“But why would I make baba ganoush if I could just eat hummus?” Mara asked when we set out to make the ultimate baba ganoush recipe. At that moment, I couldn’t help but shrug my shoulders.
Then we nailed the method and ingredients you see here, and neither of us could stop scooping up more. When you get it right, baba ganoush is irresistibly smooth and luxurious, smoky, and savory.
In its most basic form, baba ganoush is made with eggplant, tahini, olive oil, lemon juice, garlic and salt. I found that adding a tiny bit of ground cumin, smoked paprika and fresh parsley takes it to the next level.
Baba ganoush is similar to hummus, but it calls for grilled or roasted eggplant instead of chickpeas. Both dips originated in the Eastern Mediterranean, and they’re often served together with pita bread and raw, crisp veggies. You can use baba ganoush like you would hummus—as a dip or spread. Ready to make some?!
How to Make the Best Baba Ganoush
There are a few considerations when it comes to baba ganoush. First up: do you grill the eggplant or roast it?
Roast your eggplant
I don’t have a grill, so I roasted my eggplant and it turned out great. So, you don’t need a grill for this baba ganoush!
To make up for the grilled flavor, I halved the eggplants and roasted them cut-side down for caramelized deliciousness. (Roasting them halved also means that your eggplant cooks faster, and you don’t risk an entire eggplant exploding inside your oven.) Using smoked paprika as a garnish adds some extra smokiness, too.
Roasting the eggplants until they’ve collapsed on themselves helps concentrate their flavor and ensure that your dip is silky-smooth. At that point, it’s easy to flip over the eggplant and scoop out the insides. Peeling the skin off eggplant is not my idea of a good time!
Extract moisture
The next consideration is how to extract as much moisture from the eggplant as possible. Fortunately, our roasting method has already helped eliminate a lot of it. Just let the eggplant rest in a strainer for a few minutes and stir it to release even more.
Stir it up
The next question—do you mix the dip by hand or whip it up in your food processor? I’m a big fan of my food processor, but it isn’t necessary for this recipe. Baba ganoush traditionally has some texture to it, and roasted eggplant readily falls apart when you stir it with a fork.
Add ample salt
My last tip is to salt the dip generously—eggplant is inherently bitter, and salt reduces that bitterness. This dip isn’t truly epic until it’s properly seasoned with salt. Can I call my own recipe epic? Oh hell, I’m doing it! This baba ganoush is epic.
Watch How to Make Baba Ganoush
What to Serve with Baba Ganoush
Basic baba ganoush is always vegan, gluten free and nut free. That makes baba ganoush a great party appetizer for guests who are following special diets—as long as your accompaniments fit the bill.
I like to serve my baba ganoush with sturdy raw veggies like carrot sticks, cucumber rounds and bell pepper sticks. Toasted pita wedges or pita chips are great, too.
For a full Mediterranean spread, serve this baba ganoush with herbed hummus or tahini sauce and fresh salads. I recommend carrot, chickpea and dill salad, Lebanese lemon-parsley bean salad, my favorite quinoa salad, or Maureen’s avocado tabbouleh. Here are even more Mediterranean recipes!
Please let me know how this baba ganoush recipe turns out for you in the comments! I hope it’s your new favorite.
Epic Baba Ganoush
- Author:
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Roasted
- Cuisine: Lebanese
This baba ganoush recipe is the best! It’s easy to make, too (no food processor required). You’ll need eggplant, tahini, olive oil, lemon juice, garlic and spices. Recipe yields about 1 ¾ cups (enough to serve 4 to 6 as an appetizer).
Ingredients
- 2 pounds Italian eggplants (about 2 small-to-medium eggplants*)
- 2 medium cloves of garlic, pressed or minced
- 2 tablespoons lemon juice, more if necessary
- ¼ cup tahini
- ⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
- 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
- ¾ teaspoon salt, to taste
- ¼ teaspoon ground cumin
- Pinch of smoked paprika, for garnish
- Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.
Instructions
- Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.
- Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using 1 large eggplant). Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
- Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant to release some more moisture.
- Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant into the bowl. Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until eggplant breaks down. Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant.
- Stir in the parsley, salt and cumin. Season to taste with more salt (I usually add another ¼ teaspoon) and more lemon juice, if you’d like a more tart flavor.
- Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and smoked paprika on top. Serve with accompaniments of your choice. It’s also great on sandwiches!
