Baba Ganoush (Authentic & Smoky) | Downshiftology (2024)

Baba ganoush is a delicious roasted eggplant dip originating in the Middle East and Eastern Mediterranean. It’s creamy, savory, and exudes an irresistibly smoky flavor that tastes amazing with fresh-cut vegetables or when slathered onto bread.

Why You’ll Love This Baba Ganoush

I lived in the Middle East many years ago, and ever since then I’ve savored the freshly charred flavor of baba ganoush. It’s a classic dip, often served alongside hummus, yet has an insanely scrumptious smoky flavor. Here’s why I’m confident you’ll love it as well:

• It’s an appetizer everyone will enjoy. Many people have told me that even though they aren’t crazy about eggplants, this recipe changed their minds. The layers of savory, nutty, tangy, and smoky flavors enhance eggplant’s mildness.
• It’s really easy to make with a grill or gas stovetop. If you have an outdoor grill, fantastic! If you don’t have a grill, I’ll show you how to achieve that authentic flavor and texture with a gas stovetop (which is what I’m doing today). It’s super easy!

Baba Ganoush Ingredients

• Eggplant: Of the many types of eggplants out there, American or Italian eggplants are best for this recipe. Look for ones that are slightly firm with smooth and shiny skin. Also, smaller eggplants often have fewer seeds than larger eggplants. So you could use three small eggplants in this recipe instead of two medium-sized ones.
• Tahini: I love making tahini at home since it’s simple to whip up! But I’ve also linked my favorite jarred version in the recipe notes below.
• Olive Oil and Lemon Juice: The oil helps create a smooth consistency and rich flavor, while the lemon adds a bright and tangy touch.
• Garlic and Salt: One raw garlic clove does the trick, but you can add more if you love that roasted garlic flavor.
• Fresh Parsley: You can stir in the chopped parsley or garnish it on top. Either way, fresh herbs enhance the overall flavor.

Find the printable recipe with measurements below.

3 Ways To Roast Eggplants

If you have an outdoor grill, that’s the preferred method to make baba ganoush. The open flame imparts the best smoky flavor! If you don’t have an outdoor grill, roasting your eggplants on a gas stovetop is the next best option. And If you don’t have either, I’ll tell you how to broil it in the oven. But I’ll be honest, broiling the eggplant in the oven produces the least smoky (and thus least authentic) flavor.

• Outdoor grill: Prepare a grill for medium-high heat. Grill the eggplant, rotating it occasionally, until the flesh is completely soft and the skin is charred. This should take about 25 to 35 minutes, depending on the size of your eggplant.
• Stovetop method: Turn your stovetop to medium-high heat and place your eggplants on the grate above the flames. Use tongs to rotate the eggplant every 3 to 4 minutes and roast for about 15 minutes, until the skin is deeply charred and the eggplant starts to deflate.
• Broiler method: Lay your eggplants on a baking sheet (feel free to add aluminum foil if you want to prevent stickiness). Then place them in the oven, approximately 6 inches below the broiler, and cook for about an hour, rotating frequently. Make sure the skin is charred and poke the eggplant to see if it’s tender before removing from the oven.

How To Make Baba Ganoush

Now that you have beautifully charred eggplants, the rest comes together easy!

• Steam the eggplants. Place the charred eggplants in a large bowl and cover with plastic wrap to steam them for 15 minutes. This will help to ensure the eggplant is cooked all the way through and allow residual liquid to drain from the eggplant. It also intensifies the smoky flavor while it cools.
• Chop the eggplants. After draining, slice the eggplants in half lengthwise and scoop out the flesh onto a cutting board. Roughly chop the eggplants to break apart the more fibrous, stringy bits.

• Mix all the ingredients by hand for the best texture. Place the chopped eggplants in a mixing bowl, along with the tahini, lemon juice, olive oil, garlic, and salt. Give everything a good stir with a fork until it’s well combined with a slightly chunky texture.
• Garnish and serve. Transfer the final baba ganoush to a serving bowl and garnish with extra chopped parsley and a drizzle of olive oil. Serve this with fresh-cut veggies or my ultimate seed crackers. For a larger mezze platter, you can serve alongside my falafel, lentil salad, cauliflower rice tabbouleh, Israeli salad, or shakshuka.

More Mediterranean Dips

• Tzatziki Sauce: It’s a refreshing dip for cucumber slices!
• Roasted Red Pepper Hummus: Another delicious way to enjoy smoky roasted flavors.
• Spinach Artichoke Dip: Everyone loves this warm veggie dip.
• White Bean Dip: A tasty way to enjoy creamy white beans.
• Or find more ideas in my life of Mediterranean recipes!

I can’t wait for you to give this baba ganoush recipe a go! If you make it, I’d love to hear your thoughts on this recipe in the comment box below. Your review will help other readers in the community.

Recipe originally posted March 2020, but updated to include new photos and information for your benefit!