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 so delicious and so easy. I absolutely love this dish and it seems so rare I’m ever anywhere that offers it. After a bunch of eggplant ripened simultaneously in my garden, I HAD to give it a go. I’m so glad I chose yours to make! I already can’t wait for the leftovers tomorrow!!
Great to hear, Samantha! Thank you for your review.
I’m probably the laziest cook on the planet so my variation of this goes like so: I use a jar of fire-roasted eggplant pulp. They have all the equipment to get the eggplant just right and it’s divine. I empty the jar into my blender, three tbsp tahini (important to use a good one, a lot of them are very bitter), squeeze a juicy lemon into it (probably it’s two tbsp as in your recipe) and throw in two large cloves of garlic. (I have a Vitamix so it pulverizes the garlic for me.) And let it whir. I don’t seem to need salt; maybe there’s some in the jarred eggplant? I’m kind of salt sensitive to start with. and … that’s it. It’s not the textured form I’m used to my Middle Eastern friend making but I found I liked this creamy, silken version better. Smoked paprika, a little, would go nicely. I’m not a fan of adding cumin to hummus or baba ganoush; to me, it gives an inauthentic taste that tends to dominate over the delicate balance in the dip. I don’t find I need olive oil, either, but nothing wrong with adding some. Cleanup is easy and it’s all so fast!
I agree with all these notes except I added only 1-2 max tbsp of olive oil. The consistency was perfect I can’t really imagine adding 1/3 of a cup!!
Blend it up 100%! I can’t imagine this dip not creamy and smooth from the texture offered by a food processor or blender. It’s needed :)
It’s OK. Jif peanut butter is better.
It should have some texture. Making it completely smooth in a blender is garbage. Same kind of thing as when Yankees use parsley instead of cilantro in pico de gallo.
This is delicious! Please let me know how I can print your recipe.
Hi Lisa, it wasn’t working but it is back now!
Thank you Kate! This recipe is divine!
Hi, what can I use instead of tahini? Thanks for the recipe. Ria
Hi Martha, I don’t have a great alternative for you without changing the flavor too much. You could try to leave it out (won’t be as creamy) or use a nut butter or sunbutter (these will change your flavor).
The flesh of my eggplant developed a black skin . In your photo it doesn’t appear that way. I peeled it off and used the flesh underneath. I wasn’t sure about using cumin , it didn’t seem authentic, so I used less. This came out pretty good but not sure I will make again.
Hi Pam, I’m sorry you didn’t love it. I appreciate your feedback.
Greek yogurt?
My son is allergic to sesame. I’ve made this recipe by just omitting and found it fabulous,
I used all the same ingredients but changed the process. I like a smoky flavor so set the eggplant directly on my gas stove until the outside was a little charred. It wasn’t quite soft all the way through so I finished it off in the oven. I also used my food processor. Started with mincing the garlic and then added the lemon juice, tahini, and a few TBL of olive oil. Whipped it up well so it was nice and creamy. Then add the rest of the ingredients and just pulse a few times to keep some texture. It was a hit with my guests- and me!
This is so good! Thank you! I did throw all of it in a blender after squeezing the eggplant. My family enjoyed it so much.
I noticed someone asked about a tahini substitute. My daughter is allergic to sesame seeds and unfortunately peanuts too which is usually a substitute for tahini. I use sunbutter (unsweetened) and it tastes delicious. But, if you’re able to do peanuts, then an unsweetened peanut butter is a good sub, too.
This recipe makes the best baba ganoush I’ve ever eaten! If I may, I used sesame oil instead of olive oil to up the sesame goodness, and doubled the tahini amounts. As I have lots of big eggplants, I use a food processor, so the seeds pulverise and aren’t a problem at all. I’ve had a bumper crop of eggplants, so today will mark my 3rd triple batch! Some last in the fridge for a couple days only as we eat it so fast – even my picky husband loves it! The rest go into 4 ounce containers and into the freezer for winter goodness. xxoo! Cedar Mountain Herb School – my students will make this in one of our classes next week!
Hooray! I’m glad you think so, Suzanne!
Thanks! My question was, “Will it freeze well?” I just made a whole lot, and it’s fabulous!
I haven’t tried it so I can’t say for sure.
Thanks! I was just going to ask if it froze well. I just made a big batch, and it’s terrific, but I’d like to save some for winter.
We love this recipe and have used it many times! Always a crowd pleaser!
Wonderful, LeAnn!
Excellent ! I added a little extra lemon on top with the parsley garnish …and served with celery and pita. It was a hit, will definitely make again,
That’s great, Leticia! I appreciate your review.
Like all of your recipes, this one is also a winner. Our community garden is overrun with eggplant right now and this is the best way to please not only my family but all of the neighbors!! Thank you so much for making everyone think I’m a great cook :)
You’re welcome, Cheryl! You should try Pasta alla Norma too!
Never made baba ghanoush before. Easy and Absolutely delish. A new fave!
So easy. So delicious. I used a small handheld food processor to get it a bit more creamy. Amazing. Thank you!!
I have never cared for eggplant. Now I am a fan only because of this AWESOME recipe!! Thanks for sharing. Everyone loved it.
