Simple Baba Ganoush

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Veggies and pita bread surrounding a bowl of our baba ganoush recipe

Baba Ganoush requires a grill: False
Baba Ganoush requires a gas stove: False
Baba Ganoush can be made by anyone anywhere with access to a broiler: True

Hooray!

Partially sliced eggplant next to parsley, garlic, and lemon

Have you ever looked at a recipe and rolled your eyes, thinking, “Yeah, right. I’m never making that it’s way too complicated.” Welcome to the story of my life and the idea behind this blog.

I love simplicity and figuring out new, easy ways to make delicious eats – such as baba ganoush, one of my favorite Middle Eastern dishes.

Origins of Baba Ganoush

Similar to falafel, the exact origin of baba ganoush is hotly debated. This eggplant-based dip is enjoyed in several parts of the Middle East, including Israel, Lebanon, Iraq, Armenia, Jordan, Palestine, Egypt, Syria, Yemen, and Turkey. Several variations and flavor profiles exist. You can learn more here.

Colander and baking sheet of eggplant rounds

How to Make Baba Ganoush

Baba ganoush is just basically eggplant blended up with lemon juice, tahini and sea salt. Typically you have to char the eggplant on a grill or over the flame of a gas stove. I currently do not have access to a gas stove, and while I have a grill I recognize some people don’t.

My solution: Slicing the eggplant into rounds and broiling it to get that roasty, charry goodness. The result? Time and energy saved, and it’s just as delicious as the traditional method if not better. Muahahaha, I love breaking the rules.

Food processor with ingredients for making our easy baba ganoush recipe

So, all you need for this dip is:

1 eggplant
1 lemon
Garlic
Tahini (how to make your own)
Sea salt

Optional: fresh herbs. Totally unnecessary but great for an extra flavor boost + more color.

Food processor with freshly made baba ganoush topped with fresh parsley

What’s it taste like? Uber creamy, decadent, slightly sweet and the perfect balance of savory and tangy from the lemon and tahini. It’s so lush and creamy you can hardly believe it’s vegan and doesn’t require gobs of oil.

Friends, if you’ve ever had baba ganoush this version might blow you away. Try it and let me know what you think. In the meantime, I think I’ll just face plant into this entire bowl.

More Eggplant Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Dipping a radish slice into a bowl of eggplant dip

Simple Baba Ganoush

Simple 5-ingredient baba ganoush that doesn’t require a grill or gas stove. This new method saves you time and energy and is JUST as delicious — if not more — than the original. Naturally vegan and gluten-free.
Author Minimalist Baker
Print
Dipping a radish slice in a bowl of Baba Ganoush
4.68 from 145 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Course Appetizer, Dip, Snack
Cuisine Gluten-Free, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

  • 1 medium eggplant*
  • Sea salt
  • Olive oil (for roasting)
  • 2-3 Tbsp lemon juice (1 medium lemon yields ~3 Tbsp juice)
  • 1 large clove garlic (grated or finely minced)
  • 2 Tbsp tahini
  • 2 Tbsp fresh cilantro, parsley or basil (optional // chopped)

Instructions

  • Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
  • Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
  • Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
  • Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
  • Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.
  • Serve with pita and/or pita chips or veggies (for gluten-free friendly option). Will keep covered in the fridge for several days.

Video

Notes

*You can sub 3/4 of a large eggplant for the 1 medium eggplant.
*Eggplant drying method adapted from Pioneer Woman.
*Recipe adapted from Ellie Krieger
*Nutrition information is a rough estimate calculated with 1 Tbsp olive oil for roasting and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 Servings Calories: 114 Carbohydrates: 11.1 g Protein: 2.8 g Fat: 7.7 g Saturated Fat: 1.1 g Polyunsaturated Fat: 2.2 g Monounsaturated Fat: 4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 48 mg Potassium: 374 mg Fiber: 5 g Sugar: 5.5 g Vitamin A: 50 IU Vitamin C: 10.7 mg Calcium: 50 mg Iron: 1.1 mg

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  1. June Sanson says

    As promised, this was very easy and delicious! The only thing I added was a final sprinkle of cumin and smoked paprika on top of the oil drizzle. Next time I will try peeling the eggplant first, and maybe use the immersion blender instead of the Cuisenart. Thanks.