Notes
Recipe roughly adapted from Serious Eats and Tori Avey.
*Eggplant selection: Large eggplants tend to contain more seeds, which can produce a bothersome texture. So, it’s better to use 2 small eggplants that weigh about 2 pounds total, rather than 1 large. Choose eggplants that are shiny and smooth (no mushy parts), and feel heavy for their size. Turn your eggplant into baba ganoush promptly, since overripe eggplant tastes more bitter.
Storage suggestions: Leftover baba ganoush can be stored in an airtight container in the refrigerator for about 4 days (I think it’s best served fresh, but some say it tastes better after a day or two). I like to let my leftover baba ganoush warm to room temperature before serving, but others prefer it chilled, so I’ll leave this up to you.
For a lighter dip: You can reduce the olive oil to as little as 2 to 3 tablespoons. Your dip won’t be as rich and creamy, but it will still be very good!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Sam
Delicious and so easy. I halved since I only had 1 eggplant but it was still a good amount for a small appie. I blended it smooth, which I would do again. Everyone raved!
★★★★★
Kate
Wonderful, Sam! Thank you for your review.
Charlene
This IS epic baba ganoush. Wow. My husband, who loathes eggplant in general, loves this. As does my eldest son who takes after his father. I’ve always loved it and so glad to be able to get a good home recipe for it. Thank You!
Beisy Aguilar
Hello Kate,
My name is Beisy. I’m writing from Panama city, Panama. I made your baba ganoush recipe during the weekend. First time trying lebanese food. It was delicious!! Used left overs on sandwiches and it was great.
Gracias for sharing this amazing recipe. I already shared it with friends.
★★★★★
Lauren
This is the best Baba ghanouj I’ve ever had! my husband who hates eggplant became convert!
★★★★
Kjersten Hewitt
My first time ever trying to make baba ganoush and it turned out fabulously! I grilled the eggplant and made my own tahini. Otherwise followed the recipe exactly and it was absolutely delicious. Definitely bookmarked to make again and again and again! Thank you!
★★★★★
Shannon
I made the recipe today for probably the 2nd or 3rd time and it was delicious. I roasted garlic while the eggplants were cooking and added probably 10 cloves (I know—it seems like a lot) but roasted makes all the difference. Kept telling my dog as I was making it, “Dang, I’m good!”
★★★★★
Kate
I love that you have enjoyed this recipe so much! Thank you for your review, Shannon.
April
After growing eggplant for the first time and trying several new ways to eat them, I found your recipe. My whole family loves it and after trying a few others, I’m only using yours. I sometimes add extra garlic, or drizzle smoky chili oil, but other than that, it’s perfect. Guests rave about it and when I tell them it’s eggplant, ask for the link to the recipe. Definitely a keeper.
★★★★★
Mike Saleh
Great easy recipe
★★★★★
Kate
You’re welcome, Mike! Thank you for your review.
Patrick
I used Japanese eggplants and fresh sweet basil instead of parsley since that is what I have in my garden and it turned out fantastic. Like others that have commented, family members who were not into eggplant now rave about my baba ganoush.
Serenity
I love most of your recipes but I wanted you to know that this particular recipe didn’t work out for me. It tasted a little too heavy on the tahini side.
★★★
Kate
Hi Serenity, I’m sorry to hear that. What brand of tahini did you use?
Terri Fischer
This recipe IS epic! I’ve tried several baba ganoush recipes — all very good — but this one was our favorite! I needed to freeze the roasted eggplant as I was not able to complete the recipe for a few days. Freezing, thawing, then adding the additional ingredients worked beautifully. Densely flavorful and delicious!
Beth
I just made this, it is delicious and supper easy.
Thank you,
Beth C.
★★★★★
Mary Ann
Can this recipe be frozen?
Kate
Hi Mary Ann, I haven’t tried it so I can’t say for sure. Sorry!
Jeff Lewis
Thank you for this quick and easy recipe. It’s absolutely delicious and I will be making it again. I’m going to try it with roasted garlic as another reader mentioned in the comments.
Jen
This is one of my go to weekly recipes. I live in the Middle East so there is a lot of eggplant dip available. I like your recipe BETTER than any I’ve ever tried and I have tried tons. I love how flexible it is. I find if I use a little extra or more of an ingredient it still turns out delicious. Thank you!
★★★★★
Kate
You’re welcome, Jen! Thank you for your review.
