Baba Ganoush is a silky, smoky eggplant dip that has a little tang from the tahini and lemon juice. It really hits all the right notes for a dip: creamy, tangy, and addicting!
My husband and I have been on a Mediterranean food bender.
For the past, oh, 3 months we have tried the better part of the restaurants in Atlanta and have narrowed it down to two favorites! One happens to be 2 blocks away.
Sometimes we get the lamb gyro and other times the chicken shish kabob, but we always start with the Baba Ganoush!
A perfect baba ganoush is still a little chunky. I don’t like when it is completely smooth. It lacks texture, and we can’t have that!
See? Texture!
This baba is delicious! Roasted eggplants are mashed with tahini, spices and lemon juice for an easy appetizer! The most time consuming part is roasting the eggplants, so make double, taste-test a little, refrigerate over night and then serve with pita chips or warmed pita bread slices! Easy.
This game day serve your friends something a little different!
The hardest part will be not eating it all before your guests arrive. Trust me, I know!
Baba Ganoush {And a Giveaway!}
- Total Time: 50 minutes
- Yield: 2 cups 1x
Description
Baba Ganoush is a silky, smoky eggplant dip that has a little tang from the tahini and lemon juice. It really hits all the right notes for a dip: creamy, tangy, and addicting!
Ingredients
- 2 medium eggplants (approximately 2 pounds)
- ¼ cup tahini (sesame paste)
- ¼ cup fresh lemon juice
- 2 garlic cloves, finely minced
- ¼ teaspoon ground cumin
- ½ teaspoon kosher salt
- 2 tablespoons fresh parsley leaves, coarsely chopped for serving
- Quality olive oil for drizzling
Instructions
- Preheat your broiler and line a rimmed baking sheet with parchment paper.
- Prick eggplants several times on each side with a fork and broil on baking sheet for 2 minutes on each side (four sides). This adds the smoky flavor to the baba! Yay!
- Switch your oven from the broiler and preheat to 375°F without removing the eggplants from the oven. Roast eggplants 25 to 30 minutes or until very soft. Cool until you can easily handle them.
- While your eggplants cool, whisk together tahini, lemon juice, garlic, cumin and salt in a medium bowl. Set aside.
- Split the eggplants, drain of excess liquid, spoon out the flesh, and add it to the tahini mixture.
- Mash the eggplants into the tahini mixture with a fork until it is creamy and only very small lumps remain. Drizzle with olive oil and sprinkle with parsley right before serving!
- Serve with toasted pita, warm soft pita or pita chips!
Notes
Make sure your eggplants are approximately the same size so that they roast evenly.
Keep refrigerated. The flavors meld nicely after a 12 hour stay in the fridge.
Recipe slightly modified from Inspired Taste
- Prep Time: 10 minutes
- Cook Time: 40 minutes
More Game Day Favorites!
Spice Rack Dry Rubbed Baked Chicken Wings
Saucy Maple Chipotle Baked Chicken Wings
Maple Chipotle Chicken Chili with GF Cornbread
Fiery Chili Chicken Burgers (Make them into sliders for a cute appetizer!)
37 Comments
Kristine @ Kristine's Kitchen
January 12, 2015 at 12:09 pmI’ve never tried baba ganoush, but I love roasted eggplant so I’m excited to try this! It looks like perfect healthy game day food! Pinned!
Lindsey
January 12, 2015 at 10:20 pmIf you love roasted eggplant and the tang of tahini then you will flip over Baba Ganoush! Plus it seems healthy-ish, right? Thanks for the pin!
Manali @ CookWithManali
January 12, 2015 at 12:56 pmI love Mediterranean food, maybe because it’s very similar to Indian food! This looks fantastic Lindsey!
Lindsey
January 12, 2015 at 10:19 pmOr maybe because both Indian food and Mediterranean food are AWESOME!
Gayle @ Pumpkin 'N Spice
January 12, 2015 at 1:23 pmCan you believe that I’ve never had baba ganoush before?! I definitely have to get on that after seeing your recipe. This dip looks fantastic, Lindsey! Sounds so flavor and delish! Pinned!
Lindsey
January 12, 2015 at 10:19 pmYou must try it, Gayle! It’s so delicious! Thank for the pin, girl!
marcie
January 12, 2015 at 3:15 pmHow did you know to serve up one of my very favorite dips? That was so nice of you! I’m totally craving this right now and must make it soon — I love, love, LOVE eggplant, and Mediterranean food is where it’s at! 🙂
Lindsey
January 12, 2015 at 10:18 pmIs it?! I am always surprised how many people like baba! But I really should be considering we love it!
Kelly
January 12, 2015 at 3:48 pmI absolutely adore baba ganoush but have never tried making it at home! Yours looks perfect and I love that yours is still a little chunky too which is just how it should be 🙂 I would have a hard time not snacking on this before the guests arrive too!
Lindsey
January 12, 2015 at 10:17 pmFortunately for us there were no guests, so we just ate it all in one sitting without shame! lol!
Connie @ Sprig and Flours
January 12, 2015 at 7:44 pmOh my goodness, this recipe sounds amazing, and the pictures are stunning. I didn’t know baba ganoush was a relatively simple recipe. I can’t wait to start making it at home!
