How to make the best Baba Ganoush – Roasted Eggplant Dip
A creamy, smoky roasted eggplant dip. This middle eastern dip, also known as Baba Ganoush takes as little as five minutes to mix once the eggplant is roasted. The eggplant gets a smoky flavor from the stovetop roasting, creaminess from the tahini, olive oil, and a touch of garlic. Perfect to serve as a dip or a salad with warm pita bread or toasted pita nachos.
We have finally come to the end of 2018. Where has this year gone? Feels like this year went by so quickly. I took a year or more break from cake decorating and it still feels like I’m going in for an extension. I do like that I do cakes for fun and less for orders. That way I am in total control of what I want to make and my time. My kids get more of me rather than me being all day busy baking and decorating.
The best part about this year for me has been that I got to spend more time on my blog. For a long time, I had tons of recipes photographed to share on the blog but never had time to write and share those recipes. This year I wrote a lot of posts, redid a lot of old recipes and took new pictures. I’ve loved all the positive feedback I’ve received from you all so far and I loving being a food blogger now more than ever.
Love it or hate it?
Do you love eggplant? I know there are those who hate it and then there are those like me who can never get enough of eggplant. I love eggplant. Unlike other kids, I loved eggplant as a kid. And what’s weird is both my kids think they don’t like eggplant.
Aadi won’t eat any curry or other eggplant dishes but he loves this eggplant recipe but does not know it’s with eggplant. As a kid, he has called it ganoush salad. The truth is, he loves all things tahini or middle eastern. His favorite being shawarma, hummus, and falafel. You can give him a sandwich with cold cuts and use tahini sauce as a spread. My Rhea will lick tahini from the jar like it’s honey and she loves halva cake very much. I guess they both take after their Middle Eastern father. This is one of Ziv’s favorite dishes.
About this recipe
Though this is a dip we eat it like a salad. For us, it’s like a sandwich spread or a light meal on its own with Pita bread. One day a week, usually on Thursday, we have either hummus or this roasted eggplant dip with tahini for lunch with a side salad which sometimes can be my Lebanese roasted eggplant salad. It’s really very simple to make. Often, I roast the eggplant ahead of time during the week and save it in the fridge. That way it takes me just 5 minutes to make this dip and a few minutes to heat up the pita. Sometimes, it homemade pita but often it’s fresh pita from the local bakery.
If you’ve been to any Middle Eastern restaurant you probably have had this served as a dip, appetizer or side. It is made in many version all over with small variations. The Arabic equivalent for this is called Mutabal. Some restaurants even have this as a salad on the menu. It makes a great combination with meat dishes such as shawarma or kebabs over any Middle Eastern bread from pita to laffa or lavash.
As you can see in this video, this is probably the easiest dip or salad you can make. The roasting takes about 15 to 20 minutes. Since this can be eaten warm or cold making this ahead of time is an option too. [
Let’s talk ingredients and substitutes (Save/Pin)
- Eggplant – here in the middle east we often get a seedless eggplant called Baladi which works well for this recipe. However, I’ve always used regular large eggplant and it’s simple, easy and delicious.
- Garlic – a little goes a long way – so add less not more.
- Tahini – you can use raw tahini straight out of the jar. I love my babaganoush more creamy so I use prepared tahini sauce. Tahini sauce is a staple in my home so it’s always in the fridge for our salads and pita sandwiches. Plus it’s much healthier than other salad dressings.
- Olive oil – the oil here is for flavor so pick the good olive oil and you will enjoy this dip. It adds flavor, volume, and creaminess to the eggplant.
Useful Tips and Tools
- Use a grill pan to roast the eggplant. Never use non-stick as it will ruin the nonstick surface. I use an old pan as the juices do stick to the pan.
- A mixing bowl to combine everything.
- Serving plate to serve the baba ganoush.
How to make Baba Ganoush – Roasted Eggplant Dip (Save/Pin)
Ingredients
- 1 large Eggplant (1 lb)
- 1/2 tsp minced garlic
- 1/4 tsp Pepper
- 1/2 tsp salt
- 1 tbsp lemon juice
- 3 tbsp Tahini – raw or sauce
- 2 tbsp Olive Oil
- 1/4 tsp paprika (for garnish)
Method
Prepare
- Pierce the eggplant with a knife a few times so the juices can flow out.
- Then roast on the stove top – I use an old metal (not non-stick) pan
- Flip it on all sides at interval making sure it does not burn
- Roast until it’s soft and pulp -mush.
- Once done – cool until just warm.
Prepare Dip
- Scoop out the flesh into a bowl
- Mix well to break up any of the strings
- Add garlic, lemon juice, salt, pepper, and tahini – stir well.
- Finally, add olive oil.
- Taste and adjust seasoning
Serve
- Transfer to a serving platter.
- Garnish with more tahini, olive oil
- Sprinkle with paprika and black sesame seeds (optional)
- Serve with warm pita bread or toasted pita chips.
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Roasted Eggplant Dip – Baba Ganoush
Print Pin RateDescription
Equipment /Tools
Ingredients
- 450 grams Eggplant (1 large)
- 1/2 tsp Garlic
- 1/4 tsp Pepper
- 1/2 tsp salt
- 2 tbsp Raw Tahini or 3 tbsp tahini sauce
- 2 tbsp Olive Oil
- 1/4 tsp paprika for garnish
- 1 tbsp lemon juice
Conversions – Switch between Metric & US for other measurement options
Instructions
Prepare
- Pierce the eggplant with a knife a few times so the juices can flow out.
