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


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
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
Dipping a radish slice in a bowl of Baba Ganoush
4.67 from 156 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


  • 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)


  • 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.



*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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My Rating:

  1. DEM says

    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.

  2. Alicia says

    Loved this! I left out the oil for roasting, and roasted the eggplant in my air fryer because it’s faster. This came together quickly and is delicious! I added a few dashes of liquid smoke, because I like that flavor in my favorite baba ganoush from a nearby restaurant.

  3. Nico says

    Might be a silly question but I don’t use aluminum foil, is there a way I could bypass this but have the same result?

    • Nico says

      Actually, I could probably just put over boiling water with a SS rack or collander… we’ll see…not real kitchen savvy my apologies…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nico, the foil isn’t essential, it will just be slightly more difficult to peel the eggplant. Hope that helps!

  4. Cate says

    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! ❤️

  5. KB says

    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!🤩

  6. Ruebia says

    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!

  7. Juliana says

    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…

  8. Chrissy says

    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

  9. Rob says

    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.

  10. sandra forte says

    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

  11. Zachary says

    Hi, strange you left off Israel on your list of countries that enjoy baba Ghanoush, we most defintely love it as well! Please recognize our country and homeland as well! Thanks

  12. Danielle says

    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.

  13. Pam says

    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.

  14. Julia Zorzanello Byron says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julia, sorry to hear that was your experience! It shouldn’t take much more than that, but we’ll double check the recipe for timing.

  15. Kat says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      A blender might work! But we’d suggest pulsing so it doesn’t overmix and become gluey.

  16. John says

    But, why? You say you’re trying to simplify recipes. How’s this: Stab the eggplant like it’s Julius Caesar, put it in a dish to catch the juices, throw it in a toaster oven @400F for 45 minutes. Then goto step 4 of your recipe. You’re making it too hard.

  17. Tanya Howze says

    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!

  18. Shaina says

    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 ;)

  19. Tammy says

    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.

  20. Lisa says

    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!

  21. Barb says

    Loved this Baba Ganoush And will definitely make it again. My only challenge was the peel didn’t come off easily. Could I just peel it before I roast and purée? So good I wish I had doubled the recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Barb, you could try that! Did you put it in foil after cooking to help steam it? Also, it’s okay if some of the skin gets added.

  22. Divya Marwaha says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Divya. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  23. Catherine says

    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.

  24. William says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi William, so sorry to hear you didn’t enjoy this method! Better luck with the next one!

  25. Liana says

    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!

  26. Claire Bissett says

    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.

  27. Hana says

    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

  28. Diane says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Diane. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • HannahB says

        My new go-to baba ghanoush recipe. I love how simple and straightforward it is, and I especially love the technique of slicing, salting and broiling the eggplant. My former method was the common recipe of roasting the eggplant whole in a hot oven, draining the juice that came out and mixing in the other ingredients, but to my taste, it always came out bitter and runny. The slices here come out well-cooked and slightly dry (they soften a lot during the steam-rest) so when it all gets mixed together, it comes out thick and creamy, not gloopy. My only tweak might be to peel the eggplant first, simply because I’ll put them aside for the steam rest and then get distracted doing something else, and by the time I get back to the eggplant, the skins have dried a bit and are hard to remove. Peel it first, and no problem! I also slightly roast the garlic cloves (and lots of them) in the residual heat of the oven, after the eggplant is done, just to tame it a bit. I love garlic, but sometimes I also need to go out in public, and you know, do things. :)

  29. Cecile says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Cecile. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  30. Tori T says

    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 :)

  31. Da says

    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.

  32. Cheryl l Gallion says

    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.

  34. Emily says

    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).

  35. Dana says

    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!

    • Emily says

      Omg! Baba ghanoush is maybe my favorite food of all time but bc of my digestive issues, I can’t eat garlic. Making it myself was too complicated before this. Instead of garlic I add a fork-stab full of kalamata olives from the jar and a splash of brine (I like it better than the garlic version and so do my friends but that’s against the rules so don’t tell anybody). Thank you for giving me my favorite food back!

  36. Frank says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Frank. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  37. Jeffrey Slack says

    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.

    • Linda Martha Castro says

      I do the same as you.
      I also add freshly diced tomatoes around the top edges as a garnish & sometimes add cilantro or finely chopped green onions on top center for ‘pretty’ & tasty.

  38. Melanie says

    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.

  39. Cristina says

    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.

  40. Linda says

    Really like the flavor of this but is there a better way to get the skins off the eggplant after roasting? Scraped for longer than I would like to separate them. Could I peel it when it’s raw?

  41. Andrea Stanek says

    Simple and easy! My boyfriend loves it! I was wondering if there are different add ins similar to humus…aka roasted red pepper etc. Thank you!

  42. MichelleL says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Michelle. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  43. SunRA says

    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!

  44. Scarlet at Family Focus Blog says

    I love eggplant but I always make the same two things- grilled eggplant or eggplant parm. Thanks for the new idea! I can’t wait to try eggplant recipe and on some flatbread.

