Classic Baba Ganoush Recipe – Smoky Middle Eastern roasted eggplant dip with tahini, garlic, lemon, olive oil and spices.
What is baba ganoush?
In Arabic, “baba” means father and “ghanoush” means spoiled. This “spoiled dad” dip is the creamier companion to hummus. Popular in Arab countries throughout the Middle East, it is also a common appetizer on the Sephardic Jewish table. In Israel, it is known as eggplant salad, or Salat Hatzilim. It is sometimes made with roasted bell peppers, and often mayonnaise is added for richness. I’ve even tasted sweet baba ghanoush with a touch of sugar in it. While I’ve provided a more classic version here, there are endless variations on this theme.
I’ve made baba ghanoush many times for my family over the years, and it took me some time to find the correct balance of flavors. Every time I made it, I would offer my husband a taste. In the nicest way possible, he would tell me– “Mmm. Good, but a little more tahini.” Or, “Yes, it’s almost there– maybe a touch more lemon juice?” Over time, I discovered the right combination. I knew I’d hit upon it when his face lit up. He smiled and said, “Just like my mom made.” I consider that the highest of kitchen compliments. 🙂
That said, Middle Eastern dips and salads like baba ghanoush and hummus are subject to taste. Some families prefer “a little more of this” or “a little less of that.” When in doubt, taste and adjust seasonings according to your palette.
For this baba ganoush recipe recipe, you will need to roast both eggplant and garlic. To learn how to roast eggplant, click here. To learn how to roast garlic, click here. You will also need to buy tahini sesame seed paste. Tahini can be found in the peanut butter section at most health food stores, and any Middle Eastern market will carry it. Many regular grocery stores have started stocking it, too.
How do you eat baba ganoush?
Baba ghanoush is usually served as an appetizer or mezze. It can be used as a dip or a spread and is typically served at room temperature.
What to serve with baba ganoush?
Baba ghanoush is healthy, gluten free, vegan, all natural and so delicious. Pair with pita bread, crackers or chips for a mouth-watering appetizer that your guests will love.
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Classic Baba Ghanoush
Ingredients
- 2 medium eggplants (about 3 lbs. total), roasted
- 1/3 cup tahini from light seeds, not "dark tahini"
- 3 cloves garlic roasted (or 1 raw, crushed)
- 2 whole fresh lemons, juiced or more to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon salt or more to taste
- Pinch cayenne pepper
- Extra virgin olive oil
- Fresh parsley for garnish (optional); you can also top with a sprinkle of paprika or smoked paprika
Instructions
- Roast the eggplant. You will find that roasting over an open flame will produce richer smoky flavor. For instructions, click here. Place the roasted eggplant pulp into a bowl with half of the smoky cooking liquid. Discard the skin and reserve the remaining cooking liquid. Let the eggplant return to room temperature.
- Add tahini, garlic, fresh lemon juice, cumin, salt, cayenne pepper and 1 tbsp extra virgin olive oil to the bowl. Use a fork and/or spoon to mash together the mixture, using firm pressure to break up the tahini paste, roasted garlic, and any stringiness of the eggplant. Mix until well combined. Note- I don't recommend using a food processor here, the texture is most authentic when using a fork to mash.Taste the dip. Add additional tahini, lemon juice, salt or cayenne pepper, if desired. The cayenne is extremely spicy, so add with care.
- Drizzle with olive oil, if desired - just a small amount will do. Garnish with fresh parsley, if desired. Serve as a dip with pita bread, crackers or chips. If you prefer a cold dip, chill in the refrigerator prior to garnish. Store refrigerated in an airtight container.
Nutrition
tried this recipe?
Let us know in the comments!
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I wish someone that says to use extra virgin olive oil would leave a link as to where in the United States it can actually be found.
extra virgin olive oil In the USA has been stepped on and adulterated.
There are many great varieties of extra virgin olive oil on the market nowadays. Here is the brand I use: https://www.amazon.com/Bragg-Organic-Extra-Virgin-Olive/dp/B0006Z7NPO?tag=theshiintheki-20&th=1
My second attempt at baba ghanoush and it was superb! The first time was a different recipe that used the air fryer to cook the eggplant and it was awful. I had three small eggplants from the garden and wasn’t sure on the eggplant quantity so started with about half the other ingredients. Loved it!
So glad to hear that Linda!
This has WAY too much tahini. I only discovered after making it and then looking at other recipes that this is 5-6x as much tahini as others call for. The flavor was overwhelming and I had to pitch it.
Sorry to hear you didn’t like it Tamara! As you can see from other reviews the recipe is popular as written, but it can’t be to everyone’s taste. Better luck next time!
Fantastic Recipe Tori! I have made this 3-4 times now, but the first time I made it, I couldn’t believe how much it tasted like my favorite Baba, made by a wonderful old Labanese man, who has a market in Greensboro.
I must have read the recipe a bit closer this time because now I am in suspense. The recipe says to add 1/2 the liquid from the roasted eggplant to the dip and to save the other half. I just noticed today that the recipe never says what to do with the second half of the liquid. So I am saving it, waiting for your reply. Funny, it still tasted pretty good without the second half of the liquid.
I only add about half the liquid and discard the rest, but you can add more to taste if you like. Glad you enjoyed it!