Lindsey
January 12, 2015 at 10:16 pmSuper simple, Connie! You’ll love it!
Kristi @ Inspiration Kitchen
January 12, 2015 at 8:45 pmI’ve never made eggplant (ok once, and it was delicious), but this definitely makes me curious enough to try again! BTW, thank you for participating in the giveaway!
Lindsey
January 12, 2015 at 10:16 pmThanks for hosting! I am not a huge eggplant fan but I will move mountains to have a good Baba!
Stacy | Wicked Good Kitchen
January 12, 2015 at 9:39 pmOh joy, rapture! Texture is right. We just love a good baba at our house and agree that it is the perfect dip to serve on Super Bowl Sunday…or any gathering for that matter. Linds, your recipe looks incredibly delish! Thanks for sharing, my friend!
Lindsey
January 12, 2015 at 10:14 pmThanks, Stacy! Another baba lover! I should have known though 🙂
David @ Spiced
January 13, 2015 at 8:38 amYou know what’s funny? I was totally craving baba ganoush the other day. And then I open up my Bloglovin this morning to see your beautiful version staring back to me. It’s no cupcake, but this looks about as perfect as you can get! Our Mediterranean restaurant options in upstate NY are a bit more limited than they were in the A, so I might just have to make this in my own kitchen soon. Two thumbs up!
Lindsey
January 14, 2015 at 2:20 pmIn my experience very few things rival cupcakes, but I still love Baba all the same! Patience grasshopper, I have a cupcake post coming soon 🙂
Or we can get Med. when you come to NYC!! Hooray! I’ll start scouting next week. Mkay?
David @ Spiced
January 14, 2015 at 2:24 pmMkay. I think that is a deal. 🙂
Ashley | Spoonful of Flavor
January 13, 2015 at 9:45 amI love baba ganoush! I try to make it as often as possible in the summer when I have eggplant from my garden. Your post has me craving it again with some fresh pita bread!
Lindsey
January 14, 2015 at 2:18 pmYou have eggplant in your garden! Go girl!
Karen @ On the Banks of Salt Creek
January 13, 2015 at 10:28 amI’m excited to try this. We just received our seed order and YES I decided to try growing eggplant. Woohoo, can’t wait til summer. I of course will have to try this sooner with the store bought eggplant.
Lindsey
January 14, 2015 at 2:18 pmHow fun! Someday I want to have a garden! Not sure if I will tackle eggplant right away…baby steps! I see lots of baba and eggplant parmesan in your future 🙂
Pamela @ Brooklyn Farm Girl
January 13, 2015 at 11:18 amHaving your favorite restaurant 2 blocks away is dangerously close, but also great! Need to try this baba ganoush, looks fantastic!
Lindsey
January 14, 2015 at 2:16 pmI plan on scouring NYC for my new favorite Med. place! I can’t possibly go 6 months without it!
Mira
January 13, 2015 at 12:28 pmLooks fresh and delicious Lindsay! Never tried to make baba gnash, but will try it! Pinned!
Lindsey
January 14, 2015 at 2:16 pmThanks, Mira! It’s so easy! Thanks for the pin!
Shelby @ Go Eat and Repeat
January 13, 2015 at 8:08 pmI’ve always heard of Baba Ganoush but had never really known what it was. I’m so glad you posted a recipe that broke down the dish for us!
Lindsey
January 14, 2015 at 2:14 pmNo prob, Shelby! It’s so delicious!
Sophie
January 15, 2015 at 3:14 amI made your lovely baba ganoush & loved it so much!
I love the flavor of roasted aubergines! In Summer, I will be having my own home grown aubergines & will make this again & again! ooh yes! xxx
Lindsey
January 15, 2015 at 10:01 amYou grow your own eggplants too!?! It seems I am the only one who doesn’t! You must make baba with at least 2 of them! And then invite me over…obvi 🙂
Christin@SpicySouthernKitchen
January 18, 2015 at 8:16 pmI’ve eaten Baba Ganoush before, but never made it. Next time I buy some tahini, I will have to try your recipe. It looks wonderful!
Lindsey
January 21, 2015 at 10:51 amYou should! Shockingly easy too!
Trish F
January 28, 2015 at 12:51 pmThank you @Lindsey for co-hosting this great giveaway! I was contacted by Kristi and I am the winner! Yeah! I love following your blog and collecting all of these fantastic recipes. I will be stopping by often.
Lindsey
January 28, 2015 at 6:31 pmI am soooo excited for you Trish!!! Congratulations! Enjoy! ~Lindsey
Sheri Eustice
April 20, 2021 at 9:45 pmMost in Middle East have gas stoves. Eggplants are roasted over gas flame and turned until charred. Charring gives a delicious flavor. I loved this. Was not a tabouleh fan. I think this is called matabol? In the ME and baba ganosh is a salad with tomato cucumber onion sumac parsley Watercress dried Arabic bread.
Sheri Eustice
April 20, 2021 at 9:52 pmSo I’m wrong. . Mutabal s creamy and baba ganosh has chunks of eggplant. The other is a salad I ate in Saudi Arabia but some put too much sumac, which is sour