“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!
Amy
What a fabulous baba ganoush recipe! The smoked paprika really takes it to another level. :)
Steph
Absolutely delicious! Perhaps I was a bit heavy handed with tahini for my taste, but really enjoyed it. I could have eaten the whole bowl by myself!
Laura Blumenthal
Oh boy – that is good! I increased the amount of garlic, though.
Kate
That’s a great way to make it more your taste!
Jake
This was my first time making baba ganoush and it turned out great. Thanks!
Kate
Great to hear, Jake!
Jennifer Noble
This recipe is great!! I have to confess to a couple of things:) I’ve maybe used eggplant once before in many years in the kitchen . I had 2 small organic eggplants that came in my organic veggie and fruit delivery. Yikes! What do I do that I don’t have to go shopping for?
Anyway, I found this great recipe and all I did was roast them according to the recipe, but with most of the skin off already, remove the rest of the skin and throw everything except the oil in a food processor. Then I added the oil slowly through the lid while blending. I even splashed it with a tiny bit of maple syrup:)
It’s absolutely delicious and perfect for my lazy self:) Oh, added a little more garlic too:)
Kate
Thanks for sharing, Jennifer!
Trish
Thank you for this recipe it was amazing! Everyone that I offered it to devoured it enthusiastically!
Lisa
Epic recipe Kate! My first time to make baba ganoush. The first place I searched for a recipe, as usual, was Cookie+Kate. Of course it did not disappoint! Thanks for the great recipe! Tell Cookie hey!!
Lisa :)
Kristina
Perfection!
Joanne
A-frekin-mazing!
Fatima
Hi Kate, the recipe looks great! Will try it myself. You may want to clarify your comment on baba ganoush being often weird, that may be offensive to some :)
Kate
Hi Fatima. That was not my intent, but to demonstrate I know it’s a different concept to some who haven’t tried it. Although, I do appreciate your feedback!
Juliana Varela
Hey, just thought it was worthy to follow up on the ‘weird’ qualifier that you have included in your intro to this recipe. I have to agree with the previous comment. I’d invite you to consider that even though it may be a different concept to some, validating that different = weird is quite offensive. You really don’t have to equate ‘not knowing’ with a negative qualifier like ‘weird’ in order to make it more approachable. “For some this may be new” suffices and only speaks to lack of experience. I appreciate this is a recipe-
sharing platform and that perhaps it wasn’t your intent, still I’d hope for more thoughtfulness and perhaps a re-write of this descriptor. Hope you can receive this with the good intention with which it was written.
Kate
Hi Julia, thank you so much for your feedback and sharing your interpretation of my writing with me. I will adjust the paragraph. I never intend to offend.
Pc
I also agree with Fatima and Julia. I wouldn’t call foods from other countries weird, as that is pretty offensive. I am Indian, and had my fair share of kids making fun of Indian food I would bring to school for lunch. Unfortunately that kind of scarred me. I appreciate you removing that sentence from your post. We should all respect other cultures and their foods :) And thank you for this recipe, I tried it and it’s very flavorful!
Michaela
Just Yummy!!!
Trudy
I just found your blog this weekend and have made two things thus far. Followed your recipes exactly. First, I made “The Best Hummus”. It literally was. I made this next. OMG. So amazing!
Roberta
I don’t want to rate this recipe since it was the first time I tried to make it and made lots of mistakes.
First, I always thought baba ghanoush was made with sour cream because of it color and taste. What a shock for me.
I didn’t roast the eggplant long enough and think it wasn’t the freshest eggplant (in my frig for over a week). Never used tahini before and didn’t realize that it separated soooooo much! even after vigorous stirring and shaking, I didn’t get it very well mixed. No fresh parsley but I had some dried. Too much salt for me so I cut it back but I think not enough. Added a little extra cumin because I like the way it smells. Cut back on the oil too–just because…
Finally, it’s not great but it is pretty decent. I’m going to try again when I have all the necessary ingredients and am not so confused. This time around I was flying by the seat of my pants. I used at least 20 different pieces of kitchen utensils, tools and dishes. Oil and pieces of eggplant are all over my counter. And, Baba ghanoush is now my new fashion statement. Looks lovely on my black shirt!
Kate
I appreciate your transparent comment. I hope you have a better result next time!
