Recipes › Eggplant › Baba Ganoush
Baba Ganoush
Baba ganoush is the great smoky eggplant dip of the Middle Eastern table — made by charring whole eggplants directly over flame until the flesh collapses, then blending the smoky, silky interior with tahini, lemon, and garlic. The flavor is unmistakably smoky and complex in a way that no other cooking method achieves. It has become a staple at American tables for good reason, and it is one of the very best things you can do with peak-season eggplant.
Eggplant is in season now. More eggplant recipes, or see what to sow this month where you are.
Ingredients
- 2 large eggplants, pricked all over with a fork
- 3 tbsp tahini
- 2 cloves garlic, minced
- 3 tbsp lemon juice, freshly squeezed
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 1 tsp salt
- ½ tsp smoked paprika, for garnish (optional)
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Contains: eggs, sesame.
Method
- Char the eggplants directly over a gas burner flame on medium-high, turning every 5 minutes with tongs, until completely blackened all over and collapsed — about 20-25 minutes. Alternatively, place under a broiler on a foil-lined tray and broil, turning occasionally, for 25-30 minutes.About 27 min
- Transfer charred eggplants to a colander and let cool for 10 minutes. Split open and scoop out all the flesh, discarding the charred skin. Let the flesh drain in the colander for 5 minutes to remove excess liquid.About 15 min
- Coarsely chop or mash the eggplant flesh in a bowl — it should remain somewhat textured, not completely smooth. Stir in tahini, garlic, lemon juice, olive oil, and salt. Taste and adjust lemon and salt.About 5 min
- Transfer to a serving bowl. Drizzle with olive oil, dust with smoked paprika, and scatter parsley over the top. Serve with warm pita bread or vegetable crudites.About 3 min
Tips
- Charring over an open flame gives the most authentic, deeply smoky flavor — don't be afraid to blacken the skin completely.
- Draining the eggplant well is critical; excess moisture will make the dip watery.
- Resist the urge to blend smooth — baba ganoush should be slightly chunky and rustic.
Ring the changes
- Add a pinch of ground cumin and a small roasted red pepper to the mix for extra depth.
- Top with pomegranate seeds and a drizzle of pomegranate molasses for a festive presentation.
Keeping it
Refrigerate in an airtight container for up to 4 days. The flavor improves after a day as the smoke mellows. Drizzle fresh olive oil before serving from the refrigerator.
In the app this recipe finds you
Log what you've picked and GrowMore CookMore matches it to 2,482 more recipes like this one, tells you what's ready before the frost gets it, and keeps the freezer honest. Free to start.
More from the same crop
The quintessential Greek comfort dish layers roasted eggplant with a spiced ground lamb and tomato sauce, all topped with a velvety béchamel and baked until golden and bubbling. It takes time but every layer rewards the effort with complex, warming flavor.
1 h 40 min · hard · EggplantEggplant Parmesan is arguably the most beloved Italian-American eggplant dish — breaded and fried slices of eggplant layered with marinara sauce and melted mozzarella, then baked until bubbling and golden. Getting it right requires salting and draining the eggplant first to prevent sogginess, and frying in enough oil to achieve a truly golden crust. The result is deeply satisfying comfort food that holds its own against any meat-based version.
1 h 15 min · medium · EggplantMoussaka is the great layered casserole of Greek cuisine — fried eggplant layered with spiced ground beef and tomato sauce, topped with a thick, creamy béchamel and baked until golden and fragrant with cinnamon and allspice. It is a project dish that rewards patience, but nearly every component can be prepared ahead. The result is one of the most satisfying and impressive things you can put on a dinner table.
1 h 40 min · medium · Eggplant
Allotment keeper in the North East of England, the voice behind the Tony C Smith YouTube channel, and the gardener who built GrowMore CookMore. Club numbers on this page update as members log their plots. Last updated 6 April 2026.