Easy Baba Ganoush Recipe! With only 5 ingredients, this creamy, smoky eggplant dip is a must for appetizers and mezze platters. You only need eggplant, tahini, olive oil, lemon juice and garlic.

If you love dips as much as I do, then you’ve got to try this easy baba ganoush recipe. With just a handful of ingredients, it’s perfect for entertaining, as a simple appetizer, and on mezze platters. Naturally gluten-free and vegan, it’s a great dish for everyone.

Baba ganoush is the recipe to win over even the most staunch of eggplant haters. It’s hard to believe that this creamy, smoky dip is made from eggplant! If you’re used to bitter, soggy eggplant, then this is the recipe to make you fall in love with eggplant. (And then, promptly make my eggplant gyro and pasta alla norma!)

You’ll start by charring the eggplant until soft and silky, then blending it with tahini, garlic, lemon juice, parsley, and salt. That’s it! This baba ganoush recipe couldn’t be easier– here’s how to make it.

Tips and tricks are below. For the full recipe, scroll down to the recipe card.

Why This Recipe Works
Baba Ganoush Ingredients
How to Make Baba Ganoush
Tips for Success
What to Serve with Baba Ganoush
More Healthy Dip Recipes
More Epplant Recipes

Why This Recipe Works

Most baba ganoush recipes have you roast the eggplant in the oven. And that’s delicious– you’ll definitely get a luscious, creamy eggplant dip if you go that route.

But, the secret to this baba ganoush is charring the eggplant first over a fire. You can use your grill or even a gas oven. This imparts a smoky flavor that is classic to baba ganoush. It makes a difference! If you have the time, then I recommend doing this– if not, then you can roast it.

Baba Ganoush Ingredients

Here’s what you’ll need to make this Baba Ganoush recipe

Italian eggplants, also called Globe eggplants
Tahini
Extra-Virgin Olive Oil
Parsley
Garlic
Lemon Juice

How to Make Baba Ganoush

Roast or Char the Eggplant

Turn on your gas stove or a grill to high. Place the eggplant directly onto the gas stove or onto the grill and turn as it blackens and chars, getting all sides. Once softened, place the eggplant into a bowl, then cover to allow it to soften even more and the smoky flavor to permeate, about 20-30 minutes. To roast the eggplant, broil or roast in a 450-degree oven for 30-40 minutes, rotating as the eggplant blackens and softens.
Scoop out the insides

The insides should be nice and soft by now. Let the eggplant cool to room temperature, then scoop out the inside of the eggplant from the peel and place it in a food processor.
Puree until creamy

Place the rest of the ingredients into the food processor and puree until creamy and smooth. Spoon the baba ganoush into whatever bowl you plan on serving it in, then either serve as is or drizzle with extra-virgin olive oil and a sprinkle of ground cumin, smoked paprika or whatever fresh herbs you like — I love a little chopped parsley on top!

Tips for Success

Baba ganoush is typically smoky– in order to get that flavor, you’ll want to use your gas stove, broiler or grill. To reduce any mess, line it first with foil to help with cleanup.

I prefer a little texture in my baba ganoush, and how creamy this is will depend on your food processor and how long you process it. If you don’t have a food processor, then you can smash the eggplant flesh with a fork until well mashed, then whip in the other ingredients.

This recipe calls for a teaspoon of salt, which I think it needed to really highlight the flavor. If you prefer less salt, then I’d recommend starting with 1/2-3/4 teaspoon of salt and then add from there.

What to Serve with Baba Ganoush

Warm pita bread is my favorite thing to serve with baba ganoush. Think of baba ganoush like hummus– if it pairs well with hummus, then it will likely pair well with baba ganoush. Pita chips or chopped vegetable sticks like carrots and cucumber.

It’s also great as a filling for a sandwich. Try with roasted tomatoes and onions in a pita wrap or on a roasted vegetable sandwich.

More Healthy Dip Recipes

More Epplant Recipes

If you try this recipe, make sure to leave a comment and a rating! Your feedback helps other readers and seeing you make my recipes makes my day.

Easy Baba Ganoush Recipe

Author: Alex Caspero
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Appetizer
Method: stove top, oven
Cuisine: Lebanese, Mediterranean
Diet: Vegan

Description

Easy Baba Ganoush Recipe! With only 5 ingredients, this creamy, smoky eggplant dip is a must for appetizers and mezze platters. You only need eggplant, tahini, olive oil, lemon juice and garlic.

Print Recipe

Author: Alex Caspero
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Appetizer
Method: stove top, oven
Cuisine: Lebanese, Mediterranean
Diet: Vegan

Author: Alex Caspero
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Appetizer
Method: stove top, oven
Cuisine: Lebanese, Mediterranean
Diet: Vegan

Scale

Ingredients

2 pounds Italian eggplant (also referred to as globe eggplants)
2 cloves garlic, roughly chopped
3 tablespoons fresh lemon juice
1/4 cup tahini*
2 tablespoons extra-virgin olive oil
1 teaspoon salt

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Instructions

Char the eggplant over the stove OR Roast the Eggplant** To use your gas cooktop, turn on the flame and place the eggplant on, turning as it chars. To grill, place the eggplant directly onto the grill grates and turn as it blackens and chars, getting all sides. Once softened, place the eggplant into a bowl, then cover to allow it to soften even more and the smoky flavor to permeate, about 20-30 minutes.
To roast the eggplant, broil or roast in a 450-degree oven for 30-40 minutes, rotating as the eggplant blackens and softens. It will split, and the insides will start to spill out, and that’s OK! The soft creamy inside is what you want for this baba ganoush.
Allow the eggplant to cool to room temperature, then scoop out the insides and add to a food processor.
Add the rest of the ingredients– garlic, lemon juice, tahini, olive oil, parsley and salt and blend until very smooth. Taste, adding more lemon/salt/tahini as desired. If the baba ganoush is too thick, add a little more olive oil.
Serve with your favorite dippers– we love warm pita and veggies like mini sweet bell peppers and cucumbers.

Notes

*I think tahini brands vary widely in quality. Soom is my favorite, followed closely by Krinos. The more ‘dripy’ and creamy it is, the better.

**You have a few different ways of roasting/charring the eggplant. If you want a smokey flavor for your eggplant, then you’ll need to do it over a fire/gas cooktop. Broiling and roasting will impart some smoky flavor, but not as much as charring over a flame.

I think this tastes best the day you make it and at room temperature. That said, it holds for several days in the fridge. I recommend bringing it to room temperature before serving.

Serve with warmed pita bread or veggies. It’s also fantastic as a sandwich!