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Baba Ganoush

baba ganoush

Baba Ganoush is a blended salad of cooked eggplant enhanced with garlic, sesame paste or mayonnaise, and lemon juice. It's a delicious spread on bread, and is a staple on Israeli tables.

Chef Laura's note on eggplant: Once the eggplant has roasted, scoop the flesh into a colander and allow liquid to drain out for at least an hour or up to 1 day. The liquid is bitter and dark and waters down the baba, so best not to skip this step. Can keep this in the fridge for a day or two.

How To Choose and Cook Eggplant

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 3 medium eggplants, roasted and flesh scooped and drained
  • ½ cup tahini (or mayonnaise)
  • ⅓ cup extra virgin olive oil, such as Colavita extra virgin olive oil
  • 3 garlic cloves
  • 1½ teaspoons kosher or sea salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons fresh lemon juice
  • Garnishes: evoo, sea salt


1. Mash together eggplant, tahini (or mayo), evoo, garlic, salt, pepper and lemon juice until smooth and creamy. (I actually like mine a little chunky.) Taste and adjust seasoning, if needed. 

2. Serve chilled or at room temperature. Garnish with a drizzle of evoo and a sprinkle of sea salt.

Note-This recipe was updated in 2017, this is the original recipe:

Wrap a large eggplant completely in foil. Place on the floor of a    375 ̊F oven for forty minutes. Scoop out the meat of the eggplant and place in food processor or blender with 6 cloves garlic, 2 tablespoons tahini sesame paste or mayonnaise, 2 tablespoons lemon juice, 1 teaspoon salt and a pinch of black pepper. Pulse until smooth. Top with paprika (optional)