• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS


Baba ganoush

Photo of Eggplant Dip (Baba Ganoush) by David Bagosy

The key to this Eggplant Dip (Baba Ganoush) recipe is roasting the eggplant really well so it takes on a smoky flavour.  Be sure to scrape every last bit of eggplant from the peel, the browned parts are what give the dip that deep smoky flavour.

If you want a rustic eggplant dip, mix the ingredients well with a fork, if you want a more traditional creamy dip then blend the ingredients together with an immersion blender (hand-held blender) or in a blender.

This dip is great on bread, warmed pitas, crostini or as a dip for vegetables.

Eggplant Dip (Baba Ganoush)
Save RecipeSave Recipe
Recipe Image


  • 1 large eggplant (about 600g), cut in half lengthwise
  • Olive oil
  • 2 tablespoons tahini paste
  • 2 tablespoons lemon juice
  • ½ teaspoon finely grated garlic
  • ¼ teaspoon salt
  • ¼ teaspoon ground cumin
  • 1 tablespoon minced parsley


  1. Adjust oven rack 4 to 5 inches below the broiler and heat broiler.
  2. Brush the cut sides of the eggplant with olive oil. Set the eggplant cut-side down on a foil-lined baking sheet.
  3. Broil until the eggplant halves are very wrinkled and very tender when pressed, about 40 minutes.
  4. Using a big spoon and scrape the flesh from the eggplant into a colander, allowing it to sit for 3 minutes.
  5. Blend or mix together roasted eggplant, tahini, lemon juice, garlic, salt and cumin.
  6. Stir in fresh parsley and drizzle with a splash of olive oil.


Helpful Hints:

  • Have fun with this dip and make it your own!  Try adding roasted garlic rather than raw.  Mint rather than parsley.  Add more lemon juice to give it more zing!
  • You can also grill the eggplants rather than roast them.  Instead of slicing them lengthwise, leave them whole.  Rotate over grill until the flesh is very tender, blackened and wrinkled. (Collapsing in on itself).
  • Tahini paste is ground sesame seed.  You can find it in the international aisle at the grocery store.  It’s also used in hummus.
  • Try garnishing with pomegranate seeds.
  • I use foil in this recipe rather than parchment paper, because there’s a chance that parchment paper will burn under the heat of a broiler.
Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our Community of Cooks!

Receive our weekly newsletter and be the first to know about new seasonal recipes, tips from chefs, dietitians and food writers - and contests!

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology