Baba Ganoush Recipe {baba ghanoush, baba ghanouj} - Savory Simple (2024)

This incredible Baba Ganoush recipe is prepared from roasted eggplant, olive oil, tahini, garlic, lemon and smoked paprika. No open flame required! It’s an excellent party appetizer as well as a satisfying accompaniment to lunch or dinner. Learn how to make homemade baba ganoush with this step-by-step photo tutorial.

The first time I tried baba ganoush was at Lebanese Taverna, a DC restaurant chain that serves excellent Mediterranean food. I loved how creamy yet textured the consistency was. The flavor of the eggplant shined through despite the bright, intense flavors created from lemon juice, garlic, olive oil and tahini.

Luckily, this is an easy dip recipe to prepare at home! It’s been a struggle to not eat the entire thing at once.

Baba Ganoush Ingredients

For this baba ganoush recipe, you’ll need the following:

• Eggplant
• Extra virgin olive oil
• Freshly squeezed lemon juice
• Garlic
• Tahini
• Smoked Paprika
• Parsley
• Optional accompaniments: pita bread, pita chips, fresh veggies

How to Make Baba Ganoush

This recipe isn’t complicated, but I can see how it might be slightly intimidating if you’re not used to working with eggplant. Have no fear! I’m here to walk you through it.

Step 1: Slice eggplant in half lengthwise, brush with olive oil

To get the best flavor out of the eggplant, you want to roast it skin-side up. As a general rule, remember that whichever side of an ingredient touches the roasting pan will get the most caramelization. Since the skins will ultimately be discarded, we want that flavor on the meat of the eggplant.

You want to brush the flat side very well with olive oil to prevent it from sticking to the pan. You can even lightly spray the pan with cooking spray first as an added layer of protection.

Step 2: Roast the eggplant until very tender

The roasting time will vary based on the size of the eggplant (and it’s worth noting that this recipe will work with any type of eggplant). You can tell it’s ready if you gently press on the skin and it deflates a bit.

Let the eggplant rest until it’s cool enough to handle, then use a firm spatula to flip the halves over.

Step 3: Scoop the pulp into a strainer to remove excess liquid

Use a large spoon to scoop the pulp into a fine mesh strainer set over a bowl. Eggplants hold a lot of water, so letting the liquid drain out will help the other ingredients absorb and also prevent a watery, runny dip.

Let the eggplant sit for a few minutes, stirring and gently pressing occasionally, until no more liquid is draining. Discard the excess liquid.

Step 4: Mash the eggplant

Transfer the eggplant into a medium-sized bowl and mash with a potato masher or large fork. You don’t need to use a food processor; the eggplant will be incredibly soft, and baba ganoush is supposed to have texture.

Step 5: Stir in the remaining ingredients

Stir in the remaining ingredients until evenly combined. You can play with the recipe here, adding more salt, lemon, etc, to taste.

That’s it!

What is Baba Ganoush?

Baba ganoush, also spelled baba ghanoush or baba ghanouj, is a Mediterranean appetizer prepared from cooked, mashed eggplant that’s combined with tahini, olive oil and various additional seasonings. Traditionally, the eggplant is cooked over an open flame before peeling, which softens the pulp and adds a smoky flavor.

Baba Ganoush vs Hummus

Baba ganoush and hummus are almost identical except for the main ingredient: baba ganoush uses eggplant, while hummus uses chickpeas (Fun fact: hummus literally translates to “chickpeas” in Arabic. This is why so many people give me a hard time for preferring white beans in my recipe).

You can read more about the differences between baba ganoush and hummus in this article from Chowhound.

More Homemade Dips

If you love this recipe, be sure to check out mySmokey Roasted Red Pepper Hummus,Buffalo Chicken Dip, andThe Best Guacamole Recipe.