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Easy Baba Ghanoush Recipes

Easy Baba Ghanoush Recipes

Smoky, ultra-creamy baba ghanoush with roasted eggplant, tahini, lemon, and garlic. A fast, crowd-pleasing dip for pita or veggies.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 10

Ingredients
 

Main Ingredients

  • 2 lb eggplant, whole about 2 medium
  • 3 tbsp extra-virgin olive oil divided
  • 0.42 cup tahini (sesame paste) stir well before using
  • 3 tbsp fresh lemon juice from 1–2 lemons
  • 2 tsp minced garlic
  • 0.75 tsp kosher salt plus more to taste
  • 0.5 tsp ground cumin
  • 0.25 tsp smoked paprika
  • 0.12 tsp red pepper flakes optional, for heat
  • 2 tbsp fresh parsley, chopped for garnish

Instructions

Preparation Steps

  • Preheat oven to 450°F. Line a rimmed baking sheet with foil for easy cleanup.
  • Prick eggplants all over with a fork. Rub with 1 tbsp olive oil and set on the sheet.
  • Roast 35–40 minutes, turning once, until skins are charred and flesh collapses.
  • Cool 10 minutes. Split eggplants and scoop the flesh into a colander. Drain 10 minutes, pressing gently.
  • Mash the eggplant in a bowl until mostly smooth but still a little textured.
  • Stir in tahini, lemon juice, garlic, cumin, smoked paprika, red pepper flakes, and salt.
  • Stream in the remaining 2 tbsp olive oil while mixing until creamy and well combined.
  • Taste and adjust salt or lemon. Swirl into a bowl, drizzle a little oil, and top with parsley.

Notes

For a smokier flavor, broil the roasted eggplant 2–3 minutes or char the skins directly over a gas flame before mashing. Serve with warm pita, crunchy veggies, or as a spread in wraps. The dip keeps 3–4 days refrigerated; stir before serving.
This recipe is an original creation inspired by classic Easy Baba Ghanoush Recipes flavors. All ingredient ratios and instructions are independently developed.