Easy Baba Ghanoush

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By Francine Lizotte
from Surrey South, BC

This smooth and easy Baba Ghanoush has a nice smoked & nutty taste. This Mediterranean dip is a great appetizer to serve along with pita wedges & crudités.

serves 2 cups
prep time 15 Min
cook time 55 Min
method Bake


  •   2 medium
    eggplants (aubergines), washed and halved
  •   1/4 c
    extra virgin olive oil, divided, or more if needed
  •   1/4 c
  •   1/4 c
    freshly squeezed lemon juice, or more to taste
  •   3 large
    whole cloves garlic
  •   1/2 tsp
    ground himalayan sea salt, or to taste
  •   1/2 tsp
    ground cumin
  •   1/4 tsp
    smoked paprika
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  •   1 1/2 Tbsp
    fresh chopped parsley, divided
  •   1/8 tsp
    mild paprika, for garnish

How To Make

  • 1
    Brush halved eggplants with oil enough to cover flesh. Place flesh-side down on a lightly greased baking sheet lined with foil and, using a fork, prick skin in few places. Transfer to a 425ºF preheated oven; bake for 50 minutes or until very soft.
  • 2
    Remove from the heat and cool for 15-20 minutes before scooping out flesh into a colander to drain; discard skin. Stir flesh to remove any liquid. Transfer to a food processor fitted with the blade attachment and add tahini, lemon juice, garlic, sea salt, cumin, smoked paprika, black pepper, and 1 ½ tbsp. oil; process until nicely smooth, about 3 minutes.
  • 3
    Cool to room temperature before adding 1 tbsp. chopped parsley; process once again for 10 seconds. Transfer dip to a serving bowl; drizzle about ½ tbsp. oil on top. Sprinkle with mild paprika and the remaining parsley.
  • 4
    PITA WEDGES: Cut pita into wedges, transfer to a baking sheet and bake at 375ºF for 6-8 minutes.
  • 5
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=z3PclEd9QQ0