Creamy Baba Ganoush

I feel like shouting from the rooftops over here!!!  For the first time in his existence my veggie hating son willingly ate eggplant AND he went back for seconds! That means this Creamy Baba Ganoush recipe that combines perfectly roasted eggplant with creamy yogurt and loads of garlic is a total winner of a Mediterranean recipe that deserves to be shared with the world so that other eggplant loving mamas can get their fix! No weird brown watery baba ganoush here, my version is perfectly creamy and totally decadent!

{{ The recipe and post for this Creamy Baba Ganoush was made in partnership with Pompeian. We received product and compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support! }}

A black bowl with a white rim filled with creamy Baba Ganoush, a white dip topped with minced herbs, red pepper flakes, black sesame seeds, and a drizzle of olive oil. On the side are triangles of naan bread

I don’t know about you, but I consider a hearty dip like this one served with naan and crudité a totally acceptable and balanced meal option. I mean what’s not to love?  It’s loaded with vegetables, has a healthy dose of dairy, and lots of fresh herbs and spices. The fact that my children can’t keep their mitts out of it is an added bonus too!

a collage of 4 images: the first is of a little boy's hand using a fork to prick holes in the outside of a purple eggplant, teh scone is of a colander set over a bowl with roasted eggplant halves inside, the third is the same colander with roasted eggplant covered in plastic wrap, and the fourth is a woman in a red shirt using a spoon to scoop the roasted eggplant out of its shell.

Making Baba Ganoush is super easy, the hardest part is roasting the eggplant, but no worries if that is a bit intimidating, we’ve got you covered!

  1. Preheat your oven broiler on high, slice the eggplant in half lengthwise, then place the eggplant cut side down on a baking sheet and prick all over with a fork or knife.
  2. Broil the eggplant, flipping once, until the skin is charred and the eggplant is tender, about 20–25 minutes.
  3.  Transfer the roasted eggplant to a colander placed over a bowl and cover it with plastic wrap.
  4.  When the eggplant is cool to the touch, use a spoon to scoop the roasted flesh of the eggplant out of the skin.

A woman in a red shirt drizzling Pompeian olive oil over the top of a white dip that is inside a black and white bowl the has been policed on top of a serving plate full of naan.

Once you have the eggplant roasted the rest of the recipe is as simple as piling everything into a food processor and blending to the perfect consistency. When you’re done blending, transfer the dip to your favorite serving bowl, drizzle with Pompeian Robust Extra Virgin Olive Oil, and sprinkle with lots of fresh herbs. Then brace yourself for the flood of compliments that will come your way from your family and friends! Seriously, that last part is TOTALLY going to happen!

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Creamy Baba Ganoush

A black bowl with a white rim filled with creamy Baba Ganoush, a white dip topped with minced herbs, red pepper flakes, black sesame seeds, and a drizzle of olive oil

This creamy dip is great with naan or pita bread, but it also makes an incredible spread for grilled vegetable sandwiches! 

  • Author: This Mess Is Ours
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Savory
  • Method: Broiled
  • Cuisine: Middle Eastern


2 pounds eggplant, halved lengthwise (approx 2 large globe eggplants)

13 cup freshly squeezed lemon juice

1/4 cup tahini

4 cloves garlic, minced

1 cup plain, full-fat yogurt

Kosher salt and freshly ground black pepper, to taste

3 tablespoons – 14 cup Pompeian Robust Extra Virgin Olive Oil

To garnish

minced parsley, Aleppo pepper flakes, black sesame seeds, flaky sea salt


Heat the oven broiler to high.

Place the eggplant cut side down on a baking sheet; prick all over with a knife or fork. Broil, flipping once, until skin is charred and eggplant is tender, 20–25 minutes.

Transfer the eggplant to a colander set over a bowl; cover with plastic wrap. Let cool; peel.

Meanwhile, place the lemon juice, tahini, and garlic in a food processor; let sit for at least 10 minutes. ( I really like to let the garlic marinate in the lemon juice the entire time the eggplant is roasting and cooling if possible.) Add the reserved eggplant, yogurt, salt, and pepper; pulse until slightly smooth and transfer to a shallow dish.

Using a spoon, make a well on the surface; drizzle with the Pompeian Robust Extra Virgin Olive Oil then top with desired garnishes. 

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