Baba Ganoush

Baba ganoush, a creamy roasted eggplant dip, made with just 8 ingredients. It’s a deliciously rich and tasty Mediterranean appetizer!

Baba ganoush is simply fantastic. So healthy, deep in flavor, nutritious, and creamy, an Eastern Mediterranean classic. Besides, it is so versatile that you can customize it with your favorite spices or herbs.

Easily made with a food processor or a blender, this gluten-free recipe requires 8 affordable ingredients and you can serve it with crudités like carrot sticks, crackers, or even nuts.

What is baba ganoush?

Baba ganoush is an Eastern Mediterranean dip made of mashed cooked eggplant, mixed with tahini, extra virgin olive oil, and some seasonings. It is served as an appetizer with pita bread, as a spread, or with crackers or crudités.

Ingredient notes

• Tahini: I really suggest you make our easy and healthy recipe at home, but you can also use a store-bought version.
• Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier. 

Dietary variations

• Make it oil-free: just omit the oil, this recipe will still be delicious.

Pro tips

• Most people peel the eggplants once they’re roasted, but I don’t. I don’t think it’s necessary, as not peeling them is more convenient and the eggplant flesh won’t really change the flavors. Feel free to peel them if you want, though.
• You could also boil the eggplants instead of roast them, but roasted eggplants, with their smoky flavor, are the best option.
• I strongly recommend you make this recipe with a food processor or a blender, as it will save time and effort. However, if you don’t want to make it this way, just peel the eggplants after roasting them, add them to a mixing bowl with the remaining ingredients, mash with a fork, and stir until well combined.

How to make baba ganoush

• Preheat the oven to 400ºF or 200ºC.
• Place the eggplants onto a lined baking sheet and pierce the skin with a knife. 
• Cook for 40-45 minutes. Remove from the oven and let them cool for 10 to 15 minutes.
• Chop the roasted eggplants and add them to a food processor or a blender along with the remaining ingredients. Blend until smooth.
• Serve your baba ganoush warm or cold.

How to store

• Fridge: keep the leftovers in an airtight container in the fridge for 5-7 days.  
• Freezer: store it in an airtight container in the freezer for up to 3 months. You can freeze it, but keep in mind that there is some potential for ice crystal formation or separation. Thaw overnight in the fridge.

Serving suggestions

You can serve this wonderful appetizer with some crudités like carrot sticks, crackers, or even spread it over some toasted vegan bread, gluten-free bread, vegan naan, or pita bread.

You could also drizzle some more olive oil or sprinkle some sesame seeds to taste over the dip.

Looking for more vegan appetizers?

• Hummus
• Vegan Cheese
• Instant Pot Refried Beans
• Cashew Cheese
• Falafel

Did you make this baba ganoush recipe?

Please leave a comment and rate it below. We’d love to hear from you!

This post contains affiliate links so you can easily find some of the products that we used to make this recipe. If you buy any of them through the links provided (without any extra cost for you), we’ll get a commission. We’re so grateful for your support!

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Update Notes: This post was originally published in January of 2019, but was republished with new photos, step-by-step instructions, and tips in July of 2022.