Beth
Wow- this was fantastic! I did grill the eggplant (over indirect heat) instead of baking it but still added the smoked paprika and this was some of the best baba ganoush I’ve ever eaten. I will definitely be making it again. Thanks so much!
Kate
I’m glad grilling worked well for you, Beth!
Zuheymar Brazon
Amazing babaganush!! Thank you!!!
Kate
You’re welcome!
roberta
Baba Ghanoush recipe is great! I’ve made it three times in the last two weeks–twice for guests. Just can’t get enough… Thank you.
Lisa
This recipe is amazing! I love that your serving size is 1/4 of a cup. I want to eat at least that much.
Kate
I’m glad you love it, Lisa! Thanks for your review.
Mark Genest
Kate,
Took today (Monday) off and used your recipe. Babganoush came out wonderfully well -had to stop myself from eating the whole bowl.
Will use your recipe again. Thank you!
Mark
Janet Herman
This is amazing!
Elizabeth
This was great! Easy to follow and delicious
Susie D
This was my first time making baba ganoush, and it came out perfectly! The consistently, flavor, and texture are all spot-on. I followed the recipe almost exactly, except instead of stirring the ingredients by hand, I pulsed everything together in a food processor, drizzling the olive oil in at the end.
Kate
Wonderful, Susie! Thanks for your review.
Jennifer Alexander
Just made this and it’s so good! The only change I recommend is doubling the recipe, because I anticipate this will be VERY popular. Thank you!! :)
Kate
You’re welcome! Doubling sounds like a very good idea. :)
Sandy
I make baba frequently but I’m always looking at other people’s recipe to see if I can improve mine. They are all very similar. I did grill my eggplant on a plank to add even more smokiness to it.
I loved that there is cumin in this recipe. I think it is a lot to the flavor.
Melodee A Lucido
Kate I LOVE your recipes, style and blog. Thank you for spending time to put love into it all. A lil tip I learned from an old Italian gourmet cook is to salt the eggplant (slices or any shape) and let sit for a minimum of 30 minutes. This takes that edgy biting out of it. Also he told me to pick only the female eggplant—the males have more bite—not in a good way. I look forward to everything you post. Love and blessings
Kate
You’re welcome, Melodee! I’m happy you could enjoy it.
Linda
I was in DC for the weekend and went to Zaytinya for brunch Sunday and had the BEST baba ganoush I’ve ever had. They gave me the list of ingredients but not the amounts (or ratios). I wanted to try to replicate it and found your recipe. It didn’t have quite the depth, but yours was delicious. I love baba ganoush and will make your recipe again and again.
I did, like some others, put all the ingredients in a food processor. Very easy!
Kate
Thank you for sharing, Linda!
Robin Brians
This recipe is truly epic! It’s better than any restaurant’s version. My husband lighy smoked n grilled my eggplant. A-mazing flavor! I’m now addicted. Lol. Thank you, thank you thank you!
Emily
Dare I say this is the best baba ganoush I’ve ever had! I was taught by my Lebanese friend to roast the eggplant whole, but slicing it in half makes it so much easier to gut and it cooks faster! I served the baba (still warm) in a grilled pita with sautéed ground lamb (onion, garlic, parsley, za-atar and mint) with fresh sliced tomatoes, cucumbers, and the faintest sprinkle of feta… my family was so pleased. I LOVED this recipe Kate, thank you!
Kate
I’m so glad you think so, Emily! Thank you for your comment and review.
Jen
Hiya! The recipe ingredients call for salt, but the only place it’s mentioned is when you say to add “more salt”. At which stage should I add the first addition of salt? I can’t wait to try this!
Kate
Hi Jen, I’m so sorry about that! I’m not sure how I missed that. It is updated now! Again, my apologies. Let me know what you think when you try it!
Jen
Thank you! Part of me wondered if it might be at the straining part (like how people salt cucumber to release moisture before a dish) hah! I did try this the next night BUT I couldn’t find the right egg plant and well… it didn’t work LOL. But I KNOW it will work with the right type! (The store near me didn’t have those. They usually DO. Thanks again :)
Olivia T
Thank you so much for posting this recipe!!! This is GREAT!!!!
Followed recipe ingredients with below variation.
