Baba ganoush is a flavorful Middle Eastern spread made from roasted eggplant. Rich, creamy, and lightly smoky, it’s an excellent way to enjoy vegetables and an irresistible addition to any appetizer table.
This baba ganoush recipe will be the star of your next get-together
Baba ganoush (also spelled baba ghanoush or baba ghanouj) is a classic eggplant-based dip enjoyed across the Mediterranean and Middle East. Its simple ingredients—roasted eggplant, tahini, garlic and lemon—combine into a smoky, earthy spread that’s beloved in homes and restaurants around the world.
It’s a versatile dip that fits any occasion, from holiday entertaining to casual gatherings. Traditionally the eggplant is charred over an open flame, but broiling or grilling gives excellent results and is easier for most home cooks.
What you’ll love about this recipe:
- Naturally low carb – made from eggplant rather than beans, so it’s lower in carbohydrates than many other dips.
- Vegetarian/Vegan – plant-based ingredients make this dip suitable for vegetarian and vegan diets.
- Versatile – serve with pita wedges or vegetable sticks, use as a sandwich spread, or add to grain bowls for extra flavor.
Ingredients You’ll Need
The ingredients are straightforward and fresh. For a batch that serves about eight, you’ll need:
- Eggplant – one large globe eggplant (about 1 1/2 pounds) yields roughly 2 cups of dip.
- Tahini – a sesame paste that adds nutty depth; find it in the international aisle.
- Garlic – minced for a bright, assertive flavor; roast the garlic with the eggplant if you prefer a milder, sweeter garlic note.
- Parsley – finely chopped for freshness.
- Lemon juice – for acidity and brightness.
- Salt – kosher salt to season.
- Olive oil – a drizzle adds silkiness.
- Smoked paprika – optional, to emphasize the dip’s smoky character.
Fun fact
Baba ganoush is very similar to the Greek dip melitzanosalata; the main difference is that melitzanosalata often omits tahini.
How to Make Baba Ganoush
Step 1: Char the eggplant. Grill or broil the whole eggplant (or halved lengthwise if needed to fit) until the skin is blackened and the flesh is soft, about 15 minutes. The char adds the signature smoky flavor.
Step 2: Blend the mixture. Scoop the flesh into a bowl, discarding the peels. Add tahini, minced garlic, lemon juice, and salt. Blend in a food processor for a smooth texture or mash by hand for a chunkier, rustic dip. Adjust tahini and lemon to taste.
Step 3: Chill briefly. Refrigerate the dip for at least 20–30 minutes to let the flavors meld.
Step 4: Finish and serve. Transfer to a serving dish, drizzle with olive oil and sprinkle smoked paprika or cumin. Add chopped parsley for color and brightness. Serve with warm pita, crackers, or vegetable sticks.
Common Questions
How long will it last?
Store leftovers in an airtight container in the refrigerator for up to a week.
Can I freeze it?
Freezing is not recommended — the texture and flavor are best when fresh. It’s quick to make, so prepare a new batch when needed.
How else can I dress it up?
Top with toasted pine nuts, crumbled feta, za’atar, or even browned ground lamb for a heartier option.
More Mediterranean recipes you’ll love
- Cauliflower Tabbouleh Salad
- Roasted Red Pepper Hummus Pizzas
- Instant Pot Hummus
- Beet Hummus with Walnuts and Feta
- Cobb Salad with Hummus Vinaigrette
- Homemade Loukaniko Style Sausage
- Millet and Chicken Greek Salad
- Homemade Tzatziki Sauce
Baba Ganoush (Eggplant Dip)
Ingredients
- 1 eggplant (about 1 ½ pounds)
- ⅓ cup tahini
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1 teaspoon kosher salt
- ¼ cup fresh parsley, finely chopped
- 1 tablespoon olive oil
- ¼ teaspoon smoked paprika
Instructions
- Grill or broil the eggplant for about 15 minutes, until the skin is charred and the flesh is tender.
- Scoop out the flesh and discard the peels. Add eggplant, tahini, garlic, lemon juice, and salt to a bowl or food processor and blend until combined.
- Stir in the parsley.
- Transfer to a serving dish, cover and refrigerate for at least 30 minutes.
- Before serving, drizzle with olive oil and sprinkle with smoked paprika.
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