Best Baba Ghanoush Recipe

What is Baba Ganoush?

Baba ganoush (also known as Baba Ganouj) is a thick dip or spread made from smoked eggplant, tahini (sesame), lemon, olive oil and garlic that is traditionally served in Middle Eastern cuisine. 

It has a similar flavor profile to hummus but instead of chickpeas you use smoked eggplant. The smoking is key, though I do give directions for a roasted baba ganoush recipe below.

Baba Ganoush Ingredients

• Eggplant : Use fresh, whole eggplant, not the pre-chopped kind!
• Garlic: You’ll also grill the garlic to bring out the sweetness and prevent any indigestion from raw garlic
• Tahini: I like tahini in my baba ganoush because it makes it so creamy. Just make sure you buy quality tahini.
• Olive oil: same as the tahini, you’re going to want to buy the good stuff!
• Lemon: for a little added zestiness 
• Salt: Don’t skimp on the salt. It helps bring out the flavor

How to Make Baba Ganoush?

The most important piece to making baba ganoush is smoking the eggplant. It’s pretty easy to smoke it if you have a grill. I also prefer to smoke the garlic. I find raw garlic can be difficult to digest so smoking it makes it easier!

1. Preheat grill to high heat
2. Place whole eggplants on a baking sheet and drizzle with olive oil.
3. Put garlic cloves inside of foil and drizzle with olive oil. Close tin foil tightly.
4. Add eggplants and tin foil garlic directly to the grill and close top. Allow eggplants to char, tuning occasionally. After 10 minutes remove garlic. After 15-20 minutes (total) remove eggplant.
5. Place eggplant back on baking sheet and let steam for 5 minutes. Carefully use a knife to cut eggplants lengthwise allowing steam to release. Open up garlic foil pack.
6. Let eggplant sit until cool enough to be handled (10-15 minutes).
7. Scoop out eggplant flesh and place into a fine mesh strainer. Use a spoon to press any additional liquid out of eggplant. Mash up any remaining chunks of eggplant with the back of your spoon.
8. Remove garlic from foil pack and chop finely.
9. In a large bowl add your strained and mashed eggplant, chopped garlic, tahini, 2 tbsp olive oil and lemon juice. Sprinkle with salt until desired flavor reached.

Read Also: Mango Coconut Chia Pudding

What If I Don’t Have a Grill?

Fear not! You can make this homemade baba ganoush recipe without a grill. While I prefer the more traditional flavors of smoked eggplant, you can also roast your eggplant in the oven. 

Preheat your oven to 425 degrees F. Place whole eggplant on a baking sheet and drizzle with olive oil. Place the eggplant in the oven to roast for 40-45 minutes. You’ll want to turn them occasionally. Continue with directions as indicated below.

How to Store Baba Ganoush?

Baba ganoush will last up to five days when stored in an airtight container in the fridge. I do prefer it fresh but it’s delicious as leftovers too!

Print

Baba Ganoush

This is the BEST Baba Ganoush recipe. It’s a flavor filled smoked eggplant dip that can be served as a dip or topping to a Mediterranean inspired bowls or eaten on its own with homemade pita chips or veggies.

• Author: Davida Lederle
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 30 mins
• Yield: 6-8 1x
• Category: Appetizer
• Method: Smoked
• Cuisine: Middle Eastern
• Diet: Vegan

Scale1x2x3x

Ingredients

• 2 lbs eggplant (roughly 4 medium-large)
• 2 large garlic cloves
• 1/4 cup tahini
• 2 tbsp olive oil + more for drizzling
• 1/2 lemon, juiced
• salt, to taste
• optional: sumac + parsley for garnish

1. Preheat grill to high heat
2. Place whole eggplants on a baking sheet and drizzle with olive oil.
3. Put garlic cloves inside of foil and drizzle with olive oil. Close tin foil tightly.
4. Add eggplants and tin foil garlic directly to the grill and close top. Allow eggplants to char, tuning occasionally. After 10 minutes remove garlic. After 15-20 minutes (total) remove eggplant.
5. Place eggplant back on baking sheet and let steam for 5 minutes. Carefully use a knife to cut eggplants lengthwise allowing steam to release. Open up garlic foil pack.
6. Let eggplant sit until cool enough to be handled (10-15 minutes).
7. Scoop out eggplant flesh and place into a fine mesh strainer. Use a spoon to press any additional liquid out of eggplant. Mash up any remaining chunks of eggplant with the back of your spoon.
8. Remove garlic from foil pack and chop finely.
9. In a large bowl add your strained and mashed eggplant, chopped garlic, tahini, 2 tbsp olive oil and lemon juice. Sprinkle with salt until desired flavor reached.
10. Add additional toppings, if desired.
11. Store in refrigerator for up to 5 days.
12. Recommended serving: Homemade Pita Chips