Baba Ganoush (Eggplant Dip)

Roast eggplants until soft, scoop out the insides, and mash with tahini, garlic, and spices to make delicious baba ganoush.

By
Elise Bauer
Elise Bauer Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Updated December 12, 2024
Elise Bauer Elise Bauer

Summer is the season for eggplant, and one of the best things in the world you can make with eggplant is the Middle Eastern eggplant dip known as baba ganoush (also spelled baba ghanouj).

Use Globe Eggplants for Baba Ganoush

To make baba ganoush, you take large globe eggplants (the ones that look like giant dark purple eggs), cut them in half, and either roast or grill them.

Then you scoop out the fleshy insides with a spoon, and mash it up with olive oil, garlic, sesame tahini, lemon juice, and spices.

Baba ganoush eggplant dip in a shallow bowl garnished with chives Baba ganoush eggplant dip in a shallow bowl garnished with chives
Elise Bauer

Smooth or Chunky Baba Ganoush

I use a fork to mash the eggplant dip. You want the mixture to be somewhat smooth but still retaining some of the eggplant's texture.

You can also use a food processor to make baba ghanouj, but take care not to make it too smooth; this is supposed to be a rustic, slightly chunky dip.

What to Serve With Baba Ganoush

Serve this dip for with toasted pita bread or crackers. Celery or cucumber slices are a good gluten-free option. Make a lot because you'll want it eat it all and then some!

Babaganoush recipe (eggplant dip) overhead shot in a shallow bowl with bread alongside and garnished with chives. Babaganoush recipe (eggplant dip) overhead shot in a shallow bowl with bread alongside and garnished with chives.
Elise Bauer

Make It Ahead

Baba Ganoush keeps well in the fridge, so it's fine to make it a day or two ahead of serving. For best flavor, let it come to room temperature before serving.

Baba ganoush does not freeze well, and we don't recommend it.

More Mezze Recipes to Try

Baba Ganoush (Eggplant Dip)

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 4 to 8 servings
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Ingredients

  • 1 to 2 globe eggplants (totaling 2 pounds or 900g)

  • 3 tablespoons extra virgin olive oil

  • 2 to 3 tablespoons roasted tahini (sesame paste)

  • 1 to 2 garlic cloves (more or less depending on how garlicky you want your baba ghanoush to be), finely chopped

  • 1/2 teaspoon ground cumin

  • Juice of 1 lemon (about 2 1/2 tablespoons)

  • Salt and cayenne pepper to taste

  • 1 tablespoon chopped parsley

Method

  1. Roast the eggplants:

    Preheat oven to 400°F. Poke the eggplants in several places with the tines of a fork. Cut the eggplants in half lengthwise and brush the cut sides lightly with olive oil (about 1 tablespoon).

    Place on a baking sheet, cut side down, and roast until very tender, about 35-40 minutes. Remove from oven and allow to cool for 15 minutes.

    poke globe eggplants with tines of fork to make eggplant dip poke globe eggplants with tines of fork to make eggplant dip
    Elise Bauer
    roast eggplant halves for baba ganoush roast eggplant halves for baba ganoush
    Elise Bauer

    Alternate Grilling Instructions: Preheat grill. Poke the eggplants in a few places with a fork, then rub the eggplants with 1 tablespoon of the olive oil.

    Grill over high heat, turning as each side blackens. Put the charred eggplants in a paper bag, close the bag and let the eggplants steam in their skins for 15-20 minutes.

  2. Scoop out and mash:

    Scoop the eggplant flesh into a large bowl and mash well with a fork.

    scoop out cooked eggplant for baba ganoush dip scoop out cooked eggplant for baba ganoush dip
    Elise Bauer
    mash eggplant with fork for baba ganoush mash eggplant with fork for baba ganoush
    Elise Bauer
  3. Add the garlic, olive oil, tahini, lemon, and seasoning:

    Combine the eggplant, minced garlic, remaining olive oil (about 2 tablespoons), tahini, cumin, 2 tablespoons of the lemon juice, the salt, and a pinch of cayenne.

    Mash well. You want the mixture to be somewhat smooth but still retaining some of the eggplant's texture.

  4. Cool and season to taste:

    Allow the baba ganoush to cool to room temperature, then season to taste with additional lemon juice, salt, and cayenne.

    If you want, swirl a little olive oil on the top. Sprinkle with fresh chopped parsley.

    Serve with pita bread, crackers, toast, sliced baguette, celery, or cucumber slices.

    Did you love the recipe? Let us know with a rating and review!

Nutrition Facts (per serving)
124 Calories
8g Fat
13g Carbs
2g Protein
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Nutrition Facts
Servings: 4 to 8
Amount per serving
Calories 124
% Daily Value*
Total Fat 8g 11%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 78mg 3%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 12%
Total Sugars 4g
Protein 2g
Vitamin C 10mg 52%
Calcium 21mg 2%
Iron 1mg 4%
Potassium 194mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.