresh parsley.
Baba ganoush dip topped with olive oil and toasted nuts and served with bell peppers, cucumbers and pita bread wedges

What to serve with it

Obviously, I'm a big fan of serving babaganoush the traditional way with pita bread to 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 (something like I did with chicken shawarma bowls here).

5 Important tips for the best baba gnoush:

  1. If you're looking for the best smoky flavor, grill your eggplant (whole) over open flame until fully charred on all sides. Like I mentioned earlier, you can always roast the eggplant in the oven, if that is all that is available to you. 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)
  2. Don't skip the draining step, no one likes a watery baba ghanouj!
  3. For best consistency and texture, 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 do really want to use a food processor, only pulse a few times to combine so that it does not turn watery.
  4. Chill or set aside for a few minutes to allow the flavors to meld and the dip to thicken (chilling will help it).
  5. 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.

More Recipe FAQs

Is baba ganoush healthy?

Although it tastes super rich, creamy, and delightful 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 is also rich in nutrients and contains some anti-inflammatory properties. Baba ganoush is Mediterranean diet friendly, vegetarian (vegan if you don't use the yogurt), and fairly low in carbs.

What is 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. While hummus is made of cooked chickpeas with tahini, garlic, and citrus, the star ingredient in baba ganoush is eggplant (grilled or roasted).
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). Baba ghanouj is a more rustic dip that is best prepared by gently mixing the cooked eggplants with the rest of the ingredients using a wooden spoon or a fork. A food processor is not recommended for making this eggplant dip because you do risk the texture as it can easily become runny.

How long will it keep?

Homemade baba ganoush can be stored in the fridge in a tight-lid container for about 4 days or so (some say up to a week, but mine never lasts that long).

More dips to try

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4.74 from 71 votes

Baba Ganoush Recipe

Suzy Karadsheh
baba ganoush eggplant dip on a platter with vegetables and pita wedges
Here is how to make the best baba ganoush, the smoky, rich, and extra creamy eggplant dip, packed with flavor thanks to tahini, garlic, and lemon juice. Grilling the eggplant over open flame will give you the deepest flavor. And if you have the time, allow the dip to chill in the fridge for 30 minutes to 1 hour. It will thicken and the flavors will meld. Be sure to watch the video and read the notes for additional tips!
Prep – 15 mins
Cook – 20 mins
Draining and resting time 1 hr
Total – 35 mins
Mediterranean, Middle Eastern
Serves – 6 or more people
Appetizer, Dip



  • First, 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. supposed to. If you don't have a gas burner you can use a grill. You can also roast the eggplant in the oven (see notes).
  • Remove the eggplant from the heat and transfer it to a large colander over a bowl. Allow it to sit and drain for a few minutes until fully cooled and all excess water has been drained (it helps if you open the eggplant up a bit and push on it with a knife or a spoon to help it release its juices).
  • 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 is just added flavor).
  • 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.
  • Cover the baba ganoush and chill in the fridge for 30 minutes to an hour.
  • To serve, transfer the baba ganoush to a rimmed serving dish or a bowl. Top with a good drizzle of extra virgin olive oil and toasted pine nuts, if you like. Serve with pita wedges or pita chips and veggies of your choice!



  • To roast the eggplant in the oven instead: heat the oven to 425 degrees F. Trim the eggplant 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 up 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 4 days. 
  • Visit our Shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices


Calories: 86.6kcalCarbohydrates: 8.6gProtein: 3gFat: 5.6gSaturated Fat: 0.8gMonounsaturated Fat: 2gCholesterol: 0.1mgSodium: 204.4mgPotassium: 250.2mgFiber: 3.3gVitamin A: 103.6IUVitamin C: 11.8mgCalcium: 30.3mgIron: 0.8mg
Tried this recipe?
  • This article first appeared on The Mediterranean Dish in 2015 and has recently been updated with new information and media for readers' benefit. 

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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  1. 5 stars
    Loved this recipe, so easy to follow and turned out delicious! Next time, I will make a double batch. Thank you so much!

  2. I adore eggplant, and this recipe is the best BG I've ever made. I used 2 medium eggplants and roasted in the oven - but looking forward to grilling them this spring when the weather improves! I remember watching my Hungarian childhood friend Leah's Mom cooking a whole eggplant right on her stovetop gas burner and turning from time to time until charred all over. She scooped out the soft flesh and added oil, salt, garlic, and I think chopped fresh green pepper. I remember sitting with Leah at the kitchen table enjoying it with crusty bread.

    I followed the recipe which is a great one for tasting - adjusting. I think the yogurt and tahini are great additions that add texture and tang, but don't overpower the pure eggplant flavor. So delicious, many thanks!

