Baba Ganoush Jump To Recipe This post may contain affiliate links.Please read my disclosure policy.This Baba Ganoush recipe is easy to make, perfect for dipping or spreading, and full of the best rich and zesty flavors.

It’s no secret here on the blog that I’ve always been a bit on the fence when it comes to my feelings about eggplant.But, when it’s roasted and mixed into a stellar batch of baba ganoush…count me in.♡ Barclay and I are mega fans of this classic Lebanese dip and love making it on repeat this time of year (when eggplant season is at its peak!) to always have on hand in the fridge when the craving strikes.  Most of the time, we love simply serving baba ganoush as a dip, with a side of fresh pita, na’an, crackers, fries, veggie sticks, or any other random ingredients that sound fun for dipping.  We also love using it as a spread, and adding it to all kinds of sandwiches, wraps, pitas and even burgers.  We’ve also found that leftovers can also be whisked into a simple salad dressing with a bit of extra oil and seasoning, or stirred into soups and stews to add some extra flavor, or even spread onto pizzas as an eggplant-y topping that is downright delicious.  Basically, the sky’s the limit when you have a batch of good baba ganoush on hand! That said, after sampling dozens of different baba ganoush recipes at restaurants over the years, I’ve come to learn that I prefer mine the same way that I prefer my hummus �

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