  2. Robin says

    Easy, tasty, healthy. I peeled the eggplant first, broiled for 10 minutes, and skipped the tinfoil resting stage. Also added a bit of olive oil and parsley for the herbs. Will use this method from now on.

  3. Lydia says

    I love this recipe so much. I make double and triple batches because it’s amazing and I could eat it for breakfast, lunch, and dinner. I’ve probably made this 10 times in the last 6months and it is foolproof. Thanks for demystifying baba ganoush for electric stove having apartment dwellers!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm it may have been the oven? Sometimes different ovens run a little hotter than others. Sorry to hear it burnt!

  4. Josh says

    What you have built here is great. My wife loves the hummus and I did a microwave version of the baba ganoush, as that is actually a very legit way to cook egg plant. I had to use liquid smoke to compensate, but still great. Thank you for the recipes, going through them little by little to treat my love with stuff she likes.

  5. Daniel says

    I just made this…. sort of. I had no tahini, but I did have about a ¼ cup of sesame seeds, immersion blended them with a Tablespoon of olive oil and a teaspoon of melted coconut oil, added the garlic and Himalayan salt, lemon juice while the leftover eggplant, cut in two with skin on, was in the microwave for 2-3 minutes, or until really soft. Scooped out the guts of the eggplant with a spoon while holding its skin down with a fork, and added to the container, immersion blend a bit more, and Bobs your uncle, Baba Ganoush.

    Even faster and easier. I used your nice blog to verify my crazy idea. Thanks.

  6. Michelle PA. says

    I have eaten eggplant my entire life, of course being of italian/ greek heritage.
    My sicilian grandmother would bread and fry it.Although delish,it was quite greasy and heavy made this way. Of course Greeks made it in numerous ways,which is less unhealthy.This being said, I like the simplicity of this recipe Dana..and how much healthier for me this is. Im always looking for ways to replace my “snacky” foods which replace unhealthy snacks with healthy ones.
    This fit the bill. I do make hummus and now i will add your recipe to my repertoire.
    Thank you for posting ,and i made it and enjoyed it immensely.
    PS I used garlic i have previously roasted,just so I dont have garlic breath! Lol
    Michelle from PA.

  7. Amy says

    I’m not a fan of raw garlic, so I baked a whole bulb whil the eggplant was baking. Then I squeezed out the roasted garlic. Perfect!
    Thank you for this delicious, simple recipe!!!

  8. Alice says

    Hi ! Just wondering, would it be okay to roast the eggplant without the oil? Particularly, what’s the role of oil in roasting? Thanks :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Another reader mentioned doing so with success! We like to use it to help brown the eggplant a little and provide a little caramelization.

  9. Doe couillard says

    Just made this and it is wonderful. One step can be eliminated, cooking with the skin on. I made the first batch sliced with the skin on…a bit of a pain removing the skin. Second batch I simply peeled the egg plant and then sliced it, put it under the broiler…voila! No skin to take away! Just meaty slices of cooked eggplant ready to mash. Also, I simply used my Emersion blender…no fuss, no muss!

  10. tim shaffer says

    followed directions exactly. This was so easy and very good. (and whole 30 compliant!!)
    going to try the tip of roasting whole next time though.

  11. Sue says

    I made a double batch to take to a potluck tomorrow. It might not make it that far! My results were more than perfect. Thanks for a recipe that will be my go to. No need to look further.

  12. Evely says

    Yum! I made this according to the recipe, adding a good bit of parsley (more than the recommended amount). Really good and very easy! The only question I have is why not peel the eggplant first? Seems easier than peeling it after the broiling.

