Making restaurant-quality Baba Ganoush at home is so much easier than you’d think with this authentic Mediterranean recipe! The key is to first roast the eggplant in the oven and then remove as much liquid as possible so you end up with a super creamy spread that has a subtly sweet and savory flavor. We love it so much that we often skip the pita and enjoy it straight by the spoonful!
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The first time I ever had baba ganoush I was on a Turkish Airlines plane to visit our friend in Bodrum, Turkey.
I mistakenly thought it was hummus when I dug in with a big piece of pita bread.
Imagine the shock when I didn’t taste the familiar flavor of a chickpea spread but instead a creamier, richer, and subtly sweet bite. I was HOOKED!! Now I love baba as much as I love hummus!
As soon as we got home from that trip I set out to recreate a version of that delicious dip. After a few rounds of testing, I got it just right and that’s exactly what you’ll find here!
Tips for Recipe Success
After a few rounds of experimenting I learned some important things:
- Roasting the eggplant is necessary to bring out the naturally sweet flavors.
- You must remove as much of the liquid as you can. If not you’ll end up with watery baba.
- Pulse, don’t process. Keeping some of the eggplant texture is key to making an authentic dip.
What is Baba Ganoush?
Baba Ganoush is traditionally considered to be Levantine. You might see it written as Baba Ghanouj, depending on where you are.
The word baba is Arabic and means father. Ganoush was likely a personal name. Together, this term historically has been interpreted as “father of coquetry” or “spoiled old daddy.” How it came to refer to this eggplant dish is still unknown.
This tasty Middle Eastern dip consists of roasted eggplant, oil, lemon juice, tahini, and seasonings. Sometimes, the eggplant is cooked on a grill over an open flame to give the dish a smoky flavor.
This appetizer is usually served with pita bread or vegetables, like sliced cucumber or carrot sticks, similar to hummus.
Ingredients
Notes about the ingredients needed for this Baba Ganoush recipe are below. Jump to recipe for the exact measurements.
- Eggplant. There are different varieties of this fruit with “Italian” being smaller and “American” being a little larger. You can use either one, just be sure to get a total of 2 pounds.
- Oil. Olive oil is best for the most flavor and authenticity. But you can use avocado oil or another high-smoke point oil for roasting, if you prefer.
- Tahini paste. This sesame seed paste is an essential element so don’t leave it out! Similar to making homemade hummus, tahini paste adds a unique flavor and texture.
- Lemons. You need the juice from one lemon. It is best if it’s freshly squeezed, but bottled will work in a pinch.
- Garlic. Fresh cloves of finely minced garlic adds so much flavor. But, garlic powder can be subbed.
- Cumin. This spice adds a bit of earthiness and more depth of flavor to really round out the dip.
- Red pepper flakes. These little slivers are great for an added kick. If you don’t like spice, you can leave it out. You can adjust the amount to your preference, as well.
How to Make Baba Ganoush
Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for the printable instructions
1. Prepare the eggplant.
First, use a large, sharp knife to cut each in half lengthwise.
On your cutting board, drizzle 2 tablespoons of extra-virgin olive oil on the eggplant flesh. Use your fingers to gently rub it in so none of it drips off.
Line a baking sheet with parchment paper. Place each half on the pan, flat-side down.
2. Roast the eggplant in the oven.
Preheat your oven to 400℉.
Place the baking sheet in the heated oven and roast the eggplant for about 40-50 minutes.
The meat should be tender and slightly browned.
3. Strain the eggplant to remove excess liquid.
After the eggplant is fork-tender, remove the pan from the oven and allow it to cool slightly.
Use a large, metal spoon to scoop out the flesh. You don’t need the skin for this recipe.
Place the inside of the eggplant into a fine mesh strainer that is over a large bowl. Allow the excess liquid to drain for around 15 or 20 minutes. This step is important, or your eggplant dip will be watery and less appetizing.
Check the amount of drained liquid after 20 minutes. Use the back of a spoon to press any remaining moisture out.
There should be about ⅓ to ½-cup of liquid removed and about 1 ¼-cup of eggplant remaining.
