Baba Ganoush

Baba Ganoush

When I get eggplant, it heads straight to the oven. Forget stir-fry. Forget sautés. Forget the grill. Forget anything else you’d ever do with the purple beauts.

Like wine is made for sharing, eggplant’s made for roasting.

This applies 95% of the time in my kitchen. Nothing beats a soft and caramelized, creamy bite of eggplant. And nothing’s worse than an undercooked bite, either.  This happens all too often in stir fry, often with restaurants that don’t know what they’re doing.  Stick with baking and give yourself ample time, and you’ll be golden. Your eggplant too.

Heirloom eggplant

Baba ganoush is a classic, Middle Eastern dip. It’s similar to hummus, but swaps the chickpeas for roasted eggplant. It’s creamy, cumin-y, and the perfect smearer for a slightly toasted pita. Try it out while you can because the summer season’s quickly coming to an end, and along with it, farm-to-table eggplant.

Baba Ganoush

Yield: 1.5 - 2 cups


  • -2 medium eggplants
  • -1/4 cup sesame tahini
  • -3-4 Tbsp. lemon juice
  • -2 to 3 garlic cloves, finely minced
  • -1/2 tsp. cumin
  • -1/2 tsp. kosher salt
  • -3 Tbsp. chopped parsley
  • -1 Tbsp. extra virgin olive oil, to drizzle, optional
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  1. Turn oven on to broiler. Line baking sheet with aluminum foil. Place eggplant on top. Use a fork to poke holes in in 6-8 places throughout the eggplant.
  2. Broil for 2-3 minutes on each side, until the skin browns and gets smoky. Then, place oven at 375F, and roast eggplants 30-35 minutes, or until very soft. Remove from oven and cool until still warm, but can easily be handled.
  3. Combine remaining ingredients in a bowl. When eggplant is ready to use, discard skin and then add to the bowl. Use a fork to shred the eggplant. Mash all ingredients together until it reaches desired consistency. (I like to keep mine slightly chunky, but feel free to make as smooth as you prefer.)
  4. Stir in parsley. Drizzle with olive oil, if desired, and serve.

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  • Reply
    The Candid RD
    October 17, 2013 at 5:47 am

    I just love to say BABA GANOUSH! Thanks for the recipe (I could make this lower fodmaps by omitting the garlic and using garlic olive oil, yum!

  • Reply
    October 17, 2013 at 7:24 am

    Roasted fall apart buttery creamy eggplant really is the best! I love it in baba ghanoush…it’s one of my favorite dips!

  • Reply
    Alicia@ eco friendly homemaking
    October 22, 2013 at 11:50 pm

    I have been looking for a good recipe for Baba Ghanoush so I am excited to try this one! Thanks.

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