  3. Helo Suzy.,

    My name is Maria and I am Originally Greek BUT BUT I was also born in the Cosmopolitan as you said PORT SAID, and I stayed there until unfortunately the 6 days war 1967 when I moved to Greece Athens with my family. Until no I Love and miss so much my Egypt, and I have visited Port Said once in my life a couple of Years ago with my Family and it was so emotional to see the House I was born and lived as a child, the KINISA (Orthodox Greek Church), my School (Madrasa), i went as a child, I can speak a few Arabic so far, and when I saw your recipe for Baba Ganoush I wanted to write to you a few words.
    I wish all the best for you ,
    and it was so good to a send you this small chat.,
    regards my balladi

    1. Hi, Maria! How lovely that you got to go back to Port Said and visit places that were so near and dear to your heart! I would love to be able to visit there again, too! Welcome to The Mediterranean Dish! I hope you try and enjoy the recipes you find here... and may they fill you with happy memories :).

  4. 5 stars
    Thanks so much for another excellent, authentic Mediterranean recipe! This was my first attempt at making baba ganoush although I ate it for years in the Middle East! Easy recipe, great flavor!

  5. It's not my first go round with baba ganoush. I've made it before and it turned out ok albeit a bit too strongly garlic flavored. That was a good while back and I couldn't quite remember all of the ingredients.

    So I tried your recipe. However, I tweeked it a little bit as I didnt quite have all the ingredients for it on hand.

    I used sour cream in place of yogurt, acv instead of sumac, added some chinese sesame oil as the tahini I used didn't have a lot of flavor. I also added in some bacon grease for flavor. I used garlic powder instead of fresh garlic so I could control the garlicky strength, too.

    In the end, I also had a few "light bulbs" come on, too. First, use the freshest eggplant you can. Mine had gotten a little squishy and rubbery and so I had ro really cook the heck out of it and rehydrate it with some water while cooking. Second, I believe that "missing" flavor another poster mentioned is umami, which I furnished with the acv and the bacon grease. Third, if the tahini doesnt taste much or smell much of sesame, adding sesame oil will do the trick! After blending and adjusting the acidity with a touch more of acv, it was perfect! Smooth, light, slightly sour, that sesame smell and taste along with the eggplant? Mmmmm! Yummy!

    Thank you! This was fun!

  6. 2 stars
    Appreciate your time, the video and explanations on how to proceed with this recipe. For me, it needed a lot more attention. But that is just me. I added some Cumin, a lot more fresh lemon juice including the zest. More salt as well. There was still just a little more something missing for me. Again appreciate your blog.

    1. 3 stars
      I'm sad to say that I agree with @Cori; this recipe was missing "something" that makes baba ganoush taste refreshing and light. Not sure what it is, but I'm researching other recipes to see how they compare.

  7. 4 stars
    I am very satisfied with the taste of this baba ganoush as written but with a few minor changes. I added 2 tbsp. olive oil to the blended mixture. I added twice the salt and 2 tsp. more tahini than called for. I love the added toasted pine nuts and parsley to garnish. I also really enjoyed the smoky flavor of the grilled eggplant in this recipe. The underrated vegetable shines in this delicious appetizer!

    1. If you crave the classic smoky flavor of a roasted/grilled eggplant like I do, I have found that about 1/4 tsp (or more) of Liquid Smoke to the finished product really enhances the flavor.

  8. Shukran for this lovely recipe! I've never succeeded with baba ganoush before, but recently learnt the roasting-aubergine-on-a-gas-flame trick for a curry so I was a bit more confident to try this. Perfect baba ganoush! Many thanks Suzy! 🙂

  9. 5 stars
    I’ve never had baba ganoush before and I followed your recipe to a T except for the pine nuts. That was delicious. I will making more of that soon. I didn’t have the patience to let it chill and meld. I will triple the recipe next time.

  10. 5 stars

    My husband has never liked eggplants before he tried the baba ganoush I made according to your recipe. It is now his favorite!!! I leave out the yogurt when I want it to be vegan and it does not hurt the taste.

    Great recipe + easy preparation = excellent result!

    Thank you for providing so many great recipes!


  11. Should have written “halved side down” instead of flesh side. I watched the video after I pulled them out of the oven to notice you had flesh side up.

    1. Not sure what you mean, flesh side was down in the video. Cut side / halved side = flesh side (the side where you can see the flesh and not the skin)

  12. 5 stars
    OMG! This stuff is amazing! I used the Greek yogurt and cayenne but not the sumac. So good! I've never had baba ganoush before but my mom was telling me how much she likes it so I searched for a recipe and found this one. I will definitely be making it regularly!

    1. Hi Art, it works on our end. If this happens again, simply scroll down. Our videos are positioned just above the actual recipe card.

      1. Hi Suzy,
        I am having the same issue. the " Watch the video for How to Make this Easy Baba Ganoush:" the link is not activated. I can't watch the video.


      2. Hi Jacky. On our end, the videos work fine. However, depending on your browser/browser settings some browsers don't allow pop ups, and in turn, they don't allow videos for some reason. I'm not sure if you might like to try a different browser?

  13. Hi Suzy-

    I made your roasted red snapper tonight and OMG AMAZINg-ness! I had to use branzino because red snapper was not in stock today. Followed your recipe as is and I can't wait to make it again.

    Just curious the reason for lime juice in the baba ghanoush. I always use lemon. I will try the lime but just wanted to know your thoughts.

    1. Thank you, Michelle! So glad the snapper was a hit. You can actually use either lemon or lime in Baba Ganoush.