baba ganoush recipe

Baba ganoush is a delicious dip made from roasted eggplants, tahini, lemon juice, olive oil and garlic. It&#039;s creamy, savory, and exudes an irresistibly smokey flavor. Watch how to make it in the video above!

Baba Ganoush (Authentic & Smoky)

eggplants (approx 2 to 2 1/2 pounds total)

tahini

olive oil

lemon juice

garlic (minced)

salt

parsley (for garnishing)

Turn your stovetop to medium-high heat and place your eggplants above the flames. Use tongs to rotate the eggplant every 3-4 minutes. Roast for about 15 minutes, until the skin is deeply charred and the eggplant starts to deflate.

Place the eggplants in a large bowl and cover with plastic wrap. Allow them to steam and cool for 15 minutes, so that excess liquid can be removed.

Cut the eggplants in half lengthwise and scoop out the flesh onto a cutting board. Roughly chop the eggplants to break apart the stringy bits.

Add the chopped eggplants to a large mixing bowl and use a fork to mash it up. Once it becomes a nice chunky consistency, add in the tahini, lemon juice, olive oil, garlic, salt, and parsley. Give everything a good stir with until it’s well combined.

Transfer the final baba ganoush into a small bowl and garnish with extra chopped parsley and a drizzle of olive oil.

Baba ganoush is a delicious dip made from roasted eggplants. It's creamy, savory, and exudes an irresistibly smokey flavor. Want to learn how to make baba ganoush? I've got you covered in today's video!

Ever since my trip to the Middle East years ago, I've been savoring baba ganoush. Now don't get me wrong, hummus is just as delicious. But this dip has an insanely scrumptious smoky flavor - all thanks to the method of charring eggplants. 

Baba ganoush is great as part of a mezze platter (common in Middle East and Mediterranean cuisine), as a healthy appetizer or easy snack. Enjoy!

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BABA GANOUSH | how to make baba ganoush (roasted eggplant dip)

Truly the BEST recipe for Baba Ganoush baked in the oven, or grilled (best)  with eggplant, tahini paste, garlic, salt and lemon. A delicious Middle Eastern Eggplant Dip that is full of complexity and depth. Gluten-free, low-carb, vegan.

Authentic Baba Ganoush (Grilled or Baked!)

eggplants

garlic cloves, finely minced (use a garlic press)

tahini paste

plain full-fat yogurt

Preheat grill to medium-high or oven to 425 F

Make a foil packet with wood chips for smoking. Wrap ½ cup of wood chips (mesquite, alder, apple) in heavy-duty foil and pierce the top, creating an opening in the foil so smoke can escape. Place this on the grill.  See photos.

With a sharp pairing knife cut 1-2 inch deep slits into the eggplant, all over especially around the bigger bottom area. This will allow them to cook more evenly, and help the smoke penetrate the eggplant.

When the foil packet is smoking, place the eggplant directly on the grill, and close the grill. Turn eggplant every 10 minutes or so and let the skin char. Grill until eggplant has collapsed and feels tender on the inside. This will take about 20 minutes.

Place the eggplant along with the smoking foil packet in a large bowl or large pan and cover tightly with foil. Let sit until cool enough to handle about 20 minutes.

Save ALL the smoky liquid that is under the eggplant in the bowl. Peel the charred skin off the eggplant and using a knife, chop up the tender flesh. Place the eggplant in a strainer and strain the eggplant flesh for 10 minutes. Discard this liquid.  (I know this may seem counter-intuitive &#8211; but you will be adding some of the &#8220;smoky&#8221; liquid from the first bowl back in.)

Place the drained eggplant in a mixing bowl. You should have 2 cups (or 2 1/4 cups) of eggplant flesh. If you have less, see notes.

Add the tahini paste, garlic, lemon, salt and 1-2 tablespoons (or more to taste) of the smoky liquid reserved from the bowl.

Mix, taste, adjust salt, lemon.For a delicious richness, add 2-3 tablespoons plain yogurt (optional).  Stir with a fork until relatively smooth. Refrigerate until serving.

Grill Method:

Preheat oven to 450F ( 425F if electric oven)

 Slice eggplants in half, lengthwise and roast with flesh side down, on a parchment-lined sheet pan on the middle rack, until very tender, about 45-60 minutes.  Test by piercing the skin with a fork, and continue roasting until flesh is very tender and collapsing. Let cool.

Scoop out flesh, drain in a strainer for 10 minutes. You should have about 2 cups, if less, see notes.

Mash with a fork and add the remaining ingredients.  To achieve the smoky flavor, add a 1/4- ½ teaspoon of liquid smoke.

Adjust salt and lemon to taste. Stir in optional yogurt.

Oven Roasting Method:

Place in a shallow serving bowl, make a circular &#8220;well&#8221; with the back of a spoon and drizzle with olive oil, and your choice of aleppo chili flakes, zaatar spice, dukkah or sumac.

Serve with warm pita bread and/or veggies.

To serve:

Very easy and delicious recipe. 
Perfect for my birthday party.

Hands down, the best recipe for Baba Ganoush on the internet.

It is the best Baba Ganoush I have eaten!

I made the baba ganoush roasting the eggplants using my grill with apple wood chips. It was delicious, and we loved the genuine smoky flavor. I found 4 Tbsp of tahini to be a little too much and will reduce it a little next time, but otherwise it was great. I'm not a fan of liquid smoke, I highly recommend using a grill and wood chips to achieve the smoky flavor!

Delicious! My husband does not like eggplant and gobbled this up.  We ate the whole thing in one sitting.  We will be having this regularly.   Highly recommend.

