Baba Ganoush

What You’ll Need To Make Baba Ganoush

• Eggplant: When roasted, it turns creamy and takes on a deep, smoky flavor. Look for medium eggplants with smooth, shiny skin and green stems; they’re less bitter and have fewer seeds than larger ones.
• Lemon juice & garlic: This duo brightens and sharpens the dip—lemon juice adds tang and acidity, while garlic brings a punch of savory flavor that deepens as it sits.
• Tahini Paste: Made from ground sesame seeds, tahini paste adds a nutty richness and helps thicken the dip into a silky texture. You can find it in most supermarkets near the nut butters. Be sure to stir it well before using, as it tends to separate. (If it’s difficult to stir in the jar, scrape the contents into a bowl and use a whisk or hand-held electric mixer to blend.)
• Ground cumin & smoked paprika: These warm spices echo and amplify the smokiness of the eggplant.
• Extra-Virgin Olive Oil: Adds richness, helps emulsify the dip, and doubles as a finishing drizzle.
• Fresh parsley: Adds a pop of color and fresh flavor.
• Jump to the printable recipe for precise measurements

Step 1. Roast the eggplant. Prick each eggplant all over with a fork (about 1½ inches apart) to prevent bursting. Place on a parchment-lined baking sheet and roast in a 500°F oven, turning every 15 minutes, until very soft and wrinkled, 45 to 60 minutes. Let cool until easy to handle.

Step 2. Scoop out the flesh. Cut off the stems and slit the eggplant open lengthwise (like a baked potato). Use a soup spoon to scoop the soft flesh into a fine mesh sieve set over the sink or a bowl. Leave the skin behind.

Step 3. Drain excess liquid. Press the flesh firmly with the back of a spoon to release as much liquid as possible—there will be a lot.

Step 4. Add ingredients to food processor. Transfer the drained flesh to a food processor fitted with the steel blade. Add lemon juice, minced garlic, tahini, salt, pepper, cumin, smoked paprika, and oil. (It’s important to mince the garlic first since the dip gets only a few pulses in the food processor.)

Step 6. Pulse and adjust seasoning. Process in short bursts—five to ten 1-second pulses—until the dip has a coarse, choppy texture. (Or mash with a fork.) Taste and adjust seasoning, especially after tasting with bread or veggies, which can dull the flavor.

Step 7. Chill, garnish, and serve. Transfer to a serving bowl, cover with plastic wrap, and store in the fridge until ready to serve. Let sit at room temperature for 15 to 20 minutes before serving. To serve, use a spoon to make a swirl through the center of the dip and drizzle with olive oil. Sprinkle with parsley and smoked paprika, then serve with toasted pita, pita chips, and/or crudités.

Jenn’s Pro Tips

• Make it ahead. Baba ganoush tastes even better after a few hours in the fridge—the flavors have time to mingle and mellow. It’ll keep well for up to 3 days.
• Avoid metal bowls. If you’re making it ahead or storing leftovers, skip reactive metal containers—vinegar or lemon juice in the dip can react with them and give the baba ganoush a metallic taste. Stick with glass or plastic.
• Serve it at the right temp. The flavor dulls when it’s too cold, so don’t skip the step of letting it sit at room temperature for 15 to 20 minutes before serving. This makes the texture creamier too.
• Think beyond pita. It’s classic with pita bread, pita chips, or veggies, but baba ganoush is also great as a sandwich spread, a topping for grilled chicken or fish, or incorporated into a Middle Eastern-inspired dinner bowl.