Roasted oiled Garlic.(2 extra cloves) at half way point with the Eggplant. Added kosher salt and EXVO (extra virgin olive oil) to rub on Eggplant. Did not have Tahini so used Almond Butter. I could live on this!!!!! Thanks Again!!!!
Kate
You’re welcome, Olivia!
Zen
My first time to make this dip and it’s perfection!!! And very easy to make. This will be a hit at our office potlucks! Just the right amount of garlic. Thank you for this recipe. The best baba ganoush I’ve ever had. And best of all, it’s home made! Zenaida
Pat
Your recipe IS Epic!!!! Love the additions you recommended!!! On a second try- I used acorn squash instead of egg plant & was delighted with that adaptation as well! Try it- I think you’ll love that adaptation!!
Pat
Kate
I’m glad you think so too, Pat. I appreciate your review.
Ula
I made half the recipe, using one biggish globe eggplant. Never make half the recipe, or there won’t be enough. Trust me. My husband and I did not have enough, even twice as much might have been too little. I think I even licked the bowl. So be warned, this goes fast. We lived in the Middle East, and this recipe is as good as anything we ate there.
Susan
We made this – first time we’ve even made baba ganoush! The texture and color were wonderful especially as we included some of the carmelized eggplant. It looks homemade and has just enough heat from garlic and cumin. Thank you for the video as it really helps to provide guidance and confidence.
Shael
I had a gold standard for baba ganoush and it was unfortunately one that existed only in the head of friends who live down under – literally! and I just braved making your recipe – I am hooked. This is so easy and it is deeply eggplant laden, vs tahini laden – love it and I will make it again soon
Julie Alfoldi
Fabulous, I have always liked baba ganoush but LOVE this one. Thank you
Bekah Heckathorne
Just made this. It is fabulous!
Gabriela L Jorge
I LOVE this recipe! It’s always so delicious, and the spices are so on point. Thank you!!
Kate
You’re welcome! I’m glad you loved it, Gabriela.
Becky
Recipe was easy to follow and delish! I added an extra clove of garlic, as we like it a little spicy. LOL
Hara
Oh dear, this recipe is what I was missing my entire life! I adore baba ganoush but I thought I could never make it at home since I can’t grill and smoke the eggplants. I added some liquid smoke instead of the paprika, and when I tried this I almost cried. Thank you SO much!
Mama LL
To the person who said to double this, you were wrong. You need to double it again!
I halved the tahini (Prefer the subtle flavour) and halved the olive oil. While roasting the eggplant I also roasted 6 garlic cloves to mash and add as we love garlic and this was sensational!
Dev
This is such a wonderful recipe! I just added a spoonful of yogurt to add that extra creaminess. I will definitely be making it again! Thank you!
Karen Robinson
Delicious! I ate half at one sitting – so good! I will be making this frequently. Thank you for an awesome recipe!
carlotta vivian dodels
Thank you for sharing your recipes. Many years ago I lived in Chicago where international restaurants abounded and one of my favorites was the Casbah on Diversey where I was introduced to Lebanese food. I really liked lamb kibbe but haven’t seen it anywhere since 1975. Would love to try it again. Recently, I found a recipe for quinoa tabbouleh..have not tried it as I’m not especially fond of quinoa and don’t want to make it if won’t taste good. What do you think? Also, I’ve
given up most meats and am constantly looking for new ideas for what to eat. (I’m also a dog lover and have had the privilege of having had several precious rescued dogs in my life..but they need to have meat in their diet which I prepare.) Thanks again. Carlotta
Kate
Hi Carlotta! I love Lebanese food, too! I’ve used quinoa in tabbouleh and I liked it, but I like quinoa. You can’t go wrong with the traditional bulgur wheat. Here’s my favorite tabbouleh recipe (you could substitute 1 1/2 cups cooked quinoa if you’d like).
Angiesph
I just made this and WOW!!! Have to save some for later coz it’s just sooo addictive. I mopped the bowl with sliced ciabatta bread and licked the fork too :-p
Tijana Filipovic
Amazing recipe, really the best Baba ganoush! I made it without tahini though, and just a bit of sesame, because the last time I made it with home-made tahini it was dry and sour. But your recipe is the best one I’ve tried. Thanks
Michele
This is truly an “epic” babaganoush recipe.