  13. Fourester says

    I tried this recipe using the abundant eggplant from this year’s garden. I had hopes for a quicker method to make this dip, but alas, the quality really suffered. I used my gas oven broiler. By the time the eggplant was cooked, it had dried out and blackened in several places. This made for a dark, chunky, rather unappetizing looking dip. In addition, it was quite bitter. I served it to some people who are not particularly food adventurous, with predictable negative results. I will go back to my old tried and true recipe which really doesn’t take any more effort, just more time.

  14. Sarah says

    My husband and I aren’t crazy about the flavor of tahini, do you think Almond butter would be a possible substitute?

  15. Marnie says

    Just made this and it came out just as I had hoped.. actually even better. Thank you for this simple delicious recipe.

  16. Arden says

    I love how simple the recipe is. However, it would have much easier if you peel the skin off the eggplant first. It becomes quite labor intensive to peel the skin off each ‘ring’
    Good recipe nonetheless.

  17. Nayna says

    Girl, you just slayed baba ganoush! Bam???? to be honest, I didn’t know what the “broil” function in my oven was ?? but now I do and I love that option. THANKS for the delish QUICK recipe! Cheers

  18. Aunt Shirl says

    I made this, and my husband noticed I was puttering around in the kitchen a little more than usual for a quick lunch-time meal. The directions were followed as given, and flavors adjusted at the end as suggested. (Some people like salty, some like tart, some like the sesame flavor, so whatever your preference is, you can adjust it to suit.)

    The problem arose when he asked “So, what did you make, and how was it?” I had to fabricate a story that it was a complete failure, and I would try again later. This was to cover up the fact that I consumed every bit of of the unctuous baba ganoush, with the naked eggplant peel as the only evidence that something happened today…

  19. Leslie says

    I add a bit of Sadaf’s 7-spice.
    The DirecTV guy was at my house then my friend Rafi called…”Hello, Rafi……”. I hang up later and the repair guy says ” my name is Rafi, too!” Said he saw I was roasting an eggplant on gas burner. Asked me what I was making and I said Baba Ganoush.
    How do you make it?…. I make all my own food at home w mother! Said I must use Sadaf’s 7-spice! I think it’s the sumac that lends its flavor although not listed!

  20. Claudia says

    I have first tried baba ganoush in a Lebanon restaurant and it was beyond delicious, drizzled with olive oil and garnished with pomegranate seeds. I’m kinda disappointed with how my dish turned out, it is quite bitter and I can’t seem to fix it with salt or tahini. Not really sure if I added too much lemon or I bought a bad quality eggplant … Nevertheless, thumbs up to your blog Dana!

  21. Gabriele Raine says

    Hi there! I’d like to give this recipe a try but I don’t have a food processor. Any you could recommend? What food processor do you use?
    Thank you!

  22. Sue Leedom says

    This recipe failed to produce an acceptable dish. Recipe is missing olive oil and was stiff and not smooth. Lemon juice is too much, making it too tart and tangy. Also, too many eggplant steps. Not simple or quick.

    • Hillary says

      Add more tahini to balance the lemon, and EVOO if you’d like to thin it out – just taste and adjust before you’re done, as is always suggested with these recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear this didn’t work out for you! It definitely sounds like something went wrong. We wonder if maybe your food processor wasn’t powerful enough to make it smooth? And yes, as Hillary mentioned, playing around with the tahini and adding olive oil are great options!

  23. Lolo C says

    Delicious! I made the recipe exactly as written and it turned out ridiculously good. Thank you for sharing the recipe!

  24. Reema says

    This looks great! I have always wanted to make this dip at home. Unfortunately my husband is allergic to sesame. Do you have any recommendations for substituting tahini? Thanks!

