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5 from 1 vote

Baba Ganoush

Baba Ganoush is a creamy Mediterranean spread that combines charred eggplant, tahini, lemon juice, and garlic and is typically served with pita and fresh veggies.
Prep Time10 minutes
Cook Time20 minutes
Cooling and resting time1 hour
Total Time1 hour 30 minutes
Course: Appetizer
Cuisine: Mediterranean
Servings: 6


  • 2 large Italian eggplant about 2 pounds
  • 1/2 cup extra virgin olive oil plus more as needed
  • 1/4 cup Greek yogurt
  • 1/4 cup tahini
  • 3 cloves garlic grated
  • 3/4 teaspoon ground cumin
  • 3 tablespoons lemon juice
  • salt and pepper to taste


  • Turn a gas burner to medium heat and place the eggplants on top, turning every 2-3 minutes or until completely charred on all sides. Cook until a knife can pierce all the way through the eggplant with zero resistance (about 15-20 minutes). See notes below for other cooking methods.
  • Place the eggplants into a large bowl and cover with plastic wrap for 10 minutes.
  • Remove the plastic wrap and place the eggplants onto a work surface. Peel or remove the skin with a knife. Scoop out all of the tender eggplant flesh and discard the skin. If any part of the eggplant is hard, discard that part as well.
  • Place the eggplant into a mesh strainer and press to remove the excess moisture, then chop the eggplant.
  • Add the strained eggplant, garlic, cumin, lemon juice, tahini, Greek yogurt, and olive oil into a large mixing bowl. Mix well. Any large pieces can be smashed with a fork. Taste test and season with salt and pepper to taste. Refrigerate until cool (about 30-40 minutes) but overnight is preferred and the flavor will be much better.
  • Serve baba ganoush with a hefty drizzle of extra virgin olive oil and with pita, pita chips, or veggies. Enjoy!


  • Baba ganoush tastes way better the next day so if possible make one day ahead.
  • Make sure to season to taste with plenty of salt and pepper after mixing the ingredients!
  • The eggplant can be roasted in the oven by cutting it in half and scoring the flesh.  Roast eggplant face down at 425f until completely tender (about 30 minutes).  Another method is to place the eggplant on top of a hot charcoal grill and again cook until completely soft on all sides (about 20 minutes).
  • A food processor can be used to make a smoother more incorporated baba ganoush.
  • Leftovers can be saved for up to 5 days in the fridge.


Calories: 245kcal | Carbohydrates: 11.7g | Protein: 3.3g | Fat: 22.5g | Saturated Fat: 3.2g | Sodium: 210mg | Potassium: 403mg | Fiber: 6.3g | Sugar: 4.8g | Calcium: 60mg | Iron: 1mg