Baba Ganoush

Beth Pierce


Baba Ganoush is a simple Middle Eastern Dip made with Roasted Eggplant, Tahini, lemon juice, garlic and other delectable seasonings. It is traditionally served with warm pita bread but is equally delicious with crisp raw vegetables like cucumbers, bell pepper, carrot sticks and celery.


★★★★★ 1 vote

10 Min
40 Min


  • 2
    medium size eggplants
  • ·
    sea salt
  • 1/4 c
    tahini paste
  • 1/4 c
    olive oil
  • ·
    juice from one lemon
  • 2 clove
    garlic coarsely chopped
  • 1 1/2 Tbsp
    greek yogurt
  • 1/8 tsp
    cayenne pepper
  • 1/4 tsp
    ground cumin
  • 2 Tbsp
    chopped fresh parsley
  • ·
    salt to taste
  • ·
    warm pita bread

How to Make Baba Ganoush


  1. Preheat oven to 425 degrees.
  2. Slice eggplant in half, score the skin side and sprinkle with coarsely ground salt for 20-30 minutes. Wipe any moisture off with paper towels. Next drizzle both sides with about 1 tablespoon olive oil and bake skin side down on a baking sheet for 35-40 minutes or until very tender.
  3. Scrape the guts out and into a food processor. Add the tahini paste, 2 tablespoons olive oil, lemon juice, garlic, Greek yogurt, cayenne pepper and ground cumin. Pulse several times to combine and mince the garlic. Stir in 1 1/2 tablespoons chopped fresh parsley and salt to taste. For best result refrigerate for several hours.
  4. Before serving top with 1 tablespoon extra virgin olive oil and 1/2 tablespoon fresh chopped parsley. Serve with warm pita bread or crisp vegetables like celery, bell peppers, carrots or cucumbers.
  5. NOTES
    If you do not have a food processor you can mix vigorously with a fork just be sure to mince the garlic.

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