“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.
PrintEpic Baba Ganoush
- Author: Cookie and Kate
- 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!
Marsha
I will be making this! I love baba ganoush, but it never comes out right for me. Thank you for the easy recipe.
Kate
Welcome! Let me know how it works for you, Marsha. I think this one is approachable and you will have good luck with it!
Gaby Dalkin
Epic is an understatement!!
Cassie Autumn Tran
Babaganoush is definitely NOT the same as hummus–at least in my opinion! I think eggplant tends to have a more distinctive flavor and creaminess, whereas hummus is slightly nuttier and chunkier. Both are delicious though! This babaganoush looks divine as well–I could just eat it by the spoon!
Brooke
Baba ganoush is my favorite, I usually wing it with sometimes amazing results and sometimes just good, this looks like a fantastic recipe that I’ll return to over and over! Thank you!
Kate
That is awesome! Happy to hear it, Brooke!
Foodplottoplate
Thank you for sharing. I have never managed to get baba ganoush right but will definitely try this recipe. Have you ever tried to freeze it? Thanks
Kate
I have not tried to freeze baba ganoush. It might be worth a shot. If you try, please let me know how it turns out!
FoodPlottoPlate
Will do. Thanks for your reply.
Meagan Friedman
@FOODPLOTTOPLATE – did you try to freeze it? I’m wondering if this is possible
Maria
I’ve never thought of baba ganoush as weird. Is that really what people think?? How sad! Its so good! I love the smoky flavor of it! Mediterranean flavors are my favorite so having a good baba ganoush and a few good go-to hummus recipes is a must in our house;)
Kate
Thank you, Maria!
Sarah | Well and Full
Don’t tell anyone, but I prefer baba ganoush to hummus… don’t get me wrong, chickpeas are my jam, but somehow baba ganoush is fluffier and more fun to eat. ;)
Kate
It is a nice change, that is for sure Sarah!
Nicci
I always pick baba ganoush over hummus, think its because of that delicious grilled flavor you get from the eggplant. Thanks for this recipe! I’ll be sure to try it out.
Kate
Right?! The grilled taste makes it so savory. Thanks, Nicci for your review!
Holly
This was fabulous! It was all I could do to stop eating the roasted eggplant as I was scraping it out! Not sure why, buy the eggplant never collapsed, even after and additional 20-30 minutes in the oven, but it was soft and rather brown, so I took it out. Yum!
Kate
Thank you, Holly! Hmmm, I’m not sure why the eggplant didn’t collapse, either, but glad the recipe still turned out great!
Holly
It’s SO good I made it again and layered it with roasted spaghetti squash, sauteed red peppers and mushrooms! And the eggplantt still didn’t collapse! ;)
Jamie
Is the texture similar to hummus? We really like hummus but I’d enjoy branching out…especially when it means an extra vegetable in the mix for our kiddos. :)
Kate
Hi Jamie, it’s somewhat similar, but baba ganoush is more silky and smooth.
charlie
This recipe looks absolutely mouthwatering! i love hummus and i confess i eat a bit to much of it! i’m going to try this recipe and maybe every now and again i will exchange my hummus for this!
Kate
It is really good, Charlie! Can’t wait for you to try it. Let me know what you think!
Jeanne
I get a produce share every week from a local cooperative, and used my fairytale eggplants to make this baba, accompanied by local carrots, and red and watermelon radish. I didn’t have parsley, so I chopped dandelion greens as a substitute. Delicious! Halving the eggplant to roast allowed so much surface to get brown and caramelized, adding to the warm, roasty flavor. This really is epic!
Kate
Thank you, for sharing Jeanne!
vivian
This is so delicious, and I| love that it is not blended or food processed to complete smoothness. I added the salt at the end with the cumin as I could not find in the instructions where the 3/4 tsp of salt went in. Thanks for a healthy and delicious appetizer!
Kate
That is great, Vivian! Thank you for providing a great review. For ease of reference, when making again in the future, the salt comes in at step #5. Stir in the parsley 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.
