How to Make Authentic Baba Ganoush: Middle Eastern Eggplant Dip
Baba ganoush is a creamy, smoky eggplant dip that has become popular around the world. This delicious dish comes from the Levant region in the Middle East, with roots in countries like Lebanon, Syria, Palestine, and Jordan. “Baba ganoush” loosely translates to “pampered papa,” and though there are many stories behind it, one idea is that it was a dish made with love for someone special!
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About Baba Ganoush
Baba ganoush is a staple in many Middle Eastern households. It is often served as part of a meze—an assortment of small plates shared among friends and family. In Arab culture, food is not just for eating, but for bringing people together.
You’ll find baba ganoush served at family dinners, festive gatherings, or even as a simple side with grilled meats. Each region has its variation. In Lebanon, it may be more garlicky and lemony. In Syria, they may add cumin or pomegranate molasses.
This flexibility is part of what makes baba ganoush so special: there’s no one recipe equal to another!
Tips for Making a Better Baba Ganoush
A good baba ganoush starts with well-cooked eggplants. Roast the eggplants by cutting them in half until the inside is completely soft. This adds that essential smoky flavor that makes baba ganoush unique. You can bake them in the oven or, even better, grill them over open flames for more smokiness.
After roasting, let the eggplants cool before peeling. Removing the skin while they are still hot can be messy and may lead to burning your hands. Once peeled, drain any excess water from the eggplant flesh. This keeps the dip from getting watery.
Use fresh lemon juice, good-quality tahini (a sesame paste), and extra virgin olive oil. Fresh garlic is essential—roasted if you want a milder flavor, raw if you like a punch. A pinch of ground cumin gives warmth, and smoked paprika or a touch of chili powder can add heat or depth.
Blend everything until smooth, but don’t over-process. Baba ganoush should be creamy, but I love it when I manage to make it retain some texture.
When and How to Serve Baba Ganoush
Baba ganoush is best served cold or at room temperature. After making it, let it sit for at least an hour to let the flavors come together. This makes it a perfect dish to prepare in advance for a party or meal.
Serve it as part of a meze platter, along with hummus, tabbouleh, falafel, and dolmas (Greek dolmades). It’s also excellent as a dip for fresh vegetables like cucumbers and carrots, or with warm pita bread.
Some people spread it on sandwiches or wraps, especially with grilled chicken or roasted vegetables. You can drizzle a little olive oil on top and garnish with parsley or a sprinkle of paprika to make it extra attractive.
Pair Baba Ganoush with…
Baba ganoush is very versatile. It goes well with many Middle Eastern and Mediterranean dishes … and we love it in Crete!
You can serve it with grilled lamb, chicken kebabs, or beef keftedes (meatballs). It also pairs nicely with rice dishes like mujaddara (lentils and rice) or alongside roasted vegetables.
For a vegetarian meal, try it with falafel or stuffed grape leaves. Its creamy texture also works well with crisp salads like fattoush or Greek salad. And of course, it’s a perfect addition to any meze spread.
Wines That Go Well with Baba Ganoush
Because baba ganoush has smoky, earthy flavors, it pairs best with wines that are fresh, fruity, and not too oaky. A crisp white wine like a Sauvignon Blanc or Assyrtiko (a Greek white from Santorini) works very well. These wines cut through the richness of the tahini and olive oil.
If you prefer red wine, go for a Pinot Noir or a Grenache—something light and fruit-forward. Rosé wines, especially those from the Mediterranean, are also a great match. A Lebanese rosé or a dry rosé from Provence would complement the spices and garlic in the dip beautifully.
In Middle Eastern homes, baba ganoush might be enjoyed with arak (an anise-flavored spirit) or simply served with tea or water alongside a full meze table. Its richness doesn’t need much to shine—just good company and good bread.
Baba Ganoush
Equipment
- 1 Food Processor
Ingredients
- 3 large eggplants
- 1/2 cup olive oil extra virgin
- 1 tbsp tahini
- juice of 1 lemon
- 2 cloves garlic minced
- 1/4 cup fresh parsley chopped
- 1 pinch ground cumin
- 1 pinch smoked paprika or chili powder (optional) for spice
- coarse salt to roast the eggplants
- salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Prick the eggplants with a fork all over. Sprinkle them with coarse salt and drizzle a little olive oil.
- Place on a baking pan and bake uncovered for about 1 hour, until skins are blackened and the inside is soft.
- Remove from oven and let cool completely.
- Scoop out the soft interior and discard the skins.
- Let the eggplant pulp drain in a colander for a few minutes to remove excess moisture.
- Place in a food processor. Add olive oil, lemon juice, tahini, minced garlic, parsley, cumin, paprika, salt, and pepper.
- Blend until creamy but not overly smooth. Adjust seasoning to taste.
- Serve cold, garnished with chopped parsley and a drizzle of olive oil.
Notes
With just a few simple ingredients like eggplant, olive oil, and tahini, you can create something truly special for a party or a simple sandwich. You will love Baba ganoush if you enjoy Mediterranean or Middle Eastern food. Give this recipe a try!
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Baba Ganoush Recipe
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
