Baba Ganouj

This classic Middle Eastern eggplant dip called baba ghanoush has a silky texture and deep smoky flavor from charred eggplant flesh.

Baba Ganouj

  • Servings: 2 cups

Tahini, olive oil, lemon juice and garlic round it out. Much more flavorful than the store-bought version. Serve with warm pita for dipping, raw vegetable crudites, or even on sandwiches in place of mayo.


  • 2 lbs. eggplants
  • 3 cloves garlic
  • Salt
  • 4 tbsp. tahina (sesame paste)
  • Juice of 2 lemons
  • 1/2 tsp. ground cumin
  • Olive oil


  • Heat the broiler. Broil the eggplants (be sure to pierce the eggplant in a few places before broiling to avoid eggplant explosions) until charred on all sides and very soft.
  • Remove and place in a paper bag. Once cool, remove skin and mash in colander with a folk, allowing extra juice to seep away.
  • Pour eggplant into a mixing bowl and add garlic, a pinch of salt, tahina and lemon juice. Adjust flavoring to taste.
  • Place mixture in shallow bowl and lightly drizzle with olive oil. This is best served lukewarm.