Eggplant Baba Ganoush Spread is a Middle Eastern favorite that makes everyone happy and makes a great snack. Babaganoush is a Mediterranean Roasted Eggplant Dip with tahini paste and lemon juice that is a complete crowd-satisfier.

Learning to make this easy Eggplant Baba ganoush opened a new window for me because the process of roasting the eggplants and then adding some spices was something I kept to make other things such as pasta fillings for Ravioli.
Enjoy it with a deliciously fresh Tabbouleh Salad or next to any of our delicious flavored hummus recipes: roasted pumpkin hummus and pink beet hummus.
Ingredients
- Eggplants (Italian or American black eggplants)
- Lemon juice
- Garlic cloves
- Smoked Paprika (to add a smoky flavor)
- Ground cumin
- Extra virgin olive oil
- Tahini (sesame paste, important to use good quality Tahni paste- Aim for a Lebanese or Greek brand).
Baba ganoush is similar to hummus because they are both spreads, but it calls for roasted eggplant instead of chickpeas, and the preparation method is different. Both dips are Middle-Eastern foods, and they are often served together with pita bread and raw vegetables.
The traditional method is for the eggplant to be broiled over an open flame before peeling so that the pulp is soft and has a smoky taste, which is exactly how I like to make it. It is a typical starter (meze) of the regional Levant cuisine.
Instructions
Making baba ganoush is very simple.
First the eggplants. Burn the Eggplants on an open flame.
I roast the eggplant on top of an open flame. This adds to the smokiness. You can pinch it with the fork to avoid the entire eggplant exploding. Using smoked good quality smoked sweet paprika as a garnish adds some extra smokiness, too.
Roasting the eggplants with this method concentrates their flavor and ensures that your spread turns out silky.
Remove the Eggplants from the heat at let them rest for 5 minutes in a plastic bag.
Peel the Eggplants with a saw blade knife.
Mash the eggplants and make a puree. Do not use a food processor. The texture here is Key!
Second, the seasonings. Add the lemon juice, tahini sauce, extra virgin olive oil, mashed garlic cloves, ground cumin, smoked paprika, and sea salt.
Finally, taste and adjust for salt and lemon. Add a pinch of smoked paprika on top and a splash of good olive oil. You can also top it with fresh pomegranate.
Pairing
I use this Eggplant Baba ganoush recipe as a dip and as a spread for sandwiches to make them richer. As an eggplant lover, this is probably one of the easiest recipes that I go to when I need to cater to a big crowd.
A Middle-Eastern Meze, which is a number of small dishes served where everyone grabs, without having to serve a single plate, usually include this Babaganoush, plus Hummus, Tabbouleh salad, Roasted Bell Pepper Dip (Muhammara), red pepper hummus, and Crispy Falafel. Find all these delicious recipes on this site.
It has a very intense, delicious, and particular flavor that is hard to find in other eggplant-based recipes. The intensity is given by both the Tahini and the burnt eggplant; you can tune it up with the juice of the fresh lemon.
Here The cooking method is the key! I like to use the puree as a base for other recipes and even stuffing for ravioli.
Curious about Eggplant's benefits?
Learn about the surprising health benefits of eggplant.
FAQ
When is the eggplant season?
The answer to this question is not so straightforward. Eggplant is harvested in the summer months but could be grown year-round depending on your location.
As a general rule, eggplants are planted between March and May in cold climates and between June and July in warm climates. There may also be some variances at different locations inside a state.
More Eggplant favorites
If you try this recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Vegan Baba ganoush Spread
Equipment
Ingredients
- 2 eggplants medium (Italian or American black eggplants)
- ⅓ cup tahini sesame paste
- 3 garlic cloves roasted or 1 raw
- 2 juiced fresh lemons
- ½ teaspoon cumin
- ½ teaspoon sea salt or more to taste
To Serve:
- 1 tablespoon olive oil extra-virgin
- ¼ teaspoon smoked paprika preferably smoked
- ½ pomegranate red seeds
- parsley chopped, to garnish
Directions
- Pierce the eggplants with a fork and roast them on an open flame (or in the oven if you don’t have a gas stove).
- Allow eggplant to roast over the flame for 20-25 minutes, moving them every 5 minutes. The larger the eggplant, the longer it will take to burn.
- When finished, remove them from the flame and put them in a plastic bag, let them rest for 5 mins, save the steamed liquid and proceed to peel it with a sawed knife. Discard the skin.
- Let the eggplant return to room temperature and peel the skin with a saw blade knife.
- Mash the eggplant pulp with a fork or a masher.
- Mix all the ingredients plus some eggplant liquid, about 2-3 tablespoons.
- Ensure all the ingredients are well mixed until you have a uniform paste.
- Drizzle with olive oil and paprika and garnish with fresh parsley and/or pomegranate seeds.
Video
Notes
Nutrition Facts
Food safety
We sometimes take for granted that we have years (or decades) of cooking experience that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking points to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I use all of the products listed and recommend them because they are companies that I have found helpful and trustworthy.
Taly
me encantó! súper fácil de hacer!
Gus
Qué bueno que te haya gustado Taly! Nosotros justo la hicimos nuevamente el fin de semana pasado para almuerzo de cumpleaños con amigos y no quedó nada! Queda muy bien con Hummus y Falafels!
Shannon
Wow, this was amazing! We grew so many eggplants this year but didn't know what we could make with them. I made your recipe and brought it to a party as dip, everyone raved about it!
Jess
This has opened a whole new world for me too and I am so pumped!
Rika
My husband and I love eggplant babaganoush. I think it's better than plain hummus. Thanks for sharing the useful tips.
Tara
Oh yum! Such an amazing use for eggplant. I absolutely love all those flavors and the styling.
Beth
Recently we've been trying to eat better and I came across this recipe, so we gave this a try and we loved it! So delicious and full of flavor. Definitely our new favorite appetizer for gatherings!
Mindee Taylor
Delicious! Used as a dip along side baguettes! Huge hit!
sonia
Eggplant is my family's favorite vegetable.
I am going to prepare this recipe !
Mirlene
I have never had this before but looks very delicious. I will add this dish to my must make list.
Teodora Grujic
Yum! I love everything about eggplant! Thank you for such a nice recipe!
Gwynn Galvin
Such a delicious recipe for my next get together. Looking forward to making it!
Shilpa
Absolutely love this dip. So flavourful and easy to make!
Gus
I am glad you like it, Shilpa! We are eggplant lovers, and I think Babaganoush is a dish that allows eggplants to shine! With all that smoky flavor... uhh! heaven!