Victoria
Hey, I made this dip earlier today…. it’s amazing! This is the first baba ganoush I have ever made. Admittedly I added more garlic, I just can’t help myself I never thought I liked aubergine as a friend had given it to me years ago (fried) and it made me feel nausous, I’ve also tried mousaka but not a lover of that, I just like the look of them and knew there must be a recipe I would love somewhere. Found it I used Kate’s recipe because I am hooked on her hummus recipe (it’s fabulous, boiling the tinned chick peas makes a million times difference). I have made that a thousand times for all family and friends and they all say it’s the best hummus they have ever had. So thank you Kate I trust you implicitly. Take care and stay safe. V.xx
Kate
I’m happy you loved it (and love my hummus recipe too). Thank you for sharing, Victoria!
James Forbes
Just tried this recipe for the first time last night (although we only had one large eggplant). Threw the peeled garlic cloves into the oven for 15 minutes with the eggplant – absolutely delicious results. Thank you for the inspiration!
Kat
I made this recently and I just came back to the page to make it again! It really, really is the best baba. Using the mesh strainer is definitely a key feature that helps perfect the flavor and texture!
Kate
I’m glad you have made this again, Kat! Thanks for sharing your experience.
Kate
Hi! Thanks so much for sharing your results. I’m glad you enjoyed the baba ganoush in the end. It shouldn’t have been difficult to break up the eggplant flesh, so it sounds like maybe your eggplant needed more time in the oven. Hope it turns out perfectly next time!
Teresa
Part of our fabulous family Falafel feast tonight. Everyone enjoyed it. Thank you
Sdavid
This has been my “go-to” recipe site ever since I found it several years ago. I’ve probably made a dozen of these recipes and, with only one exception, I have been extremely pleased. I’ve been making the hummus weekly for over a year. Since I’m occupying myself by trying new recipes, I decided to forgo the weekly hummus and try baba ganoush. I found it a little more difficult to make then anticipated. I had a lot of strands in my eggplant that couldn’t be broken up by a fork so I removed then and cut them with a fork and knife. Eventually I even used an eggbeater to homogenize the completed baba ganoush . When I was finished, I tasted it and it was good but not attractive to look at. To solve the latter problem I topped off the surface with chopped parsley and smoked paprika and put it in the refrigerator as suggested. After two hours of cooling it both looked nicer and tasted much better, which is why I’ve rated it a five. In the future I’ll definitely add more chopped parsley to add color to the otherwise grey baba ganoush.
Kate
Thanks so much for sharing your results (and adding your star review!). I’m glad you enjoyed the baba ganoush in the end. It shouldn’t have been difficult to break up the eggplant flesh, so it sounds like maybe your eggplant needed more time in the oven. Hope it turns out perfectly next time!
Marie-Pierre Cleret
I found this recipe easy to make and I’ve had consistently delicious results with it. It’s simple , easy to make, and super tasty!
Megan
Hi Kate! What do you recommend as a substitute for tahini in this recipe? My son is allergic to sesame and tree nuts, but loves baba ganoush! We’ve had one that used mayonnaise, but if you have other suggestions, that would be great. Thanks! Megan
Kate
Hi Megan! Hmmm, I’m really trying to think of an alternative but struggling. Tahini adds nutty, tangy flavor and a thicker, richer texture. The first thing that comes to mind would be to use other nuts, but those are off the table. Mayo will make it more silky, but I’m not sure you need that. Have you tried it without tahini? Perhaps you could add a bit more olive oil and lemon juice make up for it. Hope that helps somehow!
Aunt Sunshine
I think when the eggplant is grilled it is smokier and much better. Also, how do you get the seeds out without losing the whole eggplant. It’s like there is nothing left when you do that. Can you further explain that please?
Kate
Hi there! This recipe is designed for the oven, since not everyone has a grill. If you prefer to grill your eggplant, though, you certainly could do that for this recipe. Also, this recipe does not require removing the seeds, so that should make it easier on you!
XPL
Everyone loved this and it was so easy! Thanks for another lovely recipe!
Kate
Thank you!
