Eggplant Dip (Baba Ghanouj)


Classic Mediterranean baba ghanouj eggplant dip. Baked eggplant pureed with tahini, garlic, and olive oil.

Photography Credit: Elise Bauer

Updated, from the recipe archive. Originally posted in 2005.

Here in the San Joaquin Valley, the eggplant season is in full swing. At our local farmers market last weekend one could find eggplants of every variety – globe, Japanese, striped, white, even eggplants that looked like tomatoes. I have a couple still on the vine, after picking the one used for this recipe that was just begging to be eaten. Here is a wonderful recipe for baba ghanouj (also spelled baba ghanoush) a middle eastern eggplant dip. It is typically served with pita bread.

Eggplant Dip (Baba Ghanouj) Recipe

  • Prep time: 10 minutes
  • Cook time: 1 hour
  • Yield: Serves 4-8 as an appetizer

You can 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.


  • 1-2 globe eggplants (totaling 2 lbs)
  • 3 Tbsp extra virgin olive oil
  • 2-3 Tbsp roasted tahini (sesame paste)
  • 1-2 garlic cloves (more or less depending on how garlicky you want your baba ghanouj to be), finely chopped
  • 1 teaspoon ground cumin
  • Juice of one lemon - about 2 1/2 tablespoons
  • Salt and cayenne pepper to taste
  • 1 Tbsp chopped parsley


1a Oven method 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 Tbsp). 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.

1b Grilling method 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 the eggplant flesh into a large bowl and mash well with a fork. Combine the eggplant, minced garlic, remaining olive oil (about 2 Tbsp), tahini, cumin, 2 Tbsp 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.

3 Allow the baba ghanouj 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.

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Elise Bauer

Elise Bauer is the Founder and President of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise


Iraqi Style Baba Ghanouj - from The Passionate Cook

Egyptian Baba Ghanouj - from Curiosity Killed the Cook

Baba Ghanouj Pizza - from Dejamo's Distracted

Eggplant Dip Baba Ghanouj

44 Comments / Reviews

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Did you make it? Rate it!

  • violet Milochik

    how do I make it lighter in color, my eggplant is dark in color and not very nice to look at had some yesterday and it was yummy .

  • Angela

    Great, I prepared. It was very easy directions. No too many ingredients. It came out delicious, my husband and I love it. Thank you!

  • Drvandana Rathva

    Thank you for awesome recipe!

  • Jacqui Sanders

    I have it go lighter when I have put the mix in a blender

  • DJ

    This is delicious!!! a keeper!!

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Eggplant Dip Baba GhanoujEggplant Dip (Baba Ghanouj)