  25. Viktoriia says

    I was afraid that my eggplants will be bitter, so instead of roasting it on the gas stove top to get the smoky flavor, as many recipes suggest, I decided to follow this broiling recipe instead. The result, it took me way to much time. It definitely takes longer than 15 min to prep. Just to salt eggplants and let them sit takes 30 min to prevent bitterness. There is no way of knowing before they are cooked so I’m not taking any chances. Than the broiling part. I made slices about 1/2 inch and figured that it will take 20 min to broil. It’s took me about 40 min and my oven keep broiling eggplants close to the flame but the side slices were still not fully cooked. It was my fist time using broiler, but I feel like I’m better off baking them next time sliced in half. Will be definitely less work, especially pealing that skin, from each individual slice, thank God I make them thicker than the recipe suggested. So I can’t find this recipe easy at all, I was exhausted when I was finally done. I’m glad if it worked better for other people. As for the taste. I changed proportions to 3 medium eggplants, 3 roasted garlics, 1/2 cup tahini, 2 lemons, some salt and a bit black papper. It was so delicious! Was my first time making BABA GANOUSH. :) Was very glad I made a lot of it, about 1L total. I like to cook ones a week and don’t bother the rest of the week. Also having more lemon would be too much for my taste.

  26. Emily says

    Thanks for this easy simple recipe! I just started the whole30 challenge and have been looking for something healthy to make my large consumption of veggies more appealing. So wonderful and creamy!!

  27. Ruth says

    This is so easy and absolutely delicious, and eggplant is not my favourite vegetable! Thanks for a recipe I will be using regularly.

  28. Jon says

    Having eaten my fair share of authentic baba I had my doubt about this but I made it as written and it came out excellent! I’m making another batch tonight.

  29. shawn says

    I changed it up a bit and it came out tasty. I didn’t bother with the salt/water extraction process. I peeled the eggplant first, cut it into rounds and then toasted it as required.

  30. Jim says

    OK, I make an even simpler gaba G. I use a knife to puncture the skin of the eggplant and put it into the microwave. I also do not use a food processor, I just beat up the result with a spoon … I actually prefer the lumpy consistency. I like garlic so I am also a bit heavier on that. Truth be told I start adding the other ingredients gradually and keep tasting. I typically put a small amount in a separate small bowl and add a bit more of what I think it needs and taste; if it is better the whole lot gets the change.
    Jim

  31. Michael Levin says

    It turned out amazing, but one question. The salting process takes some time. What would happen if you just cut the eggplant up and broiled it without salting?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It would be fine, but just a little more liquidy, and the dip may have more bitterness – that’s what the salt helps draw out.

  32. lynda says

    first time I’ve ever made this, hubby loved it from restaurant, but I over broiled a bit, wasen’t sure what size was medium for eggplant, mine was from my garden. and WAY too much tahini. maybe add one tbsp, and add more if needed. was the consistancy of thick peanut butter.

  33. Dave says

    Also that’s too much tahini. For 2 pounds of eggplant I would use about 1.5 TBS. Matter of taste but the flavor of the eggplant needs to shine through.

  34. Dave says

    Interesting idea. Might give it a try for comparison. I fire roast mine on my gas stove on medium high then finish in the oven at 450. Gives it a deep smoky flavor.

    I do not recommend food processor or blender. Save that for when you make humus. For baba you use two spoons to work the flesh and do not overwork. Should be chunky to be the real deal.

  35. Claire says

    Waouhhhhh! This was just amazingly delicious. I made it with 3 eggplants, and I had half of the pot just alone…. Do not tell anyone! Thanks a lot,

  36. Lottie says

    Thank you so much for this great recipe that only uses 1 eggplant! It is just the right size recipe for me! I have noticed that many people do not keep the skin in the dip. It looks a lot more inviting without the skin. But I have left the skin on, or a lot of it when I’ve been too lazy to remove it and the finished dip still tastes good, it just looks ugly. lol.

  37. chloelouise says

    love your philosophy and here’s the thing………….

    love cooking but I do not always have the time and all the ingredients…..just make it with what you have. It is almost always real good and once you get a knack for it start rounding up the extra items to make it a traditional way.

    You still get to eat the thing, it’s delicious, one can make it again and you already got to try it and had fun cooking it.

    Perfection does not work for me and I rather have it than not have it–even if its not perfect. think about it–how bad is egg plant and onion and garlic and olive oil going to be?