Ellen F
I used ‘neon’ eggplant that I picked up at the local farm and tried your recipe. By far, the best baba ganoush I’ve ever made. Epic!!
Watch out #Sahadis!
★★★★★
Charrie VanVleet
Can you freeze this for later?
Kate
I haven’t tried it, so I can’t say for sure. Sorry!
Tessa Sarvay
This was so delicious! Best I’ve ever had!
★★★★★
Kate
That’s great to hear, Tessa! Thank you for your review.
Pam
I made this yesterday, and made my friends very happy! I baked it in a convection toaster oven as it was so hot out, we didn’t want to use the full oven – and it blackened the cut side of the eggplant a bit due to the grill being directly under it. I decided to leave a bit of the char that wasn’t completely black, and it added a very nice smokey flavour. Used leftovers in a wrap. I’ll make this again for sure! Thank you for sharing this recipe.
Lori
Excellent recipe and appreciate the tips.
★★★★★
Kate
Thank you for your review, Lori!
Rebecca
I love that you said you are often making a big mess in your kitchen. Mine is often a big mess too. It made me feel it’s endearing instead of … A BIG MESS…always Roasting or blending or chopping something. I will, from now on, think of this as the mark of a busy but serious cook!! :) As for the recipe… I roasted my eggplant but then had to leave to go to work so I will report an update tomorrow :)
★★★★★
nancy
Made this with two small eggplants from our garden. They had a lot of seeds which detracts from the final product. Taste is okay. I’ve had better. Letting it chill overnight to see if flavor is better tomorrow. Easier to buy if I find a good brand.
★★★
Kate
I’m sorry to hear you didn’t love it as is. I appreciate your feedback, Nancy.
Doug
Excellent recipe…even though I forgot the Tahini.
★★★★★
Rich
Kate, your recipe for baba ganoush is fantastic! I picked the eggplant from my neighbor’s garden, with permission of course, and shared the baba ganoush with the neighbors in our building. It was a hit!
★★★★★
Kate
Great to hear, Rich! I appreciate your review.
Norie Fuller
Very delicious! I roasted the garlic along with the eggplants for a more subtle garlic flavour.
★★★★★
Kate
I’m glad you loved it, Norie! I appreciate your review.
Gayle gregory
This is the 1st time I’ve tried baba ghanoush and i loved it. I often make a mixed mezze and thought I’d add this as an extra dish. So glad I tried it been meaning to for ages and i’ll definitely be making it again. Great recipe and I agree it’s pretty epic !
★★★★★
Kate
Great to hear, Gayle! I appreciate your review.
Amanda
Made this tonight and it was a total family favorite. Will be making this again and again during eggplant season!
★★★★★
Katharine
This recipe is wonderful – thank you! Exploding eggplant is never an issue if you prick them all over first ;-)
★★★★
Michele Dietrick
This is definitely delicious. I do add parsley to the food processor and I love tahini. So I put a 1/4 cup in also.
★★★★★
Jan Dressler
First time making Baba Ganoush, I’ve always loved it but finding it in a restaurant was kinda hit and miss. This recipe is da bomb! Everything I’ve loved, but didn’t have to pay for! Grew my own eggplants and this is now a staple! Thanks!
★★★★★
Kate
I’m glad you loved it, Jan!
Jan
We have an allotment and a glut of aubergines at the moment so very pleased to have discovered this recipe. So easy and absolutely delicious!
★★★★★
Baila
I really liked it! It was easy. I personally do not like tahini and I think I put a bit more than I needed. But it still turned out great. :)
★★★★★
Kate
Thank you for sharing, Baila! I appreciate your review.
Melissa
Hi and thank you for the recipe! I’d like to try it by using jarred roasted eggplant. Could you estimate the amount of pulp that should be used in the recipe?
Kate
Hi Melissa, Since i haven’t tried it, I can’t say for sure. Sorry!
Amy
Wondering if it’s tahini paste or tahini sauce that I should use?
Kate
Hi! Here is a recommendation for a tahini.
Julia
I added ~1\4 tsp of hot smoked paprika, a whole teaspoon of cumin, and the juice of giant lemon as I wanted to boost the acid and vitamin c as I’m fighting a bug! This is a delicious recipe and I feel better already! I’ll definitely make this again for friends when I’m not contaminated!
