The Best Baba Ganoush Recipe [Video]

Who doesn’t love baba ganoush?  Enjoy the quintessential Middle Eastern eggplant dip with this quick and easy recipe.

When it comes to dips and spreads, Middle Eastern and Mediterranean cuisines have it all! From classic hummus and muhammara to labneh and tzatziki, there is always some kind of dip on a Mediterranean table. Today’s recipe is another classic that happens to be one of my favorites. I’m going to share this easy and delicious baba ganoush recipe with you. Make sure to read through for my step-by-step tutorial. 

What is Baba Ganoush?

Baba ganoush, also known as baba ghanoush or baba ghanouj, is a middle eastern dip made of eggplants, tahini, olive oil and lemon juice. It’s a typical item on a mezze platter served alongside hummus and other dips that are common in Middle Eastern and Mediterranean cuisines.

Eggplant in general has a special place in Mediterranean and Middle Eastern cooking. Greece has  melitzanosalata and Iran has kashke bademjan, both outstanding eggplant dips that can be considered baba ganoush’s cousins if you will. 

This dip is typically made with eggplant that’s cooked and roasted over open flames, leading to a nice, smokey flavor. However, in this recipe I’m going to show you how to make baba ganoush using roasted eggplants since it’s not always possible to grill eggplants.

If you’ve never tried this amazing dip, now is the time! I know we all love hummus and want to have it all the time, but hummus and baba ganoush go hand in hand, like salt and pepper. You really have to try both.

Baba ganoush vs. hummus

Both hummus and baba ganoush are considered traditional Mediterranean dips, commonly served as a  mezze or appetizer at the start of a meal. And, they both have a creamy texture and are usually served with warm and fresh pita bread or sometimes, pita chips. The main difference between the two Mediterranean dips is in the ingredients used to make them. While baba ganoush is mainly made of roasted eggplants, hummus is made of chickpeas. Both dips get their smoothness from tahini and olive oil. 

Ingredients

A typical baba ganoush recipe uses the following ingredients:

• Eggplant (I prefer Italian eggplants for this recipe)
• Tahini
• Lemon juice
• Salt

This is naturally a gluten free dip. I’ve added sumac and paprika to the recipe for more flavor, for extra creaminess, I also added a little bit of yogurt and olive oil.

Preparation instructions

Don’t fret; baba ganoush is one of the simplest Middle Eastern recipes out there. Be sure to check out the step by step video in the recipe card below! 

• Start with roasting the eggplant in the oven for about 40 minutes. Here is a complete guide on how to roast eggplant. Once it’s cooked, peel and discard the skins and scoop out the flesh.

• Add the eggplant to a bowl and mash using a fork. You can also use a food processor at this point.

• Once the eggplant is mashed, add in tahini, sumac, paprika, salt, yogurt, olive oil, garlic and lemon. Blend until creamy and transfer it to a bowl. Cover and refrigerate for at least an hour.

Drizzle some olive oil and sprinkle sumac on top right before serving. You can serve baba ganoush cold or at room temperature.

Do I need to use tahini?

No! Once the eggplants are roasted, you can just scoop out the flesh and add it to a food processor. Add in garlic, yogurt, salt, pepper, sumac, lemon juice and olive oil. If you would like to make it vegan, leave out the yogurt.

Serving suggestions

Baba ganoush is a typical middle eastern appetizer which can be serve with homemade pita bread or pita chips alongside other Mediterranean dips such as hummus. We love a good middle eastern spread of mezzes and appetizers for parties and gatherings – this way, there is a little something for everyone.

Storing and freezing instructions

You can store baba ganoush an airtight container and refrigerate for up to four days. It stays fresh in the fridge if stored properly. This dip contains lemon juice which helps with the texture. To serve, once thawed blend the baba ganoush in the food processor for a few minutes so it achieves perfect consistency.

You can also roast eggplants in advance, scoop the flesh out and mash it in the food processor and freeze it. Let the eggplant thaw and then proceed with the recipe.

Looking for more eggplant recipes?

• The best middle eastern eggplant recipe
• Eggplant caponata
• Eggplant soup
• Turkish stuffed eggplant recipe (Karniyarik)
• Persian eggplant and tomatoes (mirza ghasemi)

Notes and tips

• The secret to a delicious baba ganoush is to make it one to two days ahead of time. This will help the flavors combine better and gives this delicious Middle Eastern appetizer a better texture.
• You can find roasted eggplant in Turkish and Middle Eastern supermarkets as well. Store bought roasted eggplant will speed up this recipe.
• For more flavor, you can mix in a tablespoon chopped parsley.
• As mentioned before, baba ganoush is typically made with eggplant that’s cooked over open flame so it gets that nice smoky flavor. However, if you don’t have access to open flame and gas, you can simply roast the eggplant in the oven using the broiler.
• Be sure to use a good quality tahini. Stir the tahini well before adding it to the eggplant.