Epic Baba Ganoush
This baba ganoush recipe is the best! It's easy to make, too (no food processor required). You'll need eggplant, tahini, olive oil, lemon juice and garlic.
Updated by Kathryne Taylor on August 30, 2024
“But why would I make baba ganoush if I could just eat hummus?” Mara asked when we set out to make the ultimate baba ganoush recipe. At that moment, I couldn’t help but shrug my shoulders.
Then we nailed the method and ingredients you see here, and neither of us could stop scooping up more. When you get it right, baba ganoush is irresistibly smooth and luxurious, smoky, and savory.
In its most basic form, baba ganoush is made with eggplant, tahini, olive oil, lemon juice, garlic and salt. I found that adding a tiny bit of ground cumin, smoked paprika and fresh parsley takes it to the next level.
Baba ganoush is similar to hummus, but it calls for grilled or roasted eggplant instead of chickpeas. Both dips originated in the Eastern Mediterranean, and they’re often served together with pita bread and raw, crisp veggies. You can use baba ganoush like you would hummus—as a dip or spread. Ready to make some?!
How to Make the Best Baba Ganoush
There are a few considerations when it comes to baba ganoush. First up: do you grill the eggplant or roast it?
Roast your eggplant
I don’t have a grill, so I roasted my eggplant and it turned out great. So, you don’t need a grill for this baba ganoush!
To make up for the grilled flavor, I halved the eggplants and roasted them cut-side down for caramelized deliciousness. (Roasting them halved also means that your eggplant cooks faster, and you don’t risk an entire eggplant exploding inside your oven.) Using smoked paprika as a garnish adds some extra smokiness, too.
Roasting the eggplants until they’ve collapsed on themselves helps concentrate their flavor and ensure that your dip is silky-smooth. At that point, it’s easy to flip over the eggplant and scoop out the insides. Peeling the skin off eggplant is not my idea of a good time!
Extract moisture
The next consideration is how to extract as much moisture from the eggplant as possible. Fortunately, our roasting method has already helped eliminate a lot of it. Just let the eggplant rest in a strainer for a few minutes and stir it to release even more.
Stir it up
The next question—do you mix the dip by hand or whip it up in your food processor? I’m a big fan of my food processor, but it isn’t necessary for this recipe. Baba ganoush traditionally has some texture to it, and roasted eggplant readily falls apart when you stir it with a fork.
Add ample salt
My last tip is to salt the dip generously—eggplant is inherently bitter, and salt reduces that bitterness. This dip isn’t truly epic until it’s properly seasoned with salt. Can I call my own recipe epic? Oh hell, I’m doing it! This baba ganoush is epic.
Watch How to Make Baba Ganoush
What to Serve with Baba Ganoush
Basic baba ganoush is always vegan, gluten free and nut free. That makes baba ganoush a great party appetizer for guests who are following special diets—as long as your accompaniments fit the bill.
I like to serve my baba ganoush with sturdy raw veggies like carrot sticks, cucumber rounds and bell pepper sticks. Toasted pita wedges or pita chips are great, too.
For a full Mediterranean spread, serve this baba ganoush with herbed hummus or tahini sauce and fresh salads. I recommend Mediterranean bean salad, my favorite quinoa salad, or tabbouleh. Here are even more Mediterranean recipes!
Please let me know how this baba ganoush recipe turns out for you in the comments! I hope it’s your new favorite.
Epic Baba Ganoush
This baba ganoush recipe is the best! It’s easy to make, too (no food processor required). You’ll need eggplant, tahini, olive oil, lemon juice, garlic and spices. Recipe yields about 1 ¾ cups (enough to serve 4 to 6 as an appetizer).
Ingredients
- 2 pounds Italian eggplants (about 2 small-to-medium eggplants*)
- 2 medium cloves of garlic, pressed or minced
- 2 tablespoons lemon juice, more if necessary
- ¼ cup tahini
- ⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
- 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
- ¾ teaspoon salt, to taste
- ¼ teaspoon ground cumin
- Pinch of smoked paprika, for garnish
- Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.
Instructions
- Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.
- Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using 1 large eggplant). Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
- Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant to release some more moisture.
- Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant into the bowl. Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until eggplant breaks down. Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant.
- Stir in the parsley, salt and cumin. Season to taste with more salt (I usually add another ¼ teaspoon) and more lemon juice, if you’d like a more tart flavor.
- Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and smoked paprika on top. Serve with accompaniments of your choice. It’s also great on sandwiches!