- Then roast on the stove top – I use an old metal (not non-stick) pan
- Flip it on all sides at interval making sure it does not burn
- Roast until it’s soft and pulp -mush.
- Once done – cool until just warm.
Assemble
- Scoop out the flesh into a bowl
- Mix well to break up any of the strings
- Add garlic, lemon juice, salt, pepper, and tahini – stir well.
- Finally, add the olive oil.
- Taste and adjust seasoning
Serve
- Transfer to a serving platter.
- Garnish with more tahini, olive oil
- Sprinkle with paprika and black sesame seeds (optional)
- Serve with warm pita bread or toasted pita chips.
Recipe Video
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Nora
Already made it 2 times, and it’s delicious!
Veena Azmanov
Thank you, Nora. So happy to hear you enjoyed this recipe.
Emmeline
I just LOVE baba ghanoush! This recipe gave me serious cravings, and it seems so easy to make – I must try it this weekend!
Veena Azmanov
You will love it, Emmeline. So easy to make too.
Anne
I love Baba Ganoush. I see you recipe reference adding lemon juice. But none is listed on the ingredient list. Can you post a correct d recipe? I just used my best judgment by t wanted to know your perfect ratio.
Veena Azmanov
Hey, Anne. Sorry about that. I just added the lemon juice in the ingredients. Thanks for bringing it to my attention. Hope you enjoy this dip – it’s our family favorite.
Cathy
Love dips and this dip literally has my mouth salivating! I’m so saving this dip, I really need to make this one for sure!
Veena Azmanov
Thank you, Cathy. If you love eggplant you will enjoy this one.
Luci
Yummy, this would be a big hit at a party.
Veena Azmanov
Thank you, Luci
Quhen
I love baba ganoush but never made it myself. Your video got me straight into the kitchen and I made it. It so so easy and SO GOOD – Thank you
Veena Azmanov
Thank you, Quhen. So happy you enjoyed this recipe. Thank you for coming back to write this feedback. Love hearing from those who try my recipe. Wish you a Happy New Year.
Kelly Anthony
I’ve never made roasted eggplant or baba ganoush but your easy to follow directions will make this super easy. Thanks for sharing!
Veena Azmanov
You are very welcome Kelly. I think you will enjoy this
Neli Howard
This is one of our family’s long time favorites. So simple to prepare and yet so delicious. Even my toddler likes it (well, if we exclude the garlic :))
Veena Azmanov
Thank you, Neli. I loved using roasted garlic when my kids were little the flavor is milder.
Mary Bostow
I have never heard about this recipe and i am finding it interesting. I will try out this recipe on this weekend . Nice post !
Veena Azmanov
Thank you, Mary. It’s a very simple and easy recipe. If you like eggplant you must try it.
Richard
I love baba ganoush and found your recipe just in time. I usually make it in summer when I can grill but your stovetop method now means I can make it in winter too. Oh it was very tasty just like when we eat at the restaurant.
Veena Azmanov
Thank you, Richard. So happy you enjoyed this recipe. Thank you for coming back to write this feedback. Love hearing from those who try my recipe. Wish you a Happy New Year.
Jyothi (Jo)
Baba ganoush, the best of the dips ever! I can lick off the bowl without any chips or bread alongside. Love this
Veena Azmanov
Me too Jyothi. Love it very much.
Marisa Franca
This is one our favorite dips. We love eggplant and once it’s plentiful in the store we start buying it weekly. We usually roast it on the outdoor grill, we’ve never tried it indoors. We’ll have to try your method.
Veena Azmanov
Thank you, Marisa. Oh you must grill outside if you can. I love grilled eggplant. I do this recipe all year round so doing it stove-top is an easy way for me.
Jeannette (Jay Joy)
This middle eastern dip sounds amazing. I am so sad that I haven’t been able to find tahini where I love ( South Pacific). Are there any good substitutes for tahini that you have tried before?
Veena Azmanov
Oh.. so sorry to hear you don’t find where you are but – you can actually make tahini at home. It’s sesame seed butter just like we make nut butter like cashew butter?
My mother in law used to make it herself though we can buy it here. Her recipe was
1 cup hulled sesame seeds (can be found online),
Roast it lightly on the stovetop in a saute pan. The roasting helps with the grinding.
Blend it in a food processor – until coarse.
Then add 2 to 4 tbsp olive oil – blend to a paste.
Finish with a pinch of salt.
It really is easy.
Jeannette (Jay Joy)
Thank you so much. I had no idea we could just make it at home! Silly of me not to even check online. THANK YOU SO MUCH!
Veena Azmanov
You are very welcome, Jeanette. I have made it only once before when I lived in Singapore and didn’t find it. Though I couldn’t use the one I made because I used unhulled sesame. It tasted very bitter so we ended up throwing it.
My mother in law loved making it at home and her tahini sauce and hummus was really delicious.
Noel Lizotte
I love all kinds of dips … I could make a meal any day with a dip and some crackers and veggies. Count me in on calling this a salad and eating it for lunch!
I was LOL @ your kids eating tahini straight from the jar … they are true to their heritage!!
Veena Azmanov
Me too Noel. Love dips and spread. This is lunch for me often.
Cheese Curd In Paradise
I am on team eggplant! This looks like one delicious dip- I love roasted eggplant!
Veena Azmanov
Me to Ashley. Love eggplant.