“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 carrot, chickpea and dill salad, Lebanese lemon-parsley bean salad, my favorite quinoa salad, or Maureen’s avocado 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
- Author:
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Roasted
- Cuisine: Lebanese
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!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Kathleen
I’ve made this baba ganoush several times. I vary the garlic, amount of oil, and spices, but always follow pretty closely. Tonight it was fabulous on WW tortillas with kale and feta. Really delicious. Not necessary to follow convention. I come to your recipes first because I can depend on a healthier version of anything. Thanks for the effort. Kathleen Campbell-Smith
★★★★★
Brynn Olenberg Sugarman
I live in Israel, where baba ganouj is classic! This recipe came out really well! If you can find smoked garlic, to add to the fresh garlic, that is also a nice addition (like the smoked paprika!)
Thx for all of your lovely recipes!
Afnan
*Palestine
★★★★★
Selby Gray
Just made this as shop bought baba ghanoush n9t inspiring. Really good. Thank you. Is there any way I can print this as I’ll definitely make again?
ELAINE K MCCOY
Love your recipes, Kate!
★★★★★
Kate
Great to hear, Elaine! Thank you for your review.
Megan Burt
This recipe makes the best baba ganoush. I’ve lost count how many times I’ve made this! Thank you!
Kate
Your welcome, Megan!
Edward
May be useful to add the volume (in cups) of roasted eggplant you’re left with after roasting, etc., for those that use roasted eggplant available in a jar (available at selected grocery stores).
★★★★
Kate
Thank you for your review, Edward!
Kim
Yes, it would be nice to know exactly how much roasted eggplant is needed. Also, mine came out a little bitter. I think possibly the first couple of eggplants I roasted were overdone. I turned the oven down to 400 and roasted for about 30 min. for the 2nd batch. Also, I may have put too much garlic in???
Anna
Love this recipe!! It has a really good flavor, and was easy to follow. I added a little more lemon juice, a just a little Cajun Land Seasoning, sorry I’m from south Louisiana.
I may add some lump crab meat, stuff some mushrooms, top with a little parmesan or Romano cheese, and bake.
I will definitely make this again!!
★★★★★
Kate
Great to hear, Anna! Thank you for your review.
Riz
Can you freeze this recipe?
Kate
Hi Riz, I believe others have tried it and didn’t mind the results. I haven’t tried it so I can’t say for sure.
Anne
I make a double batch and freeze it. We love having it on hand. Just requires a day or two to thaw (small glass jars) and a good stir before using.
★★★★★
Tammy
Delicious and easy! I made homemade 2 ingredient naan and it was a delightful lunch! Thank you so much!!
Kate
You’re welcome, Tammy!
Cyndi Gallo Callan
Been trying to transition to a Mediterranean diet and everything you post fits the bill. I love to cook, and try to make sure that I am preparing three meals a day from home. For me it is easy to create dishes on the fly. However, sometimes I need help. You are always my first go to. As I write my eggplant out in the oven and I’m looking forward to the outcome.
If I was to buy one of your books, which one do you recommend?
★★★★★
Kate
Hi Cyndi! My Cookbook
Angela
I can’t even tell you how many times I have made this recipe, and it truly is epic. Over time, I have reduced the olive oil, increased the cumin a bit, as well as the smoked paprika. I gently pulse the entire thing in my Nutri Bullet. These are all person preferences, but this recipe is perfect on its own! When I serve this, I always get the skeptical look…roated eggplant dip? Quickly followed by…can I get the recipe?? You have made an amazing dip accessible in small town central NH where it has never been heard of. Thank you so much for your creativity and sharing of such amazing recipes!
★★★★★
Kate
You’re welcome, Angela! I’m glad you have won people over with this recipe.
Marilyn
I was looking for something that would taste good with falafel. My sister suggested baba ganoush or tzatziki. I bought an organic tzatiki that is the best one I’ve ever had (so I can try to replicate it sometime). I looked to your page for baba ganoush, which I’ve never had. So I appreciate your opinion of your recipe! The eggplant is in the oven now. I’m sure it will be perfect because egglplant is wonderful, as are the other ingredients.
★★★★★
Kate
Great to hear, Marilyn!
Aravinda
I skipped the olive oil, cumin seed & paprika. I liked the simpler flavor and the tahini was oily enough. I worried that adding cumin would make this taste like my everyday cooking.
We spread it on sunflower-seed bread along with lettuce and tomato. YUM.
★★★★
Roberta
Tried this yesterday. It was excellent. Making another batch tomorrow.
First tasted it in Eygpt and loved it. Have tried many recipes and this is the best. Thanks for sharing this wonderful recipe.
