Baba ganoush is a delicious dip made from roasted eggplants, originating in the Middle East and Eastern Mediterranean. It’s creamy, savory, and exudes an irresistibly smoky flavor. Enjoy this with a side of freshly chopped veggies or spread it onto homemade falafel flatbread for the perfect appetizer.
Ever since my trip to the Middle East years ago, I’ve been savoring baba ganoush. Now don’t get me wrong, hummus is just as delicious. But this dip has an insanely scrumptious smoky flavor – all thanks to the method of charring eggplants on a grill.
Now, if you don’t have an outside grill, not to worry. I’m going to show you how to achieve the authentic flavor and texture with the help of your stove top, plus a few other tips. Let’s get started!
Baba Ganoush Ingredients
This baba ganoush recipe calls for 7 simple ingredients. Here’s what you’ll need.
- Eggplant: You’ll need 2 medium sized eggplants. Make sure to choose eggplants that are shiny and smooth with no signs of mushiness.
- Tahini: You can make my homemade tahini recipe or purchase a store-bought version.
- Lemon Juice: 1 lemon works just fine, as you will only need 1 1/2 tablespoons juiced.
- Olive Oil: This helps create a smooth consistency and rich flavor.
- Garlic: 1 raw garlic clove does the trick, but you can add more if it’s roasted garlic.
- Salt: 1/4 teaspoon to season it up.
- Parsley: You can either mix in chopped parsley or use it as garnishing.
How To Make The Best Baba Ganoush
Roast the eggplants
If you have an outdoor grill, that’s the preferred method to make baba ganoush. An open flame imparts the best smoky flavor. If you don’t have an outdoor grill, roasting your eggplants on a gas stove top is the next best option, and it’s the method I’ll show you today. If you don’t have an outdoor grill or gas stove, I’ll tell you how to broil it in the oven. But I’ll be honest, broiling the eggplant in the oven produces the least smoky (and thus least authentic) flavor.
- Outdoor grill: Prepare a grill for medium-high heat. Grill the eggplant, rotating it occasionally, until the flesh is completely soft and the skin is charred. This should take about 25–35 minutes, depending on the size of your eggplant.
- Stovetop method: Turn your stovetop to medium-high heat and place your eggplants on the grate above the flames. Use tongs to rotate the eggplant every 3-4 minutes. Roast for about 15 minutes, until the skin is deeply charred and the eggplant starts to deflate.
- Broiler method: Lay your eggplants on a baking sheet (feel free to add aluminum foil if you want to prevent stickiness). Then place them in the oven, approximately 6-inches below the broiler, and cook for about an hour, rotating frequently. Make sure the skin is charred and poke the eggplant to see if it’s tender before removing from the oven.
Steam and chop the eggplants
Place the charred eggplants in a large bowl and cover with plastic wrap to steam them for 15 minutes. This will help to intensify the smoky flavor while they cool, and also allow residual liquid to drain from the eggplant.
After draining, cut the eggplants in half lengthwise and scoop out the flesh onto a cutting board. Roughly chop the eggplants to break apart the more fibrous, stringy bits.
Mix all the ingredients together
Place the chopped eggplants in a mixing bowl. Add the tahini, lemon juice, olive oil, garlic, and salt. Give everything a good stir with a fork until it’s well combined, with a slightly chunky texture. You can also stir in some chopped parsley, if you’d like.
Garnish and serve
Transfer the final baba ganoush to a serving bowl and garnish with extra chopped parsley and a drizzle of olive oil. Serve this with fresh cut veggies or my ultimate seed crackers.
Baba Ganoush Recipe Video
While it’s easy to make baba ganoush, it always helps to watch a quick tutorial video. Give it a watch below!
A Few Extra Tips
- Baba ganoush is best after the flavors have had time to meld together. I recommend refrigerating for at least an hour before serving, for the best flavor.
- If you make baba ganoush in the oven and it’s lacking in smoky flavor, you can always enhance it by stirring in 1/4 teaspoon of liquid smoke. It’s a little trick that will have most people thinking you made the recipe on an outdoor grill.
- Smaller eggplants often have less seeds than larger eggplants. So you could use three small eggplants in this recipe instead of two medium-sized.
- Always season and tweak to taste. If you’d like a little more lemon juice, tahini or garlic, feel free to add it!
How To Store Baba Ganoush
Baba ganoush can be stored in an airtight container in the fridge for about 4 days. I actually love baba ganoush on the second day and find it to be even more flavorful.
But if you’d like to prep this ahead of time, you can freeze the eggplant flesh for a few months. Once you’ve let the eggplant steam in the bowl, scoop out the flesh and store in containers or freezer bags. Then when it comes time to make the dip, let the eggplant thaw to room temperature and start mixing in all the ingredients.
More Healthy Dips And Spreads
Looking to switch up your appetizer game? Your guests are going to love these easy but healthy dips.
Baba Ganoush (Authentic & Smoky)
- 2 medium eggplants, approx 2 to 2 1/2 pounds total
- 3 tablespoon tahini
- 2 tablespoon extra-virgin olive oil
- 1 1/2 tablespoon lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon salt, or more to taste
- 1-2 teaspoons chopped parsley, for garnishing
- Turn your stovetop to medium-high heat and place your eggplants above the flames. Use tongs to rotate the eggplant every 3-4 minutes. Roast for about 15 minutes, until the skin is deeply charred and the eggplant starts to deflate.
- Place the eggplants in a large bowl and cover with plastic wrap. Allow them to steam and cool for 15 minutes, so that excess liquid can be removed.
- Cut the eggplants in half lengthwise and scoop out the flesh onto a cutting board. Roughly chop the eggplants to break apart the stringy bits.
- Add the chopped eggplants to a large mixing bowl and use a fork to mash it up. Once it becomes a nice chunky consistency, add in the tahini, lemon juice, olive oil, garlic, salt, and parsley. Give everything a good stir with until it’s well combined.
- Transfer the final baba ganoush into a small bowl and garnish with extra chopped parsley and a drizzle of olive oil.
- I like using tongs that are extra long when roasting on the stove top, such as these ones.