This Baba Ganoush recipe is smoky, creamy and packed with bold flavors from roasted eggplant, tahini, lemon and garlic. It’s an easy, foolproof dip that’s perfect for spreading on pita or scooping up with fresh veggies.
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Jump to:
- ❤️ Why You'll Love This Baba Ganoush Recipe
- 🛒 Ingredients for Baba Ganoush
- 🔪 How to Make Baba Ganoush
- 💡 Tips
- ☑️ Storage Instructions
- 🍴 What to Serve with This Eggplant Dip
- 🔄 Substitutions and Additions
- Why is My Baba Ganoush Watery?
- Can I Make Baba Ganoush Without a Food Processor?
- Why Does My Baba Ganoush Taste Bitter?
- Can I Make this Dip Ahead of Time?
- What Can I Use Instead of Tahini?
- 🍽️ More Appetizer Recipes
❤️ Why You'll Love This Baba Ganoush Recipe
- Smokey roasted eggplant
- Creamy texture
- Tahini, lemon and garlic give it great flavor
- Easy to make appetizer
- Vegan and Vegetarian friendly
If you love a dip that’s bold, smoky, and packed with flavor, Baba Ganoush is about to be your new favorite. The roasted eggplant gives it a deep, smoky flavor, while the tahini, lemon, and garlic bring it all together with a creamy, rich texture. It’s the kind of dip that tastes even better after chilling, making it a perfect make-ahead appetizer.
If you've never tried eggplant dip before, think of it as hummus’s bolder, smokier cousin. It’s smooth but still has some texture, and the flavors are so good you’ll want to eat it straight off the spoon. Whether you’re scooping it up with pita chips, spreading it on a sandwich, or just going in with a spoon (no judgment), this recipe is one you'll want to keep on hand.
If you love this earthy dip, you should also try my homemade Roasted Red Pepper Hummus.
🛒 Ingredients for Baba Ganoush
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Baba Ganoush
Preheat oven to 425°F.
Take each eggplant and cut it in half, lengthwise.
Brush or spray the cut side with olive oil, then place them cut side down on a baking sheet lined the aluminum foil.
Bake on the upper ⅓ rack in your oven for 30 minutes or until the eggplant is soft.
Remove from the oven and cover the tray with a sheet of foil. Allow to sit for 15 minutes. Alternatively, you can grill the eggplant instead. Just make sure the eggplant is soft.
Peel the skins and discard them, then add the eggplant to a sieve and allow to sit for 5 minutes while you gather the other ingredients. This will help some of the excess moisture drain off, so your finished dip won’t be watery.
Add the drained eggplant to a food processor, then add in the tahini, lemon juice, grated garlic, olive oil, salt and ground black pepper.
If you don’t have a food processor or would like your dip to be very chunky, you can add them to a bowl instead and mix by hand.
Pulse a few times, just to break up and combine everything. I like a little texture to mine, but if you want your dip smoother, pulse until it reaches your desired consistency.
Chill in the fridge 1 hour before serving with your favorite chips and/or fresh veggies. I like to toast some pignoli (pine nuts) and garnish with them, along with olive oil, parsley and a little smoked paprika. This is all optional, of course.
💡 Tips
- For the best smoky flavor, make sure to cook the eggplant until the skin is charred and the inside is super soft.
- To avoid a runny consistency, make sure to let the roasted eggplant flesh sit in a sieve for a few minutes.
- Fresh lemon juice makes all the difference, Bottled lemon juice won’t cut it.
- The flavors deepen and get even better after sitting in the fridge for an hour.
- Taste before serving so you can add a little more lemon, salt, or garlic based on how you like it.
☑️ Storage Instructions
Fridge – Store in an airtight container for up to 4 days. Bring to room temperature before serving.
Freezer – Baba Ganoush freezes well also! Keep in an airtight container for up to 3 months. Thaw in the fridge and stir well before serving.
🍴 What to Serve with This Eggplant Dip
- Pita chips or fresh pita bread are always a classic choice.
- Crisp veggies like cucumbers, bell peppers, and carrots make perfect dippers.
- Serve alongside grilled chicken, lamb, or beef for a Middle Eastern-inspired meal.
- Add it to a Mediterranean platter with hummus, olives, feta, and fresh veggies for a awesome appetizer spread.
- Use it for a spread on sandwiches or wraps instead of mayo.
🔄 Substitutions and Additions
- Spicy kick: Mix in a pinch of cayenne or drizzle with spicy chili oil.
- Extra garlicky: Used roasted garlic with the eggplant for a mellow, rich flavor.
- Smoked paprika: Sprinkle smoked paprika on top for an extra layer of smoky goodness.
- Creamier texture: Add a little extra tahini for a richer, nuttier taste.
- Herbs: Stir in chopped fresh parsley or a little fresh mint for brightness.
- Nutty crunch: Top with toasted pine nuts for some texture.
Why is My Baba Ganoush Watery?
Make sure to drain the roasted eggplant before blending. Extra moisture can make the dip too thin.
Can I Make Baba Ganoush Without a Food Processor?
Sure. Just mash everything together with a fork or use a mortar and pestle for a more rustic texture.
Why Does My Baba Ganoush Taste Bitter?
Bitterness can come from underripe eggplant. Adding a bit more lemon juice or tahini may be able to help balance the flavors.
Can I Make this Dip Ahead of Time?
Absolutely! The flavors meld and get even better after a few hours in the fridge.
What Can I Use Instead of Tahini?
If you don’t have tahini, you can try almond butter or Greek yogurt for a different but still creamy twist
🍽️ More Appetizer Recipes
- Air Fryer Prosciutto Wrapped Shrimp
- Wild Mushroom Pesto Flatbread
- Greek Salad Skewers
- Chicken Cordon Bleu Dip
- Roasted Corn and Poblano Dip
Baba Ganoush
Ingredients
Instructions
- Preheat oven to 425°F.
- Take each eggplant and cut it in half, lengthwise. Brush or spray the cut side with olive oil, then place them cut side down on a baking sheet lined the aluminum foil.
- Bake on the upper ⅓ rack in your oven for 30 minutes or until the eggplant is soft.
- Remove from the oven and cover the tray with a sheet of foil. Allow to sit for 15 minutes. Alternatively, you can grill the eggplant instead. Just make sure the eggplant is soft.
- Peel the skins and discard them, then add the eggplant to a sieve and allow to sit for 5 minutes while you gather the other ingredients. This will help some of the excess moisture drain off, so your finished dip won’t be watery.
- Add the drained eggplant to a food processor, then add in the tahini, lemon juice, grated garlic, olive oil, salt and ground black pepper. If you don’t have a food processor or would like your dip to be very chunky, you can add them to a bowl instead and mix by hand.
- Pulse a few times, just to break up and combine everything. I like a little texture to mine, but if you want your’s smooth, pulse until it reaches your desired consistency.
- Chill in the fridge 1 hour before serving with your favorite chips and/or fresh veggies. I like to toast some pignoli (pine nuts) and garnish with them, along with olive oil, parsley and a little smoked paprika. This is all optional, of course.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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