Culinary Arts

Chef Gordon Ramsay’s Baba Ganoush Recipe: Learn How to Make Baba Ganoush

Written by MasterClass

May 17, 2019 • 1 min read

MasterClass Video Lessons

Gordon Ramsay Teaches Cooking I

Baba ganoush is eggplant after the makeover montage: A dry, spongy nightshade turned smoky, silky, and soft.


What is Baba Ganoush?

Baba ganoush (also spelled as baba ghanoush or baba ghanouj) is a Lebanese roasted eggplant dip served as an appetizer, or meze, in Middle Eastern and Mediterranean restaurants all over the world. For baba ganoush, cooked eggplant is combined with tahini sauce (a paste made from ground sesame seeds), olive oil, and other seasonings like garlic, za’atar, and sumac.

The Number One Tip for Making the Best Baba Ganoush

Traditionally, eggplants are cooked over an open flame to thoroughly char the skin of the eggplant. If you choose to go that route, just be sure to use heat-proof tongs. To enhance the naturally smoky flavor of roasted eggplant, you can also add a few drops of liquid smoke, but use sparingly!

What to Serve With Baba Ganoush

Serve room temperature baba ganoush alongside labneh, pickles, and fresh pita bread, pita chips, or flatbread, cut into wedges for easy dipping. It's a naturally gluten-free dip that pairs well with fresh vegetables.

Gordon Ramsay’s Baba Ganoush Recipe

Prep Time
5 min
Total Time
75 min

Cooking eggplant is a labor of love, but the results are worth the effort; when eggplant is cooked to the point that the flesh can be scooped out of its skin, chefs call it “caviar.”

  • 2 large eggplants
  • Juice of ½ a lemon, or to taste
  • 1½ tablespoon tahini
  • 2 tablespoon yogurt
  • 2 large garlic cloves, peeled and crushed
  • 1 sprig thyme, leaves picked
  • Kosher salt and black pepper to taste
  • Extra virgin olive oil
  • A few pinches of sumac or chopped flat leaf parsley
  1. Preheat the oven to 425ºF. Prick each eggplant several times with the tip of a sharp knife, then place both on a lightly oiled baking sheet. Roast for 45 to 60 minutes, turning them over halfway, until the eggplant skins are wrinkly and the eggplants feel soft when lightly pressed—they should almost collapse upon themselves.
  2. Leave the eggplants until they are cool enough to handle, then peel away the blackened skins and put the eggplant flesh into a colander. Press with the back of a ladle to squeeze out as much liquid as possible. Tip the aubergine flesh onto a board and chop roughly (or blend in a food processor for a smooth texture if preferred).
  3. Put the chopped aubergine into a bowl and add the lemon juice, tahini, yogurt, garlic, thyme, and seasoning. Mix well, then taste and adjust the seasoning. Cover and chill if not serving immediately.
  4. Spoon the baba ganoush into a serving bowl and drizzle extra virgin olive oil over the surface. Sprinkle with sumac or chopped fresh parsley to garnish, and serve with warm flatbread. Store baba ganoush leftovers in the refrigerator in an airtight container.

Learn more culinary techniques in Gordon Ramsay’s MasterClass.