Baba Ghanoush is a creamy Mediterranean eggplant dip made by roasting eggplants until smoky, then blending with tahini, lemon juice, and garlic. Its standout trait is the wrinkled, charred skin from oven-roasting that develops the authentic smoky flavor.
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Preheat oven to 400°F/200°C.
Prick the eggplants a few times with a fork, place on a baking sheet along with the garlic cloves still in their skins. Bake for about 30-40 minutes. The skin should be wrinkly.
Remove from oven. When eggplants have cooled for about 5-10 minutes, peel off the skin (it should easily peel off), or cut into the eggplant along the skin, tear to the sides, and scoop out the flesh, leaving the skin behind.
Strain the eggplant over a mesh colander to remove any excess liquid and remove any extra bits of eggplant skin for about 5 minutes. Using a spoon or a spatula, press out that extra liquid and discard it.
In a food processor (or a bowl if you don't have a food processor), add the eggplant, tahini, lemon juice, roasted garlic, cumin, sea salt, olive oil, parsley and smoked paprika. Puree until smooth, or using your fork or whisk, whisk vigorously until smooth.
Taste to see if you need to adjust the seasonings. Serve garnished with olive oil, and chopped parsley.
Store in an airtight container in the refrigerator for up to 5 days. Serve at room temperature or gently reheat; drizzle with fresh olive oil before serving.
food processor (optional; can whisk by hand in a bowl)
You must strain the roasted eggplant flesh in a mesh colander for about 5 minutes and press out excess liquid with a spoon or spatula. This removes moisture that would otherwise make the dip thin.
Use Chinese, globe, or Italian eggplants—not overripe ones. These varieties have better texture and flavor when roasted.
Yes. Mash the roasted eggplant in a bowl, then whisk vigorously with a fork or whisk until smooth. The texture will be slightly chunkier but still delicious.
Roast at 400°F for 30–40 minutes at 400°F until the skin is wrinkly and the flesh is very soft.
Tahini gives baba ghanoush its signature creaminess and nutty flavor. Greek yogurt or sour cream can replace it, but the result will taste different and less traditional.
