My chef’s perfected recipe for authentic Baba Ganoush! Made with only five simple ingredients, this Lebanese Eggplant Dip can be roasted or grilled. A delicious vegan appetizer. Video!
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Hafiz
As a chef and caterer, and as the daughter of an Egyptian father, baba ganoush has been a huge part of my life, for as long as I can remember! I’ve eaten and made a lot of Baba Ganoush both at our restaurant and at home.
We’ve captured the flavor of authentic baba ganoush while keeping the cooking technique simple and easy! The secret is in the “smoke”. Traditionally, eggplant is charred in coals, grilled over a wood fire, or baked in a wood-burning oven- which is why it tastes so good!
That subtle smoky flavor infuses the eggplant, creating something truly divine. However, this cooking method isn’t accessible to everyone. I’ll show you how to achieve this smoky flavor, transforming your baba ganoush from good to extraordinary!
But First, What is Baba Ganoush?
If unfamiliar, Baba Ganoush is a smoky eggplant dip from the Middle East typically served as an appetizer with pita or veggies. A silky, luscious combination of eggplant, tahini paste, garlic, lemon juice, and salt.
Baba Ganoush Recipe Ingredients
Baba Ganoush is made with five simple ingredients. It is the balance of these ingredients that makes this recipe shine!
- Eggplant– The easiest option is to use extra large globe eggplant.
- Tahini paste– make sure it is fresh and creamy and not too bitter!
- Garlic- fresh is best!
- Lemon juice– fresh lemon juice always!
- Yogurt- optional, add creamy tangy goodness.
Garnish baba ganoush with a drizzle of Olive oil and zaatar and fresh herbs.
How to Make Baba Ganoush (Two Ways)
Roasting The Eggplant
The first way to make this easy baba ganoush recipe is by roasting the eggplants in the oven on a baking sheet.
- Slice eggplants in half, lengthwise and roast at 425F on a baking sheet until very tender, about 60 minutes. Test by piercing the skin with a fork, and continue roasting until the eggplant is cooked, and the flesh is very tender and collapsing.
- Scoop out the cooked eggplant, discard the skins and drain in a strainer for 10 minutes.
- Mash with a fork and add the tahini paste, garlic, salt and lemon juice. Now you could also pulse in a food processor or blender, but I find mashing works just as easily here.
- Add a few drops of store-bought liquid smoke to the baba ganoush, to elevate it!
***Now before you gasp at the idea of using liquid smoke, please look at the ingredients. Liquid smoke really is made from just smoke: Wood chips like hickory or mesquite are burned, and particles of the smoke are collected in condensers. The resulting liquid is concentrated down for a stronger flavor.
Grilling the Eggplant
The second way to make baba ganoush is on the grill- this is by far my favorite way to make baba ganoush, though it does take a bit longer.
Step 1: Grill the eggplant whole, cutting slits into the sides of the eggplant.
TIP: Cutting slits into the eggplant ensures even cooking and also allows some of the smoke to penetrate, giving the baba ganoush a delicious flavor!
Step 2: Wrap ½ cup wood chips (alder, apple or mesquite) in foil and create a foil packet. Keep the wood chips dry.
Step 3: Use a knife to poke a hole and create a small opening for the smoke to escape.
Step 4: Place the foil packet on the grill next to the eggplant (put it on the grill a little early to get it smoking.) Grill the eggplant and close the lid so the smoke stays in. This will elevate your baba ganoush- I promise!
Step 5: Once the eggplant collapses and is nicely charred on all sides, place it in a bowl, along with the wood chip foil packet, and cover the whole thing tightly with foil until it is cool enough to handle about 20 minutes.
Essentially, you are creating your own “liquid smoke“ from heat and liquid that comes out of the eggplant as it cools. So cover it up tightly!
TIP: Save what is left in the bottom of the bowl—the smoky liquid, homemade “liquid smoke.” You’ll use this to season the baba ganoush!