Nicole Crosby
This recipe is excellent except for one thing – the recommendation to mix by hand rather than using a mini-food processor which quickly makes it silky smooth – with no time wasted “picking out strings.” I was not satisfied with the texture of my babaganoush until I loaded everything into the mini processor, and it was perfect in ten seconds. At that point I added the olive oil slowly while processing. Using and cleaning a mini is effortless. Don’t try to avoid using a tool that makes life easier and makes the recipe so much better. I would have given it 5 stars instead of 4 if the processor had been recommended.
Saira
This is my go-to baba ganoush recipe, though I tend to up the garlic ante! It’s delicious every time.
Kate
I love that, Saira! Thank you for sharing.
joan
you asked if you could call your own baba ganoush epic. Answer is-
Yes you can!!!!!!!! Thanks for a great recipe!
Kate
Thank you, Joan! I’m happy you think so.
Trudi
This was absolutely delicious! I should have made double the amount for my family. Thank you. So much easier than flame grilling the eggplant.
Sheela
Great recipe! We just made it while under lockdown, and it turned out perfect! Satisfied our cravings for middle eastern food for the time being, at least.
I wanted to share that I put the discarded eggplant skins back in the oven for about 20 minutes, after dusting them with salt and Indian chili powder. They ended up being a fantastic addition to this snack plate! Eggplant chips, if you will! I didn’t want to waste the eggplant skins!!
Germaine
Delicious!! I added a pinch of smoked paprika through the dip also (not only for garnish). My partner & I thoroughly enjoyed this recipe, thanks for sharing!
Jennifer
I made this last night and it is truly “Epic”. Its delicious and easy! Thank you! I love your recipes and look forward to your blog posts.
Kate
Hooray! I’m happy to hear that, Jennifer.
Kanwal
The recipe is super good! The proportions given for spices are perfect and create a delicious flavour profile. I served mine with toasted pita bread and persian barbari. It was gone in minutes! Thank you for such a great recipe.
Kate
You’re welcome! Thanks for trying it.
Sarah
Love this baba ganoush recipe! Totally agree – ample salt is needed. And I doubled the amount of lemon juice. The smoky flavour is DEVINE!
Marine
I’ve always loved Baba Ganoush but somehow never tried to make it from scratch. Until today when I found your website! This recipe was everything I could hope for – simple, quick, and no need for fancy ingredients or utensils – and I will be writing it down in my notebook.
On a different note, I’ve been on a quest to make the perfect hummus for years only to be disappointed each time – I’ll be trying your recipe next!
Kathryn
Kate, my kids and I are enjoying your cook book, and appreciate the deliciousness and lack of fuss! I think that’s the key to letting good ingredients shine.
I recently developed a sesame allergy, and can no longer use tahini, but haven’t enjoyed the flavor of peanut butter as a substitute. Can you recommend an alternative ingredient, maybe an oil, that I can substitute in this recipe and in hummus?
Thanks-Kathryn
Kate
Hi Kathryn! Thanks so much for your kind note. You might actually want to try cashew butter, since it has a more mild flavor than peanut butter yet is still thick, creamy and nutty like tahini. You could make your own with toasted cashews if you follow my recipe for almond butter. Otherwise, I’d suggest doctoring up your baba ganoush/hummus with a bit more olive oil and lemon juice. Hope that helps!
Kathryn
I emailed earlier about substitutions for tahini. I made this for dinner tonight and it was Epic, even though I had to make changes. I used 2 teaspoons of pumpkin seed oil, roasted the garlic on the stovetop, and added an extra tablespoon of lemon juice, all to make up for the tahini. The resulting color was darker green, probably not the most appealing. But the flavor was delicious! Ate it on whole grain baguette I had broiled with thinly sliced tomatoes. Thank you for posting this recipe!
Elisa
I’m getting ready to make this this week! Any suggestions on what I can use in place of tahini? Can’t seem to find it in the stores right now. I do have sesame oil…? Thank you!
