With a delicious smoky and creamy flavor, this savory baba ganoush is perfect as a dip with veggies, a spread for toasted bread, or a garnish for grilled meats.
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About Baba Ganoush
If you’re searching for an ultra-tasty dish that’s also vegan and vegetarian friendly, then look no further than baba ganoush.
And don’t let all the “healthiness” fool you – this dish is sure to be a hit with anyone it’s served to, thanks to it’s versatility (add a little bit of it to everything!), savory taste, and pretty presentation.
What is baba ganoush?
Also known as baba ghanoush, baba bhanouj, and babaganoush, this tick and creamy Lebanese dish is made from ground eggplant and flavored with tahini paste (sesame seeds), olive oil, lemon, and garlic. It’s typically used as a dip for cold veggies and bread or a spread for grilled meats.
What’s in baba ganoush?
Baba ganoush is a simple dish that still packs a lot of flavor. There’s some wiggle room in the ingredients, but overall, for classic baba ganoush you’ll need:
- Eggplant – Typically two medium eggplants, cut in half, is enough to make a nice bowl full.
- Tahini paste – Common in Mediterranean cuisine, tahini is made from ground sesame seeds. If you can’t find (or don’t want to use) tahini paste, you can substitute it for an equal portion of mayonnaise.
- Olive oil – Olive oil is a key player in this dish, so if at all possible, use high-quality olive oil. You won’t regret it.
- Lemon juice – Citrus does an amazing job of cutting through the eggplant and giving the flavor on depth while still being subtle.
- Garlic – Because, garlic. It makes everything better.
For garnishes, it’s popular to drizzle the top of baba ganoush with more olive oil, chopped parsley, or pomegranate seeds (for a sweet and savory taste).
What to serve with baba ganoush?
If serving baba ganoush as a dip, I’d recommend serving up:
- Carrots sticks
- Sliced cucumber
- Sliced zucchini or squash
- Bell pepper sticks
- Tortilla chips
- Pita chips
Other ways to serve baba ganoush:
- A spread on sandwiches, particularly if using pita bread.
- For grilled meats, especially chicken or beef kabobs.
Can you make baba ganoush in advance?
Yes, you totally can!
Once prepared, baba ganoush can be stored in the refrigerator in a sealed container for up to four days.
Can you freeze baba ganoush?
Yes, you can – though the consistency may change. This spread may separate a little during the freezing process, but the flavor will remain the same.
Once stored in a freezer bag or storage container, baba ganoush should remain good for up to three months.
More tasty, savory dips
How do you make baba ganoush?
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Prepare your eggplants by slicing them in half and making a few cuts in the skin. Coat the flesh of the eggplants in olive oil, then place them face down on an aluminum foil-lined baking sheet. Bake the eggplant until the flesh is soft and the skin comes off easily. Set the eggplants aside to cool.
Step 2 – In a food processor, add the olive oil, tahini, lemon juice, and garlic, then season with a little bit of salt and pepper, to taste. Mix until the ingredients are incorporated.
Step 3 – Scoop out of the flesh of the eggplants and add it to the food processor. Mix all of the ingredients together – but not too much! – until desired consistency is reached.
Step 4 – Let the dip chill for at least 1 hour so all the flavors can marinate.
Step 5 – Serve and enjoy!
- 2 medium eggplant, roughly 1.5lb
- 4 tbsp olive oil, plus more for brushing eggplants and garnish (optional)
- 2 tbsp tahini paste
- 2 tbsp lemon juice
- 1/2 tsp garlic, minced
- 1 pinch salt, to taste, plus more for preparation (optional)
- 1 pinch black pepper, to taste
- fresh parsley, chopped, for garnish (optional)
- pomegranate seeds, for garnish (optional)
- Prepare eggplants by slicing them in half lengthwise and cutting a few slits in the skin. If desired, sprinkle the flesh of the eggplant with salt and let it sit for 2 to 3 minutes to “sweat out” any bitterness, then dab dry.
- Brush the insides of the halved eggplants with olive oil, then place them on the prepared baking sheet, flesh side down.
- Bake for 30 to 45 minutes or until the eggplant skin blackens and starts to wrinkle. NOTE: Prick the eggplant with a toothpick; there shouldn’t be any resistance. The flesh of the eggplant should be very soft and the skin easy to remove.
- Let eggplant cool until easy to touch, about 10 to 15 minutes.
- In a food processor, add olive oil, tahini, lemon juice, and garlic. Season with salt and pepper, to taste. Mix until combined, about 2 to 3 minutes.
- Scoop out the flesh of the cooked eggplants with a spoon, then add it to the food processor. Mix again until slightly blended (avoid overmixing) or desired consistency is reached, about 1 to 2 minutes.
- Transfer prepared baba ganoush to a serving bowl. Cover and chill in the refrigerator for one hour. If pressed for time, chill for a minimum of 15 minutes.
- Serve baba ganoush with olive oil drizzle, fresh chopped parsley, and pomegranate seeds for garnish (optional)
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.