Step 6: Peel the charred eggplant and chop. I like the chopping method because little nuggets of eggplant in the final dip are really nice. What you will end up with is about 2 – 2 ½ cups of eggplant flesh- very little compared to the 2 huge eggplants you started off with!
Step 7. Strain the chopped eggplant, and let it drain for about ten minutes. You don’t need to save this liquid, only the smoky liquid from the earlier bowl.
Step 8. Stir in the remaining ingredients, along with 1-2 tablespoons of the smoky liquid you saved from the bottom of the bowl.
Lastly, taste and adjust the salt and lemon to taste. Add a couple tablespoons of yogurt for extra creaminess.
Watch How to make BaBA Ganoush
How to Store Baba Ganoush
Baba Ganoush can be stored for up to 4 days in an airtight container in the refrigerator. Freeze baba ganoush for up to 3 months- the acidity in the lemon juice will help prevent discoloring.
Best Baba Ganoush Recipe Tips
- As I said, I prefer using the grilling/smoke chip method, but if you are set on roasting instead of grilling, add a couple of drops of liquid smoke to elevate it.
- Drain the eggplant well, then add it back in, measuring the liquid. This will ensure the correct consistency.
- Chop the eggplant rather than puree for the most authentic texture.
- Adding a couple tablespoons of yogurt will make it extra creamy.
- Garnish with a drizzle of olive oil, sprinkle with zaatar for added flavor.
What to Serve With The Best Baba Ganoush Recipe
Serve Baba Ganoush in a shallow bowl with a drizzle of good quality olive oil, a sprinkling of zaatar spice, or Dukkah, or sumac – and fresh herbs like parsley, dill, cilantro or mint.
Serve with pita bread or pita chips, veggies, or part of a mezze platter with olives, hummus, and tzatziki!
Baba Ganoush Recipe FAQs
Yes, Absolutely! it’s vegan, gluten-free and plant-based and also keto-friendly and low in carbs. Very healthy!
Baba ganoush tastes earthy, subtly smoky, slightly tangy, and nutty from the tahini -the flavors all work together to accentuate (not overpower) the eggplant. And if you get the balance just right, it is pure magic!
Baba Ganoush is silky and creamy! Eggplant, when cooked to perfection, becomes creamy and silky and luxurious. It melts in your mouth. If you like your baba ganoush a little extra creamy, add a couple of tablespoons of plain yogurt or drizzle with olive oil.
More Favorite Middle Eastern Dips
I hope you love this Authentic Baba Ganoush recipe as much as we do! Please let us know what you think in the comments and ratings below!
xoxo
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Baba Ganoush Recipe (Lebanese)
- Prep Time: 20
- Cook Time: 50
- Total Time: 1 hour 10 minutes
- Yield: 2 cups
- Category: Appetizer
- Method: Roasted, Grilled
- Cuisine: Lebanese
- Diet: Vegan
Description
Truly the BEST recipe for Baba Ganoush- made with eggplant, tahini paste, garlic, salt and lemon. A delicious Middle Eastern Eggplant Dip that is full of complexity and depth. Use the oven or grill for this recipe. Gluten-free, low-carb, vegan.
Ingredients
- 2 large eggplants ( 1.5 to 1.75 lbs each)
- 2 garlic cloves, finely minced (use a garlic press)
- 4 tablespoons tahini paste
- 1 tablespoon lemon juice
- 1 teaspoon salt
- optional: 2 tablespoons plain full-fat yogurt
Optional Garnishes: olive oil, homemade zaatar spice, dukkah, fresh herbs like parsley, olives, toasted pita bread, or fresh veggies ( cucumber, tomato, carrot sticks, bell pepper, etc).
Instructions
Roasted:
- Preheat oven to 450F ( 425F if electric oven)
- Slice eggplants in half, lengthwise and roast with flesh side down, on a parchment-lined sheet pan on the middle rack, until very tender, about 45-60 minutes. Test by piercing the skin with a fork, and continue roasting until flesh is very tender and collapsing. Let cool.
