Homemade Baba Ganoush Recipe

This is the most authentic 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.

I love baba ganoush. I’m a big fan of all dips but my absolute favorite is baba ganoush. I grew up eating it in my house (along with vats of hummus) so it’s a nostalgic recipe for me. But it took me years to finally nail the perfect authentic baba ganoush recipe!

The other day we were driving down a country road and there was the cutest little farm stand set up. They were overflowing with eggplants so I grabbed a bunch. I knew immediately I’d be making this homemade baba ganoush recipe because it really is the BEST!

So if you’re wondering what the fuss is all about when it comes to this irresistible middle eastern dish, I encourage you to try this delicious eggplant mixture. I promise you’ll never go back to boring old hummus.

What is Baba Ganoush?

Baba ganoush (also known as Baba Ganouj or baba ghanoush) 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 (ideally over an open flame), 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, ideally extra-virgin olive oil.
• 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. Peel your garlic cloves and place together 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 the 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 from inside of eggplant and place into a fine mesh strainer. Discard skin.
8. Use a spoon to drain any additional liquid out of eggplant through the fine mesh strainer. Mash up any remaining chunks of eggplant with the back of your spoon. Alternatively you can blend in a food processor or blender for a creamier texture.
9. Remove garlic from foil pack and chop finely.
10. 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.

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 smoky flavors of grilled 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 Serve Baba Ganoush

There are so many ways you can enjoy baba ganoush. Here are some of my favorites:

• As a dip with pita chips, pita bread, crackers or sliced veggies.
• With other sides like hummus or Israeli quinoa salad
• On chicken shawarma bowls or baked falafel bowls 

Storage Instructions

This baba ganoush recipe 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!

More Dip Recipes:

• The Creamiest Homemade Hummus Recipe
• Easy Green Salsa Recipe
• Authentic Guacamole Recipe
• Chipotle Black Bean Hummus
• Homemade Tzatziki Dip
• Fresh Corn Salsa

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