Baba Ganoush Recipe


There’s nothing like a good dip to dunk your veggies in or spread on your sandwiches. I’ve always been a big fan of hummus, but baba ganoush is quickly nipping at its heels.

What is baba ganoush? It’s a classic Middle Eastern dip originally from Lebanon, though it’s popular and made throughout the region, including in Iraq, Turkey, Egypt, Jordan, Israel and Palestine. It’s quite similar to hummus; both dips use a hefty amount of garlic and ground sesame seeds, or tahini, for a lot of the flavor. Baba ganoush, however, uses eggplant instead of chickpeas as the main ingredient.

Because nutrition-rich eggplant is low in calories and high in fiber, it’s a great choice in a dip. Additionally, eggplant is rich in nasunin, which is found only in deeply colored fruits and veggies. This powerful antioxidant, which is found in eggplant’s skin, is known to fight free radical damage and inflammation while protecting DNA from oxidative stress.

Baba ganoush ingredients

What Goes Best with Baba Ganoush?

If you’re wondering what to eat baba ganoush with, the answer is: Get creative! Like most dips, baba ganoush is excellent with crunchy veggies, like carrots, celery or bell peppers. It’s also excellent as meze, or an appetizer, when served with warmed pita bread. I also enjoy spreading it on sandwiches as a spread instead of mayonnaise, and adding a dollop to salad is tasty, too. And, of course, sometimes you just want to eat baba ganoush with a spoon and nothing else — totally fine!

Baba ganoush with carrots

How to Make Baba Ganoush

Making baba ganoush is pretty simple. All you need is a food processor and 10 minutes!

Sliced eggplant

Start by lining a baking sheet with parchment paper and lying the eggplant slices on it. Salt the eggplant and allow it to sit for 15–20 minutes. Because eggplant is naturally high in water, this step will draw out the vegetable’s moisture so you don’t wind up with a runny baba ganoush.

Preparing baba ganoush

Use a paper towel to dab the excess water off the eggplant, and then slide the eggplant under the broiler for 5–8 minutes. This extra step adds a smoky flavor to the eggplant, which will really come through in the baba ganoush.

Preparing eggplant in Baba ganoush

At this point, you can remove the eggplant’s skin, but I prefer leaving it on for all the healthy benefits that come along with it.

Mixing Baba ganoushNext, add the eggplant to the food processor and pulse until you’ve broken the vegetable down. Add in the other ingredients and blend until they’re well combined.

If you haven’t used avocado oil yet, this is a great recipe to try it in. Avocado oil adds just the right amount of smooth texture and flavor without overpowering the other ingredients, the way olive oil can sometimes do. It’s also versatile and especially great for cooking at high temperatures because of its high smoke point.

Serving Baba ganoushThat’s all there is to homemade baba ganoush! Serve it with chopped veggies or my earlier suggestions.

Serving baba ganoush

As you get more comfortable making this baba ganoush, you can mix up the ingredients a bit; add more garlic, a little hot chili pepper for spice, different herbs — this is a very forgiving recipe that makes it easy to love the dip.

Prep Time

20 minutes

Total Time

30 minutes




  • 1 medium eggplant, sliced
  • ¼ cup tahini
  • 3–4 garlic cloves, smashed
  • 1–2 tablespoons avocado oil
  • 1 cup parsley, chopped
  • Sea salt and pepper to taste


  1. On a baking sheet lined with parchment paper, lay out the eggplant slices.
  2. Salt the eggplant and allow eggplant to sit for 15–20 minutes to remove moisture.
  3. Use a paper towel to dab eggplant, removing excess water.
  4. Broil eggplant on top oven rack for 5–8 minutes.
  5. Remove skin (optional*).
  6. Place eggplant in a food processor and pulse until broken down.
  7. Place all other ingredients in the food processor and blend on high until well-combined.
  8. Serve with chopped vegetables.

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  1. Roland Polintan on

    I had a tast of Baba Ganoush or Mutabal in some of our local Persian restaurants, your recipe will surely help me produce my home made Baba Ganoush, thank you.

  2. Tammie on

    I am growing eggplant in my garden trough and can’t wait to use them in this recipe! Is there an alternative to Tahini?

  3. Dr. Josh Axe on

    Hi Ronnie, I am so sorry to hear that you have been having trouble contacting customer service. I have forwarded your email to my team, and they will contact you right away. I sincerely apologize for this inconvenience.

  4. Linda & Peter on

    If you were purchasing through Epigenetic labs, they have great email customer service. I just went to the Dr.Axe site, and on the top right side of the page is an icon for emailing customer service. If you are out of country, like I am here in Canada, our customs/border delayed my shipment of essential oils from Epigenetic labs by I think at least 3 weeks last fall. So, it may be something outside of their control. Hope this helps :)


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