Find out how to make Baba Ghanoush with a range of cooking techniques. Get the recipe below.
There are few dips that capture the smoky, silky flavours and textures of baba ghanoush. This simple aubergine dip is creamy, garlicky, often served with warm pita bread or crisp vegetables.
Making it is simple: all you need is cooked aubergine, tahini, lemon juice, garlic, olive oil, and salt. But how you cook the aubergine makes all the difference.
In this post, we’ll explore four different techniques to prepare the aubergine - each giving slightly different flavours and textures. Now you can make the perfect baba ghanoush no matter what equipment you have at home.
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Ingredients
You need just 6 ingredients for this simple baba ghanoush recipe. They are:
- aubergine
- tahini
- lemon juice
- garlic
- olive oil
- salt
Check out the recipe card for full quantities.
Step-by-step instructions
There are four ways to cook the aubergine for baba ghanoush: BBQ or roast the aubergine, cook it in a pressure cooker or char it over a gas hob. Each method has its own benefits.
The BBQ is great if you want a smokey flavour. The gas hob is great for getting a smokey flavour without a BBQ. The pressure cooker is super quick and simple. The oven is a great back up option if the others are not available.
Just follow the instructions below (full details in the recipe card) and get delicious baba ghanoush every time.
- Step 1: Cook the aubergine using one of the 4 methods in the recipe card below (BBQ, gas hob, oven or pressure cooker).
- Step 2: Leave the aubergines to cool once cooked and peel off the skin.
- Step 3: Mash the aubergine with a fork and drain away any excess liquid.
- Step 4: Stir in the tahini, lemon juice, garlic and salt to taste before serving with a drizzle of olive oil.
Hint: for the smokiest baba ghanoush use the gas hob or BBQ technique.
Substitutions
There aren't too many ingredients in this recipe so not too many substitutions but here are some suggestions:
- Sunflower seed butter or almond butter can replace the tahini in a pinch
- A bit of sesame oil can be used to mimic the flavour of tahini if you need to substitute it out
- Garlic powder will work as a replacement for fresh garlic though it will have a more mellow flavour
- Liquid smoke is good substitution for cooking the aubergines over a flame
Variations
One of the best things about a dip like baba ghanoush is that it can be easily adapted for your taste buds. Why not try one of these variations:
- Fruity: sprinkle over pomegranate seeds or a drizzle of pomegranate molasses at the end
- Herby: stir through chopped parsley for a bright flavour
- Creamy: add a dollop of Greek yogurt for a creamier dip
- Spicy: add sumac for a spicier variation
- Rich: spoon over caramelised onions for a rich depth of flavour.
If you use one of these variations let me know in the comments!
Equipment
The equipment you need will depend on the cooking method you use so you'll need either a:
- BBQ
- Oven
- Gas Hob
- Pressure Cooker
You'll also want tongs to pick up the aubergine, a bowl and a fork.
Storage
You can store baba ghanoush in the fridge for up to 5 days.
It's also possible to freeze baba ghanoush for 2-3 months.
This makes it the perfect dish for making ahead of time.
Top Tip
If cooking over a flame (as you do when cooking it on the BBQ or gas hob), you can make the skin easy to remove by placing the aubergine in a bowl and covering it with aubergine after you've cooked it. This will steam it slightly and the skin will then peel right off.
FAQ
Tahini is a nutty paste made from toasted ground hulled sesame seeds.
These days you can find tahini in most supermarkets. But if you want a really authentic taste then definitely keep an eye out for it in more specialised Middle Eastern food stores.
Bitterness usually comes from under ripe aubergines or old seeds inside. You can minimise this by: roasting the aubergine until soft and sweet, draining any excess liquid from the flesh before mixing and/or adding a little more lemon juice or tahini to balance the flavours.
Baba ghanoush is best served cold.
The recipe
Baba Ghanoush
Equipment
- 1 oven, BBQ, pressure cooker or gas hob dependent on cooking method
- 1 Tongs
- 1 bowl
- 1 fork
Ingredients
- 2 large aubergines
- 2 cloves garlic
- 2 tablespoon tahini
- 1 lemon juice only
- 1 pinch salt
- 2 tablespoon extra virgin olive oil to serve
Instructions
Option 1: BBQ
- Fire up your barbecue and let the coals heat until white-hot.
- Prick the aubergines with a fork then place them directly on to the grill.
- Cook for 15–20 minutes, turning occasionally, until the skin is charred and the flesh is soft.
Option 2: Gas hob
- Turn a gas burner to medium-high.
- Prick the aubergines with a fork then place them directly on the flame using tongs.
