How to Make Baba Ganoush

Bowl of baba ganoush with paprika, parsley, and pita bread.

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 Time15

Cook Time45

Total Time1

Course: Appetizer

Cuisine: Middle Eastern

Servings:

Author: Lindsey Baruch

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!

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