Baba Ghanouj Recipe
Smoky eggplant dip served with pita.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Condiments
Garnish
Method
Preparation
- 1
Preheat your oven to 400°F (200°C).
- 2
Wash the eggplants and cut them in half lengthwise.
- 3
Place the eggplant halves on a baking sheet, cut side up.
- 4
Drizzle the eggplants with 1 tablespoon of olive oil and sprinkle with salt.
- 5
Roast the eggplants in the oven for about 30-40 minutes, or until the flesh is tender and the skin is wrinkled.
Making the Dip
- 6
Once the eggplants are roasted, remove them from the oven and let them cool slightly.
- 7
Scoop out the flesh of the eggplants and place it in a food processor.
- 8
Add the garlic cloves, tahini, lemon juice, 2 tablespoons of olive oil, ground cumin, paprika, and black pepper to the food processor.
- 9
Blend the mixture until smooth and creamy, scraping down the sides as needed.
- 10
Taste the dip and adjust seasoning with more salt or lemon juice as needed.
Serving
- 11
Transfer the baba ghanouj to a serving bowl.
- 12
Drizzle with remaining olive oil and garnish with chopped fresh parsley.
- 13
Serve with warm pita bread.
