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Rich and smoky, baba ghanoush is a dip staple. Made from roasted eggplant mixed with lemon juice, roasted garlic cloves, tahini, and olive juice, this flavor-packed dip adds a complexity that many spreads crave. If you’re a fan of the appetizer, you likely have had less-than-ideal versions ordered out. Our homemade recipe not only gets the thick texture down, but perfectly balances the sweet and smoky flavors. Garlic lovers, watch out—this might just become your new party fave.
How to make baba ghanoush:
— Roast your eggplant. You’re going to want to roast your eggplant until it’s charred on the outside but tender on the inside, around 30 to 35 minutes. Tip: Test your eggplant for doneness by inserting a parting knife into the center of your eggplant. If you encounter any resistance, keep roasting.
— Let it drain. After your eggplant is done roasting, let it cool for around 10 minutes before cutting it open and scooping out the flesh. Let it drain for 30 minutes—stirring after 15—to remove the excess liquid.
— Stir to combine. After your eggplant drains, it’s time to combine with your roasted garlic, lemon juice, tahini, and olive oil. Now, this is where we add a bit extra oomph to our dip. If you’re a garlic lover (like us), grate a raw clove of garlic into your bowl and stir to combine. If you’re not as much of a fan, feel free to skip it for a more subtle, slightly sweet flavor.
Serving ideas.
We like serving baba ghanoush as part of a trio of dips, along with homemade hummus and Greek feta dip. Accompanied by crudités and pita chips, you really can't go wrong with this easy appetizer. But, feel free to add it as a side or flavor-packed component to your fave meal (grain bowl, anyone?).
Storage.
If you have any leftovers, store them in an airtight container in the fridge for around 3-4 days.
Made this? Let us know how it went in the comments below!
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- Yields:
- 2 c.
- Prep Time:
- 10 mins
- Total Time:
- 1 hr 35 mins
Ingredients
- 1
head garlic, plus 1 clove garlic
- 1 Tbsp.
plus 1 tsp. extra-virgin olive oil, plus more for garnish
Kosher salt
Freshly ground black pepper
- 2
medium eggplants
- 3 Tbsp.
lemon juice
- 1/4 c.
tahini
- 1 Tbsp.
freshly chopped parsley
Pinch of crushed red pepper flakes
Toasted pita and chopped vegetables, for serving
Directions
- Step 1Move oven rack to top third of oven and preheat to broil on high. Line a large baking sheet with foil.
- Step 2Cut the top off the head of garlic and drizzle with a teaspoon of olive oil. Season with salt and pepper and wrap in foil.
- Step 3Pierce eggplants all over with a fork. Place eggplants and garlic on a large baking sheet and place in oven. Broil, turning occasionally, until eggplant is charred on the outside and tender on the inside, and garlic is soft, 30 to 35 minutes. Tip: Test the eggplant doneness by inserting a paring knife into the center of the eggplant. If there is any resistance, continue roasting.
- Step 4Let eggplant cool 10 minutes, then cut open and scoop out flesh. Discard skin and place flesh in a colander to drain for 30 minutes, stirring once at 15 minutes.
- Step 5In a large bowl, combine eggplant, roasted garlic cloves, and lemon juice. Use a fork to mash garlic cloves, then continue stirring until eggplant is broken down and lemon juice is incorporated. Add tahini, 1 tablespoon olive oil, and grate remaining clove of garlic into bowl. Stir to combine and season with salt, then transfer to serving dish.
- Step 6Garnish with parsley, pepper flakes, and a drizzle of olive oil. Serve with toasted pita and/or vegetables.
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