Eggplant Dip (Baba Ghanouj)

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Photography Credit: Elise Bauer

Updated, from the recipe archive. Originally posted in 2005.

Here in the San Joaquin Valley, the eggplant season is in full swing. At our local farmers market last weekend one could find eggplants of every variety – globe, Japanese, striped, white, even eggplants that looked like tomatoes. I have a couple still on the vine, after picking the one used for this recipe that was just begging to be eaten. Here is a wonderful recipe for baba ghanouj (also spelled baba ghanoush) a middle eastern eggplant dip. It is typically served with pita bread.

Eggplant Dip (Baba Ghanouj) Recipe

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  • Prep time: 10 minutes
  • Cook time: 1 hour
  • Yield: Serves 4-8 as an appetizer

You can use a food processor to make baba ghanouj, but take care not to make it too smooth; this is supposed to be a rustic, slightly chunky dip.

Ingredients

  • 1-2 globe eggplants (totaling 2 lbs)
  • 3 Tbsp extra virgin olive oil
  • 2-3 Tbsp roasted tahini (sesame paste)
  • 1-2 garlic cloves (more or less depending on how garlicky you want your baba ghanouj to be), finely chopped
  • 1 teaspoon ground cumin
  • Juice of one lemon - about 2 1/2 tablespoons
  • Salt and cayenne pepper to taste
  • 1 Tbsp chopped parsley

Method

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1a Oven method Preheat oven to 400°F. Poke the eggplants in several places with the tines of a fork. Cut the eggplants in half lengthwise and brush the cut sides lightly with olive oil (about 1 Tbsp). Place on a baking sheet, cut side down, and roast until very tender, about 35-40 minutes. Remove from oven and allow to cool for 15 minutes.

1b Grilling method Preheat grill. Poke the eggplants in a few places with a fork, then rub the eggplants with 1 tablespoon of the olive oil. Grill over high heat, turning as each side blackens. Put the charred eggplants in a paper bag, close the bag and let the eggplants steam in their skins for 15-20 minutes.

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2 Scoop the eggplant flesh into a large bowl and mash well with a fork. Combine the eggplant, minced garlic, remaining olive oil (about 2 Tbsp), tahini, cumin, 2 Tbsp of the lemon juice, the salt, and a pinch of cayenne. Mash well. You want the mixture to be somewhat smooth but still retaining some of the eggplant's texture.

3 Allow the baba ghanouj to cool to room temperature, then season to taste with additional lemon juice, salt, and cayenne. If you want, swirl a little olive oil on the top. Sprinkle with fresh chopped parsley.

Serve with pita bread, crackers, toast, sliced baguette, celery, or cucumber slices.

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Links:

Iraqi Style Baba Ghanouj - from The Passionate Cook

Egyptian Baba Ghanouj - from Curiosity Killed the Cook

Baba Ghanouj Pizza - from Dejamo's Distracted

Eggplant Dip Baba Ghanouj

Showing 4 of 39 Comments

  • DJ

    This is delicious!!! a keeper!!

  • Nancy

    We love eggplant dip and this recipe is really good. A nice ratio of tahini and garlic. Loved the dash of cayenne which gives the dip just a little bit of a bite. I also added a touch more lemon juice and salt. We’ll be snacking on this delicious dip all weekend.

  • Munira

    How do you make it lighter, I added yogurt but it still wasn’t as light as in your picture or as hummus. Just curious bc I’ve seen it that way. I love this as a dip with pita chips.

  • Mary

    Delicious! My first experience with eggplant ever and I’m hooked on this dip. I eat it with banana peppers from our garden. The eggplant was from our garden too.

  • Marina

    I LOVE your site and make recipes from it very often. Thank you so much. I made this from the plethora of eggplants my parents had. While it was good, the cumin was far too overpowering and I only added half of what was called for. I will completely omit next time (which is this afternoon). The tahini is wonderful in it.

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