Baba Ganoush is a smoky, velvety dip that brings the essence of the Mediterranean to your table. Roasted eggplant melds with tahini, garlic, and lemon for a rich, creamy texture that’s both indulgent and wholesome. Its deep, earthy flavors are balanced by a bright, tangy finish, making it irresistible with warm pita or fresh veggies. Perfect for sharing, this dish is as versatile as it is delicious.
With just 30 minutes of prep and an hour of roasting, this recipe transforms simple ingredients into a show-stopping appetizer or snack. The smoky aroma of charred eggplant fills your kitchen, promising a dish that’s as comforting as it is exotic. Whether you’re hosting a gathering or enjoying a quiet evening, Baba Ganoush is a flavorful escape in every bite.
Ingredients for Baba Ganoush
- 2 medium eggplants (pierced with a knife or fork for roasting)
- ¼ cup tahini (sesame seed paste; substitute with almond butter for a nutty twist)
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 2 garlic cloves (minced or pressed)
- ½ teaspoon sea salt (adjust to taste)
- Finely chopped fresh parsley (for garnish)
- Smoked paprika (for garnish)
- Red pepper flakes (optional, for a spicy kick)
- Pita bread (for serving)
- Veggies (such as carrots, cucumbers, or bell peppers, for serving)
Step-by-Step Instructions
- Preheat the oven to 400°F. Wrap the eggplants in foil and place them on a baking sheet. Roast for 50 to 60 minutes, or until they are soft and collapse to the touch.
- Remove the eggplants from the oven and let them cool until they are safe to handle. Peel off the skin and discard any large clumps of seeds.
- Place the eggplant flesh in a strainer set over a bowl. Let it stand for 20 minutes to remove excess water.
- Combine the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor. Pulse until the mixture is smooth and creamy.
- Transfer the baba ganoush to a serving dish. Drizzle with additional olive oil, then sprinkle with parsley, smoked paprika, and red pepper flakes (if using).
- Serve immediately with warm pita bread and fresh veggies for dipping. Enjoy!
Creative Toppings and Sauces to Elevate Your Baba Ganoush
While parsley, smoked paprika, and red pepper flakes are classic toppings, try drizzling with a swirl of pomegranate molasses for a sweet-tart twist or sprinkling with toasted pine nuts for added crunch. For a creamy finish, add a dollop of Greek yogurt or a drizzle of garlic-infused olive oil.
Perfect Pairings: What to Serve with Baba Ganoush
Baba ganoush pairs beautifully with warm pita bread, but don’t stop there! Serve it alongside grilled vegetables like zucchini or bell peppers, or use it as a dip for crudités like carrots, cucumbers, and radishes. It also makes a fantastic spread for sandwiches or wraps.
How to Store and Refresh Your Baba Ganoush
Store baba ganoush in an airtight container in the fridge for up to 4 days. If it separates, give it a quick stir before serving. For a fresh flavor boost, add a squeeze of lemon juice or a drizzle of olive oil before enjoying.
Time-Saving Tips for Busy Cooks
To speed up the roasting process, cut the eggplants in half lengthwise and roast them cut-side down on a baking sheet. This reduces cooking time to about 30 minutes. You can also use a microwave to soften the eggplants in a pinch—just pierce them and microwave for 8-10 minutes, turning halfway through.
Equipment Tips for Smooth Baba Ganoush
A food processor is ideal for achieving a creamy texture, but if you don’t have one, a fork or potato masher works too—just expect a chunkier result. For easy cleanup, line your baking sheet with parchment paper when roasting the eggplants.
Baba Ganoush
Ingredients
- 2 medium eggplants, pierced with a knife or fork
- ¼ cup tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 2 cloves garlic
- ½ teaspoon sea salt
- Finely chopped fresh parsley
- Smoked paprika
- Red pepper flakes, optional
- Pita bread, for serving
- Veggies, for serving
Instructions
- Preheat the oven to 400°F and wrap the eggplants in foil. Roast for 50 to 60 minutes, or until they are soft and collapse to the touch. Remove from the oven and set aside.
- Once cool to the touch, peel the skin from the eggplants, removing any big clumps of seeds. Place the flesh in a strainer set over a bowl and let stand for 20 minutes to remove excess water.
- Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth. Transfer the baba ganoush to a serving dish and sprinkle with parsley, smoked paprika, and red pepper flakes, if using. Serve with pita and veggies.