Go Back

Baba Ganoush (Roasted Eggplant Dip)

Baba Ganoush is an easy dip that highlights summer eggplant. Eggplant is gently roasted and then pureed, mixed with a few pantry staples as well as tahini, and served at room temperature for a healthy appetizer or snack.

Course Appetizer
Cuisine Middle Eastern
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Calories 82 kcal
Author Liz


  • cooking spray
  • 1 lb. eggplant (1 medium eggplant)
  • 1 garlic clove
  • 1 Tbs. lemon juice
  • 1 pinch kosher salt
  • 1 pinch cumin
  • 2 Tbs. tahini
  • 2-3 Tbs. extra-virgin olive oil


Roast the Eggplant:

  1. Preheat oven to 450F. Line a baking sheet with parchment paper. Spray lightly with cooking spray and set aside.

  2. Slice eggplant lengthwise and place, cut-side down, on the prepared baking sheet. Bake until flesh is very tender and soft, about 30-40 minutes. Remove from oven and allow to cool until cool enough to handle.

Bake the Roasted Eggplant Dip:

  1. When eggplant is cool enough to handle without burning, flip over and scrape the soft flesh away from the skin, discarding the skins. Transfer flesh to a sieve set over a clean bowl and allow excess water to drain out, pressing down as needed.

  2. Transfer drained eggplant to a food processor, along with garlic, lemon juice, salt, cumin and tahini. Pulse several times, until starting to come together but is still fairly chunky.

  3. With the food processor running, add olive oil until combined. Scrape down sides of the bowl and run again, if needed. Taste and add more seasonings, if desired.

  4. Serve at room temperature. If not serving immediately, refrigerate covered for up to 4 days, allowing to come to room temperature before serving.