Eggplant Dip (Baba Ganoush)

DipVeganEggplant

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

Photography Credit: 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 it, 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

Use as a dip for with toasted pita bread or crackers. Make a lot because you’ll want it eat it all and then some!

Updated July 25, 2018 : Introduction and photos updated

Eggplant Dip (Baba Ganoush) Recipe

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  • 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.

Ingredients

  • 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

Method

1 Cook the eggplants:

a) 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.

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

b) 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.

scoop out cooked eggplant for baba ganoush dip mash eggplant with fork for baba ganoush

3 Add garlic, olive oil, tahini, cumin, lemon juice, salt, cayenne: 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.

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.

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Eggplant Dip Baba Ghanouj

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Elise Bauer

Elise Bauer is the founder 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.

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49 Comments / Reviews

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Did you make it? Rate it!

  • Ana Durand

    This is one of our family’s long time favorites. So simple to prepare and yet so delicious. Even my toddler likes it (well, if we exclude the garlic :))

    Ana

    xxxxxyyyyy

  • Lazarus Long

    Absolutely. Cooked eggplant freezes well. Squirt a little lemon juice before wrapping with plastic wrap, or a plastic container. The little bit of acid will help preserve the “taste” of the eggplant.

  • Sharron Wittenborn

    I was wondering if I can roast the Eggplant and cool the halves scoop them out and freeze the inside.. I have many they are producing fast. Thank You Sharron

  • Jelena

    Thanks for a great recipe. I’ve just made another batch. My husband and I love eggplant and Baba Ganoush doesn’t disappoint. I’m curious if my Dad would approve of it as he used to travel to Egypt often on business and I remember he mentioned a creamy eggplant dish. Best regards,
    Jelena

    xxxxxyyyyy

  • 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 .

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