Baba Ganoush

Smoky, savory & creamy, this easy baba ganoush recipe is a must-try summer dip! Enjoy it with crunchy veggies & pita as a yummy healthy snack.

Baba ganoush

Baba ganoush is one of those things that I eat pretty darn often, but I rarely make at home. Well, that’s about to change because 1) it’s eggplant season, and 2) it’s way too easy and delicious not to have on hand at all times! Seriously, every time I’ve made baba ganoush lately, I haven’t been able to resist eating it by the spoonful standing at the kitchen counter. It’s creamy, it’s lemony, and it has a nice nuttiness thanks to the tahini. If I don’t eat it all in one go, it’s best served on a platter with warm pita and crisp summer veggies.

Baba ganoush ingredients

What is baba ganoush?

If you’re asking, “what the heck is baba ganoush?”, don’t worry –  it’s a lot simpler than it sounds. Baba ganoush is a Mediterranean eggplant dip made from roasted or grilled eggplant, tahini, olive oil, lemon juice, garlic, and salt. Like hummus, it’s delicious with pita or fresh veggies, but its silky texture and irresistible smoky flavor set it apart. This baba ganoush recipe is a must-try summer dip!

Baba ganoush recipe

Baba Ganoush Ingredients

My baba ganoush recipe calls for 6 basic ingredients:

  • Eggplant, to make the smooth, smoky base
  • Tahini, to add creaminess and nutty flavor
  • Lemon juice, to brighten it up
  • Olive oil, to make it rich and smooth
  • And sea salt, to sharpen the nutty, smoky flavor

I list it as optional, but I like to add a small pinch of smoked paprika to amp up the smokiness of the dip. This is still a great recipe without it, but the extra smoky kick really takes it over the top.

Another note – be sure to use good tahini in this recipe. Because there are so few ingredients here, you really taste it, and bitter tahini will make for a bitter dip. My favorite brands are Cedar’s and Seed + Mill.

How to make baba ganoush

How to Make Baba Ganoush

Making baba ganoush isn’t difficult, but it does take some time, as the first step is cooking the eggplant. While many traditional recipes ask you to grill the eggplant, I find it easier to roast it in the oven. I wrap 2 medium eggplant in foil so that the eggplant steams inside its skin without the risk of exploding in the oven. Then, I place them on a baking sheet and roast them in a 400-degree oven until very soft, about 1 hour. Grilling instructions are also included in the recipe card below.

Once the cooked eggplant is cool, peel and discard the skin. Then, transfer the eggplant flesh to a strainer over a large bowl or your sink. Let it drain for 20 minutes – this step is essential for creating a thick, creamy dip that won’t become watery.

After that, it’s easy! Blend the eggplant in a food processor with the other ingredients until smooth. Traditionally, baba ganoush is mixed together without a food processor, but I personally like my final dip silky smooth, and the easiest way to achieve that is with a few quick pulses of the food processor.

Last – Garnish it up! Drizzle the dip with olive oil and sprinkle with chopped parsley, a pinch of smoked paprika, and a few red pepper flakes.  Sesame seeds would be a good choice too. Warm your pita and serve!

Baba ganoush recipe

What to Serve with Baba Ganoush

My favorite way to serve baba ganoush is as an appetizer or snack with crisp veggies and pita bread. You could also serve it as the creamy dip in a summer crudité platter or make an epic Mediterranean appetizer board with pita chips, tzatziki, hummus, and fresh or grilled veggies.

Alternatively, load it into pita sandwiches (I especially like it with falafel) or serve it alongside a simple salad like my Greek salad, couscous salad, or tabbouleh.

Baba ganoush

If you love this baba ganoush recipe…

Try my pesto, chipotle sauce, cilantro lime dressing, or guacamole next!

For more appetizer ideas, check out this post with 50 easy appetizers.

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Baba Ganoush

rate this recipe:
4.99 from 56 votes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Serves 4
This easy baba ganoush recipe is one of my favorite healthy snacks! If I don't eat all of it straight out of the food processor, I love to serve it with pita and veggies.