You’re welcome, Wendy! I’m glad you loved it.
Like your recipe and I will try it. As to eggplant bitterness, you need to buy a ‘male’ eggplant instead of a female. Look at the broad end of the eggplant, there is a patch of brown/tan. The smaller this patch is, the probability that it is male, has little or no seeds, and not bitter. You can also slice it in half, put salt on flesh and put upside down in a collander for 20 minutes so it can rid itself of bitter juices. Happy cooking!
Easy, fast, and delicious. I’ve bought locally made baba ganoush but this is my first foray into making it. Fantastic recipe. Thanks for sharing. I used a bit of smoked salt along with the smoked paprika to up that angle.
This recipe is sooo good! My only regret is that I didn’t make a double batch.
I hope you make it again soon! Thank you for your review, Tina.
I’ve actually already made this recipe 2x in the last 3 weeks. The first time I used the food processor to combine all the ingredients since I had it out for another recipe. It made a smoother consistency and combined the flavors well. The second time I did it by hand which made for an interesting texture that I also enjoyed. If you have time to let it sit and the flavors to meld before serving I would take advantage. In my experience it was better the next day! Thank you for such great recipes!
Thank you for sharing, Zohra! I appreciate your review.
Just picked the last remaining eggplants from my garden and tried your recipe. Very easy and tastes Yummy. Thank you.
Just picked the last remaining eggplants from my garden and tried your recipe. Very easy and tastes Yummy. Thank you.
Excellent recipe easy and so so tasty , I did all with a fork and spoon and it was yummy . Now to make flare breads next !
I love this recipe. I do usually use the food processor though. I also let the garlic and lemon juice sit together for a while. Thanks for your recipe.
I’m glad you enjoyed it, Lois!
I made this today! I did roast my egg plant differently. I precut mine into 1 inch discs. I also peeled them ahead of time. Then I added salt to them and let them sit on a cooling rack for 30 minutes. Baked them at 400 for 15 mins then turned and baked for about 7 more minutes. I learned if you use tin foil.. you need to grease it. Whoops! Thankfully I had two other trays on reusae parchment.
I used a food processor and I subbed PB because I didn’t have Tahini. I would begin with less garlic next time but that is a personal preference. I also realized I forgot the oil..lol, but as I said..very good!!
It does have a PB after taste. But we love PB, again I don’t remember what baba ganoush is supposed to taste like because it has been while. We loved it. So I don’t suggest using PB if you have a specific flavour in mind. I am happy we get the benefits of eggplant in this tasty dish!!
Thanks so much!
Thank you for sharing how you made this, Amy!
This recipe can’t be classified as “nut-free” if it contains tahini. Sesame triggers nut allergies.
Hi Kate, Tahini is a seed. People who have nut allergies can also be allergic to sesame seeds. But, not always. I suggest readers do what they find is best for their needs.
I think technically this is muttbal rather than baba ganoush… Baba ganoush usually has tomatoes and onions and doesn’t have tahini! Either way, this is delicious!
Love this recipe! Eggplant is super low carb and this dish satisfies cravings for ramped up, more exotic flavors. I use a mini food processor to incorporate my one, sautéed garlic clove, into the tahini. Smoky paprika, smoky salt…it’s all good! I have made this three times and love it. Thank you!
I’m glad you enjoyed it, Shanon!
Lovely recipe! It was easy to follow and simple (my arm got pretty tired from “vigorous stirring” ) Very delicious. Just hope I can eat it all in 4 days . Can’t wait to share with my daughter, who fell in love with middle eastern foods when she studied in Jordan several years ago. Thank you!
You’re welcome, Deb!
So. Glad. I. Found. You. ❤️❤️❤️
Before. Holidays.
So. Happy. With. Dips. And. Recipes
Thanks so much for posting this recipe. It is truly epic! Best baba ganoush I ever ate!
I’m glad you loved it, Kay! Thank you for your review.
I had never made baba ganoush before and stumbled upon your recipe. Very easy, very tasty! Will definitely be making again soon. Thank you!
I’m glad you found it, Linda! I appreciate your review.
450* apparently too hot for one small eggplant (cut in half as suggested); it burned after only 25 minutes. :( It’s back to the store for me! I’ll try 400* next time and watch it more closely.
Hi! I’m sorry to hear that. Did you use the weight I listed? Thank you for your feedback.
Well, you said “2 small-to-medium eggplants” and I only had one small (so I halved the recipe), so technically – no, but I don’t think that should make a difference (baking one or two small). Perhaps my oven just runs hot. Otherwise, love it!! :)
Thank you for reporting back, Cathy!
Question: Are you referring to prepared tahina or the raw tahini?
Thanks in advance.
Hi Ruth! I like to use Soom or Whole Food 365. Some can be roasted and ground sesame seeds or raw. It’s really your preference. Let me know what you think!
Our neighbor gave us a bunch of eggplant from their garden and I wanted to try something new. Roasted a bunch of garlic with the eggplant and threw that in there too. My kids like creamy, so I whipped it up in my blendtec blender instead of hand mashing. Delicious! My son even liked it and he’s not an eggplant fan
Hooray! I’m glad your family enjoyed it, Jessica. Thank you for your review.