Kate
Hi Elisa! Tahini offers nutty flavor and thickens up the mixture, so that is a bit tricky. You could use a tiny amount of sesame oil for sesame flavor. You might be able to yield a similar texture with cashew butter, though I haven’t tried (you could make your own following the steps in my almond butter recipe). I once tried making my own tahini from sesame seeds, but it didn’t work out very well (store-bought tahini is made with hulled/shell-less sesame seeds, whereas store-bought sesame seeds are only available hulled). Anyway, hope this long-winded answer helps. :)
Elisa
Thank you!! I actually did just that, adding 1tbsp of sesame oil. It came out perfect! The consistency was thick and creamy—letting the eggplant strain and extracting the water was an important step. I grilled them and the smokiness was sooo delicious. You were right also—salt was key!! Thank you so much. It was super easy and yummy and a great accompaniment to some baharat spiced beef kebabs I made. A def recipe for my repertoire and a definite do again!
Jennifer
WAY too much tahini, and not enough garlic. My son said it tasted like peanut butter more than baba ghanoush. I managed to even it out for the most part, but if I had had more time, I would have roasted and thrown in another small eggplant to cut the intensity of the sesame. It was that much too much. I would start with half the tahini the recipe calls for and taste as I go before adding more. Roasting the eggplant on parchment paper was a great tip, and the smoked paprika was a nice touch.
Larry
Made thus last night for the first of two get togethers..super easy and a total hit..3nd batch of eggplant just came out of the oven to mix up for tomorrow.
A new favorite!!
Jennifer
This sounds delicious! Do you have any suggestions on a substitute for the tahini? My son is allergic to sesame, and, in case he actually wants to try it, I’d like him to be able to. Thank you!
Kate
You might actually want to try cashew butter, since it has a more mild flavor than peanut butter yet is still thick, creamy and nutty like tahini. You could make your own with toasted cashews if you follow my recipe for almond butter. Otherwise, I’d suggest doctoring up your baba ganoush/hummus with a bit more olive oil and lemon juice. Hope that helps!
Dala
I was hesitant to try this because I ve had amazing baba ganoush in the past and my attempts at hummus just never lived up to comparison from my local Greek restaraunt. I love that this recipe doesn’t require a lot of fancy equipment or labor intenstive steps. We devoured the whole bowl and I think it might replace hummus as my favorite dip;)
Cynthia Murphy
I was trying to duplicate the dish served by Mediterranean Cafe in Pasadena since I am unable to get there at this time. This recipe is awesome! I only used one eggplant but kept the 2 cloves garlic and pretty much halved everything else. Probably used too much lemon juice (I have a tree) but all was good. No food processor but baked the eggplant as suggested cut side down. Thank you so much for posting this recipe….and I really liked it the next day!
Karoline
It really was an epic baba ganoush! I ate half og it with a spoon!
Anna Bell-Higgs
made this on Sat 30th May 2020, think I burnt the flesh side but it ended up ok once all other ingredients were added. Might reduce the heat next time when roasting the aubergine. Enjoyed with hummus, pitta and some roasted veg and chicken
AP
I was wanting to make some baba ganoush after recently eating some at a falafel restaurant. Having accidentally exploded an eggplant in the oven in the past, I really liked the suggestion of halving the eggplant during prep. It really helped caramelize the flavors. (I fully expect that we’ll be eating the whole bowl tonight.)
Kyra
Best Baba ghanoush I’ve ever tasted! Thank you for sharing ❤ This will probably become something I make every week…epic
Renee in Sonoma
Great recipe, Kate! It’s bumping up to 100 degrees outside, so I roasted 2 small eggplants whole in the toaster oven on “broil” (poke ’em so they don’t explode!). Took about 40 min to cook through, turning them every 8 – 12 min. so they were nice and roasted. Got a great smoky flavor from the charred skins, and could still scoop out the insides easily.
Nice proportion of seasonings and ingredients – this one is a keeper. Thanks, again!
Russ
Thanks for this recipe. Just made it. Followed your instructions except I happened to have some locally sourced cold-pressed sunflower oil which I added in 50/50 proportion to the olive oil. It came out great.
Amber Houston
I’ve made this recipe about 6 or 7 times now and it is truly EPIC!! The simplicity is the key and your tips are game changing, especially about how to roast and drain the eggplant. Thanks so much for this recipe. It always wows with friends and family. Getting ready to make it again today!
Monique
This recipe is excellent and FYI it freezes beautifully!
Chloe
I halved the recipe (but kept the amount of garlic the same), chucked everything in the blender instead of mixing by hand, AND Y’ALL THIS WAS SO GOOD! I admit, this is the only way I’ll eat eggplant, but it is a delicious, and enjoyable way to do it. This recipe has got you covered
Hannah
Made this for my family two weeks ago: followed the recipe as written, apart from a squeeze of lemon juice to brighten it up. They adored it. I only wish I had doubled the recipe. Thank you!
