Baba Ghanoush is a delicious Middle Eastern dip


Baba Ghanoush, also spelled Baba Ganoush or Baba Ghanouj, is a delicious Middle Eastern dip made with roasted eggplants, tahini, garlic, and lemon juice. Here’s a simple recipe for you to try:


  • 2 medium-sized eggplants
  • 1/4 cup tahini
  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice (adjust to taste)
  • Salt, to taste
  • 2 tablespoons extra-virgin olive oil (plus more for drizzling)
  • Optional garnishes: chopped parsley, pomegranate seeds, or a sprinkle of smoked paprika


  • Roast the Eggplants:
    • Preheat your oven to 400°F (200°C).
    • Prick the eggplants with a fork in several places to prevent them from bursting while roasting.
    • Place the eggplants on a baking sheet and roast in the oven for 45-60 minutes or until the skin is charred, and the flesh is soft.
  • Cool and Peel:
    • Allow the roasted eggplants to cool for a bit.
    • Once they are cool enough to handle, peel off the charred skin and discard it, leaving the soft flesh.
  • Mash the Eggplant:
    • Place the peeled eggplant flesh in a bowl and mash it with a fork or potato masher. You can also use a food processor for a smoother consistency.
  • Mix in the Ingredients:
    • Add minced garlic, tahini, lemon juice, salt, and olive oil to the mashed eggplant.
    • Mix everything together until well combined. Adjust the seasoning to your taste preferences.
  • Serve:
    • Transfer the baba ghanoush to a serving bowl.
    • Drizzle with extra olive oil and garnish with chopped parsley, pomegranate seeds, or a sprinkle of smoked paprika.
  • Chill (Optional):
    • For enhanced flavor, you can refrigerate the baba ghanoush for at least 1-2 hours before serving.
  • Enjoy:
    • Serve with pita bread, sliced vegetables, or as a side dish. Baba ghanoush also makes a great spread for sandwiches.

Feel free to adjust the quantities of ingredients to suit your taste preferences. Enjoy your homemade baba ghanoush!