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Home » Appetizers

Baba Ganoush Recipe (Ghanoush)

Published: Apr 12, 2019 · Modified: Mar 8, 2023 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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Eggplants roasted over open flame, scooped and then mashed wuth tahini, garlic, lemon juice, oil and a handful of spices. Serve chilled, warm or room temperature.
Total time 25 minutes
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The ultimate baba ganoush recipe is simple but results in a rich, smoky and irresistible dip that is insanely delicious. This is one of my favorite dips that pairs perfectly with grilled meat or fish.

Baba ganoush also baba ghanoush is a recipe that almost everyone has his own favorite version of. This is a basic recipe you can start with, I will include add-ons at the end of this post so you can play with the recipe as you like.

A bowl of baba ghanoush dip with pita wedges and lemon wedges on the background.

Here is what you'll need:

  • Eggplants: we will use globe eggplants. I've never done it with any other type of eggplants.
  • Garlic.
  • Lime/ lemon juice.
  • Tahini paste: some people do not like to use tahini in their baba ganoush but I grew up with a version that has it there.
  • Olive oil.
  • Spices, we will need cumin and coriander along with salt.
  • Cayenne pepper: this is an optional thing but I highly recommend it if you can handle it. Gives a great kick to the overall flavors.

How to make Baba Ganoush

You'll be amazed how easy it is to make homemade baba ganoush, adapt it to your own style then bring your preferred veggies to dig in.

step by step images to making baba ganoush
  1. Roasting your eggplants: Make a slit lengthwise in your eggplant with a knife but do not open it just a slit to release pressure. If you do not do that, the skin will burst and it will be hard to finish roasting the eggplant to its full potential.
  2. Turning it: Using tongs, turn it all around to make sure it has totally blackened. We need to get the whole thing blackened and shrivel.
  3. Scoop: With a spoon, scoop all the flesh out, do not get scared if parts of the skin came in with you. This actually enhances the flavor and I like it.
  4. Add all the ingredients and mix: Place all the ingredients in a bowl and mix them together with a fork. You can use a food processor for this step if you like it super smooth with no texture at all.

How long does Baba Ganoush last in the fridge?

In some rare cases, I've safely consumed baba ganoush that has been in the fridge for well over a week. We love baba ghanoush and it is very rare for it to last in our fridge for over 3 days. Although I always recommend eating baba ganoush fresh as it can become more pungent over time, baba ganoush can be made a head of time, stored in an air tight container in your fridge for 3 days and leftovers can be stored for up to a week.

A hand scooping some baba ganoush with a piece of pita bread.

What culture is Baba Ganoush?

The origin of this recipes, according to many Arabic websites, goes back to the first century. Some say it originated in Lebanon, others say in the Levant area in general or in Turkey.
Legends say, there was this priest named father Ghanoush, who was very lovable and kind. Many people loved this man and one of the villagers/students made this dish for him. Because he was so generous, he refused to eat it all by himself and made a feast of it. The good man invited the whole village and everyone loved it and so they named it after the priest "Baba Ghanoush" or Father Ghanoush. Pretty interesting.

Baba Ganoush Tips:

  • Buying eggplants: let's start from the beginning as this is extremely important. Look for small to medium eggplants as large ones tend to have more seeds and bitterness. Avoid blemished skin and look for shiny, smooth and little firm ones. Take a closer look at the stem, it should be green and free of mold. Eggplants should be heavy for their size which indicates more fresh flesh. Better to cook them within one day of purchase, just roast them and refrigerate if you do not have time to make baba ganoush at that day.
  • Roasting eggplants for baba ganoush: Many people are confused about how to roast eggplant for baba ganoush. I grew up to a mom, grand moms, great grand moms, and everyone else in Egypt who roasted eggplants over their gas stovetops. It makes a wonderful, tender, smoky eggplant flesh. I can also suggest using your grill. But, if this is not your thing, for health or other issues, you can happily oven roast it whole and I saw others slice eggplants then broil. So you choose what is best for you, but for me I always do it that way even when I had an electric coil stove top. But do not forget to open the windows please 😀.
  • To drain or not to drain: Let me tell you that I've never drained an eggplant for baba ganoush. Maybe because I ALWAYS roast mine on the stovetop even when I had a coil stove top. Eggplants drip their water while they are being roasted stovetop or grilled. So if you broil yours in the oven you may want to let your eggplant drip in a colander for 15 minutes or so.
  • Using food processor: If my mom saw me using a food processor for baba ganoush, she will give me that look😒. But again this is a matter of personal preference. If you like yours super smooth, then use a food processor. For us, baba ganoush should have texture.
Baba Ghanoush on a small white serving plate on a light blue wooden tableyop with pita bread on the back

Baba Ganoush

I grew up to a father who was crazy about eggplants, really, my late father used to love eggplants in almost any form, and baba ganoush was not different. I've had Baba Ghanoush for dinner, breakfast and even as a snack with some bread. For Egyptians, it is there as a dip, or as we like to call it salad, to accompany our meals.

Serve with

I love baba ganoush and have eaten it like a million times already. I can eat it with EVERYTHING. Dip it, spread it, spoon it, lick it.. oh it is very good every time. Here are some suggestions:

  • Use it as an dip with carrots, bell pepper and cucumber sticks.
  • Scoop it with pita chips and tortillas.
  • Spread it on your pita sandwich. Like when you make falafel and ful medames, it is amazing.
  • I love serving it with grilled meat, kofta, shish tawooq and chicken kafta.
  • Serve it with fish dishes either grilled or in the baked fish.