    I tried this idea with Chana Masala and hummus–they were still delicious but I know there is room for improvement.

    I know some baking has to be exact but the ones here lend themselves well to your idea–love it. It’s me.

  38. Brianna says

    Made this last night and woah! so good. My fiance and I had tried baba ganoush at a local eatery and I knew I had to attempt to recreate it at home! Minimalist Baker is my go to for recipes so you can imagine my excitement when I found this one! I may or may not have doubled the garlic…STILL SO GOOD BUT ME OH MY OH DO NOT EAT BEFORE YOU GO ON A FIRST DATE. Or do! Whatever you’re into hahaha. I’ll go easier on the garlic next time, on the plus side – no vampires to be seen. Awesome easy recipe.

  39. Kate says

    I have made this three times now, usually in large batches because my 1-year-old loves it. However, it take close to two hours every single time.

  40. Becky says

    I’ve tried this twice. The first time I made a single recipe – forgot to rinse the eggplant after salting it and letting it rest, and already had the olive oil on it, so I decided to pray and proceed. The result tasted great, but I had a heck of a time removing the peel and it took forever. Since it was such a small amount, I tried to make it in my single-serving (Ninja IQ) smoothie blender, but it seemed too thick. It kept getting stuck in the cup and I had to keep stopping it to stir it with a spatula.
    The second time I made it, I decided to make a double recipe so that I could have some leftovers. I also made it the night before an afternoon get-together. Contrary to the comments, I thought it tasted wonderful when I served it the next day, and now it is three days later and still Delicious. This time I sliced the eggplant in half lengthwise and cooked it on the gas barbecue. It only took a little bit longer than broiling the thin slices. I let it rest a long time in the foil and a lot of juices came out. This time it separated very easily from the skin, so overall time was considerably less. I didn’t add all of the juices to the food processor. I thought the taste of the second batch was better, probably because I used larger eggplants which better balanced the lemon, and perhaps it was the BBQ method. The food processor didn’t chop up the seeds as well as my blender, but I didn’t think that detracted from it one bit!

  41. April says

    Thanks for encouraging the confidence to make this! I had fun and it turned out super yummy. Yessss!!! Score.

  42. Melinda says

    Sigh! Mine was yucky. What did I do wrong? I even snipped off a little of each slice to check for bitterness and then it tasted bitter at the end.

    • Melinda says

      I’m a newbie to this way of cooking so I’m sure it is operator error, but it looked simple. What do you recommend as the starter section for the total newbie? It’s pretty disheartening to try and eat better and then do it so poorly.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Is it possible that you skipped the step of salting the eggplant and then letting it rest? That is the step that removes the bitterness.

  43. Mark says

    Dana, the eggplant skin didn’t separate well – may be the eggplant slices were a little too thick, or the eggplant age or variety doesn’t separate as well. I spent alot of time cutting peels, even with increased cook time, although they were edible. Still tastes great, and it won’t last long. But I may go back to roasting the whole eggplant as I’ve had better luck with the peels that way.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mark, did you do the step of wrapping it in foil? The steaming is what helps the skin come off easily.

  44. Melanie says

    I made this the other night for friends, and it was a big hit! I even forgot to peel the skin off the eggplant, and it turned out just fine. I really don’t think you can ruin this recipe. It took all of 15 minutes, which was great because I was also making lasagna.

  45. Lionel says

    I will try roasting the egg plant whole over a gas flame, rotating for about 2 minutes till the skin is nice & burnt. Halve the egg plant & place in a 200 degree centigrade, fan forced oven for 20 minutes. Remove, cool & with a spoon take out the flesh. Add the ingredients as suggested earlier & blend.Place in a serving dish adding a bit of chillie pepper on top & dress with olive oil to cover. I have tried this in the Middle East & Saudi Arabia, & it works good.

  46. Kim says

    Made a batch and a half in one go. It was my first attempt, I’m a big BG fan but rarely get it as I don’t have a restaurant-level entertainment budget. Really pleased with this, I will be making this again.

