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Baba Ghanoush or baba ganoush is a smoky addictive eggplant dip made with mashed and cooked eggplant, tahini, lemon juice, olive oil, & salt. It is served with some pita bread with a garnish of oil, tomato and olives.

Baba Ghanoush (Creamy Eggplant Dip)

Baba Ghanoush or baba ganoush is a smoky addictive eggplant dip made with mashed and cooked aubergine, tahini, lemon juice, olive oil, & salt.
5 from 5 votes
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Course: Appetizer
Cuisine: Middle Eastern
Keyword: Condiments, Dips, Eggplant
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 1 Cups
Author: Renu Agrawal-Dongre


  • Oven/Gas Hob/Microwave


  • 2 Eggplants (Aubergines)
  • 1 Lemon Juice
  • 2 small garlic bulbs grated or crushed
  • ½ Cup Tahini
  • 1 teaspoon Olive oil
  • 1-2 teaspoon more Olive Oil to drizzle
  • Salt to taste


Cooking the Eggplant

  • Rinse and pat dry the eggplants (aubergines)
  • Coat oil all over the eggplants, and with a knife just a few insertions. (This method we follow while roasting the eggplant for bharta, and I did it here too. It helps in cooking the eggplant from inside evenly).
    Eggplants Ready to be cooked
  • Char the eggplant on a direct flame, turning in between.
  • You can rotate it with the help of its stem.
  • If using a microwave or oven, let it cook in the microwave (full power) or oven (at 200 Deg C) for 10-15 minutes until done.
  • Once it is done, the eggplant will reduce in size and when you insert a knife you should feel that it is soft from inside and done.
  • Remove the cooked eggplant in a big size bowl and cover it.

Adding the smoky flavour when using Microwave or Oven

  • Heat a piece of charcoal.
  • Once it is heated all over, add it in a small bowl.
    Infusing Smoky Flavour with charcoal
  • Pour some oil on it and Immediately close the bowl with eggplant in it.
  • Cover it properly so that the smoke should not escape.
  • Let it sit for around 15 minutes.
  • This will help infuse the charcoal flavor as well as the skin of the eggplant will be easy to remove.

Assembling Baba Ghanoush

  • After 15 minutes, when the eggplant is cool enough, open the lid.
  • Peel of the skin using your clean hands or you can scrape it with a fork.
    Peeled Aubergine
  • Discard the skin.
  • Now with a masher, mash the eggplant evenly.
  • You can use a blender, but it will be in puree form then.
  • Now add garlic, olive oil, salt, and lemon juice.
  • Drizzle with olive oil. Garnish with Olives/Jalapenos/Pomegranate.
  • Serve with chips, salads, flatbreads, or pita bread.
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu