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An Eggplant Dip You’ll Love!
Baba ghanoush or baba ghanouj is what we call hummus’s cousin – it’s a is a smokey, creamy, eggplant dip that you can make with very little prep and you don’t even need a blender! Growing up in a Lebanese house, baba ghanoush was as popular as hummus and was one of those appetizers that we always had at dinner parties and get togethers. Just like hummus, it’s easy to make, vegan, gluten-free, and pairs well with pita, pita chips, veggies or any dippers!
My recipe for Baba Ghanoush is one I learned from my Lebanese parents. It’s authentic, simple, and the perfect accompaniment to your party platters. So if you’re looking for an alternative dip to hummus, you’ve gotta try this one!
Happy Cooking!
– Yumna
Baba Ghanoush Ingredients
- Eggplant: To pick the right eggplant, look for one that is firm, heavy for its size, and has smooth, shiny skin. Avoid those with wrinkled or blemished skin, since they may be overripe or damaged.
- Tahini: Just like with hummus, tahini adds a nutty flavor and makes the baba ghanoush creamy. Make sure to look for tahini that only has one ingredient – hulled sesame seeds.
- Lemon juice: Use fresh for the best flavor. Add the zest for a more prominent flavor.
- Garlic cloves: Just like with the lemon juice, use fresh garlic.
- Salt: Table salt, sea salt or kosher salt for flavor.
Recipe Video Tutorial
How to Make Baba Ghanoush
Lebanese Baba Ghanoush
Video
Ingredients
Instructions
- Preheat oven to 400° F degrees.
- Wrap eggplant in aluminum foil and roast for 45-60 minutes until the eggplant is soft when poked with a fork or knife. Unwrap the eggplant and allow it to cool for 10 minutes.
- When the eggplant is cool to the touch, cut off the top and peel off the skin. Discard the skin, keeping only the flesh of the eggplant.
- Place the flesh of the eggplant in a food processor or blender. Add the lemon juice, tahini, garlic cloves and salt. Pulse a few times until the ingredients are incorporated but the mixture still looks chunky.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Lebanese Baba Ghanoush recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Tips
- Use high-quality ingredients. There are only 4 ingredients in this homemade baba ghanoush recipe. Because of the minimal items, it’s important that each of those ingredients is high quality. That means fresh garlic, fresh lemon juice, and tahini made with only sesame seed paste.
- Strain the eggplant to remove excess liquid. You can strain the whole eggplant or chop it into smaller pieces and strain it that way. I usually just let it sit for 10 minutes in a colander to cool and release excess liquid. This step is not mandatory but it will ensure the dip is not too watery.
- Adjust the ingredients to your taste. When it comes to baba ghanoush, and actually most Lebanese dips, you can really tinker with the proportions to make it your own. So adjust the tahini, make it more lemony or more garlicky to your taste. My ratios though are approved by my dad – just sayin’!
- Let the dip to set in the fridge. You’ll notice that the dip will get thicker as it cools and sets in the fridge. That’s because any liquid released from the roasted eggplant in addition to the natural fats from the tahini, will solidify.
Serving Ideas
- Pita bread or homemade pita chips. Just like hummus, this is perfect for dipping with pita as part of a mezze platter.
- Sandwiches. This works really well as a spread in sandwiches like the Roasted cauliflower pita sandwiches. You can also try using in this veggie and hummus sandwich instead of the hummus.
- Salads. Instead of using dressing in a salad, you can actually a large dollop of this and mix it around with the salad ingredients or thin it out with some water and lemon juice. It would work well with these Cauliflower Pita Sandwiches
- Grain or Rice Bowls: If you’re making a mediterranean grain or rice bowl, like farro bowl, chicken & quinoa bowl or gyro bowl, add a scoop of this baba ghanoush on top. It goes well with this flavors and helps to add a creamy saucy element.
FAQs
Store your baba ghanoush in the fridge in a glass container with a tight-fitting lid for up to 7 days.
Yes, it freezes well too. Let it chill in the fridge for at least an hour, and then place it in an airtight container or freezer bag.
Baba Ghanoush can taste bitter if you didn’t roast the eggplant long enough or used too much garlic. To offset any bitterness, you can add a tablespoon of honey, more lemon juice or a fresh herb like parsley or cilantro.
Yes, you can make Baba Ghanoush without a food processor or blender. Instead of using an electric appliance, just mash the roasted eggplant flesh with a fork or potato masher in a mixing bowl. Add the tahini, lemon juice, minced or pressed garlic, and salt, and then continue to mash and mix the ingredients until you get a slightly chunky or smooth consistency, depending on your preference.
I have made it and it is so delicious. Thanks Yumna
Yay, so happy you loved it!! You’re welcome, Moshe!
I acquired passion for the authentic Middle Eastern cuisine and I want to make some things at home too. I need your help 🙂 We have tried all kinds of recipes at home to get the tahini dressing we get in the Jerusalem salad in our local joint and it is always awful. It has a bitter undertone, unpleasant flavor, etc. I buy the exact brand featured in this recipe. Can you share some guidance, please?
Hi Emily! I have recipes for Tahini Dressing and Tahini Sauce you might find helpful. Hope that helps!!
Thanks for sharing! I have been doing this for years and recently checked your recipe just to get right amount of the ingredients, so I adjusted my measurements and it tastes much better now thanks to you.
Yay, so glad you found my measurements helpful!! Thank you so much, Fatima!
I have never commented on a recipe before but this turned out to be so good I just had to.
So happy you liked it, Q!! Thank you!
Of course I added 6 TBSP of lemon juice like an idiot. Don’t ask why. So anyway I made tahini which was great (difficult) but great. So if anyone else makes the mistake I did or too runny you can add panko, more tahini, Greek yoghurt but don’t add it into the food processor as it will get even more looser. Add and stir. Mine thickened up well considering and didn’t alter the taste too much is at all. I am so angry at myself 🙁 anyway hope that helps anyone. Oh and if too lemony add a small amount of honey drip by drip tasting all the time
Thanks so much for sharing how you fixed your mistake, David!! So happy you were able to make it work!
Thank you and I should mention that if it’s too thick add 1 tsp water and whisk in and another tsp until it’s perfect. It will loosen up. Patience is key here. It took me around 6 tsp one at a time.
I am making this Baba Ghanoush for the third time. This is by far the best recipe I have found. To me, it tastes like the Baba Ghanoush I would get when I traveled to the Middle East. Thank you for a creamy and yummy recipe.
Wow, that is a massive compliment!! Thank you so much, Rebecca, that is so sweet! I’m glad you love the recipe!
Thank you for this delicious recipe
You’re welcome, Amina! So glad you liked it!
Delicious. This was my first time making baba ghanoush. Not far from my gold standard that I would get from a Lebanese bakery in Massachusetts. Will definitely make it again.
Thank you so much for the kind words!
Great recipe! Easy to make and 100% delicious. My husband loves it. Thank you for sharing!!!
Yay, so happy you and your husband love it! You’re welcome!!
It’s been years, but this is finally the ticket to a baba ghanoush that is like some I had years and years ago at a Lebanese restaurant. The only change was to mash (used a potato masher) because I feel like it makes a fluffier consistency. Delicious! Thank you!
Amazing, that makes me so happy to hear! Thanks, Lisa!!