How to Make Baba Ganoush

5 from 1 vote

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How to make this baba ganoush recipe (roasted eggplant dip!)This dip is something that I grew up eating, and this is my dad’s famous recipe. It is the perfect appetizer or side dish to have on the table. It starts off with roasted or grilled eggplant, mashed or blended together with all the spices to make one easy, and delicious spread. Serve with pita, pita chips or veggies.

What is baba ganoush?

Similar to hummus, baba ganoush is made with roasted or charred on the grill eggplant and is a popular Middle Eastern dip. It is made of roasted eggplant with olive oil, lemon juice, tahini and garlic.

How to Make Baba Ganoush

What ingredients do you need for this baba ganoush recipe?

Eggplant: The star of the show is eggplant (obviously!) Use any kind you can get your hands on. I do like the fuller size eggplants, so can get a lot of pulp to make the baba ganoush. You can roast your eggplant in the oven or place on the grill for a smoky flavor.

Garlic: We are grating 1-2 raw garlic cloves into this mixture, but you can also opt to roast your garlic in this as well.

Mayo or tahini: My dad has always used mayo for his baba ganoush, so that’s what I’m using here, however other popular traditional options are tahini.

Lemon juice: This just adds such a nice brightness and tang to the dip that I LOVE!

Extra virgin olive oil, kosher salt and black pepper

Finish off with parsley, sesame seeds and smoked paprika, a drizzle of olive oil and serve with pita bread, flatbread, dinner (like falafel or shawarma) and vegetables.

How to Make Baba Ganoush

Instructions and how to make baba ganoush

Roast or grill your eggplant

In the oven: Preheat your oven to 400 degrees F. Slice your eggplant in half and place on a baking sheet with parchment paper, and season with olive oil, salt and pepper. Roast for 45-50 minutes in the oven, skin side up, then flip halfway (30-35 minutes) to expose the skin to finish roasting.

On the grill: Fork your eggplant all over, grill whole with salt, pepper and olive oil until soft to touch. If you’re on the grill, you’ll let it cool then peel the skin off to get the flesh.

Option here to wrap in aluminum foil.

For the oven, let cool when done and soft to touch. Then scoop out the eggplant flesh of the eggplants and discard the outer layer/peel. Place in a medium sized bowl. Take a paper towel and drain off any watery excess in the bowl. I just do a light tap, I’m okay with a little of the water/oil in the mixture.

Mash or blend, and make your dip

Either in a food processor, or you can mash by hand, blend/mash your eggplant. Use a masher or a fork. I personally prefer mashing it this way to just have texture instead of blending.

Once it’s all mashed to your liking, add salt, pepper, grated garlic, mayo/tahini and lemon juice. Adjust as needed, stir and store in the fridge for 10-15 minutes to just allow all the flavors to meld together (that’s optional, you can eat it right away!)

Serve!

When ready to serve, spread on a plate/bowl, top with olive oil, a sprinkle paprika, sesame seeds, flakey salt, pepper and chopped parsley. Serve with warmed pita triangles/pita chips, vegetables (like carrots, celery, cucumber) or anything your heart desires!

How to Make Baba Ganoush

Tips, Tricks and Substitutions

What types of eggplant should I use for baba ghanoush? We are using Italian eggplants for this recipe, I personally love the meatier texture for the flesh of this recipe, since they tend to be a bigger eggplant. However, you can use Japanese eggplant, globe eggplants, fairy tale eggplants, or American/Globe eggplant.

What can I sub for mayo? Tahini is used for baba ganoush, so you can use that here.

How long can this be stored in the fridge? Store your dip in a container in the fridge for up to 4 days!

How to Make Baba Ganoush

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How to Make Baba Ganoush

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How to Make Baba Ganoush
5 from 1 vote

How to Make Baba Ganoush

How to make this baba ganoush recipe (roasted eggplant dip!)This dip is something that I grew up eating, and this is my dad’s famous recipe!
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 4

Ingredients 

  • 2 pounds eggplants, about 2 to 3 medium-sized eggplant
  • 1/4 cup extra-virgin olive oil, plus more for serving
  • kosher salt and black pepper
  • 2 small garlic cloves, minced
  • 2 tablespoons mayo or tahini
  • juice of 1 lemon
  • Serving suggestions: pita bread, vegetables, pita chips, smoked paprika, chopped parsley, sesame seeds

Instructions 

  • Roast or grill your eggplant. In the oven: Preheat your oven to 400 degrees F. Slice your eggplant in half and place on a baking sheet with parchment paper, and season with olive oil, salt and pepper. Roast for 45-50 minutes in the oven, skin side up, then flip halfway (30-35 minutes) to expose the skin to finish roasting.
  • On the grill: Fork your eggplant all over, grill whole with salt, pepper and olive oil until soft to touch. If you’re on the grill, you’ll let it cool then peel the skin off to get the flesh.
  • For the oven, let cool when done and soft to touch. Then scoop out the eggplant flesh of the eggplants and discard the outer layer/peel. Place in a medium sized bowl. Take a paper towel and drain off any watery excess in the bowl. I just do a light tap, I’m okay with a little of the water/oil in the mixture.
  • Mash or blend, and make your dip. Either in a food processor, or you can mash by hand, blend/mash your eggplant. Use a masher or a fork. I personally prefer mashing it this way to just have texture instead of blending.
  • Once it’s all mashed to your liking, add salt, pepper, grated garlic, mayo/tahini and lemon juice. Sometimes I'll add a pinch of paprika to the mix as well, but that's optional. Adjust as needed, stir and store in the fridge for 10-15 minutes to just allow all the flavors to meld together (that’s optional, you can eat it right away!)
  • When ready to serve, spread on a plate/bowl, top with olive oil, a sprinkle paprika, sesame seeds, flakey salt, pepper and chopped parsley. Serve with warmed pita triangles/pita chips, vegetables (like carrots, celery, cucumber) or anything your heart desires!

Nutrition

Calories: 178kcal, Carbohydrates: 14g, Protein: 2g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 5mg, Potassium: 526mg, Fiber: 7g, Sugar: 8g, Vitamin A: 52IU, Vitamin C: 5mg, Calcium: 23mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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