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This Baba Ganoush Recipe is made with oven roasted eggplant, tahini, garlic, and lemon. It’s rich, creamy, smoky, and irresistibly delicious! The perfect dip for pita and veggies.

A bowl of smooth baba ganoush is swirled with extra virgin olive oil and garnished with freshly chopped parsley and sesame seeds. Fresh cucumber, garlic cloves, and parsley surround the bowl.

This recipe is ABSOLUTELY FABULOUS!! I make it EVERY time 👌

– Mary B.
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About This Recipe

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

I’ve consumed and made a pretty impressive amount of baba ganoush in my lifetime. It’s my all-time favorite dip. I have a pretty good feeling you’re going to love this smoky, creamy, and absolutely delicious Mediterranean eggplant dip, too—especially if you like hummus. Also known as baba ghanoush, baba ghanouj, or muttabal, it’s made with grilled or roasted eggplants, tahini, lemon juice, garlic, and olive oil.

I’m sharing my easy baba ganoush recipe below. Just like hummus, it’s the perfect snack or appetizer for parties and get-togethers, especially when served with warm pita bread, pita chips, or fresh veggies.

I hope you love it!

Table of contents

A flat lay image showing all the fresh ingredients needed to make baba ganoush: whole globe eggplants, a bowl of tahini, minced garlic, parsley sprigs, a halved lemon, olive oil, salt, and pepper, arranged neatly on a neutral background.

Step-By-Step Instructions

Below is an overview of how to make this creamy eggplant dip. For complete and detailed instructions, please refer to the recipe card below.

Two halved globe eggplants are scored with diagonal slits and placed flesh-side up on a round wooden cutting board. A sharp knife rests beside the eggplant.
  1. Preheat to 425°F (220°C) and line a baking sheet with foil. Halve eggplants lengthwise, score the flesh, and generously salt. Rest 10–15 minutes to draw out excess moisture, then blot dry with a paper towel.
Four eggplant halves, flesh-side down, on a baking sheet lined with parchment, drizzled with olive oil, salt, and pepper.
  1. Place the eggplants flesh-side down on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30–40 minutes.
Roasted eggplant halves with wrinkled, browned skins on a baking sheet, fresh out of the oven.
  1. Remove from the oven and immediately cover with foil. Steam for 5-10 minutes. Tip: This loosens the skins, making them easier to peel.Remove the foil and place the eggplant in a fine mesh strainer.
Roasted eggplant halves, flesh side up, golden and tender on a parchment-lined baking sheet.
  1. Rest in a colander or fine mesh strainer for a 10-15 minutes to drain as much excess liquid as possible. Peel off the skins (be careful—they’ll be hot!) and transfer the flesh to a food processor.
Roasted eggplant, tahini, garlic, lemon juice, salt, and pepper added to a food processor bowl.
  1. Add lemon juice, salt, pepper, olive oil, tahini, and garlic. Blend until smooth and creamy. Tip: For a chunkier texture, pulse instead of pureeing fully.
Creamy baba ganoush after blending, shown in the bowl of a food processor.
  1. Season to taste. Adjust the salt, pepper, or tahini if needed. Spoon into a bowl, drizzle with olive oil, and enjoy warm, or cooled.

