Baba Ghanoush (Eggplant Dip)

Roxanne Campanella


I love Baba Ghanoush (eggplant dip) and this recipe has a wonderful creamy texture and a great smoky flavor. I can stop eating it! The added plus is it's also heart healthy and great for the waist.

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4 to 6


20 Min


1 Hr




large eggplant 1 1/4 to 1 1/2 pound
olive oil, extra virgin
kosher salt
cloves garlic, smashed
2 to 3 Tbsp
fresh lemon juice
1/4 c
1 pinch
fresh ground black pepper
ground sumac to garnish

Directions Step-By-Step

Heat the oven to 425ºF. Cut the eggplant in half lengthwise. Oil the cut side lightly with olive oil and sprinkle generously with kosher salt. Roast, cut side up, for 1 hour, or until very soft and blackened around the edges. The eggplant halves will be puffy and expanded, but will collapse as they cool. Let cool for 1 hour.
Scoop the flesh away from the skin and discard the skin. Put the eggplant flesh in in a fine mesh strainer. Press out and drain any juice that will come out. Transfer to a mortar or food processor. Add the garlic, lemon juice, tahini, and black pepper and blend thoroughly until very smooth. Taste and add additional lemon juice, olive oil, salt, or pepper to taste, if desired.
Refrigerate for at least one hour to let the flavors blend. Before serving dust lightly with ground sumac. Serve with warm pita bread, baked chips, or chopped raw vegetables.

Refrigerate any leftovers in a covered container for up to five days.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Mediterranean
Dietary Needs: Vegetarian, Low Fat, Low Carb
Other Tag: Healthy
Hashtag: #anytime-snack