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Baba Ganoush Recipe

Baba Ganoush

This Baba Ganoush Recipe is smoky, creamy, tangy, and packed with Mediterranean flavor. Roasted eggplant is combined with nutty tahini, fresh lemon juice, garlic, and warm spices to create a silky dip with a deliciously rustic texture. Serve it with warm pita, crisp vegetables, or as part of a Mediterranean mezze platter.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Appetizer
Cuisine: Mediterranean
Calories: 90
Ingredients Equipment Method

Ingredients
  

  • 2 medium eggplants about 1½ pounds total
  • ¼ cup tahini
  • 3 tablespoons fresh lemon juice
  • 1 garlic clove finely minced
  • 1 tablespoon plain Greek yogurt optional
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon sumac
  • ¼ teaspoon smoked paprika
  • ½ teaspoon salt or to taste
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley finely chopped
For Garnishing
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon toasted pine nuts optional
  • Fresh parsley

Equipment

  • Baking sheet
  • Parchment paper
  • Fork
  • Colander or fine-mesh sieve
  • Mixing bowl
  • Wooden spoon or fork
  • Sharp knife

Method
 

  1. Preheat the oven to 425°F (220°C). Pierce the eggplants several times with a fork and place them on a lightly oiled baking sheet.
  2. Roast the eggplants for 35 to 40 minutes, turning them once halfway through, until the skins are deeply browned and the flesh is very soft and collapsed. For a smokier flavor, you can char the eggplants over an open flame instead.
    Baba Ganoush Recipe
  3. Let the roasted eggplants cool enough to handle, then cut them open and scoop the flesh into a colander. Let the excess liquid drain for about 10 to 15 minutes so the dip does not become watery.
    Baba Ganoush Recipe
  4. Transfer the drained eggplant to a mixing bowl and gently mash it with a fork until mostly smooth while keeping a little texture.
  5. Add the tahini, lemon juice, garlic, Greek yogurt if using, olive oil, cumin, sumac, smoked paprika, salt, and black pepper. Stir gently with a wooden spoon or fork until everything is well combined.
    Baba Ganoush Recipe
  6. Taste the baba ganoush and adjust the lemon juice, salt, or spices according to your preference. Cover and refrigerate for 30 minutes to allow the flavors to develop.
    Baba Ganoush Recipe
  7. Transfer the dip to a serving bowl, spread it into a shallow swirl, and drizzle with olive oil. Garnish with parsley, toasted pine nuts, and a light sprinkle of sumac or smoked paprika before serving.
    Baba Ganoush Recipe