Simple Baba Ganoush

YUM! Made this tonight and served with Italian herb socca, fresh cucumbers and heirloom tomatoes. 6 thumbs up from our family of 3! Cut the garlic in half, still plenty of kick, might go lighter next time. Fresh cilantro gave a nice brightness. Might try basil or parsley next time. Will definitely be a next time.

Soooooo good! I’ve always wondered what to do with eggplants, as I was never fond of them on their own. This will definitely be a staple from now on. Thank you for this easy, tasty recipe! ❤️

Thank you for this! It’s hard to find baba ganoush and I need it for your fab Chickpea Scramble, my favorite!! So easy and was absolutely delicious!🤩

Made this with the aubergine left over from you lentil stuffed aubergine and also topped the lentils with the dip. Really tasty and flavourful addition. Easy to follow recipe. Would make again. Thanks!

Really easy and utterly delicious.

I used a medium sized eggplant, but it wasn’t enough for my food processor, so it wouldn’t mix. I had to move everything to my high speed blender, which it was a little bit better.
I’d double the recipe next time. And also I skipped step n2, cause who has the time…

This is delicious! Only, part way through making it I realized I didn’t have any lemons left! So I saw on another website to substitute balsamic vinegar and it was great! It probably tastes sunnier with a lemon, but I still thought it was fab! I will be making this again! Great recipe! 👍👍 Two thumbs up

This was amazing. I can’t follow recipes; I didn’t weigh/measure anything and I changed a few things around a bit, but followed the general idea.
I don’t have an oven or grill, just a stove top, so I thickly sliced the aubergine and cooked it in butter in a pan.
I don’t like garlic so used red onion instead.
I didn’t have lemon so I skipped that.
When I tasted it at the end it was a little too salty so I added half a red pepper (bell pepper) and blended that in.

Followed the recipe to a tee and it was AMAZING!! I didn’t really yell this out but I could have because this dip deserves it. Love, love, love it!!!
Thanks Dana xx

This is a great recipe, very tasty. But cutting the eggplant into 1/4 inch slices makes spooning out the flesh a lot more difficult. Try the same recipe but halve the eggplant lengthwise and roast face down. It makes spooning out the flesh 100% easier.

Otherwise, this is quite good.

I halved and roasted my Japanese eggplants on an olive oiled and lightly sea salted pan, then scooped out the pulp leaving one with the skin intact for color. I also roasted the garlic cloves at the same time. Then I looked for a recipe. This was quite easy and the results were delicious.

This was a horrible recipe! 25 minutes is a total miscalculation. The eggplant prep/cooking process took forever. Stick with a recipe that keeps the eggplant mostly whole when you roast it and scrape it out.

Loved this dish! The 2nd time making it, to save time I skipped draining (step 2) and kept the skin on when blending it – still turned out great! Recommend those tips if you want a simpler and faster version.

Dana girl,

Hi! I was looking for something quick and easy to make with eggplant from my garden. I whipped this up and scooped some over salad greens with a few kalamata olives and OMG! it was absolutely delicious! This will be my go to recipe for my eggplant harvest! Thank you!

Wow! Yum! I’m Israeli and I can say that this is a perfect “everyday” babaganosh. Not exactly the same as the grandmother version made over the grill – but so much easier and perfect for everyday! Delish – love slathering it on sandwhiches, with falafel+pita, with salads – yummy!

Warning – when you unwrap the foil the eggplant will be HOT! I let it sit for a few minutes – I thought it would be cool from sitting in the foil but no ;)

This is a very simple and delicious way to use eggplant. Even a family member who thought they didn’t like eggplant loved this “hummus” :)
Thanks so much.

This recipe is epic!
So delicious, better then any restaurant baba ganoush I’ve ever had.

I made this and it’s delicious. This is my first time having Baba Ganoush. I love it! I ate it with veggies. Your recipes are always delish!! Thank you!

Came out delicious. I have lived in the Middle east all my childhood, and I love baba ghanoush. This came out yummy!

This is gorgeous. I used Scottish cold pressed rapeseed oil instead of olive oil, and added smoked paprika. I would double the recipe for more than 2 people.

I did not find this recipe easy by any stretch. Actually, it’s not hard, but it is enormously time consuming. Who has the time? You don’t need to do all of this cutting and salting and all the rest of it. Why can’t you cut the eggplants in half and bake/roast until soft and scoop out the insides? If you need burnt flavor, finish under a broiler and then scoop? I had two eggplants and doubled everything and there was too much tahini. It probably took me 45 minutes before I was ready to put all of this into a food processor. And I ended up with less than a yogurt container of baba. I’m not doing this again, that’s for sure.