  47. Jacob says

    Awesome recipe!! Easy to follow and came out DELICIOUS! I thought baba ganooj had yogurt, but this recipe proves no need!

    I had an issue.. After I cooked the eggplant, when I pulled the skin off it took a bunch of flesh with it.. Realizing peeling would take 45 minutes, I decided to forgo it entirely – and with little to no compromise in texture or appearance!

      • Justin Goldberg says

        The ones I made with the seeds in came out not so good, but the one I made without came out great. Thanks for the recipe! I think all recipes should be short and simple!!!!!!

        I did however find a way of eating the (super healthy) seeds.

  48. Lindsay says

    This was my first try at babaganoush, and it was so good! Thanks for sharing this recipe :) You’ve helped me to overcome my trepidation regarding eggplant :)

  49. Karina says

    Made this for myself last weekend as I was missing the taste of home and don’t have a gas stove. I ate half of it before I added the tahin, with just fresh parsley tomatoes and some salt. Was amazing ! Thank you so much for this delicious recipe and your beautiful website.

  50. Kim@Day7Kitchen says

    Hi!
    I love your time and effort saving techniques, thanks for sharing your tricks. As a busy medical student but also serious foodie, I appreciate your blog a lot!
    Have you ever tried drizzling plain yogurt in baba ganoush? I had a very similar eggplant dip at a Afghan restaurant the other day and they had yogurt drizzled on top and it was amazing!!

    Kim

  51. linda says

    does leaving in the seeds or removing the seeds affect the taste? or am i to understand that the bitterness comes from the eggplant itself? (the “american” variety, hence, the reason to salt first)

  52. Lina says

    Hello, thank you so much for this lovely recipe. I made it for my birthday party last night, everyone loved it and nothing was left of it by the end of the evening! I have modified your recipe a bit by adding more lemon juice, half a red and green capsicum chopped, then toped up with olive oil and pomegranate seeds just before serving. I am of arabic origin and that’s how we present it back home so thought you might find it interesting :) Again thank you so much for sharing this lovely recipe :)

  53. Laurie says

    Its is difficult to imagine that the author has actually made this recipe. Here is what didn’t work… 1) Making 2 tbsp of tahini in a food processor isn’t possible. There isn’t enough ingredients to reach the blades. 2) Roasting the eggplant without peeling it requires that you spend 20 minutes trying to peel roasted eggplant. Not a time saving idea!! 3) Roasting the eggplant slices until golden brown doesn’t take 5-10 minutes under the broiler… it takes 20 minutes. 4) This recipe makes about 3/4 of a cup of baba ganoush… again too little to make in a food processor. Finally, after investing 1 hr and 15 minutes (not the 25 minutes indicated) 5) the final product tasted like lemon juice and tahini.

    • Anne-Marie says

      Hard to believe you made this recipe based on your comments. My broiled eggplant took four minutes, peeling the roasted eggplant was super easy. Mine made a large amount and is delicious… added a little extra tahini, lemon juice, and plenty of basil.

    • Hillary says

      Huh? Laurie, you were to use 2Tbs of tahini in the recipe, not attempt to create 2Tbs tahini in your food processor. You don’t need to peel roasted eggplant, just scoop the cooked insides out – done in a flash. You might want to roast your eggplant whole next time, or use more oil on your slices if yours dried out.

    • Hillary says

      Laurie, huh? Recipe calls for 2 T tahini…it doesn’t say use your food processor to make 2 T tahini. Cooked eggplant can be scooped out of its skin in no time. If yours is drying out, try roasting it whole instead of sliced. I’ve made tons of Dana’s recipes and have not had a single fail.

  54. Doris says

    It was simple and delicious the only change I made was adding extra garlic because you can’t ever have too much garlic.

  55. happy gf says

    Thanks! Will be using this recipe for sure. Just a word of caution though, you say the recipe is gluten free but recommend pita chips and bread, which are NOT gluten free. Someone new to gluten free might be confused. This could be harmful to someone on a medically necessary gluten free diet (like myself).

