Smoky Baba Ganoush: The Ultimate Middle Eastern Eggplant Dip
Baba Ganoush is a creamy, smoky, and irresistibly flavorful Middle Eastern dip made from roasted eggplant, tahini, garlic, and lemon juice. Originating from Lebanon and popular across the Mediterranean, this dish is a healthier alternative to hummus, with a rich, velvety texture and a deep, charred flavor. Perfect as an appetizer, spread, or side, this homemade version is easy to make and far superior to store-bought!
Why This Baba Ganoush Recipe Works
Simple, Fresh Ingredients: This recipe uses just a handful of pantry staples—eggplant, tahini, garlic, lemon, and olive oil—to create a dip bursting with authentic flavor. No complicated techniques or hard-to-find ingredients!
Smoky, Charred Goodness: Roasting the eggplant directly over an open flame (or under a broiler) gives it that signature smoky depth, making it far more flavorful than steamed or boiled versions.
Customizable Texture & Flavor: Like it creamy? Blend it smooth. Prefer it chunky? Mash by hand. Adjust the garlic, lemon, or tahini to suit your taste!
What’s In Baba Ganoush?
The magic of Baba Ganoush lies in its simplicity. Here’s what you’ll need:
- Eggplant: The star! Roasting it brings out sweetness and smokiness.
- Tahini: A sesame paste that adds creaminess and nuttiness.
- Garlic: For a pungent kick (adjust to taste).
- Lemon Juice: Brightens the flavors and balances the richness.
- Olive Oil: Adds silkiness and fruity notes.
- Cumin & Salt: Enhance the earthy, savory flavors.
- Parsley & Pomegranate: For garnish and freshness.
How To Make Baba Ganoush
This recipe is straightforward but requires a bit of patience to roast the eggplant properly. Here’s how to make it:
Step 1: Char the Eggplant
- Prick the eggplant with a fork to prevent bursting. Place it directly over a gas flame (or under a broiler).
- Char for 10–15 minutes, turning occasionally, until the skin is blackened and the flesh is very soft.
Step 2: Drain the Eggplant
- Let the eggplant cool slightly, then peel off the charred skin.
- Place the flesh in a colander to drain excess liquid for 10 minutes (this prevents a watery dip).
Step 3: Blend the Ingredients
- In a food processor, combine the eggplant flesh, tahini, garlic, lemon juice, cumin, and salt.
- Pulse until smooth (or leave chunky if preferred).
Step 4: Garnish and Serve
- Transfer to a bowl, drizzle with olive oil, and top with parsley and pomegranate seeds.
- Serve with warm pita, veggies, or crusty bread.
Sides for Baba Ganoush
Pair your Baba Ganoush with these delicious accompaniments:
- Warm Pita Bread: Classic for dipping!
- Crudités: Cucumber, carrots, and bell peppers for a fresh crunch.
- Grilled Halloumi: Salty, cheesy, and perfect alongside.
- Olives & Pickles: For a tangy contrast.
Recipe FAQ’s
Can I Bake the Eggplant Instead?
Yes! Roast at 400°F (200°C) for 40–50 minutes until collapsed, but you’ll miss some smokiness. Add a pinch of smoked paprika to compensate.
How Long Does Baba Ganoush Last?
Store in an airtight container in the fridge for up to 4 days. The flavors meld and improve over time!
Can I Freeze It?
Yes, but the texture may soften. Thaw in the fridge and stir well before serving.
Other Recipes To Try
- Muhammara: A roasted red pepper and walnut dip with a hint of pomegranate molasses.
- Creamy Italian Sausage Dip: A rich, savory dip packed with seasoned Italian sausage, melted cheese, and a hint of spice—perfect for dipping crusty bread or chips.
- Ultimate Reuben Dip: All the flavors of a classic Reuben sandwich in creamy dip form—loaded with corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing.
- Creamy Ham and Swiss Dip: A comforting blend of smoky ham, melted Swiss cheese, and creamy goodness, ideal for pretzel bites or toasted baguette slices.
- Labneh: Thick, strained yogurt drizzled with za’atar and olive oil.
- Fatteh with Eggplant: A layered Middle Eastern dish with yogurt, chickpeas, and crispy pita.
- Ajvar: A Balkan roasted red pepper and eggplant relish.
Smoky Baba Ganoush
Equipment
Ingredients
- 2 large eggplants about 2 lbs / 900g
- ¼ cup 60g tahini
- 2 garlic cloves minced
- 3 tbsp lemon juice
- 2 tbsp extra-virgin olive oil plus more for drizzling
- ½ tsp ground cumin
- ½ tsp salt or to taste
- 1 tbsp chopped parsley for garnish
- 1 tbsp pomegranate seeds optional, for garnish
Instructions
- Char the Eggplant: Prick eggplants with a fork. Place directly over a gas flame (or under a broiler) and roast, turning occasionally, until skin is charred and flesh is tender (10–15 minutes).
- Drain: Let cool slightly, peel off skin, and drain flesh in a colander for 10 minutes.
- Blend: In a food processor, combine eggplant, tahini, garlic, lemon juice, olive oil, cumin, and salt. Pulse until smooth.
- Serve: Transfer to a bowl, drizzle with olive oil, and garnish with parsley and pomegranate seeds.
Notes
- Smoky Flavor: For extra smokiness, add ¼ tsp smoked paprika.
- Texture: For a chunkier dip, mash with a fork instead of blending.
- Garlic: Raw garlic can be strong—start with 1 clove and adjust.
- Make Ahead: Tastes even better after 1–2 hours in the fridge.
- Vegan/Gluten-Free: Naturally fits both diets!
Nutrition
Enjoy your homemade Baba Ganoush! Share your creations in the comments below.