Baba Ganoush

Baba Ganoush made with smoky roasted eggplant, tahini, garlic, and lemon blended into a creamy, silky Mediterranean dip.

Course Appetizer

Cuisine Mediterranean

Keyword Baba Ganoush

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 166kcal

Preheat the oven to 450°F. Line a sheet tray with parchment paper.
Cut the eggplants in half and brush them with the olive oil all over.
2 eggplants, 2 tablespoons olive oil
Place them on the prepared baking sheet, cut side down, and bake in a preheated oven for 30-45 minutes or until charred. Let them sit at room temperature until cool to the touch.
Scoop out the inside of the eggplants with a spoon and place them into the body of a food processor or a large bowl.
Add the tahini, garlic, parsley, lemon juice, and salt. Blend for one minute in the food processor or with an immersion blender until you achieve the desired texture.
2 tablespoons tahini, 1 garlic clove, 1 tablespoon fresh chopped parsley, 1 tablespoon lemon juice, 1 teaspoon salt
Serve on a plate, spreading it with the back of a spoon.
Garnish with olive oil, pepper, fresh parsley, sesame seeds, or your desired toppings.

Give your eggplants a good char on a hot grill, under a broiler, or hot oven for that authentic smoky flavor.
Use a food processor for the creamiest texture.
Let the roasted eggplant cool before blending to make handling easier.
Taste as you go and adjust the seasonings to your liking.
Serve at room temperature for the best flavor experience.
Experiment with different ways to enjoy this creamy dip – it’s super versatile!