  • Preheat the oven to 400°F and wrap the eggplant in foil. Roast the eggplant for 50 to 60 minutes, or until it is soft and collapses to the touch. Remove from the oven and set aside.
  • Once cool to the touch, peel the skin from the eggplant, removing any big clumps of seeds. Place the flesh in a strainer 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 to a serving dish, sprinkle with chopped parsley, smoked paprika, and red pepper flakes, if using. Serve with pita and veggies.


Note: For a more traditional, smokier baba ganoush, cook the eggplant on the grill (no foil), until the eggplant is very soft and charred all over. Remove the charred skin and continue with the recipe instructions.



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Rate this recipe (after making it)

  1. Milina

    5 stars
    I looooved this recipe! Thank you!

  2. Cindy

    5 stars
    This is so super easy to make and it’s crazy delicious. I just needed a warning that I should double the recipe because we finished off everything and then wanted more! Thanks for sharing this wonderful recipe!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Cindy, ha, so glad you enjoyed it! It always disappears quickly in my house too. 🙂

  3. Erin

    How much eggplant should you have from 2 medium eggplants. I have no idea how to judge what is medium!

  4. Selma

    5 stars
    This is a million times better than any store bought baba.

  5. Dawn

    5 stars
    I made the baba this morning and it’s absolutely delicious! I didn’t change or substitute a thing. Thank you for another great recipe. I’m serving it as an appetizer before dinner with cut veggies and pita bread.

  6. Peggy

    5 stars
    I have never tasted this before I made it from this recipe – it is so good!

    Will it keep well in the fridge for a couple days?

  7. Barbara

    5 stars
    Creamy deliciousness! I have a bountiful harvest of eggplant. This dish was easy to make & perfect!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Barbara, I’m so glad you loved it!

  8. Jay

    Just a safety note from experience: Piece your eggplant with a fork a few times so steam doesn’t build up when its baked in the oven. Years ago I was making a dish with eggplant for a party. I pulled the rack out of the oven with the eggplant on it to check for doneness. It blew up in my face and all over my mother’s kitchen ceiling. It’s funny now, but hot eggplant sticking to me then was not. We still get a laugh because we never did get all the eggplant of the ceiling, I think it ended up getting painted over:)

    • Phoebe Moore (L&L Recipe Developer)

      Great tip, Jay! Thank you!

  9. Susan

    5 stars
    Very tasty! Since it’s summer, I grilled the whole (poked) eggplant, and after cooled, scooped out insides and let drain. I didn’t use the food processor. I mashed the flesh with a fork & whipped everything into it. It was great!

    My eggplants are prolific this year, so I’ll freeze mashed eggplant in freezer bags with no air inside bags. Each bag will have enough eggplant to make one recipe of the Baba G!

    • Jeanine Donofrio

      I’m glad you enjoyed it! What a smart plan to save all of your eggplant!

  10. Diane

    5 stars
    Delicious!! I have tried different recipes, but they didn’t turn out as well as this one. A definite repeat.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Diane, so glad you loved it!

  11. Naomi

    This is my go-to baba ganoush recipe! All the ingredients are in perfect proportion. Love it.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Naomi, so glad you love it!

  12. Wendy

    5 stars
    Sweet Baba Ganoush! This dish was awesome! Definitely a repeat! Thanks for sharing this!

    • Jeanine Donofrio

      I’m so glad you loved it!

  13. Lyssa

    5 stars
    Fantastic creamy texture. Lovely combination of flavours. I added a little Pirri-Pirri sauce right at the end, instead of chilli flakes which gave it just a nice hint of warmth on the tongue too. Thoroughly reommend this recipe. Note I also used a hand blender as I do not have any other time and it was abosultely fine.

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  14. Andrea

    5 stars
    I used 4 small eggplant from my garden and added a little bit of olive oil and smoked salt to each of the foil packets for roasting. It helped to add a hint of smoky flavor without grilling. Otherwise followed the recipe to the letter. End result? This recipe is the best texture and tasting BG I’ve ever had. Definitely a keeper! Thanks for sharing the recipe!

    • Jeanine Donofrio

      Hi Andrea, I’m so glad it was perfect!

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.