Name: Baba Ganoush (Roasted Eggplant Dip)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: 2 medium eggplants; 1/4 cup tahini; 3 tablespoons fresh lemon juice (about 1 lemon); 2 tablespoons olive oil, plus more for serving; 2 garlic cloves, minced; 1/2 teaspoon ground cumin; Salt to taste; 1 tablespoon chopped fresh parsley (optional, for garnish); Paprika or sumac for garnish (optional)

Jump to Recipe·Print Recipe

Why You’ll Love Baba Ganoush (Roasted Eggplant Dip)

Recipe

The rich, smoky flavour of roasted eggplant is beautifully paired with nutty tahini and bright lemon juice.
It’s naturally vegetarian and easily made vegan (just ensure your tahini and olive oil are plant‑based).
Versatile: serves as a dip, a spread, or a side — perfect for Mediterranean‑inspired meals.
It can be prepped in advance — the flavours deepen if allowed to sit.
Few ingredients, big impact — simple yet elegant.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Eggplants (medium size)
Tahini
Fresh lemon juice
Garlic cloves
Extra‑virgin olive oil
Ground cumin (optional)
Smoked paprika or paprika (for garnish/added smokiness)
Salt
Fresh parsley (for garnish)

Directions

Preheat your oven (or grill) and roast the eggplants: prick them a few times, then place them under high heat (or directly over flame) until the skin is charred and the flesh collapses.
Let the roasted eggplants cool slightly. Peel off and discard the skin, scoop out the soft flesh.
Drain excess liquid from the eggplant flesh by placing in a fine mesh strainer or letting rest.
Transfer the drained eggplant to a food processor (or mixing bowl if you prefer a chunkier texture). Add tahini, lemon juice, garlic, olive oil, cumin, and salt. Blend or mash until you reach your desired consistency.
Taste and adjust seasoning — you may want more lemon juice, salt, or tahini based on your preference.
Transfer to a serving bowl, drizzle a little olive oil on top, garnish with chopped parsley and a sprinkle of smoked paprika. Serve with pita bread, flatbread, or fresh vegetables.

Servings and Timing

Serves: Approximately 4–6 people as a dip/appetizer.
Preparation Time: ~10 minutes (after the eggplants are cooled).
Cooking/Roasting Time: ~30–40 minutes (depending on size of eggplants and roasting method).
Total Time: ~40–50 minutes.

Variations

Use a grill or open flame for more intense smoky flavour.
For a chunkier texture, skip the food processor and mash by hand.
Substitute smoked paprika or add a touch of chili flakes for heat.
Increase tahini for a richer, creamier result.
Mix in roasted red peppers or caramelised onions for additional flavour variations.
Serve topped with pomegranate seeds for colour and a contrasting burst of sweetness.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days.
Before serving again, stir and drizzle a little fresh olive oil on top.
This dip is best served chilled or at room temperature — reheating is not necessary.
If the dip thickens in the fridge, you can let it sit at room temperature for 10–15 minutes and stir to soften.

FAQs

What kind of eggplant should I use?

Choose medium‑sized eggplants with smooth, firm skin. Smaller‑to‑medium tend to have fewer seeds and milder flavour.

Do I need to peel the eggplant skin?

Yes — after roasting or charring, the skin is removed and only the soft flesh is used for the dip.

Can I make this dip without tahini?

Yes — though tahini provides signature nutty flavour and creaminess. You can substitute with plain yogurt (for a non‑vegan version) or omit altogether and use extra olive oil, but the result will differ.

How do I get a really smoky flavour?

Char the eggplant over an open flame or grill so the skin blisters and the flesh gets that smoky depth. Oven roasting works too but yields less smoke.

Can I make this in advance?

Absolutely — making it ahead allows the flavours to meld and intensify. Store in the fridge and bring to room temperature before serving.

What can I serve with baba ganoush?

Pita bread, toasted flatbread, fresh raw vegetables (like cucumber slices, red pepper strips, carrots), crackers, or as part of a mezze board.

Is this dish vegan / gluten‑free?

Yes, when made with olive oil and tahini, it is naturally vegan and gluten‑free. Just check for cross‑contamination if serving guests with dietary restrictions.

Why does my dip turn watery?

Eggplants contain a lot of moisture — draining the roasted flesh helps avoid a watery texture. Also, use firm flesh, and don’t skip the draining step.

Can I freeze baba ganoush?

While you can freeze it, the texture and flavour may suffer (becoming watery or grainy). It’s best stored in the fridge and consumed within a few days.

How can I adjust the texture?

For smoother texture: use a food processor or blender.
For more rustic texture: mash with a fork and leave some chunks.
If too thick: stir in a little more olive oil or lemon juice. If too thin: drain extra liquid from the eggplant or reduce the added liquid.

Conclusion

With its combination of smoky roasted eggplant, creamy tahini, tangy lemon juice, and fragrant garlic and spices, this baba ganoush is a standout dip that elevates any appetizer spread. It’s simple to prepare, endlessly adaptable, and ready to impress. Whether you’re serving it at a gathering or enjoying a quiet snack, this dip hits the balance of flavour and texture beautifully.