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top view baba ganoush with pomegranate garnish

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


  • 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


  • 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.


  • 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. 


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