This is a great way to introduce Middle Eastern foods! The dip is creamy, delicious, and tastes great on bread, naan, or with pita! You may want to drizzle extra olive oil over the top of the finished baba ganoush.

Recipe Summary

15 mins
20 mins
30 mins
1 hr 5 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C). Lightly oil a baking sheet.

  • Halve eggplants and brush cut sides with olive oil. Place face-down onto the prepared baking sheet.

  • Roast in the preheated oven until softened, 20 to 25 minutes. Remove from oven and let cool, about 30 minutes.

  • Scoop flesh out of skins and place in a mesh strainer. Discard skins. Press down on flesh to remove liquid or drippings. Transfer eggplant flesh to a food processor. Add lemon juice, tahini, garlic, cumin, and chile powder. Drizzle olive oil on top of everything. Blend well, 45 seconds to 1 minute.

  • Mix in plain yogurt and season with salt. Serve with a sprinkle of paprika over top for garnish.

Nutrition Facts

109 calories; protein 2.7g; carbohydrates 9.5g; fat 7.7g; cholesterol 0.1mg; sodium 51.5mg. Full Nutrition

Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Quite easy to make and my first time. My bar for Baba Ganoush is a middle eastern restaurant in San Francisco and I haven't tried any that was as good as that one yet! Read More