Erin Thompson
Simple, tasty. Quick. I like that I didn’t need to drag out the food processor.
Kate
Sometimes one less kitchen tool is just what is needed for a recipe! So happy you liked it, Erin.
Michael
My eggplant didn’t collapse either, even with an additional 10 minutes, but the flesh was plenty soft and spooned out without picking up any skin. I took some for lunch each day with baby carrots, and there was not a drop left. However, it had a bitter aftertaste. Any ideas?
Kate
Hi Michael, I’m glad you enjoyed it. Salt counteracts bitterness, so maybe your dip just needed a bit more?
Rachael
this is AMAZING!! I just made this, and it’s super duper easy, and oh my goodness I wish I had doubled the recipe. My husband is spoiling his dinner on it right now ;)
xo
Kate
Sometimes an appetizer can make for a great supper, right. :) We all have those days! Thanks for sharing, Rachael. I appreciate your review!
Terry
Definitely a hit! I have two teenagers who usually refuse to have anything to do with eggplant and they loved it. Put this recipe in the next book!
Wendell
Kate – gotta try this! But can I sub with regular eggplant?
Kate
Hi Wendell – I am not sure your question. Baba Ganoush is traditionally made with eggplant. Sorry I don’t have a substitute for this recipe!
Wendell
Hahahahahaha! Let me clarify the question …The recipe calls for Italian eggplant. But isn’t Italian eggplant different from the standard globe eggplant that’s primarily available at most U.S. grocery stores? And if so, can I use the typically larger globe eggplant? (I don’t know if the flesh/taste are different…) Thanks – and sorry for the confusion.
Kate
Aha! I see what you mean. Italian eggplant is the standard globe eggplant you find in U.S. stores. Use two small rather than one large if you can, since the larger eggplants have more seeds.
Wendell
Thanks, Kate. I loved the taste of this, just not crazy about the strings from the eggplant. Do you think the strings would go away if I use the Vitamix instead of mixing by hand – and if I do use the blender, am I creating a different issue with consistency? Thanks for a super tasty recipe!
Nancy W
Delicious! Thanks for all the excellent tips. It turned out perfectly, and I never knew that old eggplants become bitter.
Kate
Great to hear! Thank you, Nancy. Enjoy :)
Sophie
Kate, I made this for my cookbook club a couple weeks ago – we all chose recipes from your blog or book! It was a huge hit. I’ll be making it again for sure. Only feedback I have is that I did need to use my immersion blender very briefly to break up the eggplant, as mine was a little stringy after roasting, and to make sure the tahini was completely mixed in.
Kate
Cookbook club! I love that. Thanks for sharing, Sophie.
Miroslaw Machulak
4.9? Stars? My goodness…It is great “as is” but just to make it 5 stars.. lol.. Try to grind/sprinkle salt on the eggplant before roasting and let it soak for 20min or so..Rinse it WELL..dry..and then apply olive oil. This way you get rid off most of bitternes of the fruit and it’s ready for later without more salt needed. Within 2/3 of roasting put in “watersoaked first and oliveoiled later” garlic head to roast it together.. it will burn a bit hence temperature is to high but whats is left is enough for BABA and smell will make you munching very soon..lol.. Hard to resist it here now..hehe.. I do agree that if aubergine is bit old tends to be “woody” so you may need to “grind” it a touch yet that parsley add on is perfect since it is the same family as cumin..bla bla bla .. LOVE IT!
Kate
Thank you!
Robbie
Made this tonight turned out perfectly, recipe easy to follow. Made the vegan lentil soup at the same time great combo with this.
Kate
Glad to hear that, Robbie! Thanks so much for your star review.
Greg
Made this to share with a Lebanese and an Israeli student I teach, but I’m afraid there’s not much left…so delcious
Greg
*delicious
Kate
That’s a great problem to have, Greg! Thank you for your review.
