Smoky, creamy, and packed with roasted aubergine flavor-this is the best homemade baba ganoush, no food processor required. It's ready in under an hour using just one pan!
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Baba Ganoush
I love making this as a healthy, crowd-pleasing dip. Pair it with more party-appetizer slike easy hummus, eggplant spread or tapas board.
Wondering how to pronounce it? It's baa-buh guh-NOOSH-fun and delicious.
Ingredients
- Italian eggplants - I like using small to medium aubergines because they have fewer seeds and roast up creamier. Look for ones that are shiny and firm.
- Garlic - Fresh is best here! I usually grate or press it to really infuse the dip.
- Lemon juice - Just a bit brings brightness and balances the richness. I always taste and adjust at the end.
- Tahini - You can skip this if you want a no tahini version, but it adds a lovely creaminess that's hard to beat.
- Extra-virgin olive oil - Adds that silky texture and brings all the flavors together. Drizzle a little extra on top before serving.
- Flat-leaf parsley - I love tossing in chopped parsley for freshness. It makes the dip feel lighter.
- Salt - Don't skip it! It really brings out the flavor of the eggplant.
- Ground cumin - A pinch gives the dip that warm, earthy background flavor.
- Smoked paprika + red pepper flakes - Optional, but I love the smoky depth and tiny kick they add on top.
- Dippers - My favorites are warm pita wedges, cucumber slices, and bell pepper strips-but feel free to use whatever you have on hand.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Baba Ganoush Recipe
- Preheat the oven: Set your oven to 450°F (230°C) and move the rack to the upper third. Line a large baking sheet with parchment paper to keep the eggplant from sticking.
- Prep the eggplant: Slice the eggplants in half lengthwise. Brush the cut sides lightly with olive oil and place them cut-side down on the baking sheet.
- Roast: Roast for 35-40 minutes, or until the inside is very soft and the skins look wrinkled and collapsed. If you're using one large eggplant instead of two medium, it might take a little longer.
- Cool and scoop: Let the eggplant cool for a few minutes. Flip them over and scoop out the soft flesh using a spoon. Discard the skins.
- Drain moisture: Place the scooped eggplant in a mesh strainer over a bowl. Let it sit for a few minutes to drain, stirring gently to release extra liquid. Discard the drippings.
- Mash and mix: Transfer the eggplant to a clean bowl. Add garlic and lemon juice, then mash with a fork until mostly smooth. Stir in tahini, then slowly drizzle in olive oil while mixing until it becomes pale and creamy.
- Season: Stir in chopped parsley, salt, and cumin. Taste and adjust with more salt or lemon juice if needed.
- Serve: Spoon the baba ganoush into a serving bowl. Drizzle with olive oil and sprinkle with a bit of parsley and smoked paprika. Serve with pita, crackers, or raw veggies-or use it as a sandwich spread!
Read more: Mediterranean Diet 7 Simple Ways to Eat Healthier and Love Your Meal
Tips
- Chill before serving - Flavors deepen as it sits.
- Use a fork - No food processor needed; hand-mashed gives the best rustic texture.
- Adjust the lemon - Add more for a tangier dip.
- Add garlic slowly - Start with less, taste, then adjust.
- Don't skip draining - Removing moisture makes the texture creamy, not watery.
- Double batch - This disappears fast at parties!
- Make it spicy - Add cayenne or chili oil.
- Roast over flame - For even smokier flavor, char the aubergine directly on a gas burner.
What To Serve With Baba Ganoush
I love serving baba ganoush as part of a Mediterranean mezze spread!
- Olives and pickles
- Warm pita or pita chips
- Carrot sticks
- Cucumber slices
- Bell pepper strips
Storing Leftovers
- To Store. Keep in an airtight container in the fridge for up to 4 days.
- To Freeze. Not recommended-texture may change.
- To Make Ahead. Roast the aubergine and prep everything in advance. Combine just before serving.
- To Reheat. Let it come to room temperature or warm slightly before serving, if desired.
More Mediterranean Recipes
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Recipe Card
Easy Baba Ganoush
This homemade baba ganoush is the best creamy dip made from roasted aubergine. No tahini required, no food processor needed, and perfect for any mezze platter!
Ingredients
Method
- Preheat the oven: Set your oven to 450°F and move the rack to the upper third. Line a large baking sheet with parchment paper to keep the eggplant from sticking.
- Prep the eggplant: Slice the eggplants in half lengthwise. Brush the cut sides lightly with olive oil and place them cut-side down on the baking sheet.2 medium Italian eggplants
- Roast: Roast for 35-40 minutes, or until the inside is very soft and the skins look wrinkled and collapsed. If you're using one large eggplant instead of two medium, it might take a little longer.
- Cool and scoop: Let the eggplant cool for a few minutes. Flip them over and scoop out the soft flesh using a spoon. Discard the skins.
- Drain moisture: Place the scooped eggplant in a mesh strainer over a bowl. Let it sit for a few minutes to drain, stirring gently to release extra liquid. Discard the drippings.
- Mash and mix: Transfer the eggplant to a clean bowl. Add garlic and lemon juice, then mash with a fork until mostly smooth. Stir in tahini, then slowly drizzle in olive oil while mixing until it becomes pale and creamy.
- Season: Stir in chopped parsley, salt, and cumin. Taste and adjust with more salt or lemon juice if needed.¾ teaspoon salt, ¼ teaspoon ground cumin, 1 ½ tablespoons chopped fresh flat-leaf parsley
- Serve: Spoon the baba ganoush into a serving bowl. Drizzle with olive oil and sprinkle with a bit of parsley and smoked paprika. Serve with pita, crackers, or raw veggies-or use it as a sandwich spread!pinch of smoked paprika
Nutrition
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