Baba Ghanoush

  • Author: A Cedar Spoon // Julia Jolliff
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Appetizer, Dip
  • Cuisine: Middle Eastern


A light and healthy eggplant dip that is perfect for dipping pita bread or vegetables.



  • 1 large eggplant
  • 2 Tablespoons of lemon juice {more or less to taste}
  • 2 Tablespoons tahini
  • 1 cloves of garlic {you can do 2 for more garlic flavor}
  • 1 Tablespoon extra virgin olive oil
  • Salt to taste

Garnish options:

  • Parsley
  • Drizzle of plain yogurt
  • Toasted pine nuts
  • Sprinkle or za’atar or sumac
  • Sprinkle of cayenne pepper


  1. Preheat the oven to 400 degrees.
  2. Poke the eggplant a few times with a fork. Roast until tender, about 30-35 minutes. Remove from oven and allow to cool for 10-15 minutes.
  3. Using a scoop remove the flesh of the eggplant from the skin and put in the food processor. Add the lemon juice, tahini, garlic and extra virgin olive oil. Puree in the food processor until the dip is creamy and to the texture you like.Taste and add additional ingredients as needed.
  4. Pour into shallow serving dishes or platters and garnish with chopped parsley and other garnishes of your choice. Serve with pita bread or pita chips.
  5. Put the remaining in an airtight container and store in the fridge for up to 5 days {but it is usually best the first couple of days}.


Feel free to use a fork or masher to make this dip, especially if you like a chunkier texture. In restaurants you will often see a version that is chunkier, so many of you might like that better.

This is a great spread on pita sandwiches or grilled meat plates as a side dish for dipping.


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