Baba Ganoush (Eggplant Dip)

Baba Ganoush is a flavorful Middle Eastern spread made with roasted eggplant. This dip is rich and creamy, with a slightly smoky flavor. What a great way to eat your veggies!

This baba ganoush recipe will be the star of your next get-together

Baba ganoush (also spelled baba ghanoush or baba ghanouj) is an eggplant based dip commonly enjoyed throughout the Mediterranean region. Its popularity has spread far beyond its origins and its become a staple in kitchens across the world.

It’s one of our all-time favorite dips, and a great addition to any appetizer spread, from a fancy holiday soiree to a casual backyard cookout.

Baba ganoush is traditionally made by roasting eggplant over an open flame, but we’ve found that a broiler or grill works just fine. Made with just a few simple ingredients and an irresistible blend of garlic, tahini and lemon juice, it has a smoky, earthy flavor that we can’t get enough of!

What you’ll love about this recipe:

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• Naturally low carb – Baba ganoush is similar to hummus, but since the base is made from eggplant instead of beans, it’s naturally low carb.
• Vegetarian/Vegan – This is a vegetable based dip made with simple, whole food ingredients that you can find in any grocery store.
• Versatile – Enjoy this roasted eggplant dip with pita wedges or vegetable sticks, or use it as a spread on a sandwich or wrap or even as a unexpected way to top off a grain bowl.

Ingredients You’ll Need

One of my favorite things about baba ganoush is how simple and fresh the ingredients are! To make it, you’ll need:

• Eggplant. One large globe eggplant (about 1 1/2 pounds) will make about 2 cups of dip.
• Tahini. Tahini is a paste made from sesame seeds that give this baba ganoush its traditional nutty flavor. Look for it in the international aisle of your supermarket. Sometimes it’s also by the peanut butter!
• Garlic. I like the kick that raw garlic adds to this homemade baba ganoush, but you can roast the garlic cloves along with the eggplant for a roasted garlic variation.
• Parsley. For a pop of bright, fresh flavor.
• Lemon Juice.  For acidity.
• Salt. A generous pinch of kosher salt helps bring the flavors together and seasons this recipe perfectly.
• Olive Oil. For a little extra fat and a velvety texture.
• Smoked Paprika. To really highlight and enhance the smokey, charred flavor of the eggplant.

How to Make Baba Ganoush

Step 1: Char the eggplant. The first step to making baba ganoush is to char the eggplant under the broiler on on a hot grill. I used my countertop oven for this recipe, so I cut the eggplant in half lengthwise to make it fit better.

Step 2: Blend it up. Once the eggplant skin is charred, you’ll scoop out the tender flesh blend it with the rest of the ingredients. You have a few options here: Mix everything together by hand for a rustic dip with more texture, or blend it in a food processor until it’s perfectly smooth, like hummus. I also love using my minichop, which results in a texture somewhere between the two. Best of both worlds!

Step 3: Chill out. Let the dip chill for a bit. This gives the flavors some time to meld together.

Step 4: Top it off. Swirl some olive oil over the top and sprinkle on some smoked paprika or cumin for even more flavor.

Common Questions

More Mediterranean recipes you’ll love

• Cauliflower Tabbouleh Salad
• Roasted Red Pepper Hummus Pizzas
• Instant Pot Hummus
• Beet Hummus with Walnuts and Feta
• Cobb Salad with Hummus Vinaigrette
• Homemade Loukaniko Style Sausage
• Millet and Chicken Greek Salad
• Homemade Tzatziki Sauce