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Roasted Baba Ghanoush Recipe

This version of baba ghanoush (or rather, of mutabal) uses oven roasted eggplants and only a few ingredients to make the famous smokey, savory, satisfying middle eastern dip.





Picture of smokey baba ganoush.

The baba ghanoush recipe that is not actually a baba ghanoush dish.

Mutabal? That's right. The dish generally known as "baba ghanoush" is actually really a dish called "mutabal". Baba ghanoush itself traditionally doesn't have tahini and is mixed with onions, tomatoes, etc...but since most people know this as a baba ghanoush recipe that's how we're going to roll with it. Even though it isn't actually correct, ha!

This decadent dip is a great way to elevate simple sliced veggies! While it takes some time, the effort is minimal.

Eggplants are generally not very cheap, but they were recently on sale at my local grocery store for about 30% the usual price, so a great time to indulge in some eggplant recipes! And what better way to use eggplants than baba ghanoush? It is a wonderful snack recipe, appetizer idea, or healthy dinner addition.

Customize this freshly roasted eggplant dip with toppings!

There are lots of tasty things you can put on top of your dip to take it to the next level. Traditional baba ghanoush is often topped with a drizzle of extra virgin olive oil and a sprinkle of paprika. It is also frequently topped with pine nuts, chopped parsley, chopped mint, sumac, or pomegranate seeds.

Picture of baba ganoush recipe eggplants, tahini, lemon, and seasonings.

Gather the ingredients.

Picture of eggplants and wrapped garlics on a baking sheet.

Preheat your oven to 425F/220C and put parchment paper on a baking sheet.

Prick the eggplants twice with a knife and put them on the baking sheet, pricked sides up. Leaving the garlic cloves inside their skins, wrap them inside a small piece of foil and place them on the baking sheet as well. When the oven reaches temperature put the baking sheet inside for 30 minutes.

After 30 minutes remove the foil-wrapped garlics and crank the heat to broil. Using tongs turn the eggplants onto their sides and leave them in the oven while it heats up. Set a timer for 10 minutes.

Picture of freshly roasted eggplants.

After the timer ends start to watch the eggplants closely. The amount of time they need will depend on your oven, so they may need another 5 or 10 minutes. You want them to have areas that are starting to char.

Picture of charred eggplants cut open.

Once they have developed some blackened charred patches you can remove them from the oven. Use a knife to gently cut a slit into them and leave them to cool for 10 minutes.

Picture of roasted garlics being peeled.

Meanwhile, peel the garlics and mince them finely. Juice the lemon. Strain the pulp and seeds from the juice.

Picture of scraping the eggplant out with a spoon.

After the eggplants have cooled enough to handle, use a spoon to scoop out all of the flesh and put it into a bowl. Be sure to scrape all the eggplant off of the skin.

Picture of eggplant flesh in a bowl.

Pour off any fluid that pools in the bowl of eggplant.

Now there are two methods you can do here. 1) You can choose to strain the eggplant and add it and all the other ingredients (minus the olive oil) to a food processor and pulse until smooth. But not only is this not the traditional method, in my opinion it's too much work to clean the food processor afterward. OR:

Picture of eggplant rough chopped on a cutting board.

2) Instead, I recommend putting all the eggplant flesh onto a cutting board and roughly chopping it before pouring off any more fluid.

Picture of eggplant being mashed with a fork for a traditional texture.

2) Continued: Put the chopped eggplant back into the bowl and mash it well with a fork.

Picture of tahini, lemon, and seasonings added to the bowl.

2) Continued: Then add the 1/4 cup tahini, 3 Tbs lemon juice (or the amount in one whole lemon), 2 small cloves minced garlic, the 1/2 tsp salt or to taste, and pinch of smoked paprika (optional, see note)*. Mash everything together with a fork until thoroughly combined.

Picture of all the baba ganoush ingredients mixed together.

Taste and add salt as necessary.

Picture of baba ganoush recipe topped with olive oil and smoke paprika.

Before serving, make a well in the center and drizzle in a little extra virgin olive oil and top with a sprinkle of smoked paprika.

Picture of plated baba ganoush with sliced carrots and fresh pitas.

Enjoy with sliced veggies or warm pitas!

How to serve baba ghanoush?

This recipe can be served as a healthy side dish, dip, or sandwich spread. It is good cold, or room temp! Here are a few ideas:


This baba ghanoush/mutabal recipe will last in the fridge 3-4 days.

Can I freeze it? Freezing is not recommended.

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