Authentic baba ganoush is a silky, smoky eggplant dip built on charred eggplant, tahini, fresh lemon juice and garlic that mellows beautifully when chilled. This recipe delivers restaurant-quality depth with just seven core ingredients and a straightforward broiler or grill technique.
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Pierce the eggplant all over with a knife. Char the eggplant on the grill or in the broiler. If charbroiling, place eggplant on a foil-lined baking sheet under the broiler.
For the grill and broiler, cook for 20-25 minutes, turning every 5 minutes, until the eggplant is charred and blackened.
Let the eggplant cool. Then scoop the charred eggplant out of its skin and finely dice by hand or in a food processor. Discard the skin.
In a medium bowl, whisk together the tahini, lemon juice, olive oil, salt, pepper, and garlic.
Finely chop the eggplant or blend in a small blender or food processor, stir it into the tahini mixture, and season with more salt to taste.
Chill for at least one hour to let the flavors meld. To serve transfer to a bowl, drizzle with olive oil and fresh parsley.
Cover and refrigerate for up to 2 days. Serve chilled or at room temperature; drizzle fresh olive oil before serving to prevent surface drying.
broiler or grill · foil-lined baking sheet (for broiler) · food processor or small blender (optional, for smoother texture)
Yes. Prepare through step 5, then chill for at least one hour (or up to 2 days covered). Drizzle with olive oil and garnish with parsley just before serving.
Both work equally well. Grill adds a bit more char flavor; broiler is more convenient indoors. Cook for 20–25 minutes total, turning every 5 minutes until blackened and soft.
Yes. A food processor or small blender will give a smoother, more uniform texture. Hand-dicing creates a chunkier, rustier version—both are valid.
Yes, if you use certified gluten-free tahini (check the label). All other ingredients are naturally gluten-free.
Eggplant releases moisture. Ensure you fully char and cool the eggplant before scooping, and don't over-blend. If still wet, drain excess liquid before mixing with tahini.