    • Vicky says

      You could absolutely eat gluten free bread or pita :) I would imagine someone who is celiac would know not to eat glutinous bread, but do eat gluten free bread.

  56. Kayla says

    I had never tried this eggplant dip before and as far as vegan dips go…I prefer hummus but I had a crazy idea to mix some of this dip into some vegan potato and spinach curry and it was AMAZING. :) I think it makes a good dip and an especially great garnish!

  57. amy says

    Making this again tomorrow for a vegetarian potluck. I do not take any of the skin off the eggplant. This is such a wonderful recipe. Thank you so much for sharing it!

  58. Amber says

    This was really good, though I felt there was too much lemon, it almost overpowered everything else. But I’ve been wanting some baba ganoush and have a bunch of eggplants coming on in my garden, so this was great!

  59. IceArdor says

    The classic eggplant (most common variety in North American grocery stores) retains a lot of water and bitterness, hence the need to salt it. I’ve found that Indian eggplants (also purple, but round, between the size of a golf ball and a tennis ball) and Chinese eggplants (purple skin, shaped like a cucumber) are less bitter and therefore don’t need salted. While this may slightly change the authenticity and flavor of the baba ganoush, it’s a shortcut you can take if you don’t have time to sweat the eggplant beforehand.

  60. Steph says

    What kind of eggplant is typically used in baba ganoush? Would Oriental/Asian eggplant work? Also, do you have a more specific measurement than “1 medium or 3/4 of a large”? Eggplants vary greatly in size and I want to make sure I’m using the right proportion of eggplant to other ingredients! Thanks :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Steph, we haven’t tried other varieties than the standard eggplant found in grocery stores, but they might work! 1 medium eggplant is approximately 566 g. Hope that helps!

  61. Ari says

    This was my first time making baba ganoush and it was so easy and delicious. We finished it off in one sitting! I love that there’s no additional oil!

  62. Sophia says

    Wow it’s just delicious, I made it today for the first time! A little bit to lemony, the next time I will make it with half lemon. And I absolutely love your site ;)

  63. admattai says

    Just made this and served it with cucumbers + kale chips – it was a hit! I loved how simple this recipe was. Also, it got me to use my broiler for the first time :)

  64. Jaimee says

    Lately every recipe I see and want to make requires a food processor.
    Would this work in a blender? Has anyone tried?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It would, though it may be a bit chunkier, depending on your blender. Hope that helps!

    • skip says

      When I learned to make this from an Iraqi she added three ice cubes in with the eggplant to help smooth during blending. I bet that would do the trick in ablender, just like with fruit smoothies.

  65. Stacie says

    Okay, seriously… This recipe rocks!!! We’re supposed to be doing only smoothies and juicing right now, but I had this lonely eggplant in the fridge. I couldn’t let it go to waste, right? I can justify anything in the face of being wasteful! Bwahahaha! Total winner! I can’t wait to have another stray and lonely eggplant sitting in my fridge! Thanks!

    • Aviva says

      Yes gotta love local farm box for getting me that lonely eggplant …this was delish & I left the skin on & didn’t even use tshini! Def be trying this again

    • Angela Anderson says

      Stacy we are in the same boat. We are attempting to juice and I had this one eggplant so I am making this recipe as we speak and it smells good right now. Can’t wait to taste. Yum!!! Ieven made this in a bullet and it still gets thumbs up.

  66. NJtoTx says

    Nice. I use a whole lot more garlic and roast it with the eggplant for 20 minutes. Also add cumin, chili powder, and hot sauce.

    • Shannon says

      Update: I made this yesterday. It’s soooo good! Thanks for all of the steps, I think they made a positive difference in the tastiness factor. I’ve never made baba ganoush before but I’m pretty proficient at hummus recipes. I’m officially a baba ganoush convert now, especially since I can make my own without any parsley (probably the only herb I don’t like). Thanks again!

  67. World Cup of Food says

    We’ve only ever made baba ganoush in the oven under the broiler. It’s the only eggplant dish that Chris really loves.