My Pro Tips

How to Make the Best Baba Ganoush

  • Choose the Right Eggplant: Different cooks use different-sized eggplants and varieties. I’ve always made my baba ganoush with large globe eggplants. They’re big and meaty, offering the most skin-to-flesh bang for your buck. Some recipes recommend using smaller globe eggplants or Italian eggplants, as they have fewer seeds and are quicker to cook. The size and variety are less important as long as the eggplant is cooked properly to achieve a deep, smoky flavor.
  • Roast Over High Heat for Smokiness: Roasting eggplant at a high temperature (425°F/220°C) brings out a rich, smoky flavor and helps caramelize the flesh. Looking for even more smoky flavor? You can char the eggplant directly over a gas flame or grill before roasting.
  • REALLY Cook the Eggplant: This means cooking the eggplants until they are completely soft and deeply charred. A fork should slide in with no resistance, and they should practically fall apart when you try to lift them from the baking sheet with tongs.
  • Extract Moisture for Creamy Texture: Score the eggplant flesh and generously salt it before roasting to draw out excess moisture and bitterness. Then, after roasting and resting, let the eggplant rest in a colander or fine mesh strainer for 10-15 minutes to drain off any remaining liquid. Removing as much moisture as possible results in a creamier, less watery baba ganoush.
  • Adjust to Your Preference: The ingredients that will have the most significant impact on flavor after roasting are salt, lemon juice, and tahini. I love tahini, so I can almost guarantee that I’ll sneak an extra spoonful in there.
  • Blend in Some Skin for Extra Nutrition: While baba ganoush is traditionally made without eggplant skin, the skin is packed with vitamins and nutrients. Try blending in a bit of the roasted skin, you’ll add extra fiber and may not even notice it’s there!
  • No Food Processor? No Problem: You can easily make baba ganoush by mashing and mixing everything together in a large mixing bowl with a fork. This actually works better if you prefer a somewhat more rustic or chunkier dip.
  • For Extra Creaminess, Add Yogurt: Stir in a couple of tablespoons of plain Greek yogurt to your baba ganoush for an even creamier texture and a subtle tang.
An extreme closeup shot of creamy baba ganoush focuses on the silky-smooth texture, highlighting the glistening olive oil, white sesame seeds, and flecks of green parsley.

What to Serve with Baba Ganoush

This recipe for baba ganoush is vegan, gluten-free, nut-free, and soy-free, making it a fantastic party snack or appetizer. Add it to a large, shallow bowl and use the back of a spoon to create wide, deep circles with ridges and valleys on the surface of the dip. Drizzle with olive oil and sprinkle with sesame seeds and fresh herbs like parsley or mint. Other fun toppings include:

Serve with warm pita bread, pita chips, and sliced veggies, or enjoy it as part of a large mezze platter with dips like tzatziki, hummus, muhammara, whipped feta, and small bites and salads including tabbouleh, dolma, falafel, shish taouk, and Israeli salad.

More Delicious Dips

If you make this baba ganoush recipe, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.

Square overhead photo of baba ganoush garnished with olive oil, parsley, and sesame seeds.
4.80 from 54 votes

Baba Ganoush Recipe

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
Baba Ganoush is a smokey, creamy, and flavorful Middle Eastern dip made with oven-roasted eggplant, tahini, garlic, and lemon juice. It's super easy to make, gluten-free, vegan, low-carb, and a delicious alternative to hummus!
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 6 servings
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Ingredients 

For the Roasted Eggplant

  • 2 large globe eggplant
  • olive oil, for roasting
  • salt and freshly ground black pepper

For the Baba Ganoush

US Customary – Metric

Instructions 

  • Preheat the oven. Preheat your oven to 425°F (220°C) and position the rack in the top third of the oven. Line a large baking sheet with aluminum foil.
  • Prepare eggplant. Slice each eggplant in half lengthwise. Use a sharp knife to score (slice) shallow slits in the flesh side, then generously sprinkle with salt. Let them rest for approximately 10-15 minutes. Then, use a paper towel to wipe away as much moisture and salt as possible. Transfer the eggplant halves to the prepared baking sheet, flesh-side-down. Drizzle with olive oil and sprinkle with salt and pepper.
  • Roast. Transfer the baking sheet to the preheated oven and roast for 30-40 minutes or until the eggplants are completely softened and the skins are charred and shriveled.
  • Steam and drain: Remove the baking sheet from the oven and cover with foil. Steam for 5–10 minutes, then remove the foil and transfer the eggplants to a fine mesh strainer. Let the eggplant drain (and cool) for 10-15 minutes.
  • Blend and process. Carefully peel away the skin from the eggplant flesh and transfer to the bowl of a large food processor. Add 1-2 tablespoons of lemon juice, ½ teaspoon of salt, ½ teaspoon of black pepper, 2 tablespoons of olive oil, ⅓ cup of tahini, and 1-2 minced garlic cloves. Process until smooth and creamy.
  • Season as needed. Taste and adjust the seasoning, adding more salt, pepper, or tahini as needed.
  • Serve: Spoon into a serving bowl. Serve garnished with freshly chopped parsley, olive oil, and sesame seeds, if desired. Serve with pita bread, fresh veggies, and crackers.

