Baba Ghanoush Recipe (2024)

This Baba Ghanoush Recipe (also spelled baba ghanoush or baba ghanouj) is a delicious Levantine appetizer consisting of finely chopped roasted 🍆 eggplant, olive oil, lemon juice, various seasonings, and tahini. The name comes from the Arabic phrase baba gannuj, in which baba can mean dad and gannuj can mean pampered or spoiled. This “spoiled dad” dip is the creamier companion to hummus. Traditionally, the eggplant is broiled over an open 🔥 flame before peeling, which softens the pulp is soft and gives it a smoky flavor. Since many of us don’t have the ability to it that way, the oven method works beautifully. In Bulgaria, we are known for our spreads as well. We have a very similar dip which we call “Kyopolou”. It consists of eggplant and roasted bell peppers, I will absolutely be sharing a recipe as it’s just as delicious as this one.

Why You’ll Love Baba Ghanoush Recipe

My Baba Ghanoush Recipe is foolproof. You don’t need any fancy equipment at all to make this delicious spread, just 💜 heart! The result is such a creamy spread that hits all the right notes. It’s garlicky and 🍋 lemony, bright and salty and works so well in so many dishes. Use it as an appetizer with crackers or crudité or use it in as a creamy spread in 🌯 wraps and sandwiches for lunch. It’s simply irresistible!

How to Prepare Baba Ghanoush Recipe

💦 Begin by washing and drying the eggplant.

🔥 Preheat your oven to 400°F (200°C)

🔪 Using a sharp knife, cut each one in half lengthwise. Remove the cap off the eggplant, place it horizontally facing you, and then score the inside flesh making lengthwise cuts all the way to the end, followed by diagonal cuts. You will end up with a diamond or a square pattern.

🫒 Line a baking sheet lined with parchment paper and drizzle olive oil on top.

🧂 Drizzle a bit more olive oil on top of the eggplant and then sprinkle each one with salt.

⏲️ Now, lay each eggplant flat side down on the baking sheet and bake for 40 to 45 minutes or until the bottoms are caramelized and the tops are soft.

🥄 Let them cool a bit, and then with a spoon, scoop out the flesh into a bowl. Strain the eggplant flesh and discard the water, if necessary.

🍆 Now, mash or break up the eggplant with a fork into your desired consistency.

🥣 Next, wtir in the tahini, the garlic and the lemon juice one at a time.

🫒 Now, add the olive oil a little at a time and stir until the spread is light in color.

🌿 Finally, salt to taste, then stir in fresh parsley and enjoy!

Variations and Substitutions for Baba Ghanoush Recipe

1. Cumin is a traditional spice used in Baba Ghanoush Recipes, but it’s totally optional for those who do not prefer it (like me).
2. The amount of 🍋 lemon and salt you add is up to you, measure with your heart.
3. If you are allergic to tahini you can use some mayo or sour cream instead.

Best Served With

• With crackers and raw veg 🥕 for lunch.
• This Baba Ghanoush Recipe can be used as a spread in a falafel 🌯 wrap, chicken shawarma, or in a sandwich.
• As part of a beautiful platter for a party, served with olives, tzatziki, crackers and chips, hummus, 🍞 homemade bread, cheeses and pickled vegetables.
• I love this spread on toast in the morning topped with a fresh tomato and an egg.

Common Questions