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Baba ganoush in bowl with a garnish of olives, parsley, paprika and EVOO and a spoon.
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5 from 7 votes

Baba Ganoush Recipe

If you've been looking for the perfect baba ganoush recipe, your search ends here. This popular Mediterranean dip is made by mashing eggplant with simple seasonings like lemon juice, tahini and garlic. For my version I've amped up the flavors with a few simple tweaks.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Appetizer/side/snack
Cuisine: Mediterranean
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 94kcal



  • 2 medium eggplants (About 1.75 pounds. Italian or globe eggplants are fine)
  • 2 teaspoon extra virgin olive oil (for coating baking sheet)
  • ¼ cup tahini
  • 2 cloves garlic (minced or chopped)
  • 1 small jalapeno pepper (chopped)
  • 2 teaspoons dried oregano (or 2 tablespoons fresh oregano)
  • Juice of ½ lemon (or lime)
  • ½ teaspoon sumac (optional)
  • Salt to taste


  • Prepare a baking sheet by lining it with aluminum foil and then brushing it with olive oil. Preheat the oven to 425 degrees Fahrenheit or 220 degrees Celsius.
  • Halve each eggplant lengthwise. Use a sharp knife to score the white surface of each eggplant half. Don't go all the way through--the cut needs to be no more than ¼ to ½ an inch deep.
  • Place the scored eggplant halves, white side down, on the oiled, foil-lined baking sheet and roast in the preheated oven for 35-40 minutes or until the skins are wrinkly and a knife through the thickest part of the eggplant goes cleanly through. (See pro tips above for roasting the eggplant on an open flame).
  • Use a spoon to scoop the flesh out of the eggplants. It should come out cleanly and should be butter-soft.
  • Place the eggplant flesh in the food processor along with the rest of the ingredients. (See noted below for doing this without a food processor).
  • Process the eggplant dip until fairly smooth and creamy but still somewhat textured. You don't want a paste. Garnish with a drizzle of extra virgin olive oil and parsley. You can also top the baba ganoush with chopped olives, pomegranate seeds, paprika, sumac or za'atar before serving.


  • To make the baba ghanouj without a food processor, place the roasted eggplant in a bowl and mash with a fork. It should become creamy very easily. Add the remaining ingredients (be sure to finely mince the jalapenos and garlic) and mix everything together. 
  • If you decide to roast the eggplant over an open stovetop flame, keep the eggplant whole and don't apply any oil. Use a pair of tongs to turn the eggplant until the skin has charred on all sides. Keep the vent fan or hood turned on when you do this. Let the roasted eggplant rest a few minutes in a covered bowl before cutting in half and scooping out the flesh.
Storage instructions
  • Refrigerate: The baba ghanouj will last in the fridge for up to six days. Store in an airtight container.
  • Freeze: Freeze the baba ganoush in a freezer-safe container for up to two months. Thaw and give it a quick turn in the food processor before serving to blend in any juices that may have separated.


Calories: 94kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 5mg | Potassium: 237mg | Fiber: 3g | Sugar: 3g | Vitamin A: 61IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg