Baba Ganoush (Eggplant Dip)

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This homemade Baba Ganoush is an easy homemade eggplant dip that is packed with Middle Eastern flavor. It's made with tender roasted eggplant, lemon, garlic, and tahini for a great alternative to hummus.

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This baba ganoush recipe is a creamy eggplant dip that is salty and savory with garlic, parsley, and tahini. It's ready in under 30 minutes! Eggplant lovers should also try these tasty Baked Eggplant Cutlets.

Summer is quickly approaching, and my mind is buzzing with fresh and light food recipes. I've found that the best recipes for hot summer days are usually healthy salads, sandwiches, and raw veggies served with a yummy dip! There is so much variety, especially when it comes to dips.

Whenever I am craving something different to dip my vegetables into other than classic ranch, I like to look at some of my favorite dips such as hummus, guacamole, and even a greek yogurt dip. But, I've recently been experimenting with this eggplant dip, and I have to admit- I'm hooked.

Once you try my baba ganoush eggplant recipe, it will be one of your favorite dips of all time!

What Is Baba Ganoush?

Baba Ganoush is a Middle Eastern eggplant dip, typically made with roasted or grilled eggplant paired with garlic, olive oil, and spices.

The entire dip tastes so zesty that you will find an excuse to eat it!

I recommend using it as a spread for wraps, dip your pita bread into it, or use it as a dip for raw veggies like cucumbers and peppers.

Try this recipe, and it will soon become your new favorite dip!

What You Need to Make this Baba Ganoush Recipe

This recipe uses ingredients that are pretty easy to find. Here's what you'll need to make it:

  • Eggplant: You will need to roast the eggplant for this recipe, so try to buy some fresh eggplant in the grocery store’s produce section.
  • Olive Oil: Since this is a Mediterranean recipe, olive oil is the most authentic flavor to use. If you don't have olive oil, you can use avocado oil or even vegetable oil.
  • Garlic Clove: Use fresh garlic cloves! You can use garlic powder in a pinch, but the garlic cloves will add a deeper flavor profile.
  • Parsley: Fresh parsley will taste more vibrant (and look better) in this dip.
  • Tahini: The tahini (which is made from sesame seeds) gives it a creamier texture. If you don't have any, you can leave it out entirely.
  • Lemon Juice: Use either fresh or jarred lemon juice.
  • Salt & Pepper: Since this is a dip, use a finely-ground salt and pepper.

Note: For a complete list of ingredients and detailed instructions on how to make this baba ganoush, take a look at the printable recipe card at the bottom of this post!

What To Serve With Baba Ganoush Dip

This is a dip that you can eat in a variety of ways. I think it's the perfect party food!

Set it on the table with a platter of raw veggies, or you can also spread it on a sandwich or wrap. Try pairing it with a Mediterranean salad plate; it works great in a salad.

It makes a great summer snack that only gets better after hanging in the fridge for a couple of days. Baba ganoush also makes a great low-carb substitute for hummus or bean dip!

Recipe Tips And Ideas

Follow these tips to make sure that this eggplant dip turns out creamy every single time!

  • If you don't have a food processor, you can puree the eggplant with an immersion blender or even a small blender.
  • You can also use your air fryer to roast the eggplant. To do this, cut the eggplant in half and air fryer it at 375F for about 20 minutes.
  • Top the baba ganoush sip with your favorite herbs as a garnish. Capers bring out the garlic and lemon so, try a few of them on top.
  • If you want it to have a little more spice, add some red pepper flakes. This is a fun way to test out some of your favorite spice blends to create your own unique dip.

Frequently Asked Questions About Baba Ganoush Eggplant Dip

Here are some questions I frequently get asked about by some readers…

Do I have to roast the eggplant for this dip recipe?

There is no one way to cook eggplant for the baba ganoush. You can roast it, air fry it, or grill it!

To grill the eggplant, just follow my grilled eggplant recipe (leave out the seasonings since you will be adding them to the dip). It only takes about 4 minutes per side to get the perfect char and cook on the eggplant.

Is eggplant the same thing as aubergine?

Yes, aubergine is French, and it's the word Europeans use to refer to the vegetable that Americans call an eggplant. If you find recipes online that call for aubergine, it is calling for eggplant.

How do you store baba ganoush?

Store the baba ganoush in the refrigerator in a sealed container. It will stay fresh in the fridge for up to a week.

What other fruits or vegetables can I add to baba ganoush?

This is the fun part! You can add as many - or as few - different kinds of vegetables as you want.

Add some pops of color with some bright red pomegranate arils. Or, try grilling some diced sweet potatoes and add them on top. You can also top it with some sliced yellow summer squash or chopped grilled cauliflower florets.

The sky is the limit!

Is baba ganoush the same thing as hummus?

They might come from the same region and have the same mouth-feel, but baba ganoush is not the same as hummus. The main ingredient in baba ganoush is eggplant. The main ingredient in hummus is chickpeas.

More Delicious Dip Recipes You'll Love

The Recipe
Baba ganoush in a small bowl with an eggplant in the background.

Baba Ganoush (Eggplant Dip)

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  • 2 tbsp lemon juice (more to taste)
  • 1 garlic cloves, minced (more to taste)
  • 1/4 cup tahini
  • 2 tbsp olive oil (more as needed)
  • 1/2 tsp kosher salt (more to taste)
  • 1/4 tsp black pepper
  • 1/4 cup fresh parsley
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika

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Preheat the oven to 400 degrees.


Cut the eggplant in half and pierce the eggplant skin all over with a fork. Brush the eggplant with a touch of olive oil or cooking spray on the cut side. Place cut side down in the oven on a baking sheet covered with foil. Roast whole for 40-50 minutes until the eggplant is very tender and the skin is beginning to collapse. Let cool slightly until it is cool enough to handle.


Carefully scoop out the eggplant flesh from the skin and place it in a fine-mesh sieve. Gently press on the eggplant with a wooden spoon to remove some of the moisture. Let rest in the sieve for 15 minutes, pressing down on the eggplant every few minutes. The more moisture you can remove, the better the flavor will be.


Use a fork to mash the cauliflower slightly. Add the lemon juice and garlic to the eggplant. Stir with a fork until the eggplant begins to break down. Stir in the tahini and stir well until fully incorporated. Then slowly drizzle in the olive oil until it is fully incorporated. The baba ganoush should have some texture but be mostly smooth and creamy. Stir in the parsley, cumin, and smoked paprika. Season well with salt and pepper.


If possible, refrigerate for at least 30 minutes before serving for the flavors to deepen and combine.

Nutritional Facts
Serving Size: about 1/4 cup (75g)
Amount Per Serving
Calories 69
Calories from Fat 50
% Daily Value *
Total Fat 6g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 80mg
Total Carbohydrate 5g
Dietary Fiber 3g
Sugars 2g
Protein 1g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the authorMeet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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