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Baba Ganoush Recipe: How to Make the Best Dip with Roasted Eggplant and Tahini

Baba Ganoush is a dip similar to hummus, originating in the Eastern Mediterranean, that uses grilled or roasted eggplant instead of chickpeas. It’s served with pita bread and raw, crisp veggies and used as a dip or spread. This article shares the recipe for making the best baba ganoush using roasted eggplants.

To make the best baba ganoush, the article suggests a few considerations. First, roast the eggplant by halving them and roasting them cut-side down for caramelized deliciousness. Roasting the eggplants until they collapse on themselves helps concentrate their flavor and make the dip silky-smooth. Next, extract moisture from the eggplant by letting them rest in a strainer for a few minutes. Baba ganoush traditionally has some texture, so it’s not necessary to whip it up in a food processor, but it could be stirred up with a fork. Finally, generously salt the dip to reduce the inherent bitterness of the eggplant and bring out the flavors.

The article recommends serving baba ganoush with raw veggies like carrot sticks, cucumber rounds, bell pepper sticks, or toasted pita wedges or pita chips. Baba ganoush is vegan, gluten-free, and nut-free, making it an ideal party appetizer for guests who follow special diets. For a full Mediterranean spread, the article suggests serving baba ganoush with herbed hummus or tahini sauce and fresh salads.


2 pounds Italian eggplants (about 2 small-to-medium eggplants*)
2 medium cloves of garlic, pressed or minced
2 tablespoons lemon juice, more if necessary
¼ cup tahini ⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
¾ teaspoon salt, to taste
¼ teaspoon ground cumin Pinch of smoked paprika, for garnish Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.

Begin by preheating the oven to 450 degrees Fahrenheit and positioning a rack in the upper third of the oven. To prevent the eggplant from sticking to the pan, line a large, rimmed baking sheet with parchment paper. Cut the eggplants in half lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides facing down.

Roast the eggplant until the flesh is very tender throughout and the skin is collapsing, which should take around 35 to 40 minutes (if using a large eggplant, it may take longer). After roasting, set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.

Using a mesh strainer placed over a mixing bowl, transfer the flesh to the strainer and discard the skins. Remove any stray bits of eggplant skin and let the eggplant rest for a few minutes to release some of the moisture. Shake/stir the eggplant occasionally to remove as much moisture as possible.

Discard the eggplant drippings and drain the bowl before dumping the eggplant into it. Add garlic and lemon juice, and stir vigorously with a fork until the eggplant breaks down. Add tahini to the bowl and stir until it is fully incorporated. Slowly drizzle in the olive oil while stirring continuously until the mixture turns pale and creamy. Use your fork to break up any particularly long strings of eggplant.

Stir in the parsley, salt, and cumin, and season to taste with more salt or lemon juice for a more tart flavor. Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and smoked paprika on top. Serve with your choice of accompaniments. This dish can also be used as a sandwich spread.

In conclusion, baba ganoush is a delicious and healthy Middle Eastern dip that is easy to prepare and enjoyed by many. Whether you’re entertaining guests or just looking for a healthy snack, this recipe is sure to please. With its smoky and savory flavor, creamy texture, and versatility, baba ganoush is a must-try dish for anyone who loves Mediterranean cuisine. So why not give it a try and impress your family and friends with your culinary skills? You won’t regret it!


Picture of MerhabaImad


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