Baba Ganoush - Roasted Eggplant Dip

Baba ghanoush is an appetizer dip made of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini. The eggplant is traditionally baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste.

Rinse 1-2 medium eggplants. Poke the eggplant all around with a knife, then place it on the top shelf in the oven on broil for 8 minutes then turn the other side for another 8 minutes.

Turn off the oven and leave it for 4 minutes to release all the juice.

Set aside. Let it cool.

Peel the skin then add into the food processor or mash it with a fork.


  • The juice of ½ a lemon
  • 3 clove of garlic
  • 4 tbsp sesame tahini paste
  • ½ tsp sea salt

Garnish with sumac,  pomegranate seeds, or your choice of fresh or dry herb (zaatar).

Serve with pita bread and olive oil. Enjoy!