Baba Ganoush with Mayo: A Creamy and Flavorful Dip Recipe

Salads and Dressings

baba ganoush with mayo
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Baba ganoush with mayo is a creamy and smoky Middle-Eastern dip that is perfect for parties or as a snack at any time of day.

To make this delicious dip, you’ll need just a few simple ingredients: grilled eggplant, roasted garlic, toasted cumin and coriander seeds, mayo, and a few spices. The combination of these flavors creates a unique and irresistible taste that will have your guests asking for the recipe.

Grilling the eggplant on a charcoal barbecue or stove top gives it a smoky flavor that pairs perfectly with the creamy texture of the mayo. The roasted garlic adds a depth of flavor that complements the spices and lemon juice. Trust me, once you try this recipe, you’ll never go back to the traditional one.

What Is Baba Ganoush?

Origins and Cultural Significance

Baba ganoush originated in the Levant region, which includes countries like Lebanon, Syria, and Israel. It is believed to have been first made in Lebanon, where it is still a popular dish today.

In many Middle Eastern cultures, baba ganoush is considered a staple dish and is often served at family gatherings and special occasions. It is also commonly served in restaurants and cafes throughout the region.

This is not only delicious, but it is also a healthy dish. Eggplants are a great source of fiber and antioxidants, while tahini is rich in healthy fats and protein. The combination of these ingredients makes Baba Ganoush a nutritious and satisfying dish.

Mayonnaise in Baba Ganoush

Pros and Cons

One of the main advantages of using mayonnaise in baba ganoush is that it adds a creamy texture to the dip. This can be especially appealing to those who find traditional dip too dry or chunky. Additionally, mayonnaise can help to mellow out the strong flavor of eggplant, making it more palatable to those who are not big fans of the vegetable.

On the other hand, some may argue that adding mayonnaise to baba ganoush takes away from the authenticity of the dish. Additionally, mayonnaise is not a traditional ingredient in baba ganoush, so some may be hesitant to try it out of fear of ruining the classic recipe.

Flavor Profile

When it comes to the flavor of this baba ganoush, the mayonnaise adds a subtle tanginess to the dip. It also enhances the nutty flavor of the tahini and the smokiness of the roasted eggplant. Overall, the addition of mayonnaise to baba ganoush creates a unique flavor profile that is both familiar and new.


  • 2 eggplants (medium size), grilled on a charcoal barbeque or the stovetop
  • 2 tsp of olive oil
  • 3 large roasted unpeeled garlic cloves, + additional 1 raw and smashed
  • 1/4 cup of best-quality mayo
  • 1/2 tsp of toasted cumin seeds
  • 1/2 tsp of toasted coriander seeds
  • 1 tsp of kosher salt
  • 3/4 tsp of ground black pepper
  • Freshly squeezed lemon juice (to taste)
  • 1 tbsp of fresh thyme leaves

How to Make Baba Ganoush with Mayo?

  1. Preheat your stovetop to high heat. Line the burner area with aluminum foil for easier cleanup. Place the whole eggplant directly on the burner grate and char it on all sides, turning it frequently with tongs for even browning. This step should take approximately 5 minutes per side, resulting in a total cooking time of 15-20 minutes.

  2. Once the eggplant is charred, transfer it to a baking sheet and allow it to cool completely. Peel the skin and then place the eggplant flesh in a colander for draining. To extract additional moisture, you can gently press down on the eggplant flesh.

  3. While the eggplant is charring, heat a small amount of oil in a separate pan over medium-low heat. Add the unpeeled garlic cloves and roast them until they become fragrant and tender. Once roasted, remove the garlic cloves and set them aside to cool. In the same pan, toast the cumin and coriander seeds. Stir them often with a wooden spoon until they start to smell good (approximately 2-4 minutes). Allow both the garlic and spices to cool completely before grinding them in a spice grinder or mortar and pestle.

  4. Transfer the cooled eggplant flesh to the food processor bowl. Add the roasted garlic (and optional raw garlic), lemon juice, mayonnaise, ground spices, salt, and pepper. Process the mixture to your desired consistency. For a chunkier texture, pulse the mixture approximately 20 times. For a smoother Baba Ganoush, blend the mixture for 15 seconds.

  5. Once blended, fold in the thyme leaves. Taste the Baba Ganoush and adjust the seasonings with additional lemon juice or salt as needed. Transfer the Baba Ganoush to a serving plate, garnish with thyme sprigs, and serve alongside warmed pita bread wedges.

Serving Suggestions

Presentation Tips

There are a few tips that can help make your dish stand out. First, consider using a decorative platter or bowl to serve the dip. This can add a touch of elegance and sophistication to your presentation. Additionally, you can garnish the dish with a sprinkle of paprika or a drizzle of olive oil for an extra pop of color and flavor.

Another presentation tip is to serve this baba ganoush alongside other Mediterranean-inspired dishes. This can create a cohesive and well-rounded meal that your guests are sure to enjoy. Consider serving it with pita bread, hummus, tabbouleh, and falafel for a complete and delicious spread.


This is a versatile dip that can be paired with a variety of accompaniments. One classic option is to serve it with fresh vegetables such as carrots, celery, and bell peppers. This can provide a healthy and refreshing contrast to the rich and creamy dip.

Another option is to serve it alongside crackers or chips. This can add a satisfying crunch to the dish and make it a great option for snacking or entertaining.

For a more substantial meal, consider serving this dip as a side dish to grilled meats or fish. The dip pairs particularly well with lamb, chicken, and salmon, and can add a delicious and unique flavor to your main course.

Storage and Preservation


If you plan on consuming your baba ganoush within a few days, then storing it in the refrigerator is the way to go. To do this, transfer it to an airtight container and place it in the fridge. This will help keep the dish fresh and prevent it from spoiling.

Freezing Methods

If you want to store your baba ganoush for longer than a few days, then freezing it is your best option. To freeze it, transfer it to a freezer-safe container and place it in the freezer. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight and give it a good stir before serving.

It’s important to note that while freezing can help preserve the dish, it can also affect the texture and flavor. To minimize this, try to consume your frozen baba ganoush within 1-2 months of freezing.


In my opinion, baba ganoush with mayo is a delicious and unique twist on the classic Middle Eastern dish. The addition of mayo adds a creamy and tangy flavor that complements the smoky eggplant perfectly.

I highly recommend trying this recipe for yourself. It’s easy to make and can be served as a dip or a spread. You can even use it as a sandwich filling for a tasty and healthy lunch option.

Overall, I think baba ganoush with mayo is a great way to switch up your usual dip game and impress your guests with something new and exciting. Give it a try and let me know what you think!

By the way, this dip pairs perfectly with this grilled fish!
Get its recipe now (by clicking the image below):
samak mashwi

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