How to make baba ganoush (baba ghanouj) - a creamy, silky, smoky eggplant dip made with just 6 ingredients. It's perfect for serving with pita, veggies, and mezze dishes.
Rinse and pat dry the eggplant, then pierce it several times with a skewer or knife (DON’T skip this step!).
Char the eggplant over an open flame (around 5 minutes per side) until the entire outside has blackened and is collapsing in on itself, with very tender flesh (tested with a skewer or knife).Check the Recipe Notes section below for broiled and baked methods.
Once ready, immediately transfer the eggplant to a closed container - either a bowl topped with a plate or a large glass jar with the lid on and leave them to steam for 10-15 minutes until they cool slightly and you're able to handle it comfortably.This step will enhance the eggplant’s smoky flavor and make them easier to peel.
Either peel the eggplant or use a spoon to scoop the flesh from the peel.
Meanwhile, as the eggplant cooks, mince the garlic and juice the lemon.
Step 2: Mash the Baba Ganoush
In a serving bowl, gently mash the eggplant with a fork, add the garlic, tahini, lemon juice, and salt, and mix well.
Taste the dip and adjust any of the seasonings to taste. Then, finally, top the baba ganoush with a drizzle of olive oil, fresh parsley, and pomegranate seeds, and enjoy!
How to Store Baba Ganoush
Make ahead: This smoky eggplant dip tastes even better on day two, so making it a day in advance is highly recommended.Store: Store any leftover baba ghanouj in an airtight container in the refrigerator for 4-5 days.Freeze: Allow it to cool, transfer it to a freezer-safe container or Ziplock bag (leaving some headspace for expansion), and freeze for 3 months. Allow it to thaw overnight in the fridge before you garnish and enjoy it!
Notes
Other add-ins & recipe variations: Below are just a few popular additions used worldwide.
Yogurt: If you want a creamier baba ghanouj recipe, add a small amount of natural/Greek yogurt or labneh. For vegan baba ganoush, use a dairy-free yogurt. A small amount of yogurt is also a great addition if you find the dip too bitter from the tahini or garlic. It helps to cut through the harsh flavors and adds creaminess.
Smoked paprika: Add into or sprinkle over the baba ghanouj when serving. Add to taste and boost the smokiness of the dip.
Tomatoes: Some people swear by adding halved cherry tomatoes.
Garnish options:
Za’atar: This classic Lebanese spice mix works wonderfully as a garnish. Sumac also tastes nice with eggplant.
Walnuts: Add crushed and lightly toasted walnuts for crunch.
Pine nuts: Toasted pine nuts make for a delicious textural addition with slight crunchiness and buttery consistency.
Chef's Tips:
Adjust the texture: Traditional baba ganoush has a slightly chunky yet custardy texture. However, many modern recipes use a food processor to process until completely smooth. So adjust the texture to your liking.
Adjust ingredient ratios to taste: Some people prefer it extra lemony, others want more or less garlic, people prefer to adjust the amount of salt, etc. It's very simple to tweak this recipe to your liking.
Use good quality tahini: Some can be overly bitter, which you don't want. I always use homemade tahini for the best flavor.
For mellow garlic: Soak the minced garlic in the lemon juice while cooking the eggplant.
Pierce the eggplants before cooking: ALWAYS pierce them several times with a skewer/knife before cooking. Otherwise, you may end up with an explosive mess (and burns!).
For a lighter dip: You could slightly reduce the amount of olive oil.
What if I don’t have a gas stove? If you don’t have an open flame (gas stove), you can broil or roast the eggplant instead. Refer to this guide on how to cook eggplant for baked, broiled, and air fryer methods.Broil them (grill in the UK) under the medium setting with the eggplant as close to the heating eggplant as possible (on a baking sheet), turning it occasionally until every side is charred. This will take 15-20 minutes and has results similar to flame-charring but not as smoky.To bake the eggplant, pierce it several times, then bake them halved (skin-side down) in the oven at 400ºF/200ºC for between 25-40 minutes (depending on the size) until tender. This will create a smoother dip but won’t make the eggplant smoky, so I highly recommend broiling it for 5-10 minutes in the end.Check the blog post for serving recommendations, more tips, and answers to top FAQs!