  68. Tammela says

    I totally judge recipes by how much work/time they’ll take. This sounds amazing — love the simple solution to broil the eggplant. Definitely making this.

  69. Kelli H (Made in Sonoma) says

    Yum! I’ve never made it because I totally roll my eyes at all the steps. You’ve sold me! I’ve gotta try this one!

  70. Robin says

    Just made this! Yum! I always prepare eggplant like this because it keeps the eggplant deliciously soft but thinner slices get a little crunchy, which I love. I used 2/3 of a huge eggplant but next time I’ll use the whole thing because the tahini was a little strong. I added a bit of paprika and a ton of parsley and fresh ground pepper on top. Thanks!

  71. sarah@thesweetlife says

    Thanks for simplifying Baba Ganoush. I was just enjoying some yesterday and thinking “I wish this was easier to make”. Now it looks like I may have been wrong. Yummy!

  72. Quyen says

    I love baba ghanoush and after seeing this post, I just realized that I haven’t had it for a while! I’ll have to try it tonight! How about using it as a topping for baked fish?

  73. Janae @ Bring-Joy says

    I can’t remember the last time I bought an egglplant. I think it’s because no one in my family will eat it. But this seems like one of those “sneaky” recipes where I can get them to eat it because it doesn’t look like eggplant :).

    Do you know if leftovers can be frozen? I know hummus can…

  74. Jenny @ BAKE says

    When I made it I slow roasted whole aubergine and it took forever! I am going to have have to try slicing it to cook it looks so much easier! thanks for the tip!

  75. Tieghan says

    I have never had baba ganoush, but I love eggplant! so I am thinking I would love this! It looks like it would be the perfect healthy snack!

  76. Katrina @ Warm Vanilla Sugar says

    I love that your recipes are so simple – it’s the best!! Plus you always post awesome recipes like this…totally trying it!

    • LP says

      It’s easier if you don’t slice and broil the eggplant(s). Simply pierce, rub them with olive oil, and roast at 350 for approx 40 minutes — until soft.

        • Vlad says

          3 things: cook the aubergines on open fire untill the skin is carbonized. In fact, the vegetable is auto-boiled while keeping the unique “burned” taste. Next, you need to get rid of the seeds which can spoil the taste by their bitterness. Finally, be demanding on the quality of the tahina.
          Get to the superior level :-)
          Vlad

          • Laura says

            That must be why mine turned out so bitter! I included the seeds… I also made my own tahini out of some preroasted sesame seeds I bought in China…. I don’t think they were fresh enough. Mine was so bitter it was inedible! Try, try again.

          • Cuchi says

            I like to cook my eggplants on the BBQ with the skin on as well. The taste is amazing compare to cooking them in the oven.
            Love, love eggplants anyway or shape.
            Cuchi

      • SS says

        I usually just cut mine in half, pierce the skin, rub the cut side with olive oil and roast on a baking sheet (on tinfoil for easier cleanup) with the cut sides down. Then after they’ve come out of the oven and cooled slightly, I scrape out the pulp and put into a colander to drain a while before making the baba ganoush.
        That’s an interesting comment about the seeds. I’ve never gotten rid of them and haven’t noticed mine being bitter.

          • AB says

            I made the recipe as listed. Yum Baba Ganoush. Next time I will roast the whole egg plant though – slicing and broiling was a little too hands on for me. But great recipe overall!

        • Nadejda Kuznetzova says

          This is how my mother made baba ganousch – only we called bakla-zhun. She also used minimal ingredients (eggplant, lemon juice, salt, olive oil). No grilling – just baking (minimal oil) or steaming in skin; removal of skin when “cooked” & mashing with lemon juice, salt (mild herbs & minimum oil). She did not discard seeds – adds to flavour & is probably good for health! Simple!

      • Aimee says

        I agree. I followed this recipe but remember doing it the other way a previous time and it was much easier as the 10 minutes on broil was not enough on high broil for me. They were not fully cooked so I had to do the second round on broil. Next time I’m baking on 350 again.