★★★★★
Liz
This was so delicious! I added more lemon and used cilantro instead of parsley and kept thinking about it long after it was gone…
★★★★★
Helen
This was great! The recipe was helpful in guiding me through the steps and ratios, and then I tinkered with adding more lemon juice and salt until I hit the right bright flavor. I think if my eggplants had been a bit smaller (and fresher), no adjustments would have been needed!
★★★★★
Julie
This recipe sounds fantastic! Can’t wait to try it!
Can you freeze this? We just picked a TON of eggplant from our garden and I’m looking for ways to preserve it.
Kate
I haven’t tried it, but may work. Let me know if you try it!
Peter Robinson
Roast the eggplants they freeze very well. Use as throughout the year.
Mashby
So good! I used Convection Roast for last half of roasting and roasted a bit longer to make sure it was browned. Still had to mesh excess liquid, but much easier. Next time I will use smaller eggplants to avoid the seeds and will use charcoal grill at least for first half of cooking eggplant. Might also try food processor. Thx
★★★★
Ginny
This is fantastic. Thought it tasted pretty great right out of the food processor (I wanted a smoother consistency), but tried it again after a few hours in the fridge and was amazed at how well the flavors had melded. Totally magic. And the smoked paprika is a perfect finishing touch. This will become a staple in my house. Thanks for the wonderful recipe!
★★★★★
Ruthie Raskin
I have used this recipe twice. Im a gardener and we share 9ur bounty with neighbors and friends. Every time someone gives me eggplant, I’ve used your recipe. Delicious
★★★★★
Kate
I’m glad you enjoyed it, Ruthie! Thank you for your review.
David
This recipe is amazingly simple to make and I can’t get enough of it since it’s kind of like hummus I sometimes make following modification I added roasted red bell peppers Justin as I would with hummus since I like the smooth texture I also use the food processor.
★★★★★
Kate
That’s great to hear, David! Thank you for your review.
Michele Dietrick
My son and I love this Baba ghanouj. It is rich and creamy. He eats it with fried bread or crackers. I eat it on sandwiches and even in omelettes. I put it on and in any savory dish. Green beans and any vegetables are enhanced with this. We also love hummus.
★★★★★
Sue
We don’t use all that oil in our humus , or ganoush anymore. Water does great. Way healthier. I did drizzle eggplant before I cooked them. Eggplant has a tendency to dry out otherwise. Between that oil and the oil from the sesame seeds in the tahini, it works great with water.
★★★★
Cassie
I tried to convert my husband to eggplant with this recipe. It didn’t work but I didn’t care because it meant more for me! Lol
★★★★★
Denise Henkind
I made the recipe above. The flavor is good, but it is a bit watery. I should have probably put in a bit less olive oil. I just came back from Greece and fell in love with the food over there…thank you for the recipe!
★★★★
Sarah
This is the third time I’ve made this recipe in the past three weeks. It’s amazing! Roasting the eggplant and then straining it works wonderfully.
★★★★★
Kate
That’s great to hear, Sarah! Thank you for your review.
Natalie
I have now made this baba ganoush countless times! It is epic! It never fails (unless you don’t let the roasted eggplant drain a bit after roasting!). It is delicious and my family thanks you! I always add a bit of cumin and then garnish with the smoked paprika as suggested. Just taste it to decide on the amount of salt and lemon juice. Enjoy!!
★★★★★
CandyMc
I’ve made this several times in the processor, found it’s not necessary to drain off liquid at all, maybe it’s the type of eggplant we grow in Trinidad and Tobago, not sure.
Grilling the garlic i recommend for sure
★★★★★
The Fishing Pol'
Love baba and your recipe is so easy to do!
I’ve made twice in the last few weeks and about to make another batch.
I tweaked mine and added ground coriander. One more level of epicness!!
Wanda Boocock
Made this for the first time today and it was absolutely delicious, thank you so much for the recipe,
★★★★★
Kate
You’re welcome, Wanda! I appreciate your review.
BV
This is delicious! My first time making baba ganoush. I no longer live in an area with middle eastern markets and I missed it. Thank you for giving me back such an easy and tasty recipe. But what I love most is the way you wrote up the recipe. I learned about eggplant and about adapting the ingredients. The recipe was so “adjustable”. And the visuals were super helpful. You are an engaging writer and I look forward to your emails.
★★★★★
Kate
You’re welcome, BV! I’m happy you enjoyed it.