Jessica Hands
I love this recipe! I haven’t been able to find good baba ganoush anywhere lately and this is simple and delicious! It turned out creamy and had great flavor. It is better than what I have had at many restaurants.
Kate
Wonderful! Thank you, Jessica for sharing.
Regina Stiles
I made this for my family on Easter Sunday as an appetizer. It was so delicious! Everyone raved about it, and it was especially good for my gluten free daughter in law and her father who are always looking for new recipes. Served it with fresh cut up veggies and rice crackers. I am definitely making this again.
Kate
Love hearing that, Regina! I appreciate it.
JoDaSoj
I’ve been making Baba Ganoush for 30 years. You just upped my game with this recipe! This is not only the best I’ve made, it’s the best I’ve eaten. I added a 1/4tsp of liquid smoke as I always have but I think it was not needed due to the Smoked Paprika…which I had never used previously. Thank you!
Kate
Hooray! Great to head. Thanks for sharing. If you wouldn’t mind leaving a star review since you liked it so much, that would be wonderful!
Jennifer Scull
I am one of the rare people who doesn’t care for traditional hummus, so I am very excited to see this recipe. Until now, I had only been able to find really good baba ganoush at a wonderful farmer’s market in another state when visiting one of my sons. Now, thanks to you, I can make my own! :)
Kate
Great! I also have a baba ganoush recipe. Check it out too, and let me know what you think! https://cookieandkate.com/2017/epic-baba-ganoush-recipe/
Janet Hartz
I am about to make this again- we have fresh eggplant coming out of the garden now, and this is such a tasty way to use it. In fact, we just can’t get enough!! So glad to ha e found this recipe
Dusty
I am one of those who prefer baba ganoush to hummus, although I love them both. This was a good recipe, although I got interrupted in the middle and didn’t sieve the eggplant — so it’s little lumpy. I added more lemon juice and a pinch more salt, but other than that — perfection. I am feeding my vegan son and granddaughter tonite with this, hummus, pita and tabouli — I keep going in to taste everything, so I hope there’s some left when they get here!!
Kate
Thanks for sharing, Dusty! I appreciate the review.
Karen
Did anyone try this recipe with leaving the skin on? I am ok with the texture being “chunky”. I just hate throwing away the skins of veggies….
Kate
Unfortunately, a little skin is ok but too much and it really effects the texture and flavor or the recipe. It can also make it a little difficult to eat.
Sheri M
Have you tried this with Japanese eggplant? It’s the preferred kind we grow or buy. The skin is much thinner, and it’s less bitter and less watery. Altogether more tasty!! Will give this recipe a try and report back!!
Julie Tepedino
Really good recipe. Just finished making and it is very tasty. Can’t wait to eat it all up.
Kate
Lovely! Thank you, Julie.
Colleen Robbins
Do you have a approximate volume of eggplant after you strained it? I’m using a wide variety of shapes and sizes from my garden. Thank you!
Kate
2 pounds Italian eggplants. Hope this helps!
Amy
Made this today…so tasty. Tastes like what I’ve had in Middle Eastern restaurants. I ended up peeling off the outermost layer of eggplant that was against the cookie sheet as it was probably a little *too*caramelized lol. Gonna take into work tomorrow with some pita chips and sliced cucumbers. Thanks for sharing!
Kate
You’re welcome, Amy!
Ruth Febo
This recipe is fantastic! I don’t like the texture of eggplant but really like the taste. This was super easy to make and tastes awesome! I finished it in the food processor, texture, but super easy. I ate multiple spoonfuls of it before it made it to the fridge. Thank you :-)
Kate
I’m glad this worked well for you, Ruth! Thank you for your review.
Steve
Just made this. Amazing! One change I did: used an immersion blender instead of a fork. Came out creamy.
Delicious!
Thank you!
Kate
Thanks for sharing!
Carole Calvert
Just wondering if babaganoush could be canned ? I grow the long skinny Japanese eggplants as they are sweeter and more prolific. I have half a bushel of them. Help!
