Baba Ganoush
Prep time: 
Cook time: 
Total time: 
Serves: 4
A simple, healthy and delicious egggplant dip that is popular in the middle east.
  • 1 large eggplant, cut in half
  • 3 tbsp Olive oil
  • 1 tbsp tahini
  • 1 garlic clove
  • 1-2 tbsp lemon juice
  • ½ tsp cayenne pepper
  • Salt and black pepper to taste
  • Parsley leaves for garnish
  1. Preheat the oven to 425 degrees F.
  2. Cut a few slits in the skin of the eggplant.
  3. Sprinkle the eggplant flesh with salt and let it sit for a few minutes to "sweat out" it's bitterness, then dab dry with a paper towel
  4. Place the eggplant halves, flesh side down, on a lightly oiled baking sheet then drizzle with 1 tbsp of olive oil. Bake in the 425 degree F heated-oven for 30-40 minutes or until the eggplant fully softens through. Remove from the oven and set aside to cool.
  5. When the eggplant has cooled, scoop the flesh out and transfer to a food processor. Discard the eggplant skins.
  6. Add the tahini, garlic, lemon juice,seaoning and 2 tbsp of olive oil. Run the food processor until you achieve a nice creamy puree. Taste and adjust spices to your liking.
  7. Transfer the baba ganoush spread to a small bowl and just before serving, top the baba ganoush with a drizzle of olive oil and parsley.
  8. Serve with pita bread, tortilla, chips or vegetables sticks.
Recipe by Maya Kitchenette at