Johann
This is my girlfriend’s new favorite! I saw some homegrown eggplants in the communal office break room, and remembered having baba ganoush when I lived in Turkey, so I brought them home and found this recipe. We’ve had it twice since then, and really love this light, healthy dinner!
I recommend mixing it with a whisk in the same bowl you’ll serve it in, so you don’t lose any ganoush in the blender
★★★★★
Kate
I love to hear that, Johann! Thank you for your review.
Carole
I brought this to a gathering today and everyone loved it. I thought I’d have leftovers but the serving dish was scraped clean. This is an easy and perfect appetizer.
Patty McLaughlin
I followed the recipe by the tee, my eggplant was very dark. I don’t know if it worked out, but it didn’t that sound spectacular as the recipe suggested. My eggplants was from a garden in a row sit down for 40 minutes and added all the ingredients as suggested.
Graham Fell
Fabulous baba ganoush recipe !!!! I took your advice and added smoked paprika & cumin plus 3 times as much garlic & went light on the olive oil . Thanks .
★★★★★
Maria
So so good! thank you! Just a tad salty, but that might have been my salt
★★★★★
Ian
Halved recipe for smaller portion. Worked really well. Used avo oil (plain unflavored) which made it nice and creamy
★★★★★
Ron
Great recipe! We had a ton of eggplant from our last picking of the season so I was looking for recipes. This baba ganoush freezes well, too. We serve it as a dip and also as a spread for various wraps,tortillas, burritos, etc.
★★★★★
Kate
Great to hear, Ron!
Samantha
Hi There, I love this recipe! I’ve made it on a few occasions, it’s my fave dip to make! What would you recommend in subbing out the tahini? Would love to make this for a lunch with friends but someone in the group is allergic to sesame. Thanks in advance!
★★★★★
Kate
Hi, you could try to use almond butter or something like that with more neutral taste. Let me know what you think!
Jon Milavec
Hi Kate,
I’ve made this recipe twice now and it’s so good! Thank you! I’m looking forward to trying more of your recipes.
-Jon
★★★★★
Lori
This was really good, the second time I made it, I roasted a small head of garlic and used it instead. I also added a couple of drops of liquid smoke, because I roasted the eggplant, and wanted the smoky flavor of grilled. Yummy.
★★★★★
Kate
Thank you for sharing, Lori! I’m glad you enjoyed it.
Di Moroney
Oh my goodness! Absolutely delicious! I roasted my eggplant on the Big Green Egg (Smokey) and I cooked my garlic with the olive oil for 15 seconds in the microwave (I don’t like my garlic to bite me!). It’s absolutely incredible! Thank you so much!
★★★★★
Kate
You’re welcome, Di! I appreciate your review.
AbbyT
This is phenomenal! So easy, and a fantastic snack to take to work with cut up veggies and pita slices. We did hit it in the food processor to smooth it out. I would definitely double up and serve this to guests! I think we’re going to grill this on our smoker grill next time, catch some smoky flavor. Thank you for this recipe!!
★★★★★
Kate
You’re welcome, Abby! Thank you for your review.
JayRo
What can I do so my baba ganouch comes up drier? now it is too watery
Kate
I’m sorry to hear that. How large was your eggplant?
Tanya
I’ve never really liked baba ganoush before, but this recipe is delicious!
★★★★★
Kate
I’m glad you love it, Tanya! I appreciate your review.
Babs
The recipe was delicious, but a little bland for my taste.
I added about 6 finely chopped Kalamata olives instead of extra salt, and 1/4 tsp smoked paprika/chili seasoning. I loved it.
★★★★★
Kate
I’m sorry to hear you didn’t love it as written, Babs. But I’m glad you were able to make it work for your tastes.
Frances Morey
I made this truly Epic Baba Ganoush. It certainly lived up to its name. I followed the recipe in detail and it tasted great! I spread it on Galil Sesame and Sea Salt rice cakes, which made it delicious.
I am grateful to have this perfect recipe to use again and again.
★★★★★
Kate
I’m glad you enjoyed it, Frances! I appreciate your review.
Pamela S
Easy and delicious!
★★★★★
Patricia
Made 1/2 portion. Delicious!
★★★★★
Janet B.
Great taste and all of the ingredients I had on hand.
Easy and delicious.
★★★★★
Kate
I’m glad you enjoyed it, Janet! I appreciate your review.
