Baba Ganoush: A Creamy Mediterranean Delight

Baba Ganoush

Baba Ganoush is the ultimate dip for anyone who loves a touch of smoky, creamy goodness with a tangy kick.

This silky Mediterranean classic blends roasted eggplant, tahini, garlic, and lemon juice into a flavorful dip that's perfect for pita bread, fresh veggies, or even as a sandwich spread.

Whether you're hosting a gathering or indulging solo, this recipe will transport you straight to a vibrant Mediterranean table.

Trust me, once you’ve tried it, you’ll keep coming back for more!

How to Make It

Note: This is an overview. See the recipe card below this post for ingredient quantities and full instructions.

Roast the Eggplants
Start by preheating your oven to 425°F (220°C). Slice the eggplants in half lengthwise and brush the cut sides generously with olive oil. Place them on a parchment-lined baking sheet and roast for about 35 minutes, or until the skin is charred and the flesh is soft and tender. Let them cool for easier handling.

Scoop and Prep the Eggplant Flesh
Once the roasted eggplants are cool enough to handle, use a spoon to scoop out the creamy, smoky flesh into a large bowl. Discard the skins. This step is crucial to remove any bitterness from the charred skin while preserving the soft, flavorful interior.

Blend the Ingredients
In a blender or food processor, combine the roasted eggplant flesh, tahini, fresh lemon juice, minced garlic, and salt. Blend until smooth for a creamy consistency, or pulse a few times if you prefer a chunkier texture. Adjust the seasonings to taste.

Garnish and Serve
Transfer the Baba Ganoush to a serving bowl. Use the back of a spoon to create swooping ridges on the surface for a beautiful presentation. Drizzle with olive oil, sprinkle with smoked paprika, and top with freshly chopped parsley. Serve with pita bread, crackers, or fresh veggies.

Pro Tips

• Char for Extra Smokiness: For that authentic smoky flavor, char the eggplants directly over a gas flame or grill before roasting.
• Control the Garlic: Start with a small amount of garlic and adjust to taste—it can easily overpower the dip.
• Tahini Quality: Use high-quality tahini for a creamy, nutty flavor that enhances the dish.
• Texture Matters: If you like a chunkier dip, mash the eggplant with a fork instead of blending.
• Serve Fresh: Baba Ganoush tastes best fresh but also develops deeper flavors after a few hours in the fridge.

Storage Instructions

Store your Baba Ganoush in an airtight container in the fridge for up to 3 days. Before serving, bring it to room temperature and give it a quick stir. Avoid freezing, as it alters the creamy texture.