This recipe has changed my attitude about eggplant dip! I got a big lovely eggplant with my CSA but remembered the watery dip of previous attempts and grudgingly looked for recipes. In the past I roasted whole, but the tip to slice, salt, pat dry, and roast transformed the results. I roasted a huge eggplant (probably only 1/3 to 1/2 inch thin slices) plus two serrano peppers cut in half. In a bowl I whipped the tahini and lemon juice before adding the eggplant (unpeeled, because I was being reckless) and peeled serranos. I mashed everything together with chopped garlic and a fork, occasionally tearing up the skin if it seemed too clumpy. Spectacular and easy. Thank you!

I had some extra egg plant around and found this awesome recipe. I had to pry my husbands hands off the container to put it in the fridge to save some. I honestly was too lazy to do the “lock in moisture” step or to remove the peel so I just took it straight from the oven and put it into the food processor. It is still delicious just had to blend it a little bit longer. Thanks so much for yet another great recipe.

omg. so good. have been making this for lunch for my mom and I during this quarantine for a while now and just needed to comment that whoever came up with this recipe is genius. thank you so much<3

Five stars all the way

This was amazing! I omitted the olive oil during the roasting and it was fine. Eggplant is difficult to get a hold of these past few weeks so this felt extra special. Thanks for the easy recipe.

Wow this was excellent!

I was so excited to find this recipe! Thanks for posting it. I “roasted” the eggplant in my air fryer for 10 minutes and left it in until the air fryer had cooled. No prep work to the eggplant was necessary; I even left the oil out. Peeling was very easy. I seasoned to taste with the other ingredients and will definitely make it again.

So easy and so delicious! I skipped the step where they needed to be wrapped in foil for moisture retention – didn’t find I needed it. Was worried all the ingredients as written wouldn’t fit in my mini food-processor, but they did! Success! Will make many times again :)

Wonderful, versatile and simple! I had a much larger eggplant on hand, so essentially I made a double recipe, added more garlic, because garlic, and a dash of white balsamic for a touch of zing. Next time, I think I’ll roast the garlic, too.

You did it girl! Easy peasy and delicious!! I made it by your recipe except I had 2 eggplants so I doubled it. It’s just like the stuff I used to buy back in Michigan. I love it. :)

This is almost the exact same recipe I’ve been using for years, except that I add more garlic and lemon juice, per my Armenian husband’s request. He absolutely loves it!! What he doesn’t know, though, is that I also add 1 large spoonful of Lebni (kefir cheese yogurt) as well. Most markets have begun to carry Lebni. You can find it in the dairy section. It gives the BG a little big of a tangy taste and makes it creamier. Whether or not you add the Lebni, this is a great, super simple recipe that I make in 1 bowl, stirred by hand.

I was surprised reading other reviews that people had a hard time peeling their eggplants. I put the time of a fork between the skin and the meat and with almost all of the slices the meat literally just fell into the blender and I was left with the skin just dangling from the fork. Maybe broil longer? I waited until mine browned (I’m bad with time so I can’t put a minute estimation on it).

I’ve made this recipe twice in the last two days! Day 1 as a dip for a party (everyone loved it!) and Day 2 dolloped on a bowl of rice, beans, and veggies. Rather than broil the eggplant, I cooked it in the pressure cooker for 20 minutes with one cup of water. I may be missing some char flavor but it’s really so delicious this way and is oil free. Also easier cleanup!

I love this recipe because it is so easy. It’s even easier if you use a jar or can of roasted eggplant that I get at the international supermarket. I’ve made it with many different brands and it’s always delicious.

Loved this recipe and made it 5 or 6 times in the months after discovering it. Everyone who tried it (including skeptics) were impressed. I preferred it with even more lemon juice and garlic, but I overload those 2 ingredients when I make hummus as well.

Love Love Love this recipe & I have made this recipe so many times over this past summer, especially when the eggplants were plentiful. I was extremely happy when I spotted a huge organic one during Dec. at the Grocery store yesterday, I knew I had to buy it to make this recipe again. I thought I thanked you before, but I saw the recipe sitting here in my inbox and wanted to write a review. ♡
I mostly skip the colander soak and just season mine with a Cuban Mojo Seasoning and broil in avocado oil. Sometimes the broiled eggplant doesn’t even make it that far into the blender to finish the recipe, for once I taste test it, it’s that delicious, I eat it skins & all. ♡ If it makes after the taste test, as it did yesterday, after adding a garlic clove, 1 tbl of tahini, lemon juice & fresh or dried basil, I then enjoy it hot right out of the blender with slices of thin nut bread & carrot sticks. FAV for sure. Thanks again.

This is what Ive found works well to enhance flavor, I’ve been making roasted eggplant spread for 15+ years.

When broiling eggplant, I find I get a smokier flavor by putting a whole eggplant under the broiler (make sure to poke some holes in the eggplants before broiling it). I turn it occasionally until it is cooked with some charring on the skin. Then, I take the whole eggplants and put them in a mixing bowl and cover the bowl (they are still hot when doing this). This allows some of the extra liquid to drain and the smoky flavor to permeate the eggplant flesh. Let the eggplants sit in the covered bowl until they cook.

