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Baba Ganoush | Well and Full | #recipe

Baba Ganoush

Baba Ganoush is a smoky Middle Eastern dip made of roasted eggplant, tahini, garlic, and spices. It's incredibly easy to make this delicious dip at home!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 2 Medium Eggplant
  • 5 Cloves Garlic minced
  • 1/4 Cup Tahini
  • Juice from 1 Lemon + Some Zest
  • 3/4 Tsp Smoked Paprika
  • 1/2 Tsp Salt
  • 3/4 Tsp Sumac
  • 1/4 Tsp Cumin
  • Pinch of Nutmeg
  • Pinch of Cardamom
  • Pinch of Cayenne optional
  • Extra Virgin Olive Oil for Cooking
  • Sesame Seeds for Garnish
  • Fresh Parsley for Garnish optional


  1. Preheat the oven to broil.
  2. Cut the eggplants into rounds about 1/2 inch thick. Lay out on a baking sheet lined with parchment paper, and sprinkle with a bit of sea salt. Let rest for about 10 minutes.
  3. After 10 minutes, use a clean towel to dry off any excess liquid from the eggplant rounds.
  4. Drizzle the eggplant with a little olive oil, and add another pinch of sea salt.
  5. Place the baking sheet in the middle of the oven (this will slow-roast the eggplant). Roast the eggplant for about 5-10 minutes, or until the tops are browned and even a little bit blackened.
  6. When the eggplant are done, remove from the oven and let cool.
  7. While eggplant is cooling, bring a sauté pan to medium heat with a little olive oil. Add minced garlic and sauté until garlic is slightly browned. Remove pan from heat and let rest for a few minutes. Don't remove the garlic or the oil from the pan - we will use both of them in a few minutes.
  8. While the pan is cooling, take the skins off of the eggplant rounds. You can do this with a knife (be careful!) but I think it's easier by hand.
  9. Once all of the eggplant skins are removed, add eggplant, garlic (and the oil it was cooking in), tahini, lemon juice + zest, and spices to a food processor. Process until desired consistency is reached - some like their dips smooth and creamy, others like them thick and chunky. I like mine somewhere in between.
  10. To serve, scoop baba ganoush into a bowl. Top with freshly minced parsley, sesame seeds, and a few sprinkles of smoked paprika. Best enjoyed with grilled pita, but also delicious with crackers or fresh veggies.