- Rotate every few minutes until the skin is completely charred and the inside is soft—about 10–12 minutes.
Option 3: Pressure cooker
- Prick the aubergines with a fork and place them whole on a trivet in your pressure cooker with 1 cup of water.
- Cook on high pressure for 10 minutes, then do a quick release.
Option 4: Oven
- Preheat your oven to 220 C / 425 F / gas mark 7.
- Prick the aubergines with a fork.
- Place them on a baking tray and roast for 35–45 minutes, turning halfway through, until soft.
- To make the baba ghanoush once the aubergines are cooked
- Leave to cool before removing the stalks and skin of the aubergines.
- Mash with a fork and remove any excess liquid.
- Stir in the tahini, lemon juice, garlic and salt.
- Serve with a drizzle of olive oil.
Nutrition
Serving suggestions
Why not serve with one of these other delicious dishes.
Emily says
I've never heard of this dish before but wow it sounds incredible and so interesting. I can't wait to try it!
Emma Walton says
Oh you must! It is one of my favourite dips that's for sure!
Lisa | Garlic & Zest says
I'll be honest - I'm not a big fan of eggplant, but for some reason, when you put it in a dip form, it becomes something I can't stop eating. Why is that? I need to make this recipe!
Emma Walton says
I am exactly the same Lisa. In dip form it is EVERYTHING!
Heather | All Roads Lead to the Kitchen says
I love baba ghanoush, but I've never actually made it myself. I bet it tastes even better homemade. That whole spread looks incredible!
Emma Walton says
Oh you must heather! It is SO much better than store bought like you wouldn't believe!!! If you like the look of the rest of it, I have a couple of tabbouleh recipes I'm sure you'd like too!
http://supperinthesuburbs.com/2016/04/10/pomegranate-pistachio-tabbouleh/
http://supperinthesuburbs.com/2015/01/30/tabbouleh/
Dannii says
This might just be one of my favourite foods ever. I can never make it like my local Lebanese place, but I will give yours a try and hope that it's close.
Emma Walton says
Oooooh definitely let me have your verdict Dannii! Failing that, you'll have to beg the chef for his recipe 😛
Jai Want says
This sounds very delicious. Such beautiful photos- and I can’t wait to try the recipe.
Margot says
Oh, this sounds delicious! I can't believe I have never tried baba ghanoush yet...
Lucy says
I adore baba ganoush and can't wait to make this! Might have to try the slow cooker version as I haven't put my pressure cooker into use yet. So good with houmous and pitta.
Emma Walton says
Let me know how it goes when you do Lucy!
Nadia says
I grew up eating baba ganoush so it has a special place in my heart. I also add in tahini and quite a lot of it which is not traditional but makes it taste so creamy and rich 😀
Emma Walton says
Glad I'm not the only one who adds tahini! Thought it might be controversial 😛 but it DEFINITELY makes it better 🙂
Choclette says
I never quite got on with baba ghanoush when I lived in Egypt, but you've persuaded me to give it another try.
Emma Walton says
I didn't know you'd previously lived in Egypt 🙂 what a contrast to the South West 😛 Definitely have another go - you can always tweak it to suit your tastes!
Kate | Veggie Desserts says
This sounds so good! I'm a HUGE baba ghanoush fan, but I'll admit that I always buy it. I really must use your recipe and try it myself.
Mandy says
I LOVE anything with aubergine and baba ghanoush is one of my favourites. Haven't had it for far too long. I also love those colourful plates you've used - they are gorgeous!
Ceri Jones says
This is one of my favourite dips! Love the smoky melted aubergine and of course tahini!
Emma Walton says
I eat waaaay more baba ghanoush than I care to admit hahaha. It's my favourite dip too!
Lucy @ Supergoldenbakes says
Loving your Turkish twist on this recipe. It's a great recipe.
Amy|The Cook Report says
Yum! My boyfriend is Turkish so we eat loads of Turkish food too and it's definitely one of my favourite cuisines. This looks so tasty, I cannot get enough aubergines
Emma Walton says
Me too Amy! Which is probably a good thing seeing as we are now growing them ourselves 🙂
Tara says
This looks absolutely incredible! Such wonderful flavors. I love that you used the pressure cooker to prep the eggplant. How perfect!
Monica | Nourish & Fete says
Yum! We always get baba ghanoush when we eat out at Mediterranean restaurants, but I had no idea it was this straightforward to make at home!
Emma Walton says
I know right?! Once you start making your own you won't regret it!
Felesha Bell says
Love baba ghanoush! What a colorful spread you have here!!