- Scoop out flesh, drain in a strainer for 10 minutes. You should have about 2 cups, if less, see notes.
- Mash with a fork and add the remaining ingredients. To achieve the smoky flavor, add a 1/4- ½ teaspoon of liquid smoke.
- Adjust salt and lemon to taste. Stir in optional yogurt.
To serve:
- Place in a shallow serving bowl, make a circular “well” with the back of a spoon and drizzle with olive oil, and your choice of aleppo chili flakes, zaatar spice, dukkah or sumac.
- Sprinkle with fresh herbs.
- Serve with warm pita bread and/or veggies.
Grilled:
- Preheat grill to medium-high or oven to 425 F
- Make a foil packet with wood chips for smoking. Wrap ½ cup of wood chips (mesquite, alder, apple) in heavy-duty foil and pierce the top, creating an opening in the foil so smoke can escape. Place this on the grill. See photos.
- With a sharp pairing knife cut 1-2 inch deep slits into the eggplant, all over especially around the bigger bottom area. This will allow them to cook more evenly, and help the smoke penetrate the eggplant.
- When the foil packet is smoking, place the eggplant directly on the grill, and close the grill. Turn eggplant every 10 minutes or so and let the skin char. Grill until eggplant until it has collapsed and feels soft tender on the inside. This will take about 20 minutes.
- Place the eggplant along with the smoking foil packet in a large bowl or large pan and cover tightly with foil. Let sit until cool enough to handle about 20 minutes.
- Save ALL the smoky liquid that is under the eggplant in the bowl. Peel the charred skin off the eggplant and using a knife, chop up the tender flesh. Place the eggplant in a strainer and strain the eggplant flesh for 10 minutes. Discard this liquid. (I know this may seem counter-intuitive – but you will be adding some of the “smoky” liquid from the first bowl back in.)
- Place the drained eggplant in a mixing bowl. You should have 2 cups (or 2 1/4 cups) of eggplant flesh. If you have less, see notes. If very seedy, feel free to remove some seeds, I usually just leave them in.
- Add the tahini paste, garlic, lemon, salt and 1-2 tablespoons (or more to taste) of the smoky liquid reserved from the bowl.
- Mix, taste, adjust salt, lemon.For a delicious richness, add 2-3 tablespoons plain yogurt (optional). Stir with a fork until relatively smooth. Refrigerate until serving.
Notes
- If you end up with less than 2 cups of eggplant flesh after it is drained, please modify the additional ingredients accordingly. For example, you may not need as much tahini, salt, lemon, etc. then proceed to number 9 in the instructions above.
Nutrition
- Serving Size: ¼ cup
- Calories: 120
- Sugar: 5.5 g
- Sodium: 402.3 mg
- Fat: 8 g
- Saturated Fat: 1.1 g
- Carbohydrates: 11.6 g
- Fiber: 5.5 g
- Protein: 3.3 g
- Cholesterol: 0 mg
Simple and delicious!
Can we put the foil-wrapped wood in the oven with the roasting eggplant? Please advise. Rather not use the liquid smoke. Thank you.
Hi Doris- That is what we used to do if weather was bad when catering- but we had a pretty powerful hood to vent out the smoke. You could try it but your house may get smoky. You could always grab it and put it outside if need be. Let me know how it goes…curious!
Ok. Thank you for the heads up on the smoke! I will probably not try it then since I am in an apartment building! I will check the ingredients and may brave the ‘liquid smoke’ or grill electrically on the terrace.
Liquid smoke, normally is just distilled smoke. Read the label. I know, I’ve had a hard time with it too, but in moderation, it can come really in handy.:)
I just made this. Delicious! Did not use any yogurt.
Used the oven and some liquid smoke.
Did not drain my cooked eggplant and not sure why I need to.
Will def. make again!
Awesome.Thanks so much!
There was no oven temperature for those who try it in the
It was hiding in the recipe notes. 🙂
Best way to eat egg plant ever!
So happy you like it!!!