4. Pulse the ingredients in a processor.
Use tongs to transfer the eggplant flesh to a large food processor along with 2 tablespoons olive oil, tahini, lemon juice, and seasonings. Be careful, as the meat might still be hot.
For this recipe, you want to pulse the ingredients, rather than blend. This dip is absolutely delicious with small chunks of eggplant. If you overprocess, the texture will be too fine.
Pulse a few times, then check the consistency. Continue until you reach your desired texture.
5. Serve it up.
Scoop some into a small bowl, drizzle with olive oil, and top with red pepper flakes and parsley.
Similar to hummus, this gluten-free, vegan dip goes perfectly with pita bread, or an assortment of sliced veggies like cucumbers, bell peppers, or carrots.
While this recipe makes about 1 ½ cups of baba ganoush, a serving is only 2 tablespoons so it definitely makes enough for a small crowd!
FAQs
Baba ganoush and hummus are similar looking dips, but they have different flavors and ingredients. Hummus is made from chickpeas, or garbanzo beans, while baba ganoush consists primarily of eggplant.
Baba ganoush is delicious with pita bread, crackers, or sliced vegetables like cucumber, carrots, or bell peppers.
Both of these dips are relatively healthy, but baba ganoush is a little better for you. Eggplant has more vitamins and less carbohydrates and calories than chickpeas.
What to Serve with Baba Ganoush
This baba ganoush recipe is delicious when served with any of these dishes:
More Eggplant Recipes
If this recipe has gave you a hankering for all things eggplant, try one of these next:
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Baba Ganoush Recipe
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Ingredients
- 2 pounds eggplants about 2-3 medium
- 4 tablespoons olive oil divided
- ¼ cup tahini paste
- 2 tablespoons lemon juice from 1 lemon
- 2 cloves garlic finely minced
- ½ teaspoon salt plus more to taste
- ½ teaspoon cumin
- ¼ teaspoon red pepper flakes optional, plus more to taste
Instructions
- Preheat the oven to 400 degrees.
- Cut eggplants in half lengthwise and drizzle with 2 tablespoons of olive oil. Line a large baking sheet with parchment paper and place the eggplants flat-side down onto the pan. Bake for 40-50 minutes or until cook through, tender and browned.
- Scoop out the flesh and discard the skin. Place the flesh into a fine mesh strainer over a bowl and allow to rest for 15-20 minutes. Mash the eggplant to drain any excess liquid. (You should end up with roughly 1 ¼ cups of eggplant and ~⅓-½ cup of liquid.)
- Add the eggplant, 2 tablespoons olive oil tahini paste, lemon juice, garlic cloves, salt, cumin, and red pepper flakes to a large food processor. Pulse 10-20 times, or until just combined and to your desired texture.
- Serve the baba ganoush with a drizzle or olive oil, a sprinkle of red pepper flakes and parsley, and with pita bread or vegetables for dipping.
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Notes
- Serving size. One serving is roughly 2 tablespoons.
- Yield. Recipe makes ~1 ½ cups of baba ganoush
- Straining. It’s super important to strain excess liquid from the roasted eggplant or your baba ganoush will be very runny.
- Storage. Baba ganoush will last in an air-tight container in the refrigerator for up to 4 or 5 days. It does not freeze well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My garden was giving me lots of eggplant. I’ve always liked this dish but didn’t think I could make it. I followed all your instructions and absolutely loved it. Had everything I needed in my pantry. ❤️
Yay!! It’s surprisingly not that hard to make, right?! Thanks so much for taking the time to leave a comment and rating, Cathy 🙂
It was delicious!!!
Yay! So happy to hear you enjoyed the recipe, Mary! Thanks so much for taking the time to leave a comment!
This was absolutely delicious! I did not add the red pepper flakes but otherwise followed recipe as written. I am so enjoying it!! Thank you!
Yay! So happy to hear you enjoyed the recipe, Mary! Thanks so much for taking the time to leave a comment and rating!
Hi do you put the red pepper flakes in the food processor or just sprinkle on top?
Hi Suzanne! You can include them in the food processor, or simply sprinkle on top. It’s your prefence.