I found the quickest way to clean them is to take a spoon and make a slit from the top to the bottom of one side of the eggplant. Then I simply scoop out the flesh with the spoon.

Just wow. I had no idea a recipe so simple could taste so good, my son who detests vegetables finishes off the whole bowl. Thanks for sharing and keep the good recipes coming!

I smoked the eggplant on the grill with rosemary and mulberry wood. I also seasoned it with cumin, berbere and zest of one lemon. Delicious!

Delicious and simple babaganoush! I added a little olive oil and extra garlic which helped boost the flavor and texture

Easy, savory, healthy and low carb. Absolutely delicious!!! Recommended.

Just made this with some eggplant from the farmer’s market. Yay. I adjusted all the ingredients to our taste and added a few drops of liquid smoke. Tastes as good as my favorite restaurant-made dip! We cooked the eggplant whole on the grill since the grill was fired up. Maybe as a result the eggplant was super soft and I just scooped it out with a spoon. I didn’t use a blender or food processor. Just mashed everything up in a bowl. Delish. And easy clean-up. Thanks for another great recipe!

This was delicious!!!! The only bad part was peeling the skin off hot eggplant. But it was worth it, I’ll only make a double recipe from now on as we ate all of it in one sitting. Thanks

This was wonderful! Definitely beats store bought. I did end up needing to broil the eggplant for a little longer than the 5-10 minutes, probably closer to 15. Added a handful of fresh basil which was delicious. Will be making again!

I’ll admit that I found peeling the skin off of each ring tedious, but when I roasted the whole eggplant and tried to peel the skin off in one go, it didn’t taste the same (was way too sweet).

Don’t try to take shortcuts with this recipe! I like my baba ganoush a bit sour, so I add extra lemon juice, but other than that, it’s perfect! We demolished 4 eggplants in one sitting.

Thank you so much for sharing this recipe :)

Perfect! Especially at this time of year with all the fresh eggplant at the farmer’s markets. Without knowing it at the time, I made the same modifications as Lindsey and it turned out delicious. Thank you!

Delicious!
I skipped the water-leeching step and went right to broiling, kept the skins on for their nutrients, and used 2 tablespoons lemon juice because I didn’t have a fresh lemon. Totally awesome!

Grilled aubergines work well in this recipe!

This is wonderful and EASY. I used Japanese eggplant, so used 2 large or 3 medium.
Then I got inspired to make it more of a “meal” and added garbanzos (1-15 oz can, rinsed and drained) for protein. Voila! Eggplant humus – amazing! Adjust lemon, garlic, and tahini to taste, maybe a little more salt, a drizzle of olive oil and a sprinkling of sumac and it’s ready for dipping. Another suggestion a Tbsp or two of your cashew-based Caesar dressing (from “Chickpea Caesar Salad”) adds interesting depth of flavor to this recipe!

It’s perfect. As good as the one I ate in Syria years ago. We had some eggplant that we needed to use and I decided to make some baba ganoush for my husband and me to take it to work for lunch tomorrow. We just wanted to taste it, and couldn’t stop until we ate all…

Very good. I added a little extra tahini and salt also and it was perfect.

I just made this and it is delicious! My family really likes. My one problem is that it hardly makes any dip! Definitely going to double the recipe next time but otherwise it’s really good:)

I don’t know if I made a mistake somewhere but all I taste is tahini and garlic. I miss the taste of the eggplant. Maybe my eggplant was too small??

I do mine on tin foil cut in half with olive oil and garlic rubbed on. I also add a bit of liquid smoke which really makes it tast leke the real deal.

This recipe was quick, easy and delicious. I learned that I should start by adding half of my lemon juice, then more to taste (like recommended for the tahini and salt). Thanks Minimalist Baker!

This is so good! I can’t stop eating it… I’m so glad I just made a small portion!

There is just one mistake : it does not lasts up to one week, but maybe up to one ten minutes before i eat it myself :)

Great recipe!!!
Thank you :)

WOW!! This was delicious!! I made it twice now. The 1st time I followed the recipe exactly using parsley. Tasted ok, but better after it sits overnight in frig. The 2nd time, I definitely appreciated the comments a) Cut eggplant from stem to bottom, b) Definitely bake/roast in oven, because broiling it took forever, c) Cilantro instead of parsley made my taste buds pop, d) I used an electric chopper instead of food processor and it turned out great! No need for me to visit Mediterranean Cafes when I can make this at home. Thank you so much for this recipe.

This is delicious! Made it two times already. Very easy recipe for a tasty dip like this! Will make it again for sure!

