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Discover how to make creamy Baba Ghanouj with this easy recipe. Perfect for dipping or spreading, it’s a flavorful Mediterranean favorite!
There’s nothing like the smoky, creamy taste of homemade Baba Ghanouj. It’s one of those things I never tried until I lived in England. Living in a different country made me more open to new cuisines. I tried it for the first time at a Lebanese restaurant in London, and I’ve been obsessed with it ever since.
What Is Baba Ghanouj
Baba Ghanouj (also known as Baba Ganoush) is a Middle Eastern eggplant dish similar to hummus but uses eggplant instead of chickpeas as a base.
Delicious By Design
We developed our Baba Ghanouj recipe to offer a new and delightful take on this traditional dip. Roasted garlic provides a flavorful and nutty sweetness that enhances the dish. Smoked paprika and ground cumin add a savory smokiness, giving the dip its distinct depth. Fresh lemon juice and zest bring a bright, tangy element that balances the rich and smoky flavors perfectly.
What You’ll Need
To create this luscious Baba Ghanouj, you’ll need just a handful of ingredients, most of which you probably already have in your pantry. The show’s main star is the eggplant, supported by tahini, garlic, lemon juice, olive oil, and a few spices to bring everything together.
Ingredient Spotlight
The best eggplants for Baba Ghanouj are large, firm, and shiny. Look for ones that are heavy for their size with smooth, glossy skin and no blemishes or soft spots.
How To Make
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
- Peel the loose paper off the garlic, leaving the tight skins intact. Slice off the top 1/2″ of the garlic head to expose the cloves. Place it on foil, drizzle with olive oil, and season with salt and pepper (image 1).
- Place the eggplant halves on a baking sheet. Brush with olive oil and roast for 35-45 minutes (image 2).
- Wrap the foil around the garlic, place it on a baking dish, and roast it in the oven for 40-50 minutes (image 3).
- You’ll know the eggplants done when the skin shrivels (image 4).
- To remove the garlic from the peel, squeeze the root end, and the soft garlic will slide right out and set aside (image 5).
- Scoop out the fleshy center of the eggplant with a spoon and run a knife through it to cut it into strips. Discard the skins. Place the eggplant flesh in a mesh strainer over a mixing bowl, then transfer the eggplant flesh to the strain (image 6).
Remove as much moisture from the eggplant as possible, let the eggplant rest for a few minutes and then press and shake the eggplant in the strainer to release more moisture.
- Put the eggplant into the food processor (image 7).
- Add the roasted garlic. Add lemon zest, lemon juice, tahini, salt, cumin, smoked paprika, pepper, and olive oil (image 8).
- Blend until smooth. Taste and add salt, adjust spices, and add more lemon juice as needed (image 9).
- Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top, then sprinkle with paprika and parsley (image 10).
Make It Your Own
Baba Ghanouj is quite versatile, so feel free to adjust it to your taste. For a spicier kick, add a pinch of cayenne pepper. If you prefer a nuttier flavor, increase the amount of tahini. You can also mix in some roasted red peppers or sun-dried tomatoes for a different twist.
Erren’s Top Tips
- Perfect this recipe by tasting it before serving. Think it needs more spices, seasoning, or lemon juice? Adjust and taste as you go to make it perfect!
- I recommend using the smallest eggplants you can. The younger it is, the sweeter and more tender the flesh. Larger, more mature eggplants have more bitterness and seeds which can be mushy and unpleasant.
- After cooking, remove as much moisture from the eggplant as possible, let the eggplant rest for a few minutes and then press and shake the eggplant in the strainer to release more moisture.
- For the creamiest result, add the oil slowly in a thin stream as it blends instead of just adding it to the bowl with the rest of the ingredients.
Storage & Freezing Instructions ❄
Baba Ghanouj can be stored in an airtight container in the refrigerator for up to 4 days. If you want to freeze it, place it in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight and stir well before serving.
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Recipe
Baba Ghanouj
Ingredients
- 2 pounds eggplant (approx 2 small-to-medium eggplants)
- 1 head of garlic
- olive oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice (more if necessary)
- ¼ cup tahini
- ⅓ cup extra-virgin olive oil (plus more for garnish)
- 1–2 teaspoons sea salt
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- fresh ground pepper (to taste)
- paprika and parsley for garnish
Instructions
- Pre-heat your oven to 425F.
- For the Roasted Garlic.
- Peel the loose paper off the garlic, leaving the tight paper skins. Keeping the head intact, using a sharp knife, slice off the top 1/2″, exposing the tops of the cloves.
- Place garlic on a sheet of foil and drizzle the top liberally with olive oil. Season with salt, pepper, wrap the foil up around the garlic, place on a baking dish and roast in the oven for 40-50 minutes.
- While the garlic starts to roast, place the eggplant halves face down on a baking sheet. Brush with olive oil and roast for 35-45 minutes (placing them in the oven when the garlic has 35 minutes left on the timer). you’ll know the eggplants done when the skin shrivels.
- Remove the garlic and eggplants from the oven and Set aside to cool enough to handle.
- To remove the garlic from the peel, squeeze the root end and the soft garlic will slide right out set aside.
- Scoop out the fleshy center of the eggplant with a spoon and run a knife through it to cut into strips. Discard the skins.
- Place the eggplant flesh in a mesh strainer over a mixing bowl, then transfer the eggplant flesh to the strain. Remove as much moisture from the eggplant as possible, let the eggplant rest for a few minutes and then press and shake the eggplant to release some more moisture.
- Put the eggplant into the food processor with the roasted garlic. Add lemon zest, lemon juice, tahini, salt, cumin, smoked paprika, pepper, and olive oil. Blend until smooth.
- Taste and more add salt, adjust spices, and add more lemon juice as needed.
- Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil and top then sprinkle with paprika, and parsley.
Tips
- Perfect this recipe by tasting before serving. Think it needs more spices, seasoning, or lemon juice? Adjust and taste as you go to make it perfect!
- I recommend using the smallest eggplants you can. The younger it is, the sweeter and more tender the flesh. Larger, more mature eggplants have more bitterness and seeds which can be mushy and unpleasant.
- After cooking, remove as much moisture from the eggplant as possible, let the eggplant rest for a few minutes and then press and shake the eggplant in the strainer to release more moisture.
- For the creamiest result, add the oil slowly in a thin stream as it blends instead of just adding it to the bowl with the rest of the ingredients.
- If your Baba Ganoush tastes bitter, add a half teaspoon of baking soda at a time and blend well (tasting in between) to remove bitterness from the dish.
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