Jenny cavanagh
Thankyou Thankyou. I love this very simple recipe. Always have in the fridge!!!
Joyce
I have never eaten baba ganoush but saw your recipe with excellent instructions. Made it and it turned out very yummy. Gave my mum-in-law half of what I made and she enjoyed it. I have been making it once a week since and mum-in-law looks forward to it each time I give her.
Safia
Baba ghanoush always seemed daunting to me until I tried this recipe – I have the bad habit of never properly following the recipe but this was easy and foolproof.
Mukuhi
Fabulous recipe and great tips about choosing eggplant . Thanks Kate!
Suze
I did make this. Several times. I just keep coming back for a reminder on the little touches that really do elevate this recipe to something amazing. Thanks. Great way to make this.
Kate
I’m glad you agree, Suze! Thank you for your review.
Jordana
THE BEST recipe for Bab ganoush!! I amde it over and over for the delight of my family and friends. It’s super creamy and satisfying over toast for a simple yet nutricious breakfast as well as a dip. Can’t get enough of it.
Kate
I’m glad you love it and can’t get enough of it, Jordana! I appreciate your review.
Diane C.
Good recipe! I am of Lebanese descent and I approve ;-).
It’s hard to get out all the seeds, but, oh well… It’s still tasty! Cooking the eggplant in halves is great: better than the entire eggplant at once, and better than in slices as I saw in another recipe. Thank you!
PS The color was fine, also. Sometimes the baba ghannouj comes out too brown, and even if it tastes good, it doesn’t look as good, so Lebanese home cooks add a dollop of Greek-style yoghurt to whiten it. I felt it was unnecessary for this recipe.
Dawa
What a wonderful recipe! Aubergines are on sale this week at my fav shop, so I’m happy to report I’ve made a big batch of this delicious Bsba Ganouch. I followed the recipe exactly, and my only change will be to add a bit less salt next time. But, that’s the only change I’ll make.
Just plain DELICIOUS!
Thank you.
Kate
Hooray! I’m glad you loved it, Dawa.
Al
Always enjoy your recipes. Pleasantly written and flavorful.
Something strangely familiar about the way you cook.
Thanks
Kate
I’m glad you think so, Al! I appreciate you taking the time to review.
kayla
made this a couple weeks ago for a mediterranean style party at home and my family has been NONSTOP requesting more!! it came out absolutely AMAZING!! the eggplant roasting method is outstanding. will be making this dozens of more times!!!
kayla
PS – pairs AMAZINGLY on a platter with kate’s tzatziki recipe and some great pita/naan as well!!
Stephanie
Amazing simple and delicious recipe! Thank you!
Gina
This was my first time making Baba ganoush. I used 4 cloves of garlic and I did use my food processor. Thank you for such an excellent recipe.
Walter Barbier
Very good recipe. I especially like the detailed instructions and notes. Really made it easier for me to get good results.
Sarah
I am trying to figure out what went wrong with this recipe? I may have not had enough eggplant (I used 2 small) and when I roasted it, it got pretty browned. That must have been it because I felt it was way too oily and the tahini taste too strong. Also 2 large gloves of raw garlic was too bitter for my taste. It reminded me of my first attempts at hummus in college! :(
Kate
Hi Sarah, sorry to hear it! It sounds like your eggplants were well under two pounds total, which would explain all your problems. Please weigh the eggplant in the store next time (when I offer the weight for an ingredient first, as shown on this recipe, it’s because it’s important to get it right).
Alexandra Abraham
This has become my absolute favourite go-to recipe for Babaganoush. It’s excellent and because I follow a low/no carb diet, I have used trimmed vegetable sticks to eat it with. Last time I used 3 aubergines. I scoffed the lot for my lunch! Excellent recipe, it’s a definite winner, highly recommend!!
Kate
Wonderful to hear, Alexandra! Thank you for sharing.
Magda
Great recipe! I put it to my special box. Thanks a lot for Baba Ganoush feast! :-)))
Lovely Leets
Give it a break, Edna. Haters are needed here.