Recipe at a glance
- Estimated yield: 4–6 servings
- Prep: about 10 minutes
- Cooking: about 45 minutes
- Additional time: about 15 minutes (resting, rising, chilling or freezing, where required)
- Total: about 70 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
Here is a simple and delicious recipe for Baba Ganoush:
Ingredients
- 2 medium eggplants
- 3 tablespoons tahini
- 3 tablespoons fresh lemon juice
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- Paprika, for garnish
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper, cut-side down.
- Roast the eggplants in the oven for about 30-40 minutes, or until they are soft and the skin is slightly charred.
- Remove the eggplants from the oven and let them cool.
- Once the eggplants are cool, scoop out the flesh into a bowl and discard the skin.
- Add the tahini, lemon juice, minced garlic, olive oil, salt, and black pepper to the bowl and mix until well combined.
- Using a food processor or a fork, mash the eggplant mixture until it becomes smooth and creamy.
- Taste and adjust the seasonings as necessary.
- Transfer the Baba Ganoush to a serving dish and smooth out the surface.
- Sprinkle paprika and chopped parsley on top and drizzle with additional olive oil, if desired.
- Serve the Baba Ganoush with pita bread, vegetables, or crackers for dipping.
Enjoy your homemade Baba Ganoush! The smoky, creamy, and tangy flavor of this Middle Eastern dip is sure to impress.
Storage and serving
Refrigerate leftovers promptly in shallow covered containers at 40°F (4°C) or colder. Use within three to four days, or sooner if an ingredient label requires it. Reheat cooked leftovers to 165°F (74°C). Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
