This is the The Best Baba Ganoush recipe, a smoky Middle Eastern eggplant dip made with charred eggplant, tahini, lemon juice, and olive oil.
The Best Baba Ganoush
Baba ganoush, also spelled baba ghanoush is a Mediterranean eggplant dip, popular in many Middle Eastern countries. It mostly has the same ingredients as hummus except for the chickpeas.
This creamy dip would be a great appetizer to serve at your next party or the perfect addition to a mezze platter. It’s a delicious alternative to hummus when you want something different and it’s great for vegan, dairy-free or gluten-free diets. This recipe is from Adeena Sussman’s cookbook, Sababa: Fresh, Sunny Flavors from My Israeli Kitchen (affil link). I’m SO in love with her cookbook, I want to make everything in it! Out of all my cookbooks, it’s probably the one I find myself grabbing the most. It’s perfect intro to all that Israeli cuisine has to offer.
Is baba ganoush healthy?
Yes, baba ganoush is healthy. The main ingredient is eggplant, which is low in calories and carbohydrates and high in fiber. It’s also a good source of vitamins and minerals like potassium and vitamin K. It’s also lower in calories than hummus since it’s mostly made of eggplant versus chickpeas. Baba ghanoush is vegan too.
What do you eat baba ghanoush with?
Baba ghanoush is excellent dipped in raw veggies like carrots, cucumber, and bell pepper. You can also eat it with pita bread, pita chips, or crackers. If you want a complete Middle Eastern meal, serve the baba ghanoush with Persian Turkey Kofta Kebabs, Air Fryer Falafel, or Grilled Chicken Shawarma.
How do you make baba ganoush from scratch?
Baba ganoush is easier to make from scratch than you might think! The first step is to cook the eggplant. You can either char it on your grill or broil it in the oven. For either method, cook the eggplant for 20-25 minutes, turning every five minutes. Cook until the eggplant is slumped, and the skin is charred and blackened.
Combine the other baba ganoush ingredients: tahini, olive oil, lemon juice, garlic, salt, and pepper. Once the eggplant cools, discard the skin and seeds. Chop the eggplant by hand or use a food processor and then mix into the tahini mixture. Chill in the refrigerator for an hour. I love this squeezable brand of Tahini on Amazon (affil link).
Variation for Tahini-Free Version
You can make a mayonnaise version that Adeena says will convert you for life. For a Mayo Baba replace the tahini with 3 tbsp of mayo, reduce the lemon juice to 1 tbsp and reduce the olive oil to 1 tbsp.
More Dip Recipes You’ll Love:
- Greek 7 Layer Dip
- Chick Pea and Roasted Pepper Dip
- Edamame Hummus
- Hot Spinach Dip
- Buffalo Chicken Dip
- 2 pounds eggplant, 2 medium or 1 large
- 3 tablespoons tahini paste, check label for GF
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 small garlic clove, minced fine
- Pierce the eggplant all over with a knife. Char the eggplant on the grill or in the broiler. If charbroiling, place eggplant on a foil-lined baking sheet under the broiler.
- For the grill and broiler, cook for 20-25 minutes, turning every 5 minutes, until the eggplant is charred and blackened.
- Let the eggplant cool. Then scoop the charred eggplant out of its skin and finely dice by hand or in a food processor. Discard the skin.
- In a medium bowl, whisk together the tahini, lemon juice, olive oil, salt, pepper, and garlic.
- Finely chop the eggplant, stir it into the tahini mixture, and season with more salt to taste.
- Chill for at least one hour to let the flavors meld.
29 comments on “The Best Baba Ganoush”
Delicious, easy and so nutritious!
I used 2 big American eggplants.
I added 1/4 tsp of chili flakes.
I made the tahini version.
I just made this and it tastes divine. The only change I would make is to take the seeds out once it is cooked. I probably would have been need three or four eggplant so then I had enough pulp. It’s in the refrigerator chilling to be used as an appetizer this evening. I had no idea it was so easy to make, especially since I threw everything into the Cuisinart.
What are the toppings on the finished recipe in the picture? Is it Paprika and Olive Oil? I don’t see it mentioned in the recipe or anywhere else. Looks good!
you can keep for a week.
Kosher salt is not that salty, however I still think 2 tsp is a lot. I would just put to taste or max I would do 1/4 tsp.
I am interested if using different types of eggplant would change texture or taste? Is there one that should NOT be used?
I just made this – it would have been excellent BUT it is WAAYYY over-salted. 2 tsp is too much for this amount of eggplant, as I just learned. Compared this recipe to one in a mediterranean cookbook and that recipe, for the same amount of eggplant, calls for 3/4 tsp salt. Much better. I hated to do it but I threw my batch out and will try again later.
curious if you are using table salt or sea salt vs kosher salt?
I made the mayo version of this today. YUM! The two teaspoons of salt were a little much, so I went out to the garden and picked another eggplant to add in order to tame down the saltiness. I added nothing more and it turned out well. Thanks!
Such a stellar recipe! My family really enjoyed this. I think I put a little too much lemon juice the first time I made it but that was on me.
Will definitely be a repeat in my household and a great appetizer when hosting!
Made this morning! Delicious!!
How long does this keep in the refrigerator?
This was easy & delicious. I used fresh eggplants from our garden – first time I have grown them and they turned out great! I used the food processor to mix the eggplant up. I whisked the remaining ingredients together and then incorporated them all together by hand. This reminds me of the delicious and fresh baba ganoush that my daughter and I had several times on a trip to Palestine this past January. Thank you!
Came out really well. Got some eggplants from my CSA and wanted to make something simple without cheese…this was perfect.
Just as good as the stuff you buy in the grocery store–and it’s really fast to put together. Another great recipe!
Delicious. I cut the salt and olive oil in half and used Nanami Togarashi Japanese pepper instead of black pepper. Family loved it. Thank you.
When am I going to learn that Kosher salt and sea salt are not the same thing! Mine turned out a little salty, but I can tell this is a great recipe and couldn’t wait to give it a try!
Does this freeze well? I made both variations, delicious, but too much for me to eat! Easy to make, especially with the food processor.
I haven’t tried but I don’t see why not.
I too would like to freeze some. I found some info online that explains how to store the baba ganoush for freezing. I plan to try this out and will comment again after I test the results
I made the baba ganoush this afternoon and it tastes heavenly. But, both eggplants exploded in the oven while roasting. Did I miss a step? I don’t recall see anything about piercing the skin of the eggplant before roasting. I placed a foil tent over them while they continued to cook to retain the moisture and they worked fine but it was a bit of a shock when they exploded.
Ah so sorry! Yes, you’re supposed to pierce it all over. I will adjust that.
Hi, Gina i made the chicken kabobs with sauce it was so yummy Thank You for sharing
Gina – Any recommendations for a good tahini paste brand?
Thanks for this recipe! Any suggestions for good tahini sauce ?
I love this squeezable tahini! https://amzn.to/3gBuCn6
I have wanted to make Baba ganoush and I have an eggplant ready to be used. Any sub for tahini which we can’t use due to a sesame allergy. Would it affect the flavor if I just omitted?
Yes, she also has a mayo baba. Swap tahini for mayo, use 1 tbsp lemon instead of 2 and reduce olive oil to 1 tbsp.
I also have a sesame allergy and I always sub sunflower seed butter for tahini