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Baba Ghanouj or Baba Ghanoush is the ultimate Mediterranean eggplant dip—easy, creamy, and irresistibly savory. Made with eggplants, tahini, garlic, lemon, salt, and glossy olive oil, this recipe guides you through three easy methods for cooking the eggplants: air-frying, grilling, or baking in the oven.

Baba Ghanouj is often referred to as the cousin of hummus in Levant countries, here is the Best Creamy Hummus with Tahini recipe. While they are similar, Baba Ghanouj swaps chickpeas for roasted eggplants, giving it a unique flavor.
This dip is incredibly easy to prepare, making it perfect for gatherings or potlucks. It’s also vegan and gluten-free. It caters to a variety of dietary preferences.
You can prepare Baba Ghanouj using three simple methods: roasting the eggplants in an air fryer (the easiest and most convenient option), baking them in the oven, or grilling them on the stovetop. If you ask me, the air fryer is my favorite method. It’s effortless and delivers incredibly delicious results.
Table of Contents
- Recipe Overview
- What is Baba Ghanouj?
- Why You’ll Love This Recipe
- Ingredients to Make the Best Baba Ghanouj
- How to Make the Perfect Baba Ghanouj in the Air-Fryer
- How to Grill or Roast Eggplants Instead of Air-Frying
- Baba Ghanouj Tips and Tricks
- Baba Ghanouj Serving Suggestions
- Storage Tips
- Frequently Asked Questions
- More Middle Eastern Recipes
- How to Make Baba Ghanouj: 3 Easy Methods Recipe
Recipe Overview
Cuisine: Middle Eastern
Cooking Methods: Air Frying, Baking, Grilling
Skill Required: Beginner – straightforward methods with simple steps to achieve a smoky, creamy dip.
Signature Taste: Smoky, creamy roasted eggplant blended with tahini and a hint of garlic and lemon, creating a savory, tangy flavor profile.
Diet Info: Naturally vegan and gluten-free; perfect for a variety of dietary preferences.
What is Baba Ghanouj?
First of all, Baba Ghanouj or Baba Ghanoush is an authentic Middle Eastern eggplant dip. It is creamy, zesty, and flavorful, very simple to prepare, and made with, of course, eggplants and other Mediterranean ingredients.
This dip is famous as an appetizer in the Levant region, but it is incredibly versatile, where you can enjoy it as a cracker or pita dip alongside other Middle Eastern dips.
What makes this eggplant dip special is its name. Baba in Arabic means father, and Ghanouj translates to a spoiled person. It is really funny when you think of the name. There is no specific story about why or how it was called this.
Why You’ll Love This Recipe
Healthy and Vegan-Friendly: This smoky dip is both healthy and nutritious, as it consists of roasted eggplants and other wholesome ingredients. It is satisfying, packed with healthy fats, and completely vegan-friendly.
Easy, Quick, and Simple: This dish is incredibly easy to prepare and takes less than an hour. It’s so practical and straightforward that anyone can make it (even my children can do it)! Plus, Baba Ghanouj is made with simple, readily available ingredients.
Pick Your Favorite Cooking Method: What makes this recipe extra special is that you get to choose your preferred way to cook the eggplant. This recipe offers three easy methods: grilling, roasting in the oven, or air-frying the eggplants.
Perfect for Any Occasion: This dip is incredibly easy to prepare and works wonderfully as an appetizer served with pita chips or pita bread. You can also use it as a filling for sandwiches or take it along to gatherings and potlucks.
Ingredients to Make the Best Baba Ghanouj
Eggplants: This ingredient is the foundation of Baba Ghanouj. You cannot prepare the dip without it. When choosing eggplants, make sure they are firm and avoid overly ripe ones.
Tahini Paste: This is also the heart of Baba Ghanouj. For those unfamiliar with tahini, it’s a famous Middle Eastern sesame paste. It adds a nutty and rich flavor to the dip and enhances the texture, making it extra creamy.
Garlic: Garlic cloves are ideal for this recipe because they add the perfect balance to the different flavors in the dip.
Lemon Juice: This is another essential ingredient that adds a zesty flavor and tanginess to the dip.
Salt: This dip can’t go without a pinch of salt to balance out the flavors.
Olive Oil: What’s a Middle Eastern dip without rich, fresh olive oil? It adds both richness and creaminess to the entire dip.
How to Make the Perfect Baba Ghanouj in the Air-Fryer
Prepare the Eggplants
Wash the eggplants and cut small slits all around them using a knife.
Place the eggplants in the air fryer and roast at 425°F for 25–30 minutes.
Once cooled, transfer the eggplants to a strainer and let them drain for about an hour or longer, if time permits.
Combine the Rest of the Ingredients
Place the eggplant on a cutting board and chop it quickly.
Transfer the chopped eggplant to a bowl, then add tahini paste, crushed garlic, lemon juice, and salt to taste. Mix well.
Garnish with olive oil and enjoy with pita bread or pita chips.
