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Baba Ganoush | How to make Egyptian Style Baba Ganoush | Egytian Aubergine Dip

Baba Ganoush (Roasted Eggplant Dip) or Baba Ghanouj is a traditional Middle eastern dish made with eggplants. This smokey and creamy roasted eggplant dip is made with tahini, garlic, lime juice and olive oil. Perfect with warm pitta bread and veggies!!
Prep Time5 mins
Cook Time25 mins
resting30 mins
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: Egyptian, Lebanese, Levantine, Middle Eastern, Turkey
Keyword: authentic baba ganoush recipe, Baba ganoush recipe, egyptian baba ganoush, middle eastern baba ganoush, roasted eggplant dip
Servings: 6 people


  • 3 medium Aubergine / Eggplant (approx 750-800 gms total)
  • 4 tbsp Tahini
  • 3 tbsp Lemon/ lime juice (freshly squeezed)
  • 4 large Garlic cloves (crushed in a garlic crusher or grated with a microplane grater)
  • Salt as per taste
  • 1-2 tbsp Extra virgin olive oil
  • coriander/parsley leaves chopped (optional)
  • sumac (optional)


  • Let's start by roasting the eggplant. 
    Wash and dry the eggplant. Then pierce the eggplant all over with a knife or fork. I roasted the eggplant in my oven. Grill the eggplant turning every 5 mins. Grill until its is soft and tender. Note**
  • When the eggplants are roasted place then in a large bowl and cover it with a foil for at least 30 minutes to retain the smokey flavours. 
    Baba Ganoush (Roasted Eggplant Dip)
  • While the eggplant is resting it will give out some smokey liquid. Do not discard the liquid it adds to the smokey flavour.
    Baba Ganoush (Roasted Eggplant Dip)
  • Now skin the roasted eggplants and add tahini, lime juice, garlic and salt.
    Baba Ganoush (Roasted Eggplant Dip)
  • Mash everything well with a masher or fork (for a smoother texture put everything in a blender and blend it well). 
    Baba Ganoush (Roasted Eggplant Dip)
  • Taste the dip. Add salt or more lime juice or tahini if desired. (The quantities I have written here gives exactly the same flavour as we had it in Egypt)
  • Drizzle with some extra virgin olive oil. Sprinkle some sesame seeds or coriander/parsley or sumac(optional). 
    Baba Ganoush (Roasted Eggplant Dip)
  • Baba ganoush is served cold. Serve it with pitta or fresh crunchy veggies.


**You can also roast the eggplant on the stove top. I have tried both the methods and both yielded me amazing flavours.