Baba Ganoush

I don’t recall where or where I heard that Fall is “Dip time of year,” and one of my favorite dips – especially this time of year – is baba ganoush. Oh my God, that’s so much fun to say. Don’t you just love saying that name? So what is baba ganoush? Grilled eggplants combined with grilled garlic, a twist of fresh lemon, a drizzle of olive oil, and lots of tahini. The end result is a dip that smoky, earthy, and usually just a hint sweet and maybe a tad nutty. Best of all, it’s super easy to make.

Using only simple and affordable ingredients, and being blissfully easy to make, this is one dip every home chef should have in their repertoire. This dip is great alongside things like crusty bread, sliced vegetables, or as the centerpiece of a lush charcuterie board, or even as a dip for meats or kebabs.

Now, without further introduction, let's make some baba ganoush. I just love saying that.

What to Expect – Recipe Overview

All right, you’ve made it this far and are still reading. That means you probably have a few questions – perhaps you’re wondering what this recipe tastes like, or how hard it is to make? Or maybe you’re wondering if this recipe is make-ahead friendly or what the process is like, or what it pairs well with?

For the answer to those questions and more, read on.

• Taste and Texture - A good baba ganoush should offer a distinctive smoky flavor, with earthy undertones, and rich garlicy notes, carried on a lusciously smooth and creamy texture. Nutty notes arrive courtesy of the tahini, alongside a squeeze of citrus brought by fresh lemon juice. This is all balanced by fresh parsley, and a splash of extra virgin olive oil.
• Difficulty Level - Easy, and very beginner friendly. After you’ve grilled the eggplant and garlic, it’s only matter of chopping up the ingredients, and then mashing them together, and you’re done. Couldn’t be simpler.
• Preparation Process - The key ingredient in baba ganoush is the eggplant, and the key to getting the eggplant just right is in grilling it. Grilling the eggplant imparts it with smoky notes and a mild sweetness – which in turn gives the baba ganoush is signature flavor profile. While some recipes suggest leaving the garlic raw, I do suggest grilling the garlic, as the resulting savory sweetness melds beautifully with the eggplant. After grilling the eggplant and garlic, let them rest. This will allow the eggplant to release any excess liquid, and allow the garlic to cool down – making it easier to work with. From there, remove the skin from the eggplant and garlic, the ingredients are then either mashed together or given a run through the food processor. Super simple.

• Pairings - One of the hallmarks of baba ganoush is just how versatile it is. The go-to pairing is simply chopped vegetables such as carrots, radishes, celery, and cucumber. However, it also goes great on crostini, hardy Italian bread, artisan crackers, or as a side to charcuterie. In terms of main courses, it also works well as a side dish for grilled meats, falafel, or kebabs, and can be served alongside hummus or other Mediterranean dips for a packed appetizer platter.
• Make Ahead - This dip can be made a couple of days ahead of time. Just be sure to give it a good stir before serving, and possibly an extra dash of olive oil if needed.
• Storage - Stored in an airtight container, this dip can keep for about four or five days in the fridge. I don’t suggest freezing it.

Ingredient Checklist – Everything You’ll Need

• 2 medium-sized eggplants
  • Note: While you can certainly grill the eggplants in a cast iron pan or on a griddle, I do suggest grilling them directly over a gas burner (or on the grill) to achieve the best smoky flavor possible.
  • Tip: Choose firm eggplants for best results.
  • Substitute: That said, if you don’t have a gas burner or a grill available, the next best method is oven roasting. Roast the eggplants at 400 degrees Fahrenheit until they are soft and slightly charred. This should take about thirty minutes.
• 3-4 garlic cloves
  • Tip: I really do suggest grilling the garlic in its skin in a small cast iron pan. This mellows the garlic, while giving it a lovely sweet and smoky flavor.
  • Note: Similar to the eggplant, you can roast the garlic in the oven if grilling isn’t an option.
  • Substitution: Powdered garlic can be used if fresh isn’t available.
• 3 tablespoons lemon juice
  • Note: Adds a bit of citrus and acid, which works to brighten and balance the dip.
  • Tip: As always, I really cannot stress enough how freshly squeezed lemon juice works best in recipes that are consumed raw – such as this one. Freshly squeezed gives the dip a brighter, more vibrant flavor.
  • Substitution: Yes, bottled lemon juice can indeed be used if that’s all you have on hand. Conversely, if lemons aren’t available ‘at all’ you could opt for a splash of vinegar.
• 4 tablespoons tahini
  • Note: We’re using tahini to give the dip a smooth texture, along with some nutty flavor notes. This is a key ingredient that I consider essential to baba ganoush.
• 1½ teaspoons salt
  • Note: Plain table salt is all we’re looking for here, though feel free to get fancy with your favorite sea salt if desired.
• 1 teaspoon coarse black pepper
  • Tip: I do recommend using freshly ground black pepper for the best aromatics.
  • Substitution: Pre-ground can work if that’s all you have on hand.
• 1 tablespoon chopped Italian parsley
  • Note: Adds a fresh, herbal note and visual appeal.
  • Tip: Garnish with additional parsley for extra brightness.
• Olive oil (for drizzling)
  • Note: A final drizzle of olive oil enhances the creaminess and richness of the baba ganoush.
  • Tip: As in all recipes being consumed, I do recommend using a high-quality extra virgin olive oil for the best flavor.
• Optional Add-Ins:
  • My go-to add-in would probably be smoked paprika for a bit of heat and to double down on the recipe’s smoky goodness. Cumin would also be another spice I would consider adding to the mix. Getting a bit more creative, you might consider experimenting with diced fresh peppers or chilis, or with pomegranate seeds for a pop of sweetness and a dash of color.

Baba ganoush - Pairing Ideas

1. Pita Bread or Flatbreads
   • Serving baba ganoush without pita bread or flatbreads is like a day without sunshine, the two just go together.
   • Tip: Flatbreads are always best homemade, and best of all they couldn’t be easier to make.
2. Crudités (Vegetable Sticks)
   • Fresh vegetables are always a go-to pairing. Think carrots, cucumber slices, bell pepper strips, or celery.
   • Tip: Mix and match the veggies to make the platter as colorful as possible for the best presentation.
3. Falafel
   • I simply love falafel, and we have a great recipe right here on LTG for it. It makes a delicious pairing with baba ganoush.
   • Tip: Falafel also loves creamy dips such as tzatziki, which always pairs nicely alongside baba ganoush. Mixing and matching dips is a simple way to enhance any starter platter.
4. Grilled Meats or Kebabs
   • As mentioned earlier, grilled meats, such as seared steaks, chicken kebabs, and roasted lamb are all great pairings with Baba ganoush.
   • Tip: Spread it over the grilled meats, or spread it in wraps as a sandwich spread. Delicious.
5. Cheese and Charcuterie Board
   • Baba ganoush is a lovely addition to any Mediterranean-inspired appetizer board, especially those with crusty bread, crostini, or breadsticks.
   • Tip: Get creative with your appetizer platters. See my tips on how to put together the perfect antipasto platter.

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And that’s our Baba ganoush. If you enjoyed today’s recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!

Happy Cooking!

^{This post was originally published December 10, 2010 and has been updated September 19, 2024.}