Baba Ganoush
Baba ganoush is a creamy, smoky eggplant dip with tahini, lemon juice, olive oil, and garlic. Learn how to make it with this easy recipe!
- Total time
- 1 hr 30 min
- Active time
- 30 min
- Yield
- 4
- Difficulty
- Medium
- Equipment
- 2 required
Ingredients and Constraints
Ingredients
- Optional
Ingredient watchpoints5 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Extra Virgin Olive Oil
2 tablespoons extra-virgin olive oil (plus more for serving)
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Details and source
Source: Baba Ganoush
Parsley
Finely chopped fresh parsley
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Source: Baba Ganoush
Red Pepper Flakes
Red pepper flakes (optional)
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Details and source
Source: Baba Ganoush
Pita Bread
Pita bread (for serving)
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Details and source
Source: Baba Ganoush
Veggies
Veggies (for serving)
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Details and source
Source: Baba Ganoush
Additional ingredient notes
Baba Ganoush Ingredients
Eggplant – You’ll roast or grill it to create the dip’s smoky base.
I recommend using 2 medium eggplants to make this recipe. They’ll cook more quickly than 1 large eggplant would. Tahini – This sesame seed paste makes the dip rich and creamy. Be sure to use good-quality tahini in this recipe. Because it has so few ingredients, the tahini’s flavor really comes through.
Required setup
Equipment
strainer set
food processor
Method Overview
Structured method notes that are separate from the step timeline.
Grill or Bake the Eggplant
The first step in this recipe is grilling or roasting the eggplant.
To roast the eggplant, pierce each one a few times with a knife or fork and wrap it in foil. Roast at 400°F until very soft and collapsing, 50 to 60 minutes. To grill the eggplant, pierce each one a few times with a knife or fork. Place directly on a grill over high heat. Cook, rotating the eggplants as they char, until they’re very soft and charred all over. Remove from the oven or grill and set aside to cool to room temperature. Tip: You can cook the eggplant up to 2 days in advance. Store it in an airtight container in the fridge until ready to use.
Drain the Eggplant
The eggplant will be very watery after roasting, so the next step is draining its excess liquid.
When it’s cool enough to handle, peel off and discard the skin. Discard any liquid that pools in the bowl, and transfer the eggplant flesh to a food processor.
Blend and Season to Taste
Next, blend up the dip.
Traditionally, baba ganoush is mixed together without a food processor. However, I like mine silky smooth. I find that the easiest way to achieve this texture is with a few quick pulses in the food processor. Add the tahini, lemon juice, garlic, olive oil, and salt to the food processor with the eggplant. Pulse until smooth and season to taste with more lemon and salt as desired. Tip: Add a pinch of smoked paprika for smokier baba ganoush. Chill until you’re ready to serve. Then, devour with pita and fresh veggies!
Notes
Note: For a more traditional, smokier baba ganoush, cook the eggplant on the grill (no foil), until the eggplant is very soft and charred all over.
Remove the charred skin and continue with the recipe instructions.
Method Timeline
Prep
ActivePrep
30 min
Prep time from the source recipe card.
Cook
ActiveCook
1 hr
Cook time from the source recipe card.
Total
PassiveTotal
1 hr 30 min
Total time from the source recipe card.
Step 1
Preheat the oven to 400°F and wrap the eggplants in foil. Roast for 50 to 60 minutes, or until they are soft and collapse to the touch. Remove from the oven and set aside.
Step 2
Once cool to the touch, peel the skin from the eggplants, removing any big clumps of seeds. Place the flesh in a strainer set over a bowl and let stand for 20 minutes to remove excess water.
Fine-mesh Strainer
Image detailsHow to make baba ganoushLove And Lemons · Baba GanoushDev reference Visual cue
Once cool to the touch, peel the skin from the eggplants, removing any big clumps of seeds.
Checks3
Visual cueInfoVisualOnce cool to the touch, peel the skin from the eggplants, removing any big clumps of seeds.
Expected state: Once cool to the touch, peel the skin from the eggplants, removing any big clumps of seeds.
TimingInfoTimingfor 20 minutes
Target: 20 minute
Expected state: Place the flesh in a strainer set over a bowl and let stand for 20 minutes to remove excess water.
HoldingMain recipeSource holding instruction
Once cool to the touch, peel the skin from the eggplants, removing any big clumps of seeds. Place the flesh in a strainer set over a bowl and let stand for 20 minutes to remove excess water.
Inputs and tools1
Equipment
Why and source
This step has reviewed source-backed guidance.
- Source: Baba Ganoush
Step 3
Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth.
Food Processor
Image detailsEggplant, tahini, olive oil, garlic, and salt in a food processorLove And Lemons · Baba GanoushDev reference 
Image detailsBaba ganoush in food processorLove And Lemons · Baba GanoushDev reference Visual cue
until smooth.
Checks1
TextureInfoTextureuntil smooth.
Expected state: until smooth.
Inputs and tools6
Uses
- ¼ cup tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil (plus more for serving)
- 2 garlic cloves
- ½ teaspoon sea salt
Equipment
Why and source
This step has reviewed source-backed guidance.
- Source: Baba Ganoush
Step 4
Transfer the baba ganoush to a serving dish and sprinkle with parsley, smoked paprika, and red pepper flakes, if using. Serve with pita and veggies.
Image detailsBaba ganoush recipeLove And Lemons · Baba GanoushDev reference Checks1
ServiceMain recipeSource service instruction
Transfer the baba ganoush to a serving dish and sprinkle with parsley, smoked paprika, and red pepper flakes, if using. Serve with pita and veggies.
Inputs and tools4
Uses
- Finely chopped fresh parsley
- Smoked paprika
- Red pepper flakes (optional)
- Veggies (for serving)
Why and source
This step has reviewed source-backed guidance.
- Source: Baba Ganoush
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
What to Serve with Baba Ganoush
I love to serve baba ganoush as an appetizer or snack.
I garnish it with a drizzle of olive oil, chopped parsley, red pepper flakes, and a pinch of smoked paprika. Then, I set it out with pita bread (or pita chips) and crisp veggies like peppers and cucumber slices for dipping. For a larger appetizer spread, add it to a mezze platter. It would go well with other dips like hummus or tzatziki, small bites like olives or feta, tabbouleh or Greek salad, and/or falafel.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
4
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Note: For a more traditional, smokier baba ganoush, cook the eggplant on the grill (no foil), until the eggplant is very soft and charred all over.
Note: For a more traditional, smokier baba ganoush, cook the eggplant on the grill (no foil), until the eggplant is very soft and charred all over. Remove the charred skin and continue with the recipe instructions.
Did you make the recipe? I want to see!
Did you make the recipe? I want to see!
Tag @loveandlemons on Instagram.
Tag @loveandlemons on Instagram.
rate this recipe (after making it)
rate this recipe (after making it)
rate this recipe (after making it)
rate this recipe (after making it)
Jis,I can eat this stuff for breakfast lunch and supper, its MORE than delicious ♡♡♡
Jis,I can eat this stuff for breakfast lunch and supper, its MORE than delicious ♡♡♡
Follow the directions. Delicious! I did pump up the heat with a bit more chili powder.
Follow the directions. Delicious! I did pump up the heat with a bit more chili powder. Salt to taste.
It was excellent! I did a couple things different.
It was excellent! I did a couple things different. I cut eggplant in half and basted with evoo, roasting cut side down for about 45 minutes. Then scooped and drained. I did not pick out seeds or long strands as I felt I’d be discarding too much. I wazzed it all in food processor with ingredient and a little more sea salt + lemon. Added some smoked paprika. Delicious
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Baba Ganoush
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