OMG! Just made this, and despite previously thinking she might’ve been arrogant to call one’s own recipe ‘epic’, NUM-NUM-EPIC! I’ve made a lot of variations of this, but this one was just delicious and easy. I normally would’ve roasted the eggplant whole, but she was right about the caramelization on the cut-side down. Very easy, my only modification was to press the [kosher] salt into the minced garlic to reduce the bite. (It draws out the garlic juice and seems to work like a garlic press…)
Thank you for sharing, Jennifer!
I made this baba ganoush for our family dinner on Christmas Eve. It was truly epic. Everyone just loved it…
Hi! What Tahini do you use?
Hi! Soom or Whole Foods 365 organic. I hope you try it an love it!
This is so good and easy to make; thank you! I will be making it regularly!
Such a great recipe. I add dried Zhoug.
Great idea! Thank you for sharing, Mildred.
Tried this today and loved it! Thanks so much for sharing the recipe! Easy to make and delicious!!
I did cheat by using a jar of smoked fire roast aubergine pulp I had from Greece which was delicious to start with!!
I made a small amount just to try it (using about 250 gr of the pulp) so just added other ingredients slowly and kept tasting until I liked it. All mixed by hand, no blender. And I sprinkled on some cumin and definitely think it works well. Next time I may try the paprika
You’re welcome, Anastasia! I’m glad you enjoyed it.
I roasted garlic and blended it, it truly was EPIC!
My 12 year old that doesn’t eat veg, loved it.
Thank you!
Just made this and it is so good. I love my food processor too. I roasted two eggplants in my Cuisinart toaster oven and they came out perfect. Amazing just how much liquid you can drain out. I zested in the rind from the lemon because I hate to waste it and put the parsley right in the food processor too along with Soom organic tahini. Thank you for posting this great recipe.
You’re welcome, Sue! Thank you for your review.
Love this much easier version of cooking the eggplant and then just scooping it out vs what I used to do! I added sautéed chopped onions and also sautéed up the garlic, I used a mix I got from an Indian store of combined cumin and coriander powder. Thanks so much!
You’re welcome, Wendy!
Roasting the eggplant was the key to this delicious recipe. The cut sides of the eggplant got charred, which added a nice depth of flavor.
I will never buy prepared baba ganoush again!
Thank you!
Yes, it makes all the difference! Thank you for sharing, Sandra.
My old, family recipe for baba ghanoush, which I’ve been using for about forty years, has now been relegated to the second best recipe on the planet, having been replaced by this easy&delicious recipe. Seriously, this is a great, easy to make recipe.
I’m glad it holds up to your expectations, Rick! Thank you for your review.
If you can’t use tahini (or any sesame/tree nut product) would you recommend just leaving it out or is there a substitute that could work? Thanks so much! Love your book!
Hi Simone, I don’t know if I would recommend it as it does really impact the overall flavor. But if you try it, let me know what you think!
Delicious! The only thing I did different was I let the garlic sit with the lemon by itself for 15 minutes, so it would mellow a bit. Will absolutely make again. And again.
Oh my goodness this was absolutely delicious I’ve never made Baba Ganoush before but I’ll certainly be making it from now on. Thanks for a great recipe.
That’s great to hear Jo!
I just made this. I don’t have parsley and I used about half the salt. As soon as I tasted it I knew I will be making it again! (I’ll probably get some parsley tomorrow)
So I only had one medium eggplant and decided I’d try to turn this into hummus, it worked beautifully. I added a bit more tahini and salt (along with a can of chickpeas), but everything else was the same. Whipped it up in the food processor and voila, some of the tastiest and creamiest hummus ever!
I’m glad you were still able to make it work, Brooke!
Delicious! Thank you.
I left the roasted eggplant in the fridge for an hour and then pulled off the peel instead of scooping out the mush. It worked well since mine was not that soft.
I also substituted the tahini with raw sesame seed, which I blended with some olive oil first. I regret that I did not roast the seeds first.
Hi love the recipe.
If you are making a lot and want to jeep in the fridge, how to prevent discoloration. It becomes grey like a old banana…
Kids look at it and pull up their noses.
The taste is still fab
This recipe doesn’t mention it, but I would like to post a note of warning for those who might be shopping for babaganoush recipes, or even shopping for the finished product at the supermarket. Some recipes for babaganoush include mayonnaise, ostensibly to make it creamier. Let me tell you: it makes it disgusting. It emphasizes everything you may not think you like about eggplant, adds a certain gooeyness to it, an odd taste, and… ok, just don’t do it. Ever. It’s an awful idea. The above, however, is a great recipe, it’s very straight-ahead baba, nothing oddball about it. That, for traditional foods, is always a plus!
This recipe is not only amazing, but super quick and simple to whip up. Even with only two people eating it, it had no hope of surviving four days in the fridge. It was gone in less than 48 hours, but we could have eaten it in the first sitting if we weren’t feeling ashamed of ourselves. :P
I do suggest weighing your eggplants though. The first time I made it 2lbs (~900g) was six small eggplants. This time around it was four medium-large eggplants.