A traditional recipe for this eggplant dip. It consists of baked eggplant with garlic, lemon juice, and tahini sauce. Dip into this with pita bread and you have yourself a delicious-and-light appetizer.

Recipe Summary

prep:
5 mins
cook:
45 mins
total:
50 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven.

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  • Cut a shallow slit along the side of the eggplant and place into a baking dish.

  • Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle.

  • Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.

Nutrition Facts

97 calories; protein 1.9g; carbohydrates 5.3g; fat 8.7g; sodium 11.6mg. Full Nutrition
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Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/20/2014
I love Baba Ghanoush and this one was very good! I used more lemon juice than called for. I had a hard time just mixing this up in a bowl, so I threw it in the food processor and pulsed it until it was the consistency that I wanted, which worked great. Spicy, garlicky and lemony...a perfect balance...I will be making this again! Thanks for sharing. :) Read More
(17)

Most helpful critical review

Rating: 3 stars
09/01/2019
Missing something ????? Read More
63 Ratings
  • 5 star values: 39
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
06/22/2014
My husband is egyptian n we follow this recipe but in Egypt they add half of a Serrano pepper....I also use the food processor. Delicious! Read More
(18)
Rating: 4 stars
03/20/2014
I love Baba Ghanoush and this one was very good! I used more lemon juice than called for. I had a hard time just mixing this up in a bowl, so I threw it in the food processor and pulsed it until it was the consistency that I wanted, which worked great. Spicy, garlicky and lemony...a perfect balance...I will be making this again! Thanks for sharing. :) Read More
(17)
Rating: 5 stars
10/20/2014
The amounts are exactly right to a perfect deliciousness!!! Read More
(8)
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Rating: 5 stars
07/27/2014
This recipe is great! It is super easy and my Baba Ghanoush was delicious. I even added a few red pepper flakes and a spice called Zatar and then some olive oil and it was just like at a restaurant! Never thought it was this easy. You can adjust the amount of garlic tahini or lemon juice to how you like it. I baked my eggplant in the oven. Read More
(5)
Rating: 5 stars
07/03/2016
I loved this recipe! The only things I did differently were to lightly sauté the crushed garlic in olive oil and add cumin powder. It was very good. I've made another version of this where the eggplant was cooked in a slow cooker. This was much better. I'll definitely make it again! Read More
(5)
Rating: 5 stars
04/05/2015
Easy to make and tastes great! Makes a good sandwich spread instead of mayo as well Read More
(2)
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Rating: 5 stars
02/16/2017
This is my new go-to for eggplants. It was easy to throw together for a party and smoother than traditional hummus. I didn't have parsley but otherwise followed the recipe exactly. Will be making this again. Read More
(2)
Rating: 4 stars
08/11/2014
first attempt at making baba ganoush at home. it was good but way to spicy with the red pepper even cut in half. will reduce more but will make again for sure! Read More
(2)
Rating: 5 stars
04/12/2017
This was really good. I made no changes. Read More
(2)
Rating: 3 stars
09/01/2019
Missing something ????? Read More
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