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eggplant baba ganoush recipe

Easy Baba Ganoush (Eggplant Dip)

This easy eggplant dip hits the spot-on taste. Homemade baba ganoush will turn any eggplant hater into a lover.
4.8 from 5 votes
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Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4


  • 1-2 globe eggplants (about 2 lbs)
  • 3 tbsp extra virgin olive oil
  • 2-3 tbsp roasted tahini (sesame paste)
  • 1-2 garlic cloves, finely chopped
  • ½ tsp ground cumin
  • Juice of one lemon or lime (about 2 ½ tbsp)
  • Salt and cayenne pepper to taste
  • 1 tbsp chopped parsley


  • Preheat oven to 400F
  • Cut eggplants in half lengthwise. Line a baking sheet with aluminum foil. Poke a few holes in the eggplants with a fork and drizzle olive oil to coat on both sides. Place cut side down on foil.
  • Roast for 35-40 mins or until very tender.
  • Let eggplants cool for about 15 mins and gently scoop out the flesh into a medium bowl
  • Add all other ingredients to the bowl (reserve 1 tbsp olive oil for garnish)
  • Using a fork, mix and mash all ingredients together until well combined and smooth. Serve with toasted pita bread or chopped vegetables. Season with salt and pepper.
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