Kate
I’m not sure on canning. You could see what other readers have done for longer storage. Sorry to not be of more help!
Linda
This is epic! I have a garden full of young black beauties and wasn’t sure what to do with them. Went to your site and found this recipe and yum! I roasted my garlic also. Thank you for all your delicious recipes. ☺
Kate
Garden-fresh, that’s even better! I’m glad you enjoyed it, Linda. Thanks so much for sharing!
Mary Jo
I added a sprinkle of Pepper Flakes to heat it up a little and processed it in the Food Processor to make it smooth. Was fantastic on lettuce leaves fresh from the garden! Thank you.
Lisa Thomas
Just made this with my freshly picked eggplant. I used a smoked Applewood sea salt in addition to the smoked paprika, cause I likes thr smoke taste. I also used a stick blender to mix it well. This is absolutely delicious. I Cannot stop eating this!!! Thanks for this recipe, it’s definitely a keeper
Kate
It’s addicting that’s for sure! Thanks for sharing, Lisa.
Kelly
All your recipes are so delicious! Thank u so much!
Kate
You’re welcome, Kelly!
Janet LaFara
Made a half recipe, but stayed with two cloves of garlic – very yummy. Thank you so much for the tip about draining the eggplant – that made all the difference for a really creamy dip.
Kate
You’re welcome, Janet!
Leah
I made this according to the recipe and even had a little more eggplant than the recipe called for (4 small eggplant/2.3 pounds). I think the eggplant to tahini ratio is way off, the end result only tasted like tahini. I couldn’t taste the eggplant and it didn’t have that light smoky taste/texture, it was heavier and more of a hummus-like texture. I would try this recipe again, but would reduce the tahini by a whole lot.
Kate
I’m sorry you were disappointed, Leah! Thanks for sharing your experience.
Bethany
Wow, this was my first attempt at making Baba Ganoush. It was delicious. To get the smoky flavor I used a smoked olive oil that I got from a specialty oil store and for seasoning I used 1/2 tsp Turkish Seasoning that is my go to for hummus. So Yummy and very easy. A recipe I will definitely go back to.
Kate
Smoked olive oil sounds interesting! Thank you for sharing, Bethany.
E
This cost a fortune, because Tahini is VERY expensive. And all that money was wasted, because this is Disgusting. So bitter I spit it out into the sink. You’d have to add a pound of salt to overcome the bitterness. I followed the recipe exactly. Wish I could get my money back.
Kate
Hi E, very sorry that you had that experience with one of my recipes. It sounds like you had either bad eggplants or bad tahini (which would be extra-unfortunate, since it is not cheap). I’ve had bad experiences like that with some brands of tahini. All my best, Kate
Elaine
Wonderful recipe! It is both simple and flavorful. Exactly what I was looking for. Thanks!
Kate
You’re welcome, Elaine!
Joan
I made Baba Ganoush for the first time this evening and wow! It was amazing! My friends loved it too so I guess I’ll be making it often! Much tastier than store bought. Thank you soooo much
Kate
Love to hear that, Joan! Thank you for sharing.
sabrina
I found out about this recipe through my boyfriends mom, who came to me last week with a huge plate of fresh baba ganoush. I thought i didnt like baba ganoush but thought id take a trying bite AND I COULDNT STOP. I always thought i was more of a hummus gal, but this recipe makes me question myself and i love it!!
Kate
I love that! I’m glad you came across this recipe, Sabrina. I appreciate the review.
Morganne
This recipe was amazing! The directions were very easy to follow and it was better than any other version I have ever had. Loved it! I can’t wait to make this for my family.
Kate
Great! Thanks, Morganne!
Jahanara
Great recipe! I estimated the amount of paprika, salt and cumin, but I’ve been cooking a long time, so I was probably close. Also, I used a jar of roasted eggplant (23 oz) rather than roasting my own. My daughter and I give it 5 stars, and we’ve eaten lots of Baba Ghanouj
Kate
Thanks for sharing!