Kate
I’m glad you enjoyed it, Roberta!
Anne F
I just made it! Turned out…….epic!! I cheated a little and used my husband’s food processor. Honestly delicious!
★★★★★
Kate
I’m glad you love it, Anne! I appreciate your review.
Maya A
Omg I cant stop eating this! Made this exactly as described, and had it with warm afghani flatbread, my husband and I are in foodie heaven! Thank you for this recipe ♡♡
★★★★★
Kate
Great to hear, Maya! I appreciate your review.
Victoria
I used my oven to roast the eggplant, then put a teaspoon of liquid smoke to enhance the smoky flavor. It came out good. Next time I’ll mash it by hand instead of the food processor. I think that will make it even better.
Debbie
This is amazing! I love Baba Ganoush but don’t own a grill so I didn’t think I could make it but it is wonderful – thanks for sharing.
★★★★★
Charissa
This recipe has become a weekly part of my meal prep. I have made it for guests who then ask for the recipe. Absolutely delicious for anyone who likes eggplant or hummus.
★★★★★
Keri J Bruggink
Really do love your recipes but I literally cannot read them due to all the ads. The page skips around all the time and keeps moving everything backward.
Kate
Hi Keri, I’m sorry to hear you are disappointed. I’m constantly reviewing my advertisement approach and will take your feedback into consideration. In the future, you can choose to opt out if you prefer.
Shannon H
Great recipe! Thanks for all the tips!
To add a little pop of flavor, I add pomegranate seeds!
★★★★★
Kate
Thank you for your review, Shannon!
Grace
First time working with eggplant, first time trying this dip…. Absolute winner!! So easy and addictive to much on with carrots.
★★★★★
Kate
Glad you love it, Grace! Thank you for your review.
Tatyana
This is a recipe I’ve written down and made at least a dozen times, probably more. My favorite use is as the sauce in whole wheat flatbreads. A couple of spoonfuls of this EPIC baba ganoush spread below cheeses and toppings pulls it all together so well.
★★★★★
Kate
Happy to hear you loved it, Tatyana!
Gina
Loved this recipe. I cut the oil down but followed otherwise. Wonderful!!
★★★★★
Kate
Great to hear, Gina!
Laura G
I just made a mini-serving with my one wee eggplant, reducing incredients accordingly, and it came out great! As always, your techniques are clear and reliable. Mine came out really creamy, although I didn’t include the olive oil (I roasted thoroughly and have a creamy/runny brand of tahini so didn’t need extra oil). I also omitted the cumin so as not to overpower the eggplant taste, but used plenty of lemon and salt as recommended, and a good dusting of smoked paprika.
★★★★★
Lauren
Just made this with eggplant from the garden, it’s delicious!!
Kate
Hooray! That’s great.
woodburner60
Just made this. Fresh eggplant and parsey from garden (It is August and one of the reasons I grew lots of eggplant was to make baba ganoush) This recipe is spot on, though I cheated and threw everything in a bowl amd used my stick blender. Tastes juSt like the stuff I get from the mediterranean deli an hour from home. YAY! And THANK YOU!
★★★★★
Kate
You’re welcome!
woodburner60
Just made this. Fresh eggplant and parsey from garden (It is August and one of the reasons I grew lots of eggplant was to make baba ganoush) This recipe is spot on, though I cheated and threw everything in a bowl amd used my stick blender. Tastes just like the stuff I get from the mediterranean deli an hour from home. YAY! And THANK YOU! Oh, and my favirite go-to bread for this is King Arthur Golden Ficaccia. Takes epic to a whole new level!
★★★★★
Laura
This is exactly like how I make mine so I agree EPIC! Every once in a while I add some hatch green Chile to spice it up!
Tish
Since you mentioned the bitterness of eggplant, I thought I’d pass along something I started doing before I make eggplant parm – I brine the eggplant by soaking it in warm salt water for 20-30 min.
Idk if it would work out with this recipe since that is with circle slices, but it might!
We just picked up some baba ganoush last night, but next time I’m craving it I will give your recipe a try!
Shane Vanderfin
My daughter loves mediterranean food and diet, so for our big Greek dinner, I had to make some baba ghanouj! I used 2 medium eggplants, halved and roasted in the oven about 30-40 minutes on 450. Cooled and scooped, drained and chopped. Then I added 1/4 cup organic peanut butter (no tahini) and a tablespoon of veganaise, no salt seasoning, garlic pepper, lemon juice, paprika, cumin, evoo, and a few drops of liquid smoke. Stirred vigorously til smooth and creamy, popped in fridge for a couple hours, served room temp with pita, naan, hummus, feta, tzatziki, greek-seasoned Beyond steak tips, and a greek salad with romaine, baby tomatoes, cucumber, red onion, red peppers, olives, feta, greek dressing. Delish! I’ve followed many of your vegetarian recipes (or made them vegetarian), and haven’t been let down! Thanks so much!
