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!

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Baba Ganoush

Baba ganoush, a creamy roasted eggplant dip, made with just 8 ingredients. It's a delicious snack or side dish and also great on sandwiches.

4.67 from 3 votes

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Course: Appetizer

Cuisine: Eastern Mediterranean

Diet: Vegan

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Servings: 8

Author: Iosune

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Ingredients 

½x1x2x

US Customary - Metric

• ▢ 2 pounds eggplants
• ▢ ¼ cup tahini
• ▢ ¼ cup lemon juice
• ▢ ¼ cup fresh parsley, chopped
• ▢ 2 tablespoon extra virgin olive oil
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon salt
• ▢ 2 cloves of garlic, peeled

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Instructions

• Preheat the oven to 400ºF or 200ºC.
• Place the eggplants onto a lined baking sheet and pierce the skin with a knife. This helps steam escape while the eggplants roast. 
• Cook for 40-45 minutes or until they're soft. Remove from the oven and let them cool for 10 to 15 minutes until easily handled.
• 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 with some crudités like carrot sticks, crackers, or even spread it over some toasted vegan bread, gluten-free bread, vegan naan, or pita bread. Although you could serve it immediately, I prefer to eat it cold.
• Store the leftovers in an airtight container in the fridge for 5-7 days or 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.

Notes

• 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.
• Any type of oil is okay, but extra virgin olive oil is the best choice.
• Some people grill the eggplants, but I roasted them for this recipe. 
• I used iodized salt, but any salt will do.

Nutrition

Serving: 1serving | Calories: 106kcal | Carbohydrates: 9.7g | Protein: 2.6g | Fat: 7.4g | Saturated Fat: 1g | Sodium: 300mg | Fiber: 4.8g | Sugar: 4.2g

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.