  45. Steve says

    I baked 5 big eggplants whole at 350 F and used proportionally more garlic, salt and lemon. Its zingier, and, I pressure cookered 3 jars with my Majic Pot. Has anyone else tried canning baba ganoush? I find it gets watery if frozen. Tasty 5 stars!

    • Cristina says

      You can freeze roasted, cleaned and drained eggplants in ziplock bags. When ready to use simply thaw out the night before and you skip the roasting and peeling step.

  46. Pax H says

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

  47. Kels says

    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!

  48. Danielle says

    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

  49. Colleen says

    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!

  50. Erika says

    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 :)

    • Lisa Dempsey says

      If you put the slices on a chopping board and use a paring knife it is pretty easy to peel I found.

      This is delicious. I have only just discovered baba ganoush and love it!

      This recipe is sooo easy, thanks so much.

  51. Joann V Khoe says

    With the wide range in eggplant sizes, can you give me an idea of the weight of eggplant used in the recipe OR what size a serving is by measuring cup or weight?
    Thank you!

  52. Jada says

    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!

  53. Lindsey says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Lindsey. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

    • Max says

      Was totally thinking of skipping those steps too. Glad to know it still turns out ok!

      Most eggplant recipes have so many steps like this and it’s been such a deterrent!

  54. Virginia says

    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!

  55. Ana says

    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…

  56. Ian Henderson says

    Could you please explain what an eggplant is and why you are boiling it to make Baba Ganoush? In the Uk we grill aubergine. Do eggplants
    require a different treatment to tenderise them?

  57. Shelaki says

    I used to peel my eggplant with a paring knife (and waste a lot of it in the process, to say nothing of the cussing) until I discovered that it’s really easy if you use a vegetable peeler. The trick is to cut a circle into the peel around the top so the peeler has a starting point for each long, lazy thin strip.
    So… can I peel the eggplant first or is the peel an important part of the flavour?

  58. Sophia says

    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:)

  59. Bee says

    I had to make this dip as soon as I saw it on your blog! It’s FABULOUS! I will be making it all summer long!

  60. Arleen says

    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??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Arleen, that could definitely be the case! We would recommend trying with a larger eggplant next time or starting with less tahini and garlic and increasing, as needed. Hope that helps!

  61. Roberta Speyer says

    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.

  62. KM says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  63. Cyndi Manriquez says

    The final product is deeeelicious!! thank you for making this dip available to me. I was also mystified by how to make it without a grill. Now I know! Thank you.
    The eggplant took a while to peel after I broiled it. Then the skin came off not so easy, I ended up using a knife. Any tips?

    also my tahini didn’t blend well – I’m using a Ninja. Maybe a stronger blender. There were some chunks in there. Maybe tahini needs to be warmed to room temperature? I had it in the fridge.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cyndi, Yes- it sounds like maybe your blender isn’t powerful enough for the tahini. Using room temp tahini should work better though. As for getting the skin off, it should come off pretty easily! Is it possible that it needed to be baked a little longer?

  64. Vanda says

    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 :)

  65. Torrye says

    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.

    • Melanie Hanick says

      Good to know, Torrye! I love new recipes & I was searching for a recipe for Baba ganache online & this site popped up on Google. I’m so glad cuz this recipe has been getting “rave reviews”!! I am glad to see your suggestions and the suggestions of other readers & will keep them all in mind when I make my “feast” this weekend.
      Wish me luck!! ?????? I can’t wait to dig in!!

  66. Mariya says

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

  67. Mary says

    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.

  68. Wayne Elgin says

    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!!!!

  69. jeff says

    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.


  70. @ginafelice says

    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! ?

  71. Deb says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We are sorry to hear that this dish didn’t hit the mark for you, Deb! Better luck with the next one!

  72. Bambi says

    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.

  73. Carol says

    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!

  74. James says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi James, was your eggplant on the smaller size or lemon on the larger size? We find that 1 medium lemon and 1 medium eggplant work well, but perhaps weight/tablespoon measurements would be helpful? We like to rinse and dry the eggplant after salting and then add additional salt so that we can more accurately guide people in terms of the amount to use. But your way works too!

      • Kanchan says

        Gosh this recipe was just so easy to follow! My first time making Baba Ganoush, and it was spot on perfect!
        With easy instructions and a short video it just made it a lot more fun to attempt.

  75. Stef says

    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?

  76. ASHA RAWAT says

    Ive been making Baba Ganoush for quite a few years now. The best way I feel is to roast the large size full aubergines on the gas wich gives the aubergines a smoky flavour . After roasting peel off the skin n mash aubergines with a masher and add tahini lemon juice and the garlic after blending together add chopped parsley and enjoy with pita chips or crispy vegetables

  77. Jean Corbett says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, not sure as we’ve never tried this with Asian eggplant. Perhaps try an Italian eggplant next time!

  78. alexandra says

    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.

  79. alexandra says

    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.

  80. Kinara Fender says

    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.

  81. Shane says

    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