Not a lot of people like the somewhat bland flavor of eggplant, and I don’t blame them. Eggplant is one of those ingredients that take on the flavor of whatever you use to cook them.
I like strong and bold flavors so for me, this easy eggplant dip hits the spot-on taste. Homemade baba ganoush will turn any eggplant hater into a lover.
Garlicky and zesty, with a hint of parsley and olive oil, this eggplant baba ganoush recipe will be the star of your next dinner party or family gathering.
Toast some pita bread triangles or chop up your favorite veggies and you will have yourself the most amazing appetizer dip ever.
Everybody will be asking for the recipe, so I recommend you double the batch!
INGREDIENTS FOR HOMEMADE BABA GANOUSH
- 1-2 globe eggplants (about 2 lbs)
- 3 tbsp extra virgin olive oil
- 2-3 tbsp roasted tahini (sesame paste)
- 1-2 garlic cloves, finely chopped
- ½ tsp ground cumin
- Juice of one lemon or lime (about 2 ½ tbsp)
- Salt and cayenne pepper to taste
- 1 tbsp chopped parsley
HOW TO MAKE BABA GANOUSH AT HOME?
- Step 1. preheat oven to 400F
- Step 2. Cut eggplants in half lengthwise. Line a baking sheet with aluminum foil. Poke a few holes in the eggplants with a fork and drizzle olive oil to coat on both sides. Place cut side down on foil.
- Step 3. Roast for 35-40 mins or until very tender.
- Step 4. Let eggplants cool for about 15 mins and gently scoop out the flesh into a medium bowl
- Step 5. Add all other ingredients to the bowl (reserve 1 tbsp olive oil for garnish)
- Step 6. Using a fork, mix, and mash all ingredients together until well combined and smooth. Serve with toasted pita bread or chopped vegetables. Season with salt and pepper.
HOW LONG DOES HOMEMADE BABA GANOUSH LAST IN THE FRIDGE?
This easy eggplant dip will keep for 2 to 3 days in the fridge. Just make sure you let it get to room temperature before serving and add a little bit of olive oil on top before serving.
Do not freeze homemade baba ganoush, it does not thaw well.
WHAT TO EAT WITH ROASTED EGGPLANT BABA GANOUSH?
I like to serve this delicious homemade eggplant baba ganoush with toasted pita bread triangles or with raw veggies like carrots, bell peppers, radishes, celery stalks, or any other crunchy vegetable.
Choose colorful veggies to make a beautiful platter appealing to the eye.
Recipe Tips;
- Be sure to coat both sides of the eggplants with olive oil before roasting so they don’t stick to the aluminum foil.
- Let them cool a bit before scooping out the flesh or you will burn your hands.
- Mash your ingredients with a fork, or use a food processor, but do not make your dip too smooth. You want the eggplant to retain some of its texture
- If you like it a bit more garlicky, you can add one more minced garlic clove
- After you’re done mixing your dip, always taste it and make corrections on salt, cayenne or lime juice.
- Be sure to stir your tahini before using it. Generally, the oil from the sesame seeds will separate from the paste.
OTHER RECIPES YOU MIGHT ENJOY
Easy Baba Ganoush (Eggplant Dip)
Ingredients
- 1-2 globe eggplants (about 2 lbs)
- 3 tbsp extra virgin olive oil
- 2-3 tbsp roasted tahini (sesame paste)
- 1-2 garlic cloves, finely chopped
- ½ tsp ground cumin
- Juice of one lemon or lime (about 2 ½ tbsp)
- Salt and cayenne pepper to taste
- 1 tbsp chopped parsley
Instructions
- Preheat oven to 400F
- Cut eggplants in half lengthwise. Line a baking sheet with aluminum foil. Poke a few holes in the eggplants with a fork and drizzle olive oil to coat on both sides. Place cut side down on foil.
- Roast for 35-40 mins or until very tender.
- Let eggplants cool for about 15 mins and gently scoop out the flesh into a medium bowl
- Add all other ingredients to the bowl (reserve 1 tbsp olive oil for garnish)
- Using a fork, mix and mash all ingredients together until well combined and smooth. Serve with toasted pita bread or chopped vegetables. Season with salt and pepper.
This is a great recipe. Very tasty and easy to make as well. 2nd time I have made it. I like roasting my garlic with my eggplant. My favorite thing now is to look at the marked down produce for eggplant when I wan to make this dip. Cost effective and yummy! Thanks!
I’m thrilled to hear that!! Thanks so much for your review, Victoria! Glad you enjoyed it.
What brand of toasted tahini paste did you use or recommend?
Hi! I like the Roland brand!
Very good nice nutty flavor very easy to make
I’m thrilled to hear it, cheryl!! I appreciate your 5-star review! 🙂
Super easy and and very tasty. I would advise to make the day before as the taste develops more.
Thank you Aurelie! So glad you enjoyed it.
Easy and delicious! Thank you for the recipe!
Thanks Silva! hope you like it!
DELICIOUS! Made this for an app to go with our Persian Eggplant Stew last night. As one of the other commenters stated, I roasted my garlic, twice the recommended amount, with my eggplant. Great recipe! Will definitely be making the roster! Thanks for sharing!
Made this using what I had on hand—one eggplant and one large zucchini. I roasted the garlic and used my immersion blender to smooth it out. Will be my new go-to dip for sure!!
I’ve used this recipe many times and it is so delicious!! I do add at least double the cumin as that is how my husband likes it.
Delicious! I roasted my garlic in foil along side the roasting eggplant, then just squished it all out together I didn’t know I liked Baba Ganoush. It’s a healthy diabetic snack too.
This is the second time I’m making this, and it’s absolutely fantastic!
This is the closest recipe I can find to my mom’s and it is amazing! I like it to be more on the smooth side so I threw it in my popbabies blender for a few cycles and it came out perfect. Thank you so much for the recipe! I’m making it again tonight.
How wonderful, Kaci! So glad you decided to give it a try!
Recipe is easy to make. I used a blender to purée the eggplant. Will be making this again
Thanks for the suggestions. So glad you decided to try it again and customize it to your liking. 🙂