This authentic Baba Ganoush recipe is a smoky Middle Eastern eggplant dip made with charred eggplant, tahini, lemon juice, and olive oil.
Baba Ganoush
Baba ganoush, also spelled baba ghanoush is a Mediterranean eggplant dip, popular in many Middle Eastern countries. The smoky flavor comes from charring the eggplant and giving it wonderful flavor. The texture is creamy and makes a great appetizer 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. More platters you may like if you’re hosting a party, this charcuterie board and crudite platter.
Ingredients
- eggplant
- garlic cloves
- tahini paste
- lemon juice
- extra virgin olive oil
- kosher salt and freshly ground black pepper
How To Make Baba Ganoush
- 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 in a large bowl: Tahini, olive oil, lemon juice, garlic, salt, and pepper.
- Once the eggplant cools, discard the skin and seeds. Peel the skin and discard, remove the seeds with a fork then chop the eggplant flesh by hand or use a food processor and then mix into the tahini mixture. Chill in the refrigerator for an hour.
- Transfer to a serving bowl when ready to serve and drizzle with olive oil, and top with minced parsley.
This Baba Ganoush 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.
Variations
Add ground cumin and fresh herbs for different flavor profiles.
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.
FAQs
Baba ganoush is easier to make from scratch than you might think! Cook the eggplant on the grill or broil it in the oven until the eggplant is slumped, and the skin is charred and blackened. Once the eggplant cools, discard the skin and seeds then chop the eggplant flesh by hand or use a food processor and mix into the tahini mixture. Chill in the refrigerator for an hour. Transfer to a serving bowl when ready to serve and drizzle with olive oil, and top with minced parsley.
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 Mediterranean Meatballs, Persian Turkey Kofta Kebabs, Air Fryer Falafel, or Grilled Chicken Shawarma.
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.
More Dip Recipes You’ll Love:
- Greek 7 Layer Dip
- Chick Pea and Roasted Pepper Dip
- Edamame Hummus
- Hot Spinach Dip
- Buffalo Chicken Dip
Baba Ganoush Recipe
Ingredients
- 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, plus optional more for serving
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 small garlic clove, minced fine
- chopped fresh parsley, for garnish
Instructions
- 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 or blend in a small blender or food processor, stir it into the tahini mixture, and season with more salt to taste.
- Chill for at least one hour to let the flavors meld. To serve transfer to a bowl, drizzle with olive oil and fresh parsley.
