Baba Ganoush

Legend has it that this smoky eggplant dip was first made by a devoted son who mashed roasted eggplant into a soft puree to feed his toothless father.

Whether or not the story is true, one thing is certain: Baba Ganoush is irresistibly delicious.

Louise and I make it often when eggplants are in season. Like many Mediterranean recipes, it’s meant to be shared—usually as part of a colorful meze platter with hummus, muhammara, tabouli salad, and warm pita bread.

The dip’s signature smoky flavor comes from grilling whole eggplants over an open flame until the skin is charred and blistered. The aroma of grilled eggplant filling the kitchen is pure magic.

And it’s not just delicious—it’s naturally low in calories, rich in fiber, and full of anti-inflammatory ingredients, making it a perfect choice for heart-healthy eating.

If you’re short on time, the air fryer or the oven work too. It’s a bit less smoky, but still incredibly tasty.

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

• Eggplant – Use Italian or globe eggplant (aubergine); white or graffiti varieties are slightly sweeter and all are rich in fiber and antioxidants.
• Tahini – Choose smooth, pourable tahini made from 100% hulled sesame seeds; for a lighter option, replace part with white bean puree or unsweetened soy yogurt to reduce fat while keeping it creamy.
• Lemon Juice – Freshly squeezed lemon juice brightens the dip and adds vitamin C to support iron absorption and immune health.
• Garlic – Use one small clove; roast it first for a sweeter, milder flavor that’s gentler on the stomach and easier to digest.
• Salt & Pepper – Sea salt or kosher salt to taste; use sparingly to keep sodium low, and add black pepper if you like a subtle heat.
• Smoked paprika – It adds a pleasant smoky flavor.
• Optional Toppings – Fresh herbs like parsley or mint, olive oil, pine nuts, or pomegranate seeds.

1. Prep the eggplant: Cut 2 medium eggplants in half lengthwise. Score the flesh in a criss-cross pattern using a knife to help them cook evenly and release moisture. Season the cut sides with a light drizzle of olive oil, a pinch of salt, and a twist of black pepper.

2. Bake or Air Fry: Preheat the oven to 430°F / 220°C. Place the eggplants cut side down on a baking tray lined with parchment paper. Roast for 40–50 minutes, until the flesh is very soft and the skin is wrinkled. If using an air fryer, place the eggplants cut side down in the air fryer basket. Cook for 18–22 minutes at 400°F / 200°C, or until fork-tender.

3. Scoop & Blend: Let the eggplants cool for about 10 minutes. Then scoop out the soft flesh with a spoon, discarding the stem and skin.

Transfer the flesh to a food processor. Add tahini, fresh lemon juice, garlic, and salt. Blend until smooth and creamy. Adjust seasoning to taste.

4. Serve: Transfer to a serving bowl and garnish with your favorite toppings: fresh herbs, pomegranate seeds, dukkah, toasted pine nuts, smoked paprika, or a drizzle of olive oil (optional).

For the smokiest, most traditional Baba Ganoush, roast the eggplant whole over an open flame. We do this right on our gas stove at home, and the results are unbeatable.

Pierce the eggplant a few times with a fork to allow steam to escape during cooking—this prevents it from bursting.

Place the whole eggplant directly on a gas burner or hot grill. Cook over medium heat, turning it often with metal tongs until the skin is blackened and blistered on all sides and the flesh feels very soft—this takes about 10 to 15 minutes.

Tip: Use a kitchen glove or oven mitt to protect your hand while turning the eggplant.

Let the charred eggplant cool for a few minutes on a plate, then remove the blackened skin by gently scraping it off with a small knife.

Discard the skin and stem, then scoop the soft, smoky flesh into a food processor to make your Baba Ganoush.

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