By The foodoodle kitchen · Published September 20, 2026
Baba Ganoush
This is a smoky roasted eggplant dip that's perfect for snacking.
Serves 4 · Prep 10 min · Cook 30 min · 40 min total · Medium
VegetarianVeganGluten-freeDairy-freeNut-freeUnder an hourMediumSnacksMiddle EasternWeeknightPartyKid-approved
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Ingredients
- 1 eggplant, pierced with a fork in several places to release steam.
- 2 tbsp tahini
- 2 cloves garlic cloves, minced
- 1 lemon, juiced
- 1 tbsp olive oil
- 1 pinch salt (optional) (optional)
- 1 pinch black pepper (optional) (optional)
- 1 bunch parsley, chopped for garnish (optional) (optional)
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Method
- Preheat oven to 450°F (232°C). 5 min
- Place the pierced eggplant on a baking sheet and roast for 30 min, until very tender and charred. 30 min
- Remove the eggplant from the oven and let cool for 10 min. 10 min
- Once cooled, scoop the flesh from the eggplant into a bowl. 0 min
- Add tahini, minced garlic, lemon juice, and olive oil to the bowl. 0 min
- Mash everything together until smooth, seasoning with salt and pepper to taste. 5 min
- Transfer to a serving dish and garnish with chopped parsley if using. 0 min
