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Baba Ganoush served with pita
Light and nutritious eggplant dip with tahini and fresh parsley

Baba Ganoush (Roasted Eggplant Dip)

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes Appetizers
The secret to this beloved Middle Eastern dip is smokiness. Roasting in its skin keeps eggplant moist while flesh turns creamy. Nutty, slightly bitter tahini (sesame paste) and lemon freshness highlight eggplant's soft character. This isn't just a cream, but a communal dish best scooped with fresh flatbread.
🕒 Prep Time 15 mins
🍳 Cook Time 35 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Baking sheet and parchment paper
  • Fork or food processor
  • Mixing bowl

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Preheat oven to 425°F (220°C). Wash eggplants and prick thoroughly with fork on all sides.

Tip: Pricking allows steam to escape, preventing eggplant from exploding in oven due to internal pressure.
2 ✓

Place eggplants on parchment-lined sheet and roast 30-40 minutes until skin is wrinkled and black, and inside collapses completely.

Tip: It's done when it dents with almost no resistance. High heat caramelizes sugars under skin.
3 ✓

Remove from oven, cool 10 minutes, then cut in half and scoop creamy flesh out of skin with spoon. Discard skin.

Tip: Warm eggplant mashes easier and absorbs seasoning better.
4 ✓

Place eggplant flesh in colander for 5 minutes to release excess liquid, then transfer to bowl.

Tip: If eggplant stays too watery, dip will be runny.
5 ✓

Crush garlic and add to eggplant. Mash coarsely with fork (rustic) or puree with stick blender (creamier).

Tip: Resting garlic in lemon juice for a few minutes before mixing takes away raw edge.
6 ✓

Make tahini sauce: mix tahini with lemon juice, salt, and a spoonful of cold water. Whisk until fluffy.

Tip: Tahini might seize up first from lemon, but with water and persistent mixing, it lightens and becomes creamy.
7 ✓

Fold eggplant into tahini mixture and olive oil. Serve sprinkled with parsley and pepper flakes.

Tip: Stored in fridge flavors meld, but let warm to room temp before serving for best aroma.

Recipe FAQ

What if tahini is bitter?
Good quality tahini is slightly bitter, that's natural. Balance with lemon juice and salt.
How to get truly smoky flavor?
If you have a gas stove, char eggplant directly over flame briefly before (or instead of) roasting until skin is carbonized.

Ingredients

  • 2 large Eggplants
  • 2 cloves Garlic
  • 1/4 cup Tahini
  • 3 tbsp Fresh Lemon Juice
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Freshly Ground Pepper
  • 1/2 tsp Red Pepper Flakes (optional)
  • 1 bunch Fresh Parsley