Judith
Your instructions say 3/4 teaspoon of salt but in step 5 you say you usually add “another” 1/4 teaspoon. In what step did you add the other 1/2 teaspoon?
Kate
Yes! That additional 1/4 is only a suggestion. Recipe overall calls for 3/4, but sometimes I add a full teaspoon.
Lynn McDougal
I made this your way and added a couple of twists: I used roasted garlic for a softer garlic flavor but added roasted flavor, and I added a tablespoon of mixed olive tapenade. I did use a food processor but left it all a little chunky. Delish!
Kate
Thanks for sharing, Lynn!
Mary Whittaker
Thank you so much for providing detailed nutrition information. Since the required labeling changed several years ago, usually only the most basic nutrients are included. I really enjoy seeing how good food provides more benefits than are required to be listed. (all those vitamins and minerals!) I remember these more detailed breakdowns from my youth. Not sure how the “simplified” labels were considered to be an improvement!
Kate
You’re welcome, Mary!
Mary Jane
I love this recipe! I roasted my garlic while roasting the eggplant, so yummy!
Kate
Thanks for sharing, Mary Jane!
Katie
Wow! This recipe is spot on. Loved every bit of baba ganoush this recipe made. I halved the recipe because I had one tiny eggplant. I also ended up using my food processor to make the consistency less chunky. Loved it so much I have two eggplants roasting now! :D
Kate
I’m glad it worked so well halved. Thanks for your review!
Tony
Solid recipe, much better/easier if you use a food processor. Resulting texture is much creamier and lighter (and takes half the time).
I add a little cumin and za’atar to mine for spice and brightness.
Kate
Thanks for sharing, Tony!
Suzie
This was a great recipe. I have never made this at home and it was super easy. I did end up using a food processor because my husband is picky about texture. Super delicious. No need to change a thing. I did add some liquid smoke because I wanted that classic smoky taste. I will absolutely be making this again!
Kate
Thank you for the review, Suzie!
Emily Mainey
This turned out inedibly bitter. I added plenty of salt and followed the recipe. I then spent an age trying to correct it. I ended up adding heaps of natural Greek yoghurt to it and it’s almost ok now. But it’s definitely not baba ganoush any more.
Kate
I’m sorry to hear that! I wonder if you had a bad egg plant as the roasting should really help take away any bitterness.
Madi
This was so good omg. I ate half the bowl myself. I had to put it in the blender because there was too many strings but it was still easy to make. I used zaatar instead of paprika. And served it with pita bread, peppers, and cucumbers.
Kate
Sounds delicious, Madi! Thanks for your review.
Sarah Luehrs
Made this but used dill instead of parsley (all I had) and 1/4 cup oil. Turned out awesome.
Kate
I’m happy you loved it, Sarah!
Gloria
I love babaganoush and I find this recipe is great as a base. It’s very customizable to taste. I make a batch a week and start with the rough ingredients listed, and then adjust to what I’m feeling.
Typically, I double the lemon, cumin, and garlic because I like the pop.. but that’s me! I also prefer served cold the day after.
To make a lighter the version, replace the evoo with light sour cream. Adds a creamy smooth texture and takes away some calories. It’s a nice change to mix it up.
This recipe taught me to make babaganoush and encouraged me to be creative with it – Go for it!
Kate
Thank you for sharing, Gloria! I appreciate the review.
Susan Meyer
If you leave the skins behind in step 2, then why would you be discarding the skins in step 3?
Kate
You can discard the skins! No need for them anymore.
Nic
Yikes! Her recipes are usually a HUGE hit for me, so I followed everything exactly. Everything was good until I went in with the salt. 3/4 tsp is waaay too much and I thought it would be ok, since she said she usually adds more. I suggest going in 1/4 tsp at a time and gauge it from there. I’m also guessing that not all eggplants are that bitter, so keep tasting as you go.
