Baba Ghanoush Recipe

4.67 from 3 votes

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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 🍆 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 “spoiled dad” dip is the creamier companion to hummus. Traditionally, the eggplant is broiled over an open 🔥 flame before peeling, which softens the pulp is soft and gives it a smoky flavor. Since many of us don’t 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 “Kyopolou”. It consists of eggplant and roasted bell peppers, I will absolutely be sharing a recipe as it’s 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 💜 heart! The result is such a creamy spread that hits all the right notes. It’s garlicky and 🍋 lemony, bright and salty and works so well in so many dishes. Use it as an appetizer with crackers or crudité or use it in as a creamy spread in 🌯 wraps and sandwiches for lunch. It’s simply irresistible!

How to Prepare Baba Ghanoush Recipe

💦 Begin by washing and drying the eggplant.

🔥 Preheat your oven to 400°F (200°C)

🔪 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.

🫒 Line a baking sheet lined with parchment paper and drizzle olive oil on top.

🧂 Drizzle a bit more olive oil on top of the eggplant and then sprinkle each one with salt.

⏲️ 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.

🥄 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.

🍆 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.

🫒 Now, add the olive oil a little at a time and stir until the spread is light in color.

🌿 Finally, salt to taste, then stir in fresh parsley and enjoy!

Nonna’s Tip 🍆

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). 

Baba Ghanoush Recipe

Variations and Substitutions for Baba Ghanoush Recipe

  1. Cumin is a traditional spice used in Baba Ghanoush Recipes, but it’s totally optional for those who do not prefer it (like me).
  2. The amount of 🍋 lemon and salt you add is up to you, measure with your heart.
  3. If you are allergic to tahini you can use some mayo or sour cream instead.

Similar Recipes

Best Served With

  • With crackers and raw veg 🥕 for lunch.
  • This Baba Ghanoush Recipe can be used as a spread in a falafel 🌯 wrap, chicken shawarma, or in a sandwich.
  • As part of a beautiful platter for a party, served with olives, tzatziki, crackers and chips, hummus, 🍞 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

Can I make this in the food processor?

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.

is it okay if the eggplant is really watery?

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).

What can I use instead of tahini in this baba ghanoush recipe?

If you are not using tahini, add in some mayo or sour cream instead.

can I make the eggplant on the bbq?

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.

what other spices can I use in the spread?

Cumin and smoked paprika would also work in this Baba Ghanoush Recipe.

Baba Ghanoush Recipe

Baba Ghanoush Recipe

My Baba Ghanoush Recipe is foolproof. You don't need any fancy equipment at all and the result is a creamy spread that hits all the right notes. It's garlicky and lemony, bright and salty and works so well in so many dishes.
4.67 from 3 votes
Course: Appetizer
Servings: 2
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Ingredients 

The Eggplant

  • 3 lbs eggplant, cut in half (I used 3 medium Italian eggplants)
  • ½ teaspoon salt
  • 1 tablespoon olive oil

The Spread

  • ¼ cup tahini, or mayo
  • 2 cloves garlic, minced, measure with your heart
  • 1 tablespoon lemon juice, to taste
  • 2 tablespoons olive oil
  • ½ teaspoon salt, to taste
  • 1 tablespoons fresh parsley, finely chopped

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

Calories: 540kcal, Carbohydrates: 48g, Protein: 12g, Fat: 38g, Saturated Fat: 5g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 21g, Sodium: 1189mg, Potassium: 1727mg, Fiber: 22g, Sugar: 24g, Vitamin A: 346IU, Vitamin C: 23mg, Calcium: 113mg, Iron: 3mg

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

Additional Info

Course: Appetizer
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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7 Comments

  1. 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!

  2. 5 stars
    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!