I used two baby eggplants and, after tasting the skin as I was peeling it, decided to just leave it on. I know, not the classic way of doing things, but it was still absolutely delicious. I added about a tablespoon each of parsley and cilantro, and a little extra tahini. Next time I will take it easier on the salt during roasting, but that was my own mistake. Thank you so much for this wonderful recipe.

This is an easy and delicious recipe. A favorite dish for my brother who is very picky when trying new things. I used black beauty eggplants from my garden. My first time growing eggplants in my garden and was searching for dishes to make with the abundance of eggplants from my summer plant. This will be a standard dish for snack with added protein for balance. Thank you!!!!

When I hiked the PCT in 2015, some folks had no notion of their own individuality. Most had hiked a few miles here and there but had never done a long walk. They all wanted their hike to be a “success” and measured their journey by that of others that had gone before or professed authority. We in the community had a guideline: “Hike your own hike.”

Some hikers like me took a few hundred miles to figure out what that meant. A checklist of hiking gear was only a place to start.

So it is with a recipe. This is a great place to start to make that first baba ghanoush from which, if it’s not a “success”, we’ll all learn to baba our own ghanoush, whether it means more garlic, salt, lemon juice, a dash of vinegar, Liquid Smoke, etc.

Cheers!
Jeff

I’ve made this at least 5 times this summer and I love it more each time. Here are my little tweaks including how I sneak in zucchini!:

I bake the slices at 400 for 30 min flipping halfway through. I then store in an airtight glass container overnight and use the next day. They are very moist that way.
I add a few tbs of olive oil in the food processor with all the other ingredients.
I also add in cumin and a little smoked paprika. I also added the zest of half the lemon on tonight’s batch… so good.
I add in about a cup of cubed fresh zucchini for extra veggies you can’t taste!
Pulse till blended then add water until desired consistency is reached. It’s literally the best baba I’ve ever had. and I personally think it tastes better the next day after all the flavors meld overnight! ?

This was okay but it tasted nothing like baba ganoush. Compared to real BG it was dry and flavorless. I guess I learned the hard way that the smoky flavor and moist, tender texture from grilling whole eggplants just can’t be replicated with a quick hack. This tasted more like a mediocre eggplant hummus I would not make it again as it did not meet my expectations.

Perfect recipe and perfectly delicious! I used the lemon zest in the recipe and I think I will roast a whole garlic clove on the tray with the eggplant next time to add another flavor dimension.

I had grilled some eggplant slices two days ago…so I whipped this up in 5 minutes! You guys! I’m Vegan, no added oil, and this is my kind of recipe! THANKYOU SO MUCH…I used my home-made Red Lentil Tortillas for dipping…out.of.this.WORLD!

My mistake for not gradually adding the amounts of the ingredients until I was satisfied with the taste, but one whole lemon was ENTIRELY too lemony – I’m thinking half of a lemon might still be too much! This was my first attempt at Baba Ganoush, and I will make it again; but this seems like a ridiculous amount of lemon. All of the hummus recipes I follow call for a lot less lemon, and I should’ve trusted my resistance to add a whole lemon for Baba Ganoush.

Also I was confused (as a novice eggplant handler) why the recipe would have you add salt AGAIN after salting it the first time. I get that first time is to leach the water out but what doesn’t make sense to me is the water leaches out – only to add water back to it to rinse it! Then add salt back to it with the olive oil and then again after roasting! I left the two additional saltings out of the recipe, and the salt level was just fine. I also am glad I used TWO eggplants because had I used one it would’ve been inedible with a whole lemon.

was fab just as it is!

I misread one recipe (not yours) and added cilantro by mistake! Still used your recipe as the basis though and the dip was still surprisingly good with cilantro. Can this dish do no wrong?

I’m not sure what kind of eggplant you use, but this broiling method was a complete fail for Asian eggplant. I always cook it on a cast iron pan in slices, but decided to try something different. It didn’t cook through at all, even after two flips, and was burning the outside. I eventually gave up and cooked it the usual way. Maybe specify the type of eggplant you used in the recipe to save others the trouble I experienced.
Sidenote: I always add cumin and coriander to the eggplant before cooking and it adds an excellent flavor for baba ganoush.

I forgot to mention that I used no oil when broiling the eggplant, and the baba did not suffer. In fact it was devoured by our guests.

I loved what the broiling did to the eggplant; so sweet and addictive. I ate all the skins. The parsley got pureed along with everything else;
The broiled eggplant would be nice served as a side too. Your recipe is still delivering.

I made this with the following modifications: I used 1 large eggplant, two medium garlic cloves, and half of a smallish lemon. It was absolutely perfect. My hubby said it’s the best baba ganoush he’s ever had.

This was very easy, and turned out great.
I think for the recipe size the lemon I used was a little too big. Next time I’ll use half or make a bigger batch. A little extra garlic leveled it right out.
Good job