Elevate your appetizer game with this classic Baba Ganoush recipe! Made with smoky roasted eggplants, creamy tahini, and a hint of lemon, this Middle Eastern dip is naturally gluten-free, vegan, and packed with flavor. Perfect for dipping with fresh veggies, pita, or chips, this healthy and versatile dish is a crowd-pleaser for any occasion.

Ingredients:
- 2 medium eggplants (dark purple skin, approximately 1 ½-2 pounds total)
- 2-4 cloves garlic (peeled, smashed)
- ¼ cup + 2 tablespoons tahini
- 2-4 tablespoons lemon juice
- 1 teaspoon paprika
- 1-2 teaspoons salt (to taste)
- Olive oil (for garnish, optional)
- Parsley (for garnish, optional)
Instructions:
- Preheat the broiler on high. Pierce the eggplants all over with a fork to allow steam to escape.
- Place the eggplants on a baking sheet and position them directly under the broiler. Broil for approximately 45 minutes, turning periodically, until the skin is blackened and charred all over.
- Remove the eggplants from the oven and place a large bowl over them to trap the steam. Let them cool, covered, until they reach room temperature or are cool enough to handle.
- Once cooled, uncover the eggplants. Cut off the tops and peel away the skin, discarding it.
- Transfer the peeled eggplants to a blender or food processor. Add the garlic, tahini, lemon juice, and paprika.
- Blend the mixture until smooth. Taste and adjust with additional garlic, tahini, or lemon juice as desired. Stir in 1 teaspoon of salt, then taste again and add more salt if necessary.
- Scoop the baba ganoush into a serving bowl. Serve warm or refrigerate until chilled. Garnish with parsley and a drizzle of olive oil, if desired. Enjoy with fresh vegetables, pita bread, or pita chips.
Why You’ll Love This Recipe
- Smoky and Creamy: The broiled eggplants give a smoky depth, perfectly balanced with creamy tahini and bright lemon juice.
- Healthy and Wholesome: Packed with nutritious ingredients, it’s a guilt-free appetizer or snack.
- Versatile: Serve it warm or chilled, paired with veggies, pita, or as a spread.
- Easy to Customize: Adjust the garlic, lemon, and tahini to suit your taste preferences.

Tips
- Perfectly Charred Eggplants: Turn the eggplants frequently under the broiler to ensure even charring.
- Trap the Steam: Covering the eggplants after broiling helps loosen the skin, making peeling easier.
- Smooth Texture: Blend thoroughly for a silky consistency. A food processor works best for even blending.
- Taste as You Go: Adjust the seasonings to achieve your perfect flavor balance.
Variations and Substitutions
- Roasting Alternative: If you don’t have a broiler, roast the eggplants in a 400°F oven for about 50 minutes, turning occasionally.
- Smoked Paprika: Use smoked paprika instead of regular for an extra smoky flavor.
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for heat.
- Herbal Twist: Blend in fresh cilantro or mint for a unique flavor profile.
- Dairy-Free Garnish: Top with vegan yogurt or a sprinkle of sesame seeds for added texture.
FAQs
Can I make this ahead of time?
Absolutely! Baba ganoush can be stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time.
What if I don’t have tahini?
You can substitute it with almond butter or Greek yogurt, though the flavor will differ slightly.
How do I fix bitter baba ganoush?
Ensure your eggplants are fresh and not overripe. Adding a bit more lemon juice or a pinch of sugar can also balance bitterness.
Serving Suggestions
Baba ganoush pairs wonderfully with:
- Fresh vegetables like celery, carrots, or cucumber slices.
- Warm pita bread or crispy pita chips.
- As a spread on sandwiches or wraps.
- Alongside grilled meats or falafel for a Mediterranean feast.
Enjoy this rich, smoky, and versatile dip at your next gathering or as a healthy snack!
Baba Ganoush Recipe
6
servings5
minutes45
minutesIngredients
2 medium eggplants (dark purple skin, approximately 1 ½-2 pounds total)
2-4 cloves garlic (peeled, smashed)
¼ cup + 2 tablespoons tahini
2-4 tablespoons lemon juice
1 teaspoon paprika
1-2 teaspoons salt (to taste)
Olive oil (for garnish, optional)
Parsley (for garnish, optional)
Directions
- Preheat the broiler on high. Pierce the eggplants all over with a fork to allow steam to escape.
- Place the eggplants on a baking sheet and position them directly under the broiler. Broil for approximately 45 minutes, turning periodically, until the skin is blackened and charred all over.
- Remove the eggplants from the oven and place a large bowl over them to trap the steam. Let them cool, covered, until they reach room temperature or are cool enough to handle.
- Once cooled, uncover the eggplants. Cut off the tops and peel away the skin, discarding it.
- Transfer the peeled eggplants to a blender or food processor. Add the garlic, tahini, lemon juice, and paprika.
- Blend the mixture until smooth. Taste and adjust with additional garlic, tahini, or lemon juice as desired. Stir in 1 teaspoon of salt, then taste again and add more salt if necessary.
- Scoop the baba ganoush into a serving bowl. Serve warm or refrigerate until chilled. Garnish with parsley and a drizzle of olive oil, if desired. Enjoy with fresh vegetables, pita bread, or pita chips.

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