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Baba ghanoush

Baba ganoush is a traditional dip originating in the eastern Mediterranean that is made from eggplant, olive, garlic and lemon juiceIt is popular in Egypt and the Middle East. Baba ghanoush can appear as an Egyptian appetizer or as part of Lebanese mezze.


1 eggplant (large)
3⁄4 c bread crumbs
2 T yogurt (plain yogurt)
1 T vinegar (white wine vinegar)
1⁄4 c olive oil
1 onion (medium sized)
1⁄2 c parsley (fresh parsley leaves, chopped)
1 t salt (or to taste)
1 pn pepper (or to taste)
3 clv garlic (peeled, chopped)


Preheat oven to 350°F (180°C).

Cook whole eggplant and onion in the oven for about 60 minutes or until tender.

Remove from oven. Let them cool.

Once cooled enough to be handled, peel and cut into chunks.

Put cooked eggplant and onion in a food processor with the rest of ingredients and process until smooth. Season to your taste and serve.

Total time
1 hour, 15 minutes
Cooking time
Preparation time
10 servings


Other recipe variants might call for spices such as cumin or paprika to give the dip different levels of flavor. Tahini can be added.

This traditional dip is typically served with fresh vegetables, crackers or a flat bread such as pita bread, and other bites as an appetizer, snack, or part of a meal.

One key difference between baba ganoush and hummus is that while hummus is high in carbohydrates, eggplant is low in starch, resulting in a vegan-friendly option that has lower carbohydrates than hummus.


A dip made from eggplant (aubergine) roasted and mashed with garlic, olive oil, lemon juice and seasonings. Overall, baba ganoush is a healthy, classic recipe that has become an increasingly popular snack around the world!

Mediterranean cuisine

moderate, takes time
dips & spreads
North Africa & Middle East food recipes
Food in the World