Baba Ganoush

Baba ganoush is a classic Middle Eastern dip made with smoky roasted eggplant, tahini, lemon juice, garlic, and olive oil. Creamy, earthy, and slightly tangy, this delicious dip is perfect with warm pita bread, fresh veggies, or as a spread for wraps and sandwiches.

Why You’ll Love This Recipe

• Smoky, creamy, and packed with bold Mediterranean flavors
• Naturally vegan and gluten-free
• Easy to make with just a few fresh ingredients
• Lighter than hummus but just as satisfying
• Perfect as an appetizer, snack, or party dip

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large eggplants
• Tahini
• Fresh lemon juice
• Garlic cloves, minced
• Olive oil
• Salt
• Optional toppings: smoked paprika, chopped parsley, pomegranate seeds

directions

1. Preheat oven to 425°F (220°C). Prick the eggplants a few times with a fork and place them on a baking sheet.
2. Roast for 35–45 minutes, turning occasionally, until the skins are charred and the flesh is very soft.
3. Let the eggplants cool slightly, then slice them open and scoop out the flesh. Place in a colander to drain excess liquid for 10–15 minutes.
4. Transfer the drained eggplant to a bowl or food processor. Add tahini, lemon juice, minced garlic, salt, and a drizzle of olive oil.
5. Mash by hand or pulse until smooth but still slightly textured.
6. Taste and adjust seasoning if needed.
7. Transfer to a serving bowl, drizzle with olive oil, and sprinkle with optional toppings.

Servings and timing

• Makes about 1½–2 cups
• Prep time: 10 minutes
• Cook time: 40–45 minutes
• Total time: About 55 minutes

Variations

• Grill the eggplants instead of roasting for extra smoky flavor.
• Add a pinch of cumin for warmth.
• Mix in roasted garlic instead of raw for a milder taste.
• Top with toasted pine nuts or pomegranate seeds for added texture.
• Stir in a spoonful of Greek yogurt for a creamier dip.

storage/reheating

• Store baba ganoush in an airtight container in the refrigerator for up to 4 days.
• Serve chilled or bring to room temperature before serving.
• Do not freeze, as the texture will change.

FAQs

What does baba ganoush taste like?

It’s smoky, creamy, earthy, and slightly tangy from the lemon and tahini.

Can I make baba ganoush without tahini?

Yes—you can skip it, but the dip will be lighter and less creamy. A little Greek yogurt can help add creaminess.

Should I peel the eggplant?

Yes—scoop out the soft flesh and discard the skins after roasting.

Can I grill the eggplant instead of roasting?

Absolutely! Grilling adds an extra smoky flavor that’s delicious.

How do I make my baba ganoush less bitter?

Use fresh, firm eggplants and drain the roasted flesh to remove excess liquid.

Can I make baba ganoush ahead of time?

Yes—it actually tastes better after sitting for a few hours or overnight.

Is baba ganoush gluten-free?

Yes! It’s naturally gluten-free—just serve with gluten-free dippers if needed.

What should I serve with baba ganoush?

Warm pita bread, pita chips, fresh veggies, or as a spread in wraps and sandwiches.

Can I freeze baba ganoush?

Freezing is not recommended; the texture can become watery when thawed.

How is baba ganoush different from hummus?

Hummus is made with chickpeas, while baba ganoush is made with roasted eggplant.

Conclusion

Baba ganoush is an easy, flavorful dip that’s a staple in Middle Eastern cuisine. With its creamy texture, smoky flavor, and bright finish, it’s perfect for dipping, spreading, or enjoying straight off the spoon. Try this homemade version and bring a taste of the Mediterranean to your table!

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