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top view baba ganoush with pomegranate garnish
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Homemade Baba Ganoush

Easy homemade baba ganoush made with roasted eggplants, garlic, tahini, Greek yogurt, and authentic flavors.
Course Appetizer, Side Dish
Cuisine Mediterranean
Diet Low Fat
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 96kcal
Author Rena

Ingredients

  • 2 medium eggplants I find it to cook better than 1 large
  • 2 tbsp tahini paste
  • 2 tbsp Greek yogurt
  • 1-2 garlic cloves chopped
  • 1 tbsp fresh lemon juice
  • Kosher salt and pepper to taste
  • 1 tsp sumac
  • ¾ tsp crushed pepper to taste
  • 2 tbsp pine nuts to garnish

For Salad Topping:

  • 1/2 pomegranate arils
  • 2 tbsp chopped curly parsley
  • a drizzle of olive oil

Optional to serve with:

  • cucumber, radishes, warm pita bread

Instructions

  • Heat your grill to medium-high or turn on your gas burner if you have one. (see notes for baking option)
  • Cook the eggplants until tender and charred on all sides, turning them with a pair of tongs every 5 minutes or so.
  • They will be completely cooked and tender when you press them, and it should take around 15-20 minutes depending on their size. Once the eggplant is done, allow it to cool until ready to handle.
  • Peel the eggplant and remove the charred skin. Place the cooked flesh in a colander and allow it to sit and drain for about 5 minutes.
  • Transfer the eggplant to the food processor. Add in the remaining ingredients. Pulse a few times, just until everything is evenly combined.
  • Place the baba ganoush in a serving bowl, add a drizzle of oil and sprinkle with pomegranate arils and parsley.
  • Serve with crunchy veggies and warm pita bread, if desired.

Notes

  • Eggplants: you may use one large eggplant instead of 2 medium. It may need an additional 5-10 minutes to cook through.
  • You can bake these eggplants instead: preheat the oven at 400 F and allow them to bake for 40-50 minutes until they are soft and tender.
  • Use fresh ingredients as much as possible. So it's a must to use fresh lemons and fresh garlic.
  • Greek yogurt is added to give it a creamy texture. This can be an Adjustoption if you want this to be a vegan dip or you can simply use a dairy-free yogurt.
  • Taste and adjust the salt, pepper, and lemon as needed.
  • If you can find sumac anywhere it is ok to skip this ingredient. It just gives it a kick of citrus flavor. You can simply add more lemons if needed.
  • Allow the eggplant to drain any excess water to prevent the eggplant dip to be watery and be thick and creamy instead.
  • Baba ganoush is best served cold. It is important that you store it in the fridge for a bit before serving.
  • Top with any garnishes of your choice. 

Nutrition

Calories: 96kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 399mg | Potassium: 417mg | Fiber: 5g | Sugar: 6g | Vitamin A: 226IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 1mg