Made with smoky roasted eggplants, garlic cloves, mayo, and sumac, this Authentic Baba Ganoush dip will surely become a hit at your next party or gathering!
The Ultimate Baba Ganoush Recipe
Have you ever tried baba ganoush? With its creamy texture and nutty flavor, this delicious eastern Mediterranean dip is sure to become a quick fan-favorite in your household! This authentic recipe combines large eggplants, fresh garlic, sumac, and other simple ingredients to create a flavorful dip that pairs well with anything! Baba ganoush is perfect for spreading on pita bread, dipping fresh veggies in, or thrown on top of a salad! Plus, it’s super easy to make and is a healthier option compared to many other dips out there. So, let’s dive into this authentic baba ganoush recipe and learn how to make it at home!
Why You’ll Love It
Quick – This easy baba ganoush recipe takes under 15 minutes to make, making it the perfect easy appetizer or snack!
Flavorful – This dip consists of many rich, savory flavors blended together to create the perfect creamy dip!
Customizable – Although this is an authentic baba ganoush recipe, you can add many different herbs and spices to customize it to your liking!
- Eggplants – You will need 2 whole eggplants for this recipe. Eggplant is the main ingredient in this creamy dip!
- Garlic Clove – Adds depth and complexity to this delicious dip.
- Mayo – Gives the dip a smoother texture.
- Fresh Lemon Juice – Adds a refreshing flavor.
- Lemon Zest – Gives the dip a slight tang.
- Salt and Pepper – To taste.
- Sumac – Adds tang and tartness.
- Fresh Parsley – For flavor and garnish.
- Extra Virgin Olive Oil – For flavor and garnish.
- Knife for cutting the eggplant
- Baking sheet for roasting the eggplant
- Food processor or blender for blending the dip
- Plate for serving
How to Make Authentic Baba Ganoush
Prep and Bake the Eggplant
Cut the eggplant in half lengthwise. Season with salt and pepper and drizzle some olive oil. Roast at 450 degrees for 15-20 minutes until beautifully browned.
Peel the Skin
Allow cooked eggplant to cool until cool enough to handle, then peel the eggplant skin off.
Process or Blend
Place eggplant, garlic, mayonnaise, lemon, lemon zest, sumac, and salt and pepper into a food processor or a high-powered blender. Process until smooth. If it is not creamy enough, then add a tablespoon at a time of olive oil. Taste and adjust for seasoning.
Place into a plate and smooth out with the back of a spoon. Drizzle a little bit of olive oil, chopped parsley, and sumac for color. Serve with pita chips or crisps.
Baba Ganoush Variations
- Add some cayenne pepper for an extra kick!
- Add some pine nuts for extra crunch!
- Throw in some pomegranate seeds for extra tartness and crunch!
Store in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months in the freezer.
Can I make baba ganoush in advance?
Yes, you can make baba ganoush in advance and store it in an airtight container in the refrigerator. It is best served at room temperature, so remember to take it out of the fridge and let it sit for a bit before serving.
Should I peel the eggplant before making baba ganoush?
Yes, after the eggplant is cooked, let it cool down and then remove the charred skin before placing the eggplant flesh in a large bowl to mix with the rest of the ingredients.
Can I grill the eggplant on an outdoor grill?
Absolutely! Grilling the eggplant will produce the best smoky flavor!Print
Made with smoky roasted eggplants, garlic cloves, mayo, and sumac, this Ultimate Baba Ganoush dip will surely become a hit at your next party or gathering!
- 2 Eggplants
- 1 garlic clove
- 2 tbsp mayo (optional see Note 1)
- 1–2 tbsp of freshly squeezed lemon
- ½ a lemon zested
- Salt and pepper to taste
- 1 tsp of sumac (see Note 2)
- 1–2 tbsp of chopped parsley plus more for garnish
- Extra virgin olive oil for flavor and garnish
- Cut the eggplant in half lengthwise. Season with salt and pepper and drizzle some olive oil. Roast at 450 degrees for 15-20 minutes until beautifully browned. (See note 3)
- Allow to cool until cool enough to handle, then peel the eggplant skin off.
- Place eggplant, garlic, mayonnaise, lemon, lemon zest, sumac, and salt and pepper into a food processor or a high-powered blender.
- Process until smooth. If it is not creamy enough, then add in a tablespoon at a time of olive oil. Taste and adjust for seasoning.
- Place into a plate and smooth out with the back of a spoon. Drizzle a little bit of olive oil, chopped parsley, and sumac for color. Serve with pita or pita crisps.
- The mayo gives the baba ganoush a creamier and richer flavor and mouth feel. You can leave it out or swap it for a healthier version.
- Sumac is a traditional middle eastern spice that is tart and lemony. It adds a wonderful flavor to the baba ganoush.
- As an alternative option, you can also char the eggplant on the stovetop over an open flame or grill it. Once completely deflated, you can remove the eggplant and let it drain. Once it has drained (about 15-20 minutes), you can peel it. Charring the eggplant will give it a smokier flavor.
- Optionally you can add some red pepper flakes or even a jalapeno to give it a bit of a kick!
- Prep Time: 15
- Cook Time: 20
- Category: Appetizer
- Method: Roasted
- Cuisine: Lebanese
Keywords: Baba Ganoush recipe, Authentic Baba Ganoush, Easy Baba Ganoush, Vegetarian Baba Ganoush, Mediterranean Baba Ganoush, Eggplant Dip recipe, Healthy Baba Ganoush