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    Home > Recipes > Appetizers

    Baba Ganoush

    Published: Jul 5, 2022 · Modified: Oct 10, 2022 by Iosune · This post may contain affiliate links · 10 Comments

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    Close-up photo of a bowl of baba ganoush with a heading
    Photo of a bowl of baba ganoush with a heading

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

    Photo of a bowl of baba ganoush

    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.

    Contents hide
    1. What is baba ganoush?
    2. Ingredient notes
    3. Dietary variations
    4. Pro tips
    5. How to make baba ganoush
    6. How to store
    7. Serving suggestions
    8. Looking for more vegan appetizers?
    9. Did you make this baba ganoush recipe?
    10. 📖 Recipe
    11. Baba Ganoush

    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.

    Photo of the ingredients needed to make this recipe

    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.
    Step-by-step photos of how to make this recipe

    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
    Close-up photo of a bowl of baba ganoush

    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!

    📖 Recipe

    Square photo of a bowl of baba ganoush

    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.
    4.75 from 4 votes
    PRINT PIN RATE
    Course: Appetizer
    Cuisine: Eastern Mediterranean
    Diet: Vegan
    Prep Time: 5 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 8
    Author: Iosune


    Ingredients 

    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
    Prevent your screen from going dark

    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
    Tried this recipe?Let us know how it was!

    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.

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    Reader Interactions

    Comments

    1. Kimmy says

      March 03, 2020 at 4:56 am

      5 stars
      I just made this. Excellent!

      Reply
      • Iosune says

        March 09, 2020 at 4:09 pm

        Hi Kimmy! Thanks a lot 🙂 So glad you liked it!

        Reply
    2. Bhairavi says

      November 16, 2019 at 1:33 pm

      Just made it!!-it's amazing-thank you so much for the recipe-all your recipes are so straightforward and so delisssshhh- love your blog!!

      Reply
      • Iosune says

        November 17, 2019 at 7:45 am

        Hi Bhairavi! You're so welcome 🙂 So glad you like my recipes!

        Reply
    3. Loren says

      May 18, 2019 at 4:51 pm

      Do you peel the eggplant at any point or does the skin get blended in?

      Reply
      • Iosune says

        May 20, 2019 at 9:28 am

        Hi Loren! I don't peel it, but you can if you want 🙂

        Reply
    4. Isabel says

      February 05, 2019 at 12:20 am

      5 stars
      I made this 2 x in one week! I put it in a wrap with lettuce or just use it as a dip with celery and carrots.. Very tasty...

      Reply
      • Iosune says

        February 05, 2019 at 8:36 am

        Hi Isabel! So glad you liked it 😉

        Reply
    5. Mirjam Therese says

      January 27, 2019 at 12:56 pm

      This is so amazing! Secretly, I have never really known what people talk about when they talk about baba-ganoush (but didn't want to admit it haha), but now I can try it myself 😀

      Reply
      • Iosune says

        January 28, 2019 at 9:27 am

        Hi Mirjam! Hope you enjoy it 🙂

        Reply

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