Kate
I’m sorry you didn’t love this one. I appreciate the feedback, Nic.
Ashley Griffin
This is another winner! Thanks for a great recipe- I’ve tried making bobby before and the consistency was all wrong – but your version was perfect! Thank you so much for this.
Kate
You’re welcome, Ashley!
Mayra
Hi, just made it today.. taste great I love it . Thanks for the recipe and tips.
Kate
You’re welcome, Mayra!
Kailey
This was so good! Thanks for the recipe!
Kate
You’re welcome, Kailey!
Angela
I was at our Fresh Market this weekend and they had the most beautiful eggplant freshly picked. I knew immediately that I wanted to make Baba Ganoush. Your recipe was great but the tahini was over powering. I added additional cumin, lemon juice and a teaspoon of liquid smoke to level set the flavors. It was delicious!
Kate
I’m sorry you didn’t love it right away, but were able to adjust to your tastes, Angela!
Claudia
Thank you for posting this great recipe. My daughter said “I could eat this everyday!”
Kate
Wonderful to hear, Claudia! Thanks for your review.
Bonnie
This truly is “epic.” I’ll be making it again tomorrow for a July 4th party – back by popular demand as I made it for the same crowd for a Memorial Day picnic.
Kate
Thanks for sharing, Bonnie!
Mary
I’ve never tried baba ganoush before so I don’t know what it is “supposed” to taste lo like, but this is EPIC! I found several Japanese eggplants and an Italian one at the farmers market, so made this with the blend. Otherwise, I followed exactly the way it was written. This was super easy, very creamy, and extremely tasty. The smokiness of the cumin was spot on! We will definitely need more eggplants next trip!
Kate
I’m glad to hear you loved it, Mary! Thanks for sharing.
Donna Dullys
Easy to make and was a crowd pleaser. Just came back to leave a comment and realize I didn’t even add the olive oil. (Yes, I was in a hurry and skimmed over the instructions. ) Anyway, I ate the leftovers so will need to make more…
Kate
I’m glad it still worked out!
Paul
Hi Kate, I made this with several long purple Chinese eggplants & it turned out great. I split them in half, brushed a bit of oil on cut side & baked them. Also used an entire head of roasted garlic for added smokiness. Thanks for another great twist on a classic.
Kate
Thank you for sharing, Paul!
Mike Petrachenko
Your recipe was my first experiment with any kind of Baba Ganoush, and I made it for a BBQ where one of my guests was from Lebanon. He said it would have made his grandmother proud.
That and it had almost disappeared before I got to try it. It was a big hit, thank you!!!
For what it’s worth, I hadn’t read the full article, and selected a single 2lb eggplant – and at least for my guests it still seems to have worked out pretty well.
Thanks again!
Kate
You’re welcome! Thanks for sharing, Mike.
Mark Bosse
Delish and easy!!
I’ve been making this a few times this past month! I’ve added a bit of liquid smoke to really ramp up the smokeyness if the dish!
My wife likes things on the smooth side so I’ve also been using the food processor!
Thanks for the recipe and tips!
Kate
Thank you for sharing, Mark!
Adrienne
Thank you. I tried another BG recipe I found online and it was an epic fail due to how the eggplant was cooked. This one worked perfectly.
Kate
I’m glad this one worked for you, Adrienne!
Alex
Yum! Great recipe :) I’ve made your recipes before I think as your blog looked familiar. This week I made this plus your tzaziki recipe (also really wonderful!) to go with some homemade falafel.
I followed this recipe almost exactly, increased the garlic by a few cloves, I also left a little bit of the burnt eggplant skins in the babaganoush to get more of a smoky flavor, which I love, and I used a food processor to get it creamier. What a hit! DEFINITELY beats store bought. Thanks Kate!! :) , Alex
Kate
Thank you for sharing, Alex! I appreciate your comment and review.
carol pruitt
Made this and was delicious, much better than commercially made. I left it to drain for several hours plus I added a bit of kosher salt to it. This increased the bitter fluid to extract.
