Baba Ganoush Recipe

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

1. 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)
2. Don’t skip the draining step; no one likes watery baba ganoush!
3. 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.
4. Chill for 30 to 60 minutes to allow the flavors to meld and the dip to thicken.
5. 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)

This article first appeared on The Mediterranean Dish in 2015 and has recently been updated with new information and media for readers’ benefit.