★★★★★
Jessica Pedersen
This is SO excellent. I was short on fresh lemon, and subbed a tablespoon of apple cider vinegar. It was so so tasty. Thank you!
★★★★★
Kate
You’re welcome, Jessica! I appreciate your review.
Dan
I love this recipe. I’ve made it 3 times, and each time it turns out better than the last.
My modifications: I used 1.5 tbsp of organic basil-infused EVOO to brush the halves so that they’d caramelize well (which they did), but I didn’t put any EVOO into the admixture with the tahini, etc. I love the taste as is. I’m sure with 1/3 cup EVOO added in it would taste even richer and smoother, but it’d be too much fat for me (too much fat triggers my reflux, no matter whence the fat comes.
As for step 3, I put the roasted eggplant in the strainer, which itself goes into a large mixing bowl. Instead of only pressing on it for several minutes, I set several large cans of food on top of it and let it press out the eggplant over the space of a half-hour. I got WAY more liquid out of the eggplants than I did the first 2 times when I made this recipe (where I followed step 3 to the letter).
I’m grateful for this yummy recipe! I’d never tried making baba until I found your recipe, and I’m sure it’ll be my go-to from here on out!
Amanda
Just made this today and it’s fabulous!
★★★★★
Kate
Happy to hear that, Amanda! Thank you for your review.
Tanya
This was so good! I hesitated because I tried a different recipe last year when eggplant was in season and it wattery with a weird texture, but not this one! I will definitely make it again.
★★★★★
Kate
Hooray! I’m glad you loved it, Tanya. I appreciate your review.
Tafaille Keasey
I’ve made this several times for friends and myself and it has changed my opinion of eggplant! I like to serve it along side protein bowls or for snacking on while sitting outside
★★★★
Kate
That’s great to hear, Tafaille!
Susan
I have made this about a million times and am always asked for the recipe. No need for prepared baba ever again!
★★★★★
Kate
Hooray! That’s great to hear, Susan.
John Camry
I like the recipe, I use a food processor which works out really well. I may try using fresh basil instead of parsley since that is the only spice plant I have growing on my deck. You ever tried using basil before?
★★★★★
Kate
Let me know what you think, John!
JOHN C MEYER
The recipe is great! Instead of using a utensil to stir it, I just use a blender and put everything in at once and blend and it is good.
★★★★★
Lynda
Delicious! Thanks for the recipe!
★★★★★
Kate
You’re welcome Lynda!
Laurie
Really easy recipe and delicious results even without me having cumin on hand. Looking forward to having it for lunch tomorrow once the garlic has had a chance to really mellow into the mixture. It’s the kind of recipe you can season to taste too; reducing the olive oil and tahini a bit to lighten it up makes no difference to the final dish. Will put this on my summer recipe rotation.
★★★★★
Danielle Botros
I just made this recipe tonight and it turned out fantastic!! I have always loved Baba Ghanoush as I grew up with an Egyptian father but never really made it from scratch. Love it and will definitely make again!
Danielle
Gordon T Schull
This is an outstanding, never fail recipe for baba ganoush! I tend to lighten up on the garlic (one large clove minced) and use plenty of sea salt. Friends and family love it!
★★★★★
Kate
Wonderful to hear, Gordon!
Roro
I am choosing to eat healthier laterly and decided to give this recipe a try because I envisioned that this baba ganoush may go well with drier cut meats. Made this recipe twice already and I absolutely love it! Your recipe is so easy to follow and I love how creamy delicious it is! Also, it is true that it tastes better the next day.
★★★★★
sandra mcmanus
I tried this recipe and it is wonderful.
★★★★★
Lynn Sargent
This was delicious! I got an eggplant from the farmers market to use and to put in sandwiches with roasted veggies. It was perfect picnic food!
Kristina Hickey
Best recipe I have ever had!!! I cooked mine in the air fryer on bake 350 for 20 min and came out perfect!! I used 2 small eggplants from our garden and didn’t need to spoon the seeds out because they were so small! Will deff be making this again. Thank you
★★★★★
Kate
Great to hear, Kristina! I appreciate your review.
Fancy
Thanks for the recipe, it’s great! I just made it, but I used my food processor instead of mixing it by hand and the result is awesome!! Super creamy and velvety!
★★★★★
Kate
I’m glad you loved it, Fancy! I appreciate your review.