Our Favorite Baba Ganoush (Roasted Eggplant Dip)

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Baba Ganoush is an amazing Roasted Eggplant Sauce that’s incredibly easy to make. If you like hummus, you’ll love Baba Ganoush. I love serving it with crunchy veggies, flatbread, and baked pita chips. Switch to Easy Baba Ganoush Recipe


How to Make Homemade Baba Ganoush (It’s Easy!)

Whenever we are in a restaurant that serves Baba Ganoush, we always order it. Not only is it one of our favorite things to order at a restaurant, but it’s also easy to make at home. Making baba ganoush is very similar to making hummus. We basically swapped the necessary chickpeas for hummus for delicious roasted eggplant.


Mild, sweet and slightly smoky roasted eggplant is combined with tahini (a paste made from sesame seeds), fresh lemon juice, garlic and spices. It’s absolutely divine!

Making this recipe at home is easy, here are the basic steps to make it.

Step 1 – Grill the whole eggplants to blacken the skin. This step will lightly char the outside of the eggplant and give it a smoky flavor. You can also char the eggplant skin using a grill or even a gas burner.

Step 2: Turn on the oven to bake and roast the eggplants until very tender. For the best baba ganoush, the eggplant flesh needs to be very tender. The cooking time will vary depending on the size of the aubergines. I fry just until they seem to fall apart and a fork can easily pierce the meat.

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Step 3 – Combine the tahini with lemon juice, garlic, spices and olive oil. These are the rest of the ingredients needed to make Baba Ganoush. I like to mix them early because the mix improves over time.

Step 4: Stir the roasted eggplant into the tahini mixture. I scoop out the soft flesh with a spoon, then mash it into the tahini and lemon juice mixture with a fork. I like a specific texture so I don’t use a food processor to make baba ganoush. A fork works perfectly!

For the best baba ganoush, first grill the eggplant to blacken the skin, then turn on the oven to bake and finish grilling.
I don’t use a food processor to make baba ganoush. A fork is perfect for mashing roasted eggplants in a flavorful mix of tahini, lemon juice and spices.

We love aubergines because they develop so much flavor. Here’s another grilled eggplant dish with a blend of flavorful grilled spices. I also love this Roasted Eggplant Parmesan.

Don’t skip the tahini

Tahini is a paste made from sesame seeds with a consistency similar to almond or peanut butter. You’ll often find it in hummus, salad dressings, and sauces. You can find it in most grocery stores. Just look for international or Mediterranean dishes and we bet you will find them. You can also buy it online.

You can also make your own tahini! It’s very easy to do. Here’s our homemade tahini recipe with a quick recipe video showing you how it’s made.

While I 100% recommend using tahini to make baba ganoush, I know not everyone is a fan of its flavor. If you’re not a fan of tahini, try reducing the amount given in our recipe below: use 2 tablespoons instead of 1/4 cup.

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One of the great things about baba ganoush is that while it tastes great once you make it, it tastes even better after a day or two in the fridge. This is the perfect appetizer! The sauce will keep in the fridge for up to 5 days.

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Updated recipe originally posted October 2013. Since posting in 2013 we have changed the recipe to make it clearer and added a short recipe video. – Adam and Joanne

Our Favorite Baba Ganoush (Roasted Eggplant Dip)

  • COOK

Baba Ganoush is best left rustic with some texture. For this reason, simply mash and fluff up with a fork. You can do this in a food processor or blender. However, be careful. It will be much smoother. It gets even better after a day or two in the fridge, so it’s perfect for making ahead of time!

Makes about 6 servings

Watch us at the recipe

will need

2 medium eggplants (about 2 pounds or 900 grams)

1/4 cup (60ml) tahini, see our homemade tahini recipe

1/4 cup (60 ml) lemon juice

2-3 garlic cloves, finely chopped (see note)

1/4 teaspoon ground cumin

1/4 teaspoon fine sea salt

2 tablespoons chopped fresh parsley leaves

1 teaspoon olive oil, optional


    Place an oven rack in the middle position and turn on the grill (high heat). Line a baking sheet with aluminum foil. Place the aubergines on the baking sheet and pierce in several places with a fork. This allows steam to escape while the aubergines cook. Grill the aubergines for 2 minutes on all sides. The skin will darken a little and start to smell like smoke, adding a lot of flavor to the sauce.

    Turn off the grill, but do not remove the eggplant from the oven. Heat oven to 375 degrees F, then roast eggplants until very tender; 25 to 30 minutes. Let cool 10 to 15 minutes until easy to handle.

    While the eggplants are cooking, toss together the tahini, lemon juice, garlic, cumin, and salt in a medium bowl. Set aside to allow the flavors to blend.

    Slice the roasted eggplant, drain excess liquid, scrape flesh and add to tahini mixture. (Discard excess liquid and peel). Using a fork, mash the roasted eggplant into the tahini mixture until slightly soft and leaving some texture.

    Allow to cool to room temperature, then add the parsley and drizzle with olive oil. Store in an airtight container and refrigerate for up to 5 days.

Advice from Adam and Joanne

  • Garlic: We enjoy the extra kick that garlic gives here. Tahini resists garlic very well. If you are unsure about using three cloves, reduce it to two or even one gear.
  • Tahini: Tahini is a paste made from ground sesame seeds. You can buy jars at most grocery stores. See where international groceries are sold. You can also buy it online or you can easily make tahini at home.
  • How to Make Baked Pita Chips: Cut 2-3 flatbreads into wedges. Pour onto the baking sheet and bake at 375 degrees F until lightly browned and crisp; 7 to 10 minutes.
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1/6 of the recipe / calories 116 / protein 4g / carbohydrates 14g / fiber 6g / total sugar 7g / total fat 6g / Saturated Fatty Acids 1g / cholesterol 0 mg

AUTHOR: Adam and Joanne Gallagher

Article content is collected and compiled by:

Source : inspiredtaste.net

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