Everyone enjoyed the mild taste and great texture. It really isn’t a difficult recipe.
Kate
Thank you for your review, Carol!
Ted
I have made this recipe twice, following the recipe to a tee, and this is truly “epic”. So good!
Kate
Thank you for your review, Ted!
Patricia
We love middle eastern food. I haven’t had a great Baba ganoush in literally decades. Your recipe is a hit in our home. Absolutely delicious. I definitely didn’t make enough! Thanks for the recipe.
Kate
That’s great to hear, Patricia! Thank you for your review.
Jenifer Parish
Your recipe was awesome. I also added a few drops of liquid smoke which make it taste like the Lebanese Restaurant I frequent in CT.
Kate
Thank you, Jenifer!
Charmaine
Simple recipe, complex, interesting taste and texture , its a winner !!
Kate
Thank you for sharing, Charmaine!
Alexandra
Is there a substitute for sesame/tahini? I’m allergic to sesame seeds and sesame oil, so it’s a no go for me. I want to make this, but I assume something will be missing if the tahini isn’t part of it…
Kate
Unfortunately, Tahini really makes this dish.
Xavier
I actually substituted the tahineh with a little less than 1/4 cup of raw sunflower seed butter when making this recipe, and it turned out great!
Linda
Tried making baba ganoush in the past but it never came out right. This recipe was perfect!! I rubbed the skin with olive oil so mine collapsed when I cooked it. I didn’t measure anything … I just did to taste, let it sit in fridge for a few hours then adjusted flavoring. I normally dislike smoked paprika but it worked GREAT in this and I even added more at the end. Will be making again and again.
Kate
Hooray!! I’m happy you loved it.
Angela Scalesi
Tried and true recommendations: don’t bother cutting the eggplant. Just drizzle a little olive oil on your pan and place the eggplant as is on it and bake as directed. Once finished, let cool. Cut in half and you will see the seeds in a pine cone like cluster. Because of this, you can easily pull it out, leaving your eggplant seedless!
Second: I know not using any electronics is one of the appealing aspects of this recipe. HOWEVER, if you have a food processor, blender, kitchen aid, or a hand blender, then, use it! It took quite a bit of arm power to whip this up to incorporate air. You need the air whipped in to get the consistency and color needed. If you DON’T have any of the above equipment, than the original fork technic is ok but why not turn ok into amazing?!
Other than those tried and true tips, the recipe and flow of the recipe is delicious!
Kate
Thank you fo sharing, Angela!
Taylor
I made this out of eggplants from my garden and HOLY COW it is truly EPIC! I actually roasted my eggplants with the seasoning on it, and it didn’t take much salt after that, but that was the only adjustment I made to this recipe. I will 110% make this again!
Kate
Fresh garden egg plants sound perfect!
Xavier
After embarking on this recipe with some eggplant that badly needed to be used, I realized that my sesame allergy prohibits me from using any tahineh. So, I substituted a little less than 1/4 cup of raw sunflower seed butter and it was as far as I know the absolute best baba ganoush I have ever tasted; the coloring, texture and subtle seedy flavor were all there. At the time, I also didn’t have lemon juice required, so I substituted half the amount of white vinegar plus a few drops of lemon oil. I made the recipe again with lemon juice afterwards, so I can say that the former has a little less of a bite, without much loss of lemon flavor. Either way it comes out great, amazing work. Five out of five stars, this recipe is a new family favorite!!
Kate
I’m happy you were able to find a good alternative! I appreciate your review.
Helen
Just made this. It was great! Also it was easy.
Is there anything I can do with the juice which I have strained out. I don’t like throwing flavour out
Kate
I don’t have a use at this time, sorry! Let me know if you come up with something. Thank you for your review!
Tish Cassells
I made this with Saturday lunch and it was amazing. I went ahead and grilled the eggplant on the gas grill and it turned out far beyond expectations! Thanks so much! Next time I’m making twice as much.