Notes
Recipe roughly adapted from Serious Eats and Tori Avey.
*Eggplant selection: Large eggplants tend to contain more seeds, which can produce a bothersome texture. So, it’s better to use 2 small eggplants that weigh about 2 pounds total, rather than 1 large. Choose eggplants that are shiny and smooth (no mushy parts), and feel heavy for their size. Turn your eggplant into baba ganoush promptly, since overripe eggplant tastes more bitter.
Storage suggestions: Leftover baba ganoush can be stored in an airtight container in the refrigerator for about 4 days (I think it’s best served fresh, but some say it tastes better after a day or two). I like to let my leftover baba ganoush warm to room temperature before serving, but others prefer it chilled, so I’ll leave this up to you.
For a lighter dip: You can reduce the olive oil to as little as 2 to 3 tablespoons. Your dip won’t be as rich and creamy, but it will still be very good!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This was seriously good! I used a food processor for the last parts, just because it was a bit easier, and that worked well too :)
Great to hear! Thank you for your review, Milly.
I accidentally ended up with an eggplant and wanted to try a recipe like this. I’m allergic to garlic and lemon though, is it possible to make this recipe without them?
Hi LeeAnne, I don’t think this recipe is for you as those two ingredients are big to the overall flavor. Maybe try one of these eggplant recipes instead.
The best recipe, evah! The suggestion to add liquid smoke was the key to the best recipe for baba ganoush I’ve ever made! Thanks for this recipe!
Loved the baba ganoush recipe. My daughter insisted I make it twice in one week. The first time I accidentally left out the olive oil but I did brush the eggplant halves with a healthy coating of olive oil. The second time, I included the olive oil as directed. My daughter actually liked the first version better as she preferred the thicker texture. But at any rate, both versions were quickly gobbled up!
That’s great! I’m glad this one is a regular in your house, Emily. Thank you for sharing your experience after making it a few times.
Whoops I put way too much garlic and put the snoked paprika in the mix… It’s not good. I have never been good at following instructions! Will try again another time :)
Oh no! I hope you try it again and let me know what you think, Coll.
I can’t say how much I LOVE this recipe! I’ve never made Baba Ganoush before but I’ve gotten an eggplant in my veggie box two times in a row and was at a loss on how to use them. Oh MY – this is the absolute BEST tasting dip I’ve ever had or made! A definite keeper. Thank you!
Thank you, Lisa! I’m glad you love this one.
You were absolutely spot on! This recipe for Baba Ganoush is EPIC! I did use my Vitamix for a smooth blend but the taste of this recipe is even better than the one I pay for at a local favorite Mediterranean restaurant. It is so easy I was so pleasantly surprised how delicious it was. And BTW, the smoked paprika is a must.
Thank you!
I’m glad you loved it, Marie!
Thanks for this recipe! Had baba ganoush for the first time the other day and I knew I had to make my own. Fabulous quick and easy recipe! I added just a little drop of liquid smoke to give it a more smoky taste and had it with some homemade manaeesh and it was a delicious lunch.
Thank you for sharing!
Really lovely and easy, a definite winner! Thank you
You’re welcome! Thank you for your review, Arti.
Can you use another plain yoghurt as a substitute for the tahini?
Would love to make this tomorrow but am a little worried I won’t be able to find tahini readily available in south texas.
Thanks!
Hi, It wouldn’t provide the same result. You should be able to find tahini at your local grocery store.
This was excellent! All of the tips and the detailed directions made for a wonderful baba ganoush. I added some fresh parsley, Trader Joe’s Ajika Seasoning Blend, and a drizzle of olive oil… so good! Thank you!
Tonight we had our first family party at our house. I made a Mediterranean feast and your baba ghanoush and hummus recipes were major hits! Thank you for helping to make our celebration special! ❤️
Hi, I just want to tell you that Baba Ghanoush doesn’t actually use tahini and this is a slightly incorrect recipe. This dish is actually called Moutabal/Mutabal. Still a great recipe though! Sending regards from Bahrain
Thank you for sharing that, I think sometimes does include tahini- depending on the interpretation and region. Glad to know there other type of something similar with differing names.
Kate, thank you so much for the recipe! This was delicious! I feel like I’m going to make this over and over again.
That’s great, Sanja!
I absolutely love your recipes here at Cookie and Kate. This baba ganoush recipe is so quick easy and delicious. I used the lower amount of oil, 2 Tbs. The parsley, cumin and smoked paprika make it awesome.