Turned out amazing. We just roasted it and added a few drops of liquid smoke. Who knew it could be that simple and amazing?!
Thanks so much for this recipe. I made it several times now… And did a comparison between smoking the eggplant as you describe and simply slicing it in half, brushing with olive oil and cooking it on the charcoal grill until soft. I find the simple grill easier and the resulting flavour richer and more complex (But.. 1. is it authentic? no idea. And 2. would it work on a propane grill? I don’t know).
My results, especially with a bit of rich yogurt, are so rich and satisfying! I keep thinking that this is the vegetarian equivalent of a smoked-salmon spread. Thanks again!
Ten Stars.
This is a really great recipe! I am spoiled, having had it made by my Syrian husband & MIL, so my standards are pretty high! ? I just made this, modifying it to roast the whole garlic also on the grill and smashing the cloves into the eggplant mixture: my MIL used a potato masher, & I find it works very well! One thing: I used your 4 T of tahini for twice as much eggplant and found it to be too much, so would think it would be overpowering with only 2! Adjusted salt & freshly squeezed lemon as well, using the juice of a whole lemon. Yum!
The BEST recipe ever. Thank you!!!
I just finished making this, and it is the BEST baba ganoush ever! The extra time spent letting the eggplant sit with the wood chips is worth every minute of waiting. Thank you for the great recipe.
I’m so glad you gave it a go!
Do I use all the seeds in the flesh of the eggplant. Or do I remove the seeds after I have roasted them
If they look really dark or discolored, perhaps remove. I usually leave most in if they are lighter in color, but some eggplants have an overabundance so you could take some out? Use your best judgment – too many can be bitter, but leaving some in will not hurt.
Better than my favorite Lebanese restaurant! Made it for a BBQ & the bowl was literally scraped clean by the few early arrivals! The rich smoky flavor (I used applewood chips) was intense but the garlic, lemon juice & olive oil definitely didn’t hide in the shadows! A perfect dip….I need to plant some eggplant seeds immediately!
This recipe is awesome! I have made it a few times and looked it up again today. I am lucky enough to have a large smoker. I have to smoke some ribs today for a party, so I will throw eggplants on my top rack for an hour and have lots of smoked eggplant to work with.
Just made this and cant stop eating it. Delicious!
As a Lebanese woman i can only say you’re recipe looks amazing! I learned it a little bit different but i love adding new ideas in my food!
We loved this! So good. great idea to use wood chips.
This is exquisite!
You had me when you added the tahini ??…..
My girlfriends Russian/Israeli mother, of 94 years, made some baba ghanouj the other day. When I saw her put mayonnaise in it I gagged LOL. I questioned it and she said..but of course. I couldn’t eat it, but have been thinking about it. I’ll try yours when I return to my home.
First time making (and eating) baba ganoush, thank goodness I’m growing eggplants! this was delicious and I am really impressed with the depth of flavor that the smoking brings to the table. I’ll have to look around at other recipes to see if removing the seeds is a better or worse idea. Regardless, this was SO good.
I tried it and I dont know what I did wrong. Maybe I overcooked the eggplant? It ended up looking brown from the inside too. It smelled great but it didn’t look good.
Hi I had the same thing happen recently where 1/4 of one eggplant turned really dark brown. I’m not sure why? The other 3/4 was fine and the other one was fine. I wondered if it had possibly frozen in that one area? We do have a cold spot in our fridge. It was so strange. I’ve never had that happen before…I will do some research.
Followed as stated. Excellent! Best baba I’ve ever made! Everyone raved.
Do you know if this freezes well, I’m blessed with an abundance of eggplant this year and need a recipe that I can freeze , of course it is most delicious fresh
Lizzy, that is a great question, and I don’t know. I’ll have to try freezing some next time I make it. If you try, let me know how it turns out.
I used whole roasted white eggplant. Excellent!!!!
This is the third time I have tried making buba and by far the best. Tastes the same as my favourite lebanese restaurant. Thanks for sharing!!! Using the smoke chips on the BBQ make all the difference.