Notes

Yield: Approximately 2 cups (about 450–500g) of baba ganoush. Enough for 6-8 as an appetizer or dip. Nutritional information is calculated for 6 servings.
  • Tahini is made from toasted, ground, and hulled sesame seeds. Most major supermarkets sell it, or you can make homemade tahini.
  • Start with 1-2 tablespoons of fresh lemon juice and add more as needed. Fresh lemon juice is always recommended.
  • Start with 1 clove of minced garlic and only add more after tasting. Garlic easily overwhelms the other flavors.
Storage Tips
Baba ganoush can be stored in an airtight container in the fridge for up to one week. For the best flavor, allow the dip to come to room temperature before serving.
How to freeze baba ganoush: Allow your baba ganoush to cool to room temperature, then transfer it to a wire mesh strainer lined with two or three layers of cheesecloth to let any excess moisture drain through. Set the strainer over a large bowl and transfer it to the refrigerator for approx. 1 hour. Transfer the strained dip to a large ziptop bag or freezer-safe container, removing as much air as possible. Freeze for up to 3 months.
Thaw overnight in the refrigerator. Mix well before serving and refresh with a squeeze of fresh lemon juice and chopped parsley, if desired.

Nutrition

Calories: 162kcal | Carbohydrates: 13g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 202mg | Potassium: 411mg | Fiber: 5g | Sugar: 6g | Vitamin A: 97IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Jessica Randhawa

Chef | Food Photographer

Jessica Randhawa leads The Forked Spoon, sharing 14 years of experience and over 1,200 original recipes, kitchen tips, and practical cooking advice. Inspired by her world travels, Jessica’s approachable recipes have been featured in outlets like Daily Mail, Al Jazeera, and CNET. She holds a Bachelor of Science from the University of California.

Read more about Jessica

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Recipe Rating




4.80 from 54 votes (48 ratings without comment)

12 Comments

  1. Mary Banks says:

    5 stars
    This recipe is ABSOLUTELY FABULOUS!! I make it EVERY time 👌

    Reply
  2. Kerry says:

    5 stars
    This had become one of my go-to recipes. It’s delicious with Rosemary-Thyme crackers and fresh veggies. Thank you so much!

    Reply
    1. Jessica Randhawa says:

      Thanks for the kind feedback Kerry, rosemary-thyme crackers sound delightful with it 🙂

      Reply
    2. Sanne says:

      Hi Jessica! I am going to try this recipe tonight, but I’m curious as to why you put olive oil, salt and pepper on the skin side of the eggplant if it is going to be discarded after roasting. Did I misunderstand the instructions? Thanks!

      Reply
      1. Jessica Randhawa says:

        It’s part of the roasting process, and part of the olive oil does get through the skin 🙂

  3. Kristen says:

    5 stars
    This was so easy and delicious! My daughter arrives tomorrow so I made it as a surprise for her. We shared some last month and I was amazed that I liked it. Found your recipe and it’s definitely a keeper. Thanks for sharing.

    Reply
  4. Ursula says:

    5 stars
    Easy recipe…and easy to adjust to your taste. Who would have thought eggplant could be so yummy. Thanks for sharing the recipe and insight into eggplant. In the past I haven’t been a fan of eggplant except for scallopini and Indian style. This just opened up a whole new foray into this unusual vegetable!! Delicious!

    Reply
    1. Jessica Randhawa says:

      Thanks Ursula, I am glad you found it delicious 🙂

      Reply
  5. Tori says:

    5 stars
    By far my favourite baba ganoush recipe!

    Reply
    1. Jessica Randhawa says:

      Thanks Tori 🙂

      Reply
    2. Mindy says:

      5 stars
      Mine too!!

      Reply
  6. Laura says:

    Can this be made without tahini?

    Reply