Baba Ganoush Recipe with Mayo: A Creamy and Flavorful Dip

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The baba ganoush recipe with mayo adds a creamy element to the traditional smoky eggplant dip, making it even more irresistible. With just a handful of ingredients, this recipe is easy to make and perfect for entertaining or snacking.

To make this baba ganoush with mayo, you’ll need eggplants, garlic, mayonnaise, salt, lemon juice, and parsley.

I love how the addition of mayo gives this baba ganoush recipe a unique twist. It adds a richness and creaminess that perfectly complements the smoky flavor of the eggplant. Plus, it’s a great way to use up any leftover mayo you might have in your fridge! Give this recipe a try and I’m sure it’ll become a new favorite in your household.

Understanding Baba Ganoush

Origins and History

Baba ganoush has its roots in the Levantine region, which includes modern-day Lebanon, Syria, and Israel. The dish is believed to have originated in Aleppo, Syria, where it was made with tahini, garlic, and lemon juice. Over time, the recipe spread throughout the Middle East and Mediterranean, with each region adding its twist.

The name “baba ganoush” is Arabic for “spoiled dad,” which is a reference to the fact that the dish was traditionally made by men. According to some sources, baba ganoush was a way for men to show off their culinary skills and impress their families and friends.

Culinary Uses

Baba ganoush is a versatile dip that can be served in a variety of ways. It is often eaten as a mezze dish, which is a selection of small dishes served as appetizers in Middle Eastern and Mediterranean cuisine. Baba ganoush can also be used as a sandwich spread or a topping for grilled meats and vegetables.

One of the unique things about baba ganoush is that it can be made with a variety of ingredients. While the traditional recipe calls for tahini, garlic, and lemon juice, some variations include yogurt, mayonnaise, or even sour cream. In this recipe, I will be adding mayonnaise to give the baba ganoush a creamier texture and a tangy flavor.


  • 2 medium eggplants, weighing about 1 to 1 1⁄4 pounds each
  • 3 smashed cloves of garlic
  • 1/4 cup of mayonnaise
  • 1 tsp of salt
  • 1 tbsp of lemon juice
  • 1 tsp of minced parsley

How to Make the Baba Ganoush Recipe with Mayo?

  1. Begin by preheating your stovetop to high heat. Line the grates with aluminum foil or burner covers to contain any splattering juices from the eggplant.

  2. Place the whole eggplant directly on the hot grates. Using tongs, turn it periodically for even charring on all sides. Continue until the skin is blackened and the flesh softens when pressed gently (approximately 15-20 minutes total).

  3. Transfer the charred eggplant to a baking sheet and allow it to cool completely. This facilitates easier handling and peeling.

  4. Once cool, remove the charred skin and discard it. Place the soft eggplant flesh in the bowl of your food processor.

  5. Add the garlic, lemon juice, salt, and mayonnaise to the food processor along with the eggplant flesh. Process the mixture until it reaches your desired consistency. Pulse for a chunkier texture or blend for a smoother result.

  6. Season the baba ganoush to taste with additional lemon juice or salt, if necessary. Transfer the dip to a serving bowl, garnish it with parsley for visual appeal, and serve with wedges of pita bread for dipping.

Customizing Your Baba Ganoush

Spices and Seasonings

Adding different spices and seasonings can give your baba ganoush a unique flavor profile. Here are a few ideas to get you started:

  • Cumin: This warm, earthy spice pairs well with the smoky flavor of roasted eggplant. Add a pinch or two to your baba ganoush for a subtle kick.
  • Paprika: For a slightly sweet and smoky flavor, try adding a sprinkle of paprika to your baba ganoush. This spice also gives it a beautiful reddish color.
  • Sumac: This tangy, lemony spice is a staple in Middle Eastern cuisine. It adds a bright, citrusy flavor to baba ganoush and pairs well with grilled meats and vegetables.

Texture Variations

If you prefer a smoother or chunkier baba ganoush, there are a few ways to achieve your desired texture:

  • Tahini: If you prefer a thicker, nuttier baba ganoush, try adding a bit more tahini to the recipe. This sesame paste also adds a subtle bitterness that balances out the sweetness of the roasted eggplant.
  • Pomegranate Seeds: For a bit of crunch and sweetness, sprinkle some pomegranate seeds on top of your baba ganoush. This also adds a pop of color to the dish.

Serving Suggestions


When serving baba ganoush with mayo, I recommend pairing it with pita bread, crackers, or fresh vegetables such as cucumber, carrot sticks, or bell pepper slices. The creamy texture of the mayo complements the smoky flavor of the eggplant, making it a perfect dip for any occasion.

For a more substantial meal, you can serve baba ganoush with grilled chicken or lamb. The combination of the rich, smoky dip with the savory meat is sure to be a crowd-pleaser.

Presentation Tips

To make your baba ganoush with mayo look as good as it tastes, consider garnishing it with a drizzle of olive oil, a sprinkle of paprika, or a handful of fresh herbs such as parsley or cilantro. You can also serve it in a hollowed-out eggplant or a colorful serving bowl to add a touch of elegance to your presentation.

When serving baba ganoush with mayo as part of a larger spread, consider arranging it in the center of a platter and surrounding it with an assortment of complementary snacks such as olives, hummus, and stuffed grape leaves. This will not only make your dish look more appealing but also give your guests a variety of flavors and textures to enjoy.

Storage and Shelf Life

I always recommend enjoying baba ganoush as soon as possible after making it because it tastes best fresh. However, if you have leftovers or want to prepare them ahead of time, you can store them in an airtight container in the refrigerator for up to 3-4 days.

To extend the shelf life of your baba ganoush, you can also freeze it. Simply transfer the dip to a freezer-safe container and store it in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator and give it a good stir before serving.

Keep in mind that the texture of the baba ganoush may change slightly after freezing and thawing, but it should still be delicious.

It’s important to note that if you’re using mayonnaise in your baba ganoush recipe, the shelf life may be slightly shorter than if you were using traditional ingredients like tahini. Mayo has a shorter shelf life than tahini, so be sure to follow the storage guidelines closely to avoid any food safety issues.


I have to say, this baba ganoush recipe with mayo is a game-changer. The addition of mayo gives it a creamy texture and a tangy flavor that elevates the dish to a whole new level.

If you’re looking for a healthy and delicious snack, this baba ganoush recipe is worth a try. It’s packed with nutrients and flavor, and it’s so easy to make.

I highly recommend serving it with pita bread, crackers, or fresh veggies, and maybe a sprinkle of sumac or paprika on top for some extra flavor and color.

Overall, I’m really happy with how this recipe turned out, and I hope you give it a try and enjoy it as much as I did.

By the way, did you know that you can serve baba ganoush alongside sambousek with meat?
Get this recipe now (by clicking the image below):
sambousek with meat

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