The Best Baba Ganoush Recipe (2024)

Published September 11, 2020.This post may contain affiliate links. Please read my disclosure policy.

This baba ganoush recipe is incredibly easy to make and jam-packed with delicious eggplant, roasted garlic, and tahini flavors!

In our house, we love having a variety of things to eat at our dinner table, the more side dishes to accompany the main entrees the better. If this is you too, then definitely check out my hummus recipe and my pita recipe.

Baba Ganoush

This appetizer, or side dish, is a classic levant region recipe consisting of mashed cooked eggplant that is mixed with seasonings, olive oil, lemon juice, and tahini. Interestingly enough the baba ganoush we eat most often in the United States is actually something called Mutabbal.

Authentic baba ganoush does not use tahini and is usually garnished with pomegranate molasses or seeds and olive oil while being mixed with tomatoes and other veggies. So as not to confuse anyone, we’ll stick with the version we most commonly eat here in the US.

Ingredients and Substitutions

There are few ingredients in this recipe making it easy to make and extremely full-flavored. Here is what you will most often find in this classic recipe:

• Egg Plant: A purple spongy absorbent fruit that has a thick peeling on the outside. You can find quite a bit of size and different breeds, but any will do for this recipe.
• Tahini: Simply ground up sesame seeds and you can purchase raw or toasted from the store.
• Roasted Garlic: I prefer to make garlic confit instead because it tastes better, it’s easier to do and in the end, you have roasted garlic olive oil.
• Lemon Juice: This will provide some much-needed acid to the recipe as well as cut some of the spice and oftentimes bitter flavors from the eggplant.
• Olive Oil: Extra virgin olive oil will provide more flavor but fine to use just virgin olive oil.
• Cumin: This earthy ground spice is a staple in this recipe.
• Cayenne: Spicy ground pepper gives fantastic flavor to baba ganoush.

How to Make Baba Ganoush From Scratch

Follow these easy to follow instructions for making this amazing recipe:

Add some peeled garlic to olive oil and lightly simmer it over low heat for about 45 minutes or until browned and softened. Drain the oil from the garlic and set both aside.

Cook the eggplant directly onto a hot grill (450° to 550°) turning often to cook all sides until roasted and softened about 20-25 minutes.

Remove the eggplant and let it cool slightly before slicing in half and removing the cooked fruit inside. Discard the skins.

Add the eggplant to a food processor along with lemon juice, tahini, cumin, roasted garlic, salt, and pepper, and cayenne and pulse on high speed.

Slowly drizzle in the roasted garlic olive oil while processing the dip until it is smooth. Serve.

Is it Healthy?

Baba ganoush is pretty low in calories, at 85 per 1/3 cup, and is loaded with mostly healthy fats and ingredients. Just like anything, it should be eaten in moderation but don’t worry because this guilt-free dip is absolutely delicious. `

Make-Ahead and Storage

Make-Ahead: This can be made up to 1 day ahead of time. Simply keep it covered in the refrigerator until it is ready to be served.

How to Store: Keep covered in the refrigerator for up to 3 days. Baba Ganoush does not freeze well.

More Dip Recipes

• Hummus
• Beer Cheese
• Smoked Salmon
• Bean
• Spinach and Artichoke

Be sure to follow me onFacebook,YouTube,Instagram,andPinterest,and if you’ve had a chance to make this then definitely drop me a comment and a rating below!