Thank you, Michele! I’m happy to hear that.
Absolutely fantastic! I love Baba ganoush but never have the opportunity to order any at restaurants. Grew some eggplants in the garden this year and am loving this recipe at home. Thank you for sharing!
Great recipe!
Thank you, Jamie!
This recipe is great. I follow it loosely, tasting as I go. I love adding additional spices like sumac. I’m no expert on Middle Eastern cuisine, but I know that this tastes phenomenal. And it’s quite healthy!
Thank you! I’m glad you liked it, Kat.
Wow this was super tasty my family and I absolutely love it ! Thank’s for the recipe
You’re welcome!
I belong to a local CSA (Community Supported Agriculture) and recently just received 8 eggplants that I had no idea what to do with. I made this recipe as instructed and it is AMAZING. Thank you for making my farm fresh eggplants into one amazing dip!!
Hooray! I’m happy you enjoyed it, Tara. I appreciate your review.
This was DELUXE! I made this for my 41-week pregnant daughter, because eggplant is mythically supposed to bring on labor. =) I don’t even like eggplant, but I loved this–epic indeed! I halved it, and it was delicious. Thank you!
I hope she has a healthy delivery! Thank you for sharing, Laura. Congratulations to your family!
This is so amazing I actually can’t believe I made it. I allowed the cut eggplant to soak up lots of olive oil ( the oven was busy) and when I strained it I left it for about 5 hours. When I first mixed everything I thought it was a disaster but somehow it turned out absolutely perfect.
Is there any use for the eggplant juice? It tasted so good I added it to some mushrooms I was sautéed.
I’m glad you made it and were able to enjoy it!
I just made Baba Ganoush following your recipe. I say follow because I almost never take time to measure.
I probably added more tahini and more lemon juice. I also added a couple items.
On my charcoal grill I first cooked the eggplants before charring the outsides. I used one large and one small. It’s what was growing in my small garden. I also roasted 5 garlic cloves in foil.and as a little extra, I roasted a medium size gypsy pepper. It’s a mild pepper with a slight zip to it. I added a small amount of sesame oil along with the olive oil.
The Baba Ganoush turned out fantastic. It’s smooth and creamy with a garlic zing to it. I think it’s great. I’ll be taking it to a meeting tomorrow and see if others agree. Thanks for posting this recipe
I made this recipe today and I LOVE IT!!!
Thank you for sharing it!
Yum. I winged it with quantities of garlic, tahini, salt, lemon juice and used hot paprika.
Yum.
Thank you, Michele!
Appreciated the tip on poking the eggplant to make sure it was done, very helpful. My eggplants were a bit large and seedy, so ended up using a food processor and the results were great! Wonderful recipe- will try adding liquid smoke next time!
I’m glad you enjoyed it, Jen!
Do you think the recipe would be the same if I were to half the recipe? It looks like a lot for me to make and eat alone!
Hi, it should work. Let me know! I hope you love it, Vanessa.
You’ll want to do the whole portion. I made it to share and left my boyfriend with maybe two bites. It cancelled my dinner plans and became a main dish rather than an appetizer…
This was yummy but really salty compared to others I have had. And I didn’t even use the min 3/4 tsp requirement. Do you think it’s because I used Himalayan pink salt?
Hi Linsey, I’m sorry you found it salt. How much did you use? Was it fine grain?
Hi Kate! 1/2 tsp of fine grain pink himalayan sea salt. Not sure why but I found it way too salty. But otherwise delicious so next time I make it I’ll just put a 1/4 tsp to start and then if I feel it needs more add more at the end.
Just tried this- a co-worker made it and shared it with me. I have to say- it was the best (pseudo- you’ll see why) Baba Ganoush I have ever had. Should we say, Protein Rich Baba Ganoush? Here is what he added/replaced:
– chickpeas (400 mL) (because he wanted to make a larger volume)
– basil (because he had it around)
– mix in smoked paprika (because it is delicious)
Simply the best!
This is the best! Thank you!
Beautiful recipe! So delicious! However, don’t understand why anyone would want to cut out the olive oil?? Extra-virgin olive oil is Healthy! I live in the Mediterranean and it is a very important ingredient.
Wow this is a great recipe. I added cracked pepper and used sea salt. Absolutely delicious! Thanks so much
Hi! Great recipe, thanks! I should have cut back on the garlic though bc not everyone loves it as much as I do lol.
