This rich and flavorful Baba Ganoush is taken to the next level with the sweet and mellow flavors of roasted garlic! Impress your guests at your next party or simply enjoy it as a snack, either way, this recipe is sure to be a hit.
Baba ganoush (or baba ghanoush) is a delicious Lebanese dip that traditionally features eggplant, tahini, garlic and lemon. This beloved meze (appetizer) is simple to make at home and is a wholesome and healthy dip that is naturally vegan!
This version elevates the classic Baba Ganoush with the addition of oven-roasted garlic! The rich, smooth, and flavorful taste will have you begging for seconds (and thirds!).
Don't take my word for it, give it a try and savor the rich and flavorful taste of this irresistible dip. Enjoy baba ganoush with a side of fresh pita, falafel or fresh veggies! It's a great addition to your charcuterie board, just don't forget the hummus!
Why you'll love this recipe
- This dip is easy to make and requires little hands on time.
- It's healthy, vegan & gluten free!
- It's a quick family favorite, so bring a batch to your next get together.
- Roasting the garlic adds a depth of flavor that simply cannot be achieved with raw garlic. Plus, roasting the garlic in the oven means you don't have to deal with the hassle and mess of peeling and mincing fresh garlic cloves. Trust me, using roasted garlic is a game-changer.
Now, let's jump into how to prepare this delicious dip.
- garlic - Garlic lovers, rejoice! A whole head of garlic goes into this recipe! The slow roasting process creates a mellow, sweet garlicy taste that perfectly complements the creamy eggplant dip.
- eggplant - Choose two small-medium eggplants for this recipe. Picking smaller eggplants will let the eggplants cook more evenly and reduce the chance of finding an extra seedy one.
- smooth tahini - A good quality tahini is key for a delicious baba ganoush. I always use Soom Tahini, the quality is the best and they're local to me!
- fresh lemon juice - Take the time to juice a lemon for this recipe for the freshest, brightest flavor.
- olive oil, salt & pepper
See recipe card for quantities.
How to make Baba Ganoush
To prepare this elevated baba ganoush recipe, you'll need a few essential ingredients: eggplant, tahini, lemon juice, olive oil, salt, and pepper.
Make sure to take a moment to wash and dry the eggplant thoroughly and preheat your oven before beginning.
Step One: Roast the eggplant and garlic
- Slice the eggplants in half lengthwise and give them a sprinkle of salt to help bring out the excess liquid.
- Cut the top off of the garlic so the top of the cloves are peeking though, add it to a piece of foil with a light drizzle of olive oil, salt and pepper and wrap it up tightly.
- Place the eggplants (cut side down) and the foil wrapped garlic on a baking sheet and bake it until the eggplant is VERY soft. (see the recipe card for times)
Step Two: Mix it up
- When the eggplant is cool enough to handle, use your hands to gently squeeze out any excess liquid. Scoop out the insides and add them to a large bowl, leaving those excess juices behind.
- Use your hands, to squeeze out the soft, roasted garlic from the skins. (When it's cooled down of course! Don't burn yourself please!)
- Add the lemon juice, tahini, salt and pepper, and use a fork and mash it all up. Mix it all up until the baba ganoush is smooth and creamy.
That's it! With a little bit of preparation and a lot of roasting and mixing, you'll have a delicious dip that's perfect for any occasion.
Should you mash or blend baba ganoush?
Whether you choose to mash or blend your baba gnoush, you're correct! This is strictly a matter of personal preference.
For those who prefer a bit of texture, you can choose to mash your dip with a fork as this recipe instructs. This method will result in a more rustic dip that still maintains the distinct flavors of the roasted eggplant and garlic.
Alternatively, you could use a blender or food processor to process your baba ganoush. This will lead you to a perfectly smooth and creamy dip with little additional texture. Both options are delicious!
If you're feeling fancy, you can choose to take baba ganoush up a whole other level with toppings! The options are endless, but these are my favorites:
- Boost the flavor with some smoked paprika or cumin sprinkled over top or mixed in.
- Pile on the fresh herbs. Finely chopped dill, cilantro or parsley are all delicious.
- Top with a light drizzle of olive oil or stir in a creamy dollop of vegan yogurt!
How to Serve Baba Ganoush
Now that your Baba Ganoush is ready, it's time to think about how to serve it and what to pair it with. Baba Ganoush is a versatile dip that pairs well with a variety of foods.
Here are some serving suggestions to elevate your Baba Ganoush game:
- Pita bread: Baba Ganoush and pita bread are a match made in heaven. Simply warm up pita bread in the oven or on a grill and serve it alongside your Baba Ganoush.
- Grilled vegetables: Grilled vegetables like eggplant, zucchini, and peppers are a great accompaniment to Baba Ganoush. Grill them until they're slightly charred and serve them alongside your dip.
- Crudites: Serve Baba Ganoush with an assortment of crudites like carrots, cucumbers, and cherry tomatoes. The freshness of the vegetables complements the richness of the dip.
- Falafel: Baba Ganoush is a common topping for falafel in Middle Eastern cuisine. Make your own falafel or pick some up from your local Middle Eastern restaurant and serve it alongside your Baba Ganoush.
- Salad: Baba Ganoush can also be used as a salad dressing. Toss some greens with a simple vinaigrette and then top it with a dollop of Baba Ganoush for a flavorful twist.
Experiment with different serving suggestions until you find your favorite pairing. With Baba Ganoush, the possibilities are endless.,
Check out some other favorite party dips!
Baba ganoush can be stored in a sealed container in the fridge for up to 3 days. Do not freeze.
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
The Best Baba Ganoush with roasted garlic
- 1 head garlic
- 1 teaspoon olive oil
- 2 medium eggplants about 2 pounds
- ¼ cup smooth tahini
- 3-5 tablespoons fresh lemon juice
- ½ teaspoon salt
- pepper to taste
- smoked paprika or cumin
- finely chopped fresh herbs, like dill, cilantro or parsley
- light drizzle of olive oil
- dollop of vegan yogurt
- Preheat oven to 400℉ and line a baking sheet with parchment paper or reusable mat.
- Prepare the garlic by slicing a small bit of the top off, so just the tips of the garlic are visible through the skin. Place on a piece of foil, drizzle with olive oil, salt and pepper and wrap tightly in foil. Place on the prepared baking sheet.
- Halve the eggplants lengthwise and give the cut side a generous sprinkle of salt. Place them cut side down on the baking sheet with the wrapped garlic.
- Bake for 40-55 minutes until the eggplant is very soft. (Time may be affected by the size of the eggplant.)
- When the eggplant is cool enough to handle, give them a gentle squeeze to get rid of any excess moisture. (You want your eggplant to be rid of excess liquid, so leave any juices on the baking sheet behind.) Scoop out the insides of the eggplant and add them to a mixing bowl, leaving the skins behind.
- Squeeze the garlic out of the papery skins and add to the bowl along with the remaining ingredients.
- Use a fork to mash up the eggplant and garlic and combine all the ingredients. Once the dip is mixed to your desired consistency, taste it and adjust the seasoning as necessary with salt, pepper, and lemon juice.
- Serve immediately or chill in the refrigerator until ready to serve.
StorageBaba ganoush can be stored in a sealed container in the fridge for up to 3 days. Do not freeze.
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