Baba Ganoush add ons

Baba Ganoush is a very old recipe in the Middle East, and as the case always with authentic recipes they come in many variations. This is a basic recipe which means you can also tweak it a little and add either one or more of the following:

  • Small chopped onion.
  • Roasted and diced red bell pepper.
  • Roasted chilies.
  • Chopped parsley.
  • Pine nuts.
  • Roasted whole garlic on top.
  • Some people also like to mix in a tablespoon of yogurt for extra creaminess.

So if you want to wig out one day, make this traditional Mediterranean dip with a totally funky name and enjoy. Baba Ghanoush is a party favorite as it pairs very well with grilled meat, and frankly I find it pairs very well with almost anything. I would slather it to everything I eat even cheese! Yes, seriously I can have a pita pocket slathered with baba ghanoush and stuffed with cheese. CRAZY GOOD 😋.

This is a basic recipe for the famous Mediterranean baba ganoush dip. Serve as an appetizer with pita and veggies or as a side to your grilled meats. Vegan, Keto, gluten free and low carb.

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If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

A bowl of baba ghanoush dip with pita wedges and lemon wedges on the background.

Baba Ghanoush

Eggplants roasted over open flame, scooped and then mashed wuth tahini, garlic, lemon juice, oil and a handful of spices. Serve chilled, warm or room temperature.
4.84 from 12 votes
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Course: Appetizer
Cuisine: Mediterranean, Middle Eastern
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 136kcal
Author: Amira

Ingredients

  • 1 (12 to 16oz) large eggplant.
  • 2 medium garlic cloves minced yields (½ Tablespoon).
  • 1-2 Tablespoons tahini. (Note1)
  • 1-2 Tablespoons olive oil.
  • 2 Tablespoon lime/lemon juice. = juice of one lime.
  • ½ teaspoon ground coriander.
  • ¼ teaspoon ground cumin.
  • ⅛ teaspoon cayenne pepper optional.
  • ¾ to 1 teaspoon Pink Salt. or to taste. You can use any salt you like.
  • ¼ cup chopped flat leaf parsley optional.

Instructions

  • Cut a slit in the eggplant and roast on the stove top or on your outdoor grill, cook, turning occasionally with tongs, until completely tender and well charred on all sides. Set aside until it cools down. See notes for other cooking options. (Note2)
  • When it has cooled enough to handle, scoop the soft flesh with a spoon and set aside in a bowl. Mash with a fork.
  • Add all other ingredients, stir vigorously with a fork  until eggplant breaks down into chunks and everything is well incorporated.
  • Serve with pita bread or vegetables as a dip.

Video

Notes

Note1: You can add more/less tahini if you like it that way but start with 1 Tablespoons and go from there. Some versions in the region does not include tahini at all but this made me feel like I am eating a nice eggplant salad and not baba ganoush.
Note2: You can cook eggplants using a broiler by placing the eggplant on a foil-lined baking sheet, turn on the broiler to high and broil eggplant. Make sure to turn occasionally until it is well charred on all sides and tender.
Please check the nutrition disclaimer policy.

Nutrition

Calories: 136kcal | Carbohydrates: 10.3g | Fat: 11g | Saturated Fat: 1.6g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 6.5g | Sodium: 84.8mg | Potassium: 300mg | Fiber: 4.7g | Sugar: 4.1g | Vitamin A: 0.1IU | Vitamin C: 1.2mg | Calcium: 36mg | Iron: 0.7mg
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First Published: November 2016 Last Updated: April 2019
A plate of food, with Baba ghanoush, made by a fan
A pan with Baba ghanoush, made by a fan
A plate of food on a table, with Baba ghanoush, made by a fan

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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

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Comments

  1. Simone Levy

    December 23, 2019 at 1:16 am

    I love baba ganoush. I like how you have exact quantities to use as i make it a little of tjis and that. Thank you. I have a problem when i make it
    My husband wouldnt eat it at home as its full of eggplant seeds. No seeds when eating it at the lebanese restaurant. How to get rid of the seeds?

    Reply
    • Amira

      December 30, 2019 at 2:21 pm

      Simone, it is very hard to scoop the seeds out so our best bet is to pick less seedy eggplant. Less seedy eggplants are less bitter as well so aim for a smaller eggplant that also weighs heavier than it looks.If nothing works then you can try the Asian varieties as they tend to have less seeds. I hope this helps.

      Reply
  2. Kathy

    August 11, 2019 at 10:39 am

    This is so interesting and delicious! I love the little stories about family and uses. I live in North Carolina and we have a fabulous Med deli. Thank you for sharing.

    Reply
    • Amira

      August 19, 2019 at 10:44 am

      Kathy, thank you for your comment. NC is on my top list states to visit, I have a lot of friends there and I hope to see you there when I visit :).

      Reply
  3. James McNulty

    April 13, 2019 at 12:49 am

    5 stars
    Great side detail adds to understanding of the dish. Thanks.
    I regularly make one recipe of Hummus and one of Baba Ganoush, combining everything in the food processor.
    Yummy and with your choice of dipping material, you have a full and filling meal. All the flavors blend well of course. Sometimes I add a heaping tsp (or more) of Za'atar.

    Reply
    • Amira

      April 16, 2019 at 9:31 pm

      Yum, I love za'atar it fits everywhere in my daily eating. Thank you for your comment James.

      Reply
  4. Razena | Tantalisemytastebuds.com

    June 29, 2016 at 9:40 am

    5 stars
    Some hot pita bread and a bowl of baba ganoushe is a perfect appetiser 🙂 This looks delicious!

    Reply
  5. John/Kitchen Riffs

    June 29, 2016 at 8:41 am

    Yup, when I make this I roast the eggplant on the grill. Oven roasting works OK, but it's just not as good. Terrific dish -- nice and simple, and the flavors are so straightforward. Thanks!

    Reply
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I’m overjoyed that you have stopped by!
I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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