I made this twice now and love the taste, but can't understand why my Baba Ganoush turns out very dark and not white like the pictures and the Baba Ganoush I have had in restaurants.
Thanks for your help

Hi I just made this, halving the recipe because I had just one eggplant and it’s delicious.

Incredible! Be prepared for the BEST homemade baba out there. The extra steps it takes to make the liquid smoke are well worth it. Based on some of the suggestions I made with 3 tbsp tahini and an extra 1/2 tbsp lemon juice and the flavor was still super rich and yummy. Thanks for another delightful recipe, Sylvia!

UPDATE: Wanted to share that I made the recipe again but this time stuffed the two whole garlic cloves into the slits in the eggplant to get them roasted up as well! Turned out AMAZING and really made the garlic flavor more toasty and texture creamy. Thanks, again!

I found that adding a pinch of 'smoked' paprika powder (hot or mild according to taste) provides a smoky flavour without any hassle.

Just made this using the grill.  Everything came together quite well.  I had one eggplant and some wood chips that use for my stovetop smoker.  Worked well, the "liquid smoke" idea is pretty interesting and I was happy to try it.  I'll be trying it with a few more grilled things with my gas grill.  Also added a little smoked paprika for an additional smoky flavor.  All in all definitely will be making this one again.

This was so perfect. I was concerned that the salt was too intense at first taste, but once I got the dip on some toast it was perfectly balanced. I did the oven version and used 5 Japanese eggplants from my garden. I garnished with EVOO, parsley, and pine nuts. Excellent!!!

Why did my baba ganoush turn dark?  I scraped the skins very well.

https://content.jwplatform.com/videos/JZzujVEU.mp4

A simple authentic recipe for Baba Ganoush- with step by step instructions. 

Authentic BABA GANOUSH Recipe 

This baba ganoush recipe is so creamy and delicious! A classic Lebanese eggplant dip, it's perfect for appetizer spreads or healthy snacking.

Classic Baba Ganoush

eggplant (1 large or 2 medium)

garlic cloves, minced

parsley, loosely packed

cumin

smoked paprika

For the topping: Olive oil, chopped walnuts, pomegranate seeds, torn parsley leaves, smoked paprika, etc

Roast the eggplant*

Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with aluminum foil or parchment paper. Poke the eggplant all over with a fork to speed up the cooking process and put it on the prepared baking sheet. Bake for 30 minutes or until the eggplant is easily pierced with a knife. Remove from the oven and let cool. 

Blend the baba ganoush

Once the eggplant is cool enough to handle, slice the eggplant in half and scrape out the insides into a food processor fitted with the blade attachment, removing large portions of seeds as you can (this minimizes any bitterness from the seeds). Add the tahini, lemon juice, garlic, parsley, salt, cumin and smoked paprika. Process until smooth, about 30 seconds. With the motor running, pour in the olive oil and process for another 30 seconds or until light and fluffy. 

Serve

Transfer the dip to a serving bowl and top with desired toppings. Serve with pita chips or pita bread. Leftovers store up to 3 days in an airtight container in the refrigerator. Allow to come to room temperature when serving. 

This easy Baba Ganoush recipe makes the perfect party dip. Roasted eggplant, creamy tahini, and a variety of great flavors enhancers come together beautifully.

Baba Ganoush

garlic clove,

extra virgin olive oil

lemon, juiced

parsley,

tsp red chili flakes

cherry tomatoes, diced

scallions

tsp sumac (optional)

salt,

pepper,

pine nuts,

Preheat oven to 425°F.

Cut the eggplants in half. Brush all over...

Cut the eggplants in half. Brush all over with olive oil and place flat side down on a foil or parchment paper lined sheet. Pierce in several places with a fork. Bake for 30-40 minutes, or until the eggplant is very soft and cooked through.  (see note 1 for open flame instructions)

Once cooled, scoop out the flesh of the...

Once cooled, scoop out the flesh of the eggplant and place in a colander. Allow water to drain out for 10-15 minutes.

Transfer the eggplant to a mixing bowl and...

Transfer the eggplant to a mixing bowl and mash to a smooth consistency with a fork. Add in olive oil, minced garlic, tahini, lemon juice, parsley, red chili flakes, chopped cherry tomatoes, scallions, salt and pepper. Combine until well mixed.

Top with toasted pine nuts and sprinkle a...

Top with toasted pine nuts and sprinkle a little sumac all over. Drizzle it with more extra virgin olive oil, and serve.

Baba Ganoush is an eggplant dip made with grilled eggplant, tahini, garlic, and olive oil. It is super delicious and easy to make.

Baba Ganoush Recipe

aubergine/eggplant (, medium-size)

Tahini

tbsp cider vinegar

water

tsp cumin

tsp salt

tsp black pepper

garlic,

Cooking the Aubergine: Peel, slice, and arrange the aubergine in a well-greased baking sheet. Brush or spray the aubergine with oil on both sides. 

Bake for 10-20 minutes on 200C, then flip the aubergine on the other side and bake for more 15 minutes. Take the aubergine out of the oven and mash it coarsely using a fork.

Preparing the Dressing: In a mixing bowl, mix tahini and water well using a fork until the tahini become a bit liquidy. You may need to add more water. Make sure there are no clumps.

Add vinegar, salt, pepper, cumin, minced garlic, and olive oil to the tahini mixture, mix until all combined. Add the mashed aubergine to the tahini mixture and stir well.

I made this recipe following the instructions, and it was so good. This was my first time cooking using tahini, and I found it okay. I loved this recipe so much, and I am going to make it again. Thanks!

I loved this Baba Ganoush recipe; it is so easy to follow and turned out yummy! Next time, I will make it on a bigger scale. Thank you so much for sharing it!

I am a big fan of Baba Ganoush because it is the only way I eat eggplant. I always serve this dish with roasted chicken.

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