Baba Ganoush Recipe

Original Post:

Homemade eggplant dip is healthy and delicious.

5 from 6 votes

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!

Prep Time10

Cook Time40

Resting Time:20

Total Time1 10

Course: Appetizer

Cuisine: Mediterranean

Servings: servings

Author: London Brazil

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.

Video

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