Kate
You’re welcome! I love that you grilled your eggplant. Thanks for your review, Tish.
Lisa
DEEEEEELICIOUS!!!! Wow I thought I only liked wegmans. Nope. This is phenomenal! Love love love.
Kate
Thank you, Lisa!
Kylie
This is seriously the beat baba I’ve ever eaten! ❤
Kate
Wonderful! Thanks for your review, Kylie.
FaylinaMeir
Fantastic! Felt like trying someone else’s recipe for a change (pregnancy brain makes everything fuzzy) and determined yours looked the best. I think I was right. Took barely any time at all to whip together and my husband loved it. Definite 5/5 stars.
Kate
I’m glad you loved it! Thanks for your review.
KARLA BOOKER
OMG! My babaghanouj turned out fabulous! It was not as creamy as yours, but the chunky eggplantiness was truly delicious. Maybe I didn’t roast long enough, as I had to use a hand mixer to break up the chunks of eggplant and stringiness. Your recipe is easy and wonderful! Day 34 of veganism and loving it!
Kate
It could have been the roasting or the processing. I’m happy you still enjoyed it!
Laurel
I used a large eggplant instead of 2 small ones, and you were right, the seeds made the texture off and were bitter. No worries, I whipped out my food processor and after adding the olive oil it turned into a creamy delicious dream. Thanks for the great recipe.
Tony H
3/4 tsp salt? Where does it go in? Don’t see it in the recipe after list of ingredients, just a mention to possibly add more later
Kate
3/4 or to taste. See step 5 :)
Jenny
Living in the middle of Idaho it’s hard to find packaged baba, so I’ve been experimenting for years w/ different recipes. This is, hands down, the easiest and best. Thank you for making our Middle Eastern dinner nights even better!
James D Stewart
Had almond butter and sesame oil – worked out GREAT. Also, split in half and grilled over medium heat to 300 degrees for 35 minutes, turning over for last 10 minutes – cooked through and perfectly. Added a bit of cayenne for some punch. Best ever! Family raved about a nutritious and healthful treat! How often do you get that? Jim
Teri
Easy and tasty! My only complaint is it didn’t make enough. I halved the recipe to try it out. Next time I might double it!
Nicola
This was my first time making baba Ganoush.
Made it according to the recipe more or less. Adjusted measurements to my taste but still sticking to the bones of the ingredients listed.
It was fantastic! Will definitely make this again.
Thanks for sharing!!!
Lynette
I made this and used 1/2 the lemon juice (so 1 tablespoon), because I’m not a big fan of overly lemony hummus or dips. I also added some extra smoked paprika during the mixing (pulsed in my Vitamix because I like extra creamy dips) and a few dashes of liquid smoke. I like it smoky! It. Was. Epic. I’ve been vegan for about 7 years, and never really liked eggplant until I had this one woman’s baba…then her restaurant closed. This is the closest rendition that I’ve had to hers!
My husband said he could just eat it with a spoon! The only real work was cleaning up things.
Wilson Peggy
I just copied your recipe and can’t wait to try it! I had to laugh when I see you live in KC, so do we! I’m not so lucky in the kitchen, so I’m hoping it turns out for me. We have a little cafe just around the corner, Queen Sweets, and I love the food. But I could buy this every day so I thought maybe I could find a recipe!
Deborah
This truly is epic. I’ve made Baba Ganoush many times and always liked it but this recipe has an extra oomph. Very tasty. I trust my husband’s taste and ask for his thoughts. He comments if he thinks something is missing. His first taste of this recipe was, “Wow. That is really good! I’ll be making baba ganoush more often now that I have this recipe. Thanks You! Deb
Kate
I’m so glad you love it, Deborah!
RJ
Fantastic!!! Doubled the recipe bc I had a lot of eggplant. Didn’t have parsley so skipped that ingredient. This recipe tastes better than the restaurant! Delicious and easy to make.