I was wondering how long it generally keeps and if it can be frozen. There is way too much for me to eat by myself and it may be a few days before I can distribute to my eggplant-loving buddies.
Hi Yvonne! I haven’t tried freezing it, so I can’t say for sure. I’m glad you were able to enjoy it.
easy and delicious
I’m happy you enjoyed it, Ajay.
This recipe is so easy and is EPIC! The only drawback is the 1 3/4 serving only served one…me. LOL. Truthfully I did share and was loved by all. Thank you.
Absolutely love this recipe! Just made it again. Thank you!
Thanks for the recipe – it turned out so well – delicious I love baba ganoush!
Hi! You didn’t roast the garlic in olive oil? I grate the cloves and roast them in olive oil first. Epic flavour. What about summac? True middle eastern spice and adds a lot of smokey flavour.
Hi Marlana, I like this approach the best. I hope you try it!
I doctored it up with some specialty olive oil, which amps up this very good recipe even further. Sub in 1/2 of salt for a smoked salt of your choice, and use a mix of olive oils (I used a high polyphenol oil, smoked olive oil, and a basic light olive oil in equal portions).
Also, sumac instead of paprika adds a new layer of sourness to it.
I’d never made baba ganoush before this. It’s great as-is, but don’t be afraid to play! Thank you so much for such a good, basic recipe and instructions.
Loved it!!!!
Truly EPIC! This is my go to recipe. Love it!
Thank you!
This was really delicious! I did cook the eggplant on the grill because I didn’t want to heat up the house, but otherwise I followed the recipe and it is wonderful. Thanks!
You’re welcome, Jen!
HI – I often come across your recipe when searching for a healthy recipe. I recently tried the Baba Ganoush. I loved it. I do prep the eggplant a little different- cut in half squeeze lemon juice on the eggplant , flip over on parchment and roast 400 for about 30 min( depends on size of eggplant). I leave it overnight to cool and drain on parchment. Then scoop out and make the ganoush. Thanks for all the great recipes!
I consider this recipe a great lunch with veggies and naan bread.
Today was a CookieandKate kinda day!
Morning coffee with your Maple Sweetened Banana Muffins which were awesome!!
Cocktails with you Epic Baba Ganoush, which is truly “epic”.
All are enjoying, and I will most definitely be making on repeat.
That sounds delicious, Joanne! Thank you for your review.
I tossed the garlic cloves (still in paper) in olive oil and roasted them along with the eggplant. It gave it a mellow garlic flavor.
I’m glad you enjoyed it, Beth!
Love this recipe!! So creamy and delicious. I added extra garlic because my wife and I love the taste and omitted the cumin (Ottolenghi recipe does not have it). Definitely something I’ll make again. :)
This was one of the best recipes I have tried all summer. Thank you so much. Can’t stop eating it.
You’re welcome, Jean! Thank you for your review.
This Baba Ganoush recipe was amazing! I had just harvested the rest of my eggplants from the garden and needed to find more recipes to use them up with and this one was PERFECT!
I loved the deeper, richer flavor that came from roasting the eggplants. My favorite additions were the first steps of adding (a good quality) tahini and minced garlic (that, too, from my garden!) – the smell was divine! Your tip to use a fork to break up the stringy bits worked perfectly. I did add a bit more lemon (about an additional teaspoon; my husband loves lemon and a tangier taste). It was so creamy and after leaving it sit overnight (I had prepared it for the next days dinner) it seemed like all of the ingredients “married” and the flavor was out-of-this-world amazing!
I made mini lamb meatballs and warmed up some pita to go with it along with a small Greek-style salad.
This will be the recipe that I will ALWAYS go back to when I want to make baba ganoush; absolutely divine!
Thank you!!!
You’re welcome! I’m delighted you enjoyed it.
I’ve looked everywhere and cannot find a way to print your recipe. What have I missed? P.S. I gave 5 stars because the recipe looks wonderful and I did not want to mess with your ratings.
Hi Patricia, I’m sorry for the frustration. I’m currently working through it and hope to have it fixed soon. I appreciate your patience!
I made your recipe tonight and I just love it. I copied your recipe the old fashioned way…pencil and paper. Will make for company soon. Thanks!
I’m glad you are going to make it soon! I hope to have the printer issue fixed soon :)
Print button?
Hi Elizabeth, I’m currently working to get it fixed and hope to have it back soon!