Adina
This is so delish!!!
★★★★★
Paula
I made this recipe for a potluck with 1 big eggplant & using a food processor and it came out AMAZING! Everyone loved it!
★★★★★
Kate
Great to hear, Paula! I appreciate your review.
Johanna
I loved this recipe. My only regret is that I halved the recipe. Next time I will double it.
★★★★★
Ashley
Absolutely lovely! My husband hates aubergine but actually likes this. Very tasty! I didn’t have tahini as I don’t like it but added some sesame seeds before I blended it. Thank you
Kai
Grilled up the eggplant for 10-15 minutes, it turned out great! Went over well with my friends!
★★★★★
Kate
Thank you for sharing, Kai!
Tracie
Made this for Christmas and it turned out so good. I used 2 basic eggplants. I used the amount of garlic and lemon the recipe called for but had to add more of both to get the right flavors for me. Definitely will make again. Thanks for sharing.
Maria Calautti
Thank you for sharing! It’s DELICIOUS! Made it for a party tomorrow, I’m sure it will be a hit! I must confess I used a processor instead of stirring the eggplant…
★★★★★
Kate
That’s great to hear, Maria! I appreciate your review.
Holly PDX
Really good! Next time I would double it — it makes a pretty small amount but it’s delicious so people gobble it up.
I didn’t have the patience for the hand-whipping so I used an immersion blender and that sped it up :)
Thanks for a great recipe.
★★★★★
Kate
You’re welcome, Holly! Thank you for your review.
Susan
The title says it all … Epic! Delicious and easy recipe! I made it the day before serving and let it come to room temperature.
★★★★★
Yvette Carling
Kate, your recipe was a hit on Super Bowl Sunday, notably raved about by a Lebanese friend too! It was superb. Your suggestion for more Lemon & Salt was heeded, by the way. Thanks for sharing it.
★★★★★
Kate
That’s great to hear, Yvette!
Erica Johnson
It was sooo good! The only thing that bothered me was the garlic even though I chopped it ultra fine. I’ll use garlic powder or my garlic press. It’s a great base recipe.
★★★★★
Desi A.
I made this 2 times already. Have bookmarked the page :) thanks a lot!
★★★★★
Kate
You’re welcome, Desi! I appreciate your review.
Gwendolynne Simeone
I am hoping this tastes great, however I left this thing in the oven for more than 55 minutes and the eggplant still was not soft enough to become a smooth texture with a fork. I guess this is going to require a food processor to make this smooth before I add the tahini and Olive oil.
★★★★
Kate
I hope you were able to enjoy it!
heather
Thank you for your wonderful recipe for Baba Ganoush. I’m going to try it, but I was wondering if I could mix the ingredients in a food processor instead of with a fork. What do you think?
★★★★★
Kate
I find it works best as written.
Karen Egee
Easy to follow recipe and it came out great. Very popular at the gathering we brought it to. Everyone was impressed “you MADE this!” and yet it was so easy. I will definitely make it again, larger batch next time.
★★★★★
Kate
Great to hear, Karen! I appreciate your review.
Charlotte M
I roasted the eggplant on the grill which is what my Lebanese friend does and it gave it an awesome smoky flavor, also I think if I had to make it again, I’d probably toss it in the blender at the end, then throw the parsley and paprika on top before serving
Holly
Easy-peasy & delicious. Mine was a bit bitter so I did some research & discovered that mixing in 1/2 tsp of baking soda (bicarbonate) eliminated the problem. I also added a dash each of cayenne & zatar for extra flavor & topped with some sesame seeds before serving.
★★★★★
Ronna
We love this recipe in my house. Hubby loves to take it for work snack with crackers. I add a wee bit more garlic and cumin. He prefers it with a little bit of the charred skin in it, so I do my best to get most of the skin off, but not all of it. When we lived in Greece, it was often served with a bit of the char and it adds a very nice smokiness.
★★★★★
Kari
I don’t normally comment on recipes, but this one was so on point I had to. 10/10, everyone loves it and it’s better than any baba ganoush I’ve had in a restaurant.
★★★★★
Kate
I’m so glad you did! Thank you for your review.
Pauline
Great recipe thanks. Only change I made was roasting the garlic skin-on with the eggplant, then squeezed the flesh into the mix.
★★★★
Kate
I’m glad you enjoyed it, Pauline!