Baba Ganoush Recipe

This baba ganoush recipe is creamy, smoky, and packed with rich roasted eggplant flavor. Made with tahini, garlic, lemon juice, and olive oil, this authentic Middle Eastern dip is perfect for serving with pita bread, crackers, or fresh vegetables. It is simple to prepare and works beautifully as a healthy appetizer or side dish. Explore more delicious recipes like Baba Ganoush Recipe on our website.

Ingredients

4 large eggplants
2 cloves garlic, crushed
2 teaspoons kosher salt, or to taste
Juice of 1 lemon
3 tablespoons tahini
3 tablespoons extra-virgin olive oil
2 tablespoons plain Greek yogurt
1 pinch cayenne pepper
1 fresh mint leaf, minced (optional)
2 tablespoons chopped fresh parsley

Directions

Preheat a grill to medium-high heat and lightly oil the grate. Prick the eggplants several times with a knife.
Place the eggplants directly on the grill and cook, turning frequently, until the skins are charred and the eggplants are very soft, about 25 to 30 minutes.
Transfer the cooked eggplants to a bowl and cover tightly with foil. Let them cool for about 15 minutes.
Cut the eggplants in half and scoop the flesh into a colander. Allow excess liquid to drain for 5 to 10 minutes.
Place the eggplant flesh into a mixing bowl. Add garlic and salt, then mash until creamy with slight texture remaining.
Stir in lemon juice, tahini, olive oil, cayenne pepper, and Greek yogurt until smooth and combined.
Cover and refrigerate until chilled. Before serving, stir in mint and parsley and adjust seasoning if needed.

Preparation Details

Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 20 minutes
Total Time: 1 hour
Servings: 12

Tips

For a smoky baba ganoush recipe, grill the eggplants over charcoal.
To make a baba ganoush recipe without tahini, simply omit it and add extra olive oil or yogurt.
Oven-roasted eggplants also work well if grilling is unavailable.
Serve with pita chips, fresh vegetables, or as a spread for sandwiches and wraps.