Baba Ganoush Recipe

This Baba Ganoush Recipe (Baba Ganoush is a Roasted Eggplant/Aubergine Dip) is easy, healthy and a perfect way to enjoy the health benefits of eggplant, olive oil and garlic in one dip!

Karlynn Johnston

1 large eggplant, well roasted and insides scooped out
1/4 cup tahini plus more as needed
1 tablespoon olive oil
3 tsp garlic paste ( more to taste)
3-4 tbsp fresh lemon juice (plus more as needed)
1/4 tsp ground cumin ( more to taste)
1/8 tsp smoked paprika ( more to taste)
1/2 tsp salt ( more to taste)

Optional Toppings
1 tbsp chopped fresh flat-leaf parsley
1 tbsp briney black olives
1-2 tbsp extra olive oil
1 tbsp pine nuts
1-2 tbsp pomegranate seeds

  1. Place ingredients into a large bowl or a large capacity measuring cup. Using a hand immersion blender, puree all of the ingredients until smooth.  You can also mash it all together by hand if you prefer a chunkier baba ganoush.

  2. You can also puree this in a food processor as well if you don’t have an immersion blender.

  3. Place in a bowl, the top with parsley, olives if wanted and extra olive oil.

  4. Cover and refrigerator until chilled, letting the flavours meld together for 1-2 hours. This really helps the dip, try not to skip this part.

Recipe Notes

For the eggplant : if there is a lot of moisture in the roasted eggplant, blot it with paper towels to remove some of it before using, it can make the dip watery.

Written by Mike Johnston

Mike is a crockpot and Instant Pot fanatic who blogs full time with his wife, Karlynn Johnston here and on The Kitchen Magpie

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Crockpot Polish Sausage, Cabbage and Potato Soup