Authentic Baba Ganoush Recipe: Smoky Eggplant Dip Tutorial

How to make this baba ganoush (roasted eggplant dip)

This dip is a family favorite and my dad’s famous recipe. It makes a perfect appetizer or side—roasted or grilled eggplant mashed with simple seasonings to create a creamy, smoky spread. Serve with pita, pita chips or fresh vegetables.

What is baba ganoush?

Similar to hummus, baba ganoush is a popular Middle Eastern dip made from roasted or charred eggplant. The flesh is combined with olive oil, lemon juice, tahini (or mayonnaise), and garlic to create a bright, savory spread with a hint of smokiness.

Ingredients for baba ganoush

Eggplant: Use 2 pounds of eggplants (about 2–3 medium). Larger, meatier Italian or globe eggplants yield more flesh, but Japanese or smaller varieties also work.

Garlic: 1–2 small cloves, grated or minced. Roasted garlic is a milder alternative.

Mayo or tahini: My family often uses mayonnaise for a creamy texture, but tahini is the traditional choice if you prefer a classic flavor.

Lemon juice: Fresh lemon adds brightness and balances the richness.

Extra-virgin olive oil, kosher salt and black pepper: Use good-quality olive oil for the best flavor. Finish with parsley, toasted sesame seeds, and smoked paprika if desired.

Serve the dip with pita, flatbread, roasted vegetables, falafel, shawarma, or raw vegetables like carrots, celery, and cucumber.

Instructions

Roast or grill the eggplant

Oven: Preheat to 400°F. Slice eggplants in half lengthwise, place on a parchment-lined baking sheet, brush with olive oil, and season with salt and pepper. Roast 45–50 minutes, turning once halfway, until very soft.

Grill: Pierce the whole eggplants with a fork, rub with olive oil, salt and pepper, and grill over medium heat until the flesh is soft and the skin is charred. Let cool, then peel off the skin.

Allow roasted eggplant to cool until you can handle it. Scoop the flesh into a bowl and gently press with a paper towel to remove excess moisture if needed. A little moisture is fine—just avoid a watery dip.

Mash or blend the eggplant

You can mash the flesh by hand with a fork or potato masher for a textured dip, or pulse in a food processor for a smoother spread. I prefer a slightly chunky texture for more character.

Stir in 2 tablespoons mayonnaise or tahini, the juice of one lemon, 1–2 grated garlic cloves, 1/4 cup extra-virgin olive oil, and salt and black pepper to taste. Optionally add a pinch of smoked paprika to the mix. Adjust seasoning, then chill 10–15 minutes if you like—though it’s delicious served immediately.

To serve

Spread the baba ganoush on a plate or shallow bowl. Drizzle with olive oil and sprinkle with smoked paprika, sesame seeds, flaky salt, freshly ground pepper, and chopped parsley. Serve with warmed pita triangles, pita chips, or raw vegetables.

Tips, tricks and substitutions

Eggplant varieties: Italian or globe eggplants are great for a meaty texture, but Japanese, fairy tale, or any other available variety will work.

Substitute for mayo: Use tahini for a more traditional flavor.

Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Ingredients

• 2 pounds eggplants (about 2–3 medium)
• 1/4 cup extra-virgin olive oil, plus more for serving
• Kosher salt and black pepper, to taste
• 2 small garlic cloves, grated or minced
• 2 tablespoons mayo or tahini
• Juice of 1 lemon
• Serving suggestions: pita bread, pita chips, vegetables, smoked paprika, chopped parsley, sesame seeds

Instructions

1. Roast or grill the eggplant. Oven: Preheat to 400°F. Slice in half, brush with olive oil, season, and roast 45–50 minutes, turning once. Grill: Pierce and grill whole until soft and charred; cool and peel.
2. Once cooled, scoop the eggplant flesh into a bowl and drain any excess moisture with a paper towel if needed.
3. Mash or blend. Mash by hand for texture or pulse in a food processor for a smoother dip.
4. Mix in mayo or tahini, lemon juice, grated garlic, olive oil, salt and pepper. Optionally add a bit of smoked paprika. Taste and adjust seasoning.
5. Chill 10–15 minutes if desired. To serve, drizzle with olive oil and top with smoked paprika, sesame seeds, flaky salt, pepper and chopped parsley. Serve with pita, chips or vegetables.

Watch How To Make This Recipe