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Baba Ganoush (Eggplant Dip)


Baba ganoush eggplant dip in a shallow bowl garnished with chives
Elise Bauer

Summer is the season for eggplant, and one of the best things in the world you can make with eggplant is the Middle Eastern eggplant dip known as baba ganoush (also spelled baba ghanouj).

Video: How to Make Baba Ganoush


Baba Ganoush

Use Globe Eggplants for Baba Ganoush

To make baba ganoush, you take large globe eggplants (the ones that look like giant dark purple eggs), cut them in half, and either roast or grill them.

Then you scoop out the fleshy insides with a spoon, and mash it up with olive oil, garlic, sesame tahini, lemon juice, and spices.

Elise Bauer

Smooth or Chunky Baba Ganoush

I use a fork to mash the eggplant dip. You want the mixture to be somewhat smooth but still retaining some of the eggplant's texture.


What to Serve With Baba Ganoush

Serve this dip for with toasted pita bread or crackers. Celery or cucumber slices are a good gluten-free option. Make a lot because you'll want it eat it all and then some!

Make-Ahead Baba Ganoush

Baba Ganoush keeps well in the fridge, so it's fine to make it a day or two ahead of serving. For best flavor, let it come to room temperature before serving.

Baba ganoush does not freeze well, and we don't recommend it.

More Recipes for a Middle Eastern Menu

Baba Ganoush (Eggplant Dip)

Prep Time 10 mins
Cook Time 60 mins
Total Time 70 mins
Servings 4 to 8 servings


  • 1-2 globe eggplants (totaling 2 pounds or 900 g)
  • 3 tablespoons extra virgin olive oil
  • 2-3 tablespoons roasted tahini (sesame paste)
  • 1/2 teaspoon ground cumin
  • Juice of one lemon (about 2 1/2 tablespoons)
  • Salt and cayenne pepper to taste
  • 1 tablespoon chopped parsley


  1. Roast the eggplants:



    poke globe eggplants with tines of fork to make eggplant dip
    Elise Bauer
    roast eggplant halves for baba ganoush
    Elise Bauer

    Alternate Grilling Instructions: Preheat grill. Poke the eggplants in a few places with a fork, then rub the eggplants with 1 tablespoon of the olive oil.


  2. Scoop the eggplant flesh into a large bowl and mash well with a fork.
    scoop out cooked eggplant for baba ganoush dip
    Elise Bauer
    mash eggplant with fork for baba ganoush
    Elise Bauer
  3. Add garlic, olive oil, tahini, cumin, lemon juice, salt, cayenne:

    Combine the eggplant, minced garlic, remaining olive oil (about 2 tablespoons), tahini, cumin, 2 tablespoons of the lemon juice, the salt, and a pinch of cayenne.


  4. Cool and season to taste:

    Allow the baba ganoush to cool to room temperature, then season to taste with additional lemon juice, salt, and cayenne.

