Baba Ghanoush Recipe
on Aug 24, 2022, Updated Apr 30, 2024
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This Baba Ghanoush Recipe (also spelled baba ghanoush or baba ghanouj) is a delicious Levantine appetizer consisting of finely chopped roasted đ eggplant, olive oil, lemon juice, various seasonings, and tahini. The name comes from the Arabic phrase baba gannuj, in which baba can mean dad and gannuj can mean pampered or spoiled. This âspoiled dadâ dip is the creamier companion to hummus. Traditionally, the eggplant is broiled over an open đĽ flame before peeling, which softens the pulp is soft and gives it a smoky flavor. Since many of us donât have the ability to it that way, the oven method works beautifully. In Bulgaria, we are known for our spreads as well. We have a very similar dip which we call âKyopolouâ. It consists of eggplant and roasted bell peppers, I will absolutely be sharing a recipe as itâs just as delicious as this one.
Why You’ll Love Baba Ghanoush Recipe
My Baba Ghanoush Recipe is foolproof. You don’t need any fancy equipment at all to make this delicious spread, just đ heart! The result is such a creamy spread that hits all the right notes. It’s garlicky and đ lemony, bright and salty and works so well in so many dishes. Use it as an appetizer with crackers or cruditĂŠ or use it in as a creamy spread in đŻ wraps and sandwiches for lunch. It’s simply irresistible!
How to Prepare Baba Ghanoush Recipe
đŚ Begin by washing and drying the eggplant.
đĽ Preheat your oven to 400°F (200°C)
đŞ Using a sharp knife, cut each one in half lengthwise. Remove the cap off the eggplant, place it horizontally facing you, and then score the inside flesh making lengthwise cuts all the way to the end, followed by diagonal cuts. You will end up with a diamond or a square pattern.
đŤ Line a baking sheet lined with parchment paper and drizzle olive oil on top.
đ§ Drizzle a bit more olive oil on top of the eggplant and then sprinkle each one with salt.
â˛ď¸ Now, lay each eggplant flat side down on the baking sheet and bake for 40 to 45 minutes or until the bottoms are caramelized and the tops are soft.
đĽ Let them cool a bit, and then with a spoon, scoop out the flesh into a bowl. Strain the eggplant flesh and discard the water, if necessary.
đ Now, mash or break up the eggplant with a fork into your desired consistency.
𼣠Next, wtir in the tahini, the garlic and the lemon juice one at a time.
đŤ Now, add the olive oil a little at a time and stir until the spread is light in color.
đż Finally, salt to taste, then stir in fresh parsley and enjoy!
Nonna’s Tip đ
If you find that your eggplant is very watery after scooping out the flesh, I recommend removing some of that water. After scooping out the eggplant, put the flesh in a strainer over a bowl, and let the excess water drain into the bowl (you can press it down, as well).
Variations and Substitutions for Baba Ghanoush Recipe
- Cumin is a traditional spice used in Baba Ghanoush Recipes, but it’s totally optional for those who do not prefer it (like me).
- The amount of đ lemon and salt you add is up to you, measure with your heart.
- If you are allergic to tahini you can use some mayo or sour cream instead.
Similar Recipes
Roasted Eggplant Recipe
45 mins
Roasted Eggplant Dip
1 hr 20 mins
Easy Hummus Recipe
15 mins
Avocado Hummus
15 mins
Best Served With
- With crackers and raw veg đĽ for lunch.
- This Baba Ghanoush Recipe can be used as a spread in a falafel đŻ wrap, chicken shawarma, or in a sandwich.
- As part of a beautiful platter for a party, served with olives, tzatziki, crackers and chips, hummus, đ homemade bread, cheeses and pickled vegetables.
- I love this spread on toast in the morning topped with a fresh tomato and an egg.
Common Questions
Yes, you can absolutely make this Baba Ghanoush Recipe in a food processor, like this one. The result will be a smoother, creamier dip. I prefer mine more on the chunkier side, but it’s totally up to you.
If you find that your eggplant is very watery after scooping out the flesh, I recommend removing some of that water. After scooping out the eggplant, put the flesh in a strainer over a bowl, and then let the excess water drain into the bowl (you can press it down, as well).
If you are not using tahini, add in some mayo or sour cream instead.
Yes, for a smokier flavor, you can certainly grill the eggplant on the BBQ or indoor grill. Prep and score the eggplant in the same way.
Cumin and smoked paprika would also work in this Baba Ghanoush Recipe.
Baba Ghanoush Recipe
Equipment
Ingredients
The Eggplant
- 3 lbs eggplant, cut in half (I used 3 medium Italian eggplants)
- ½ teaspoon salt
- 1 tablespoon olive oil
Instructions
- Wash and pat dry the eggplant. Take a knife and cut each one in half. Take each half off the eggplant, place it horizontally facing you, and score the inside of the eggplant making lengthwise cuts all the way to the end, followed by diagonal cuts with a knife. You should have a diamond or a square pattern.
- Line a baking sheet lined with parchment paper and oil it with a drizzle of olive oil. Drizzle on a bit more olive oil on the eggplant with a sprinkle of salt each one.
- Play them flat side down and bake in a preheated 400°F (200°F) oven for 40 to 45 minutes or until the bottoms are caramelized and the tops are soft. You should be able to insert a knife into the skin easily.
- Let them cool a bit, and with a spoon, scoop out the flesh into a bowl. If watery, strain the eggplant flesh in a mixing bowl and discard the excess water.
- Once you have scooped it into a bowl, take a fork and mash or break it up into your desired consistency.
- Add the tahini and stir. Add the garlic, and stir. Add the lemon juice, and stir. Now, add the olive oil a little at a time and stir until the spread is light in colour. Last but not least, taste and adjust for salt, and stir in the parsley. Enjoy
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have always wanted to make this dish as our big Italian family loves appetizers. However my granddaughter is allergic to tahini. Is there anything that I could substitute or would it taste ok if I left it out. Thanks in advance
Hi Joan! You can omit the tahini or use sunflower đť seed butter or a bit of plain Greek yogurt.
Tried with sunflower butter instead of tahini and it worked great!
Yum! Thanks for sharing Laurel!
Amazing easy and tasty recipe and because of this I will never buy baba again. I appreciate hoe you give options and I chose more of a rustic consistency not very smooth and loved it!
I made this for dinner tonight with only one eggplant, adjusted recipe accordingly and it was sooooo good with some toasted wheat pitas. Thanks for the recipe!
Omg so thrilled! Thanks for the review Debra â¤ď¸
Very easy and delicious. The first time Iâve ever made or eaten baba ganoush. Thanks!
Hi Miranda so thrilled!! thanks for the comment