How to Grill or Roast Eggplants Instead of Air-Frying
As mentioned earlier, this recipe can be prepared using three different methods: air-frying, grilling, or roasting the eggplants in the oven. All three methods are excellent options. For example, grilling delivers an absolutely delicious result with a hint of char. However, the air fryer is the easiest method and still produces a fantastic outcome. If you don’t have an air fryer, don’t worry—the other two methods work just as well!
To Roast in the Oven
Wash the eggplants of course.
Then, pierce the eggplant a few times with a knife or fork.
Place the eggplant whole on a baking sheet and roast it at 425°F for 40–50 minutes, until the skin is wrinkled and the flesh is soft.
To Grill the Eggplant
After washing the eggplants, pierce them with a knife or fork, then place them whole on the grill. Turn occasionally. Grill over medium-high heat for 20–30 minutes.
Note: The skin should char and the flesh should feel soft.
Baba Ghanouj Tips and Tricks
For Quicker Cooking: you can halve the eggplant and roast it cut-side down when using the oven.
Strain the Eggplants: For a quicker straining method, remove the skin, then scoop out the flesh with a spoon. Place it in a strainer and press down with the spoon to remove excess water. Another method is to place the cooked eggplants in a strainer before peeling, cutting, or scooping out the flesh. Let them drain to remove the excess water; this step is essential to achieve the right consistency.
Play Around with the Ingredients: Adjust the flavors to your liking! Add more lemon juice or use less tahini if you prefer. If you have garlic paste at home, you can use that instead of fresh garlic. It’s a bit strong, but perfect if you’re a garlic lover like me. The choice is yours!
Baba Ghanouj Serving Suggestions
This creamy eggplant dip is a popular dish in Mediterranean cuisine, enjoyed in various ways.
Part of the Mezze Platter: Baba Ghanouj is often considered the star of the mezze, alongside Spicy Potatoes and Cilantro (Lebanese Batata Harra ), Fattoush Salad, Tabbouli, Creamy Hummus with Tahini, and other delicious Middle Eastern dishes and dips.
The Perfect Dip: This smoky dip is perfect with pita bread and chips, especially after drizzling fresh olive oil on top. And let’s not forget how amazing it tastes with crunchy fresh veggies like carrots, cucumbers, and bell peppers dipped into the Baba Ghanouj.
Sandwich Spread: Nothing could ever go wrong with Baba Ghanouj, it pairs beautifully with any meat. It works perfectly when spread and wrapped in sandwiches with fish, meat, or chicken. Plus, it’s absolutely delicious on its own in a pita bread sandwich with a generous drizzle of olive oil, some tomatoes, and mint leaves. Trust me, you’ll thank me later for this!
Storage Tips
Refrigeration: Store Baba Ghanouj in an airtight container and place it in the fridge for up to 3–5 days. Drizzling some olive oil on top before storing helps prevent oxidation and maintain its fresh color. This means you can easily prepare this delicious eggplant dip ahead of time.
Freezing: Place the dip in a freezer-safe container, where it can be stored for up to three months. When you’re ready to enjoy it, thaw it overnight in the fridge and stir well before garnishing and serving.
Frequently Asked Questions
Yes! Baba Ghanouj is both vegan and gluten-free. It is ideal for people following a special diet.
Baba Ghanouj is a Middle Eastern dip made primarily with roasted and mashed eggplants, combined with tahini, garlic, lemon juice, and salt. This creamy and flavorful dish is often served as part of a mezze platter and pairs perfectly with crackers, bread, and fresh vegetables.
You can add some pomegranate seeds or parsley to the creamy dip.
You can prepare it in three different ways: grilling, roasting in the oven, or air-frying. No matter which method you choose to cook the eggplant, the result will be equally delicious. However, air-frying is less time-consuming and more practical than the other options.
More Middle Eastern Recipes
- Simple Middle Eastern Salad
- Kibbeh Bil Sanieh (Baked Kibbeh)
- Okra Stew – Bamia
- Green Bean Stew with Minced Beef (Loubia Bi Lahme)
- Beef Shank Layered Fatteh
- Vegetarian Grape Leaves (Instant Pot)
How to Make Baba Ghanouj: 3 Easy Methods
Ingredients
- 2 large eggplants
- ½ cup tahini paste
- 3 garlic cloves
- 1 lemon juice
- ¼ teaspoon salt, to taste
- 2 tablespoons olive oil
Instructions
Air-Frying the Eggplants
- Wash the eggplants.
- Cut small slits all around them using a knife.
- Place the eggplants in the air fryer and roast at 425°F for 25-30 minutes.
- Once cooled, place the eggplants in a strainer to drain the water for about an hour or longer if time permits. For a quicker method, remove the skin, scoop out the flesh with a spoon, and place it in a strainer. Press down with the spoon to remove any excess water.
- Place the eggplants on a cutting board and quickly chop them.
Adding the Rest of the Ingredients
- Place the eggplant in a bowl, add tahini paste, crushed garlic, lemon juice, and salt to taste. Mix well.
- Garnish with olive oil. Enjoy with pita bread or pita chips.