Baba Ganoush Eggplant Dip


  • 3 medium Italian eggplants
  • juice from 1 lemon
  • 1 small clove of garlic, minced
  • 4 tablespoons tahini
  • 1/4 cup extra virgin olive oil, plus more for serving
  • 1/4 teaspoon salt
  • 1/2 teaspoon sesame seeds (for garnish)
  • parsley (for garnish)


  1. Heat a grill over medium heat. When hot, place eggplant directly on the grates and grill, turning every 10 minutes, for a total of 30-35 minutes. Eggplant should be creamy on the inside, while the outer skin will be thin and crispy. Remove and place on a large plate or baking sheet, cover with aluminum foil, then let sit for 20 minutes.
  2. Carefully slice each eggplant in half and scoop the flesh into a large bowl. Discard any bits of skin that fall in with the flesh. Place eggplant in a strainer over a large bowl and let sit for 10 minutes to remove any excess liquid. Return eggplant to a clean bowl.
  3. Add lemon juice and garlic and stir mixture quickly with a fork or whisk until smooth and creamy, about 2 minutes. While stirring, slowly add tahini and olive oil. Taste and add salt as needed.
  4. To plate, transfer babaganoush to a serving bowl. Top with a drizzle of olive oil, some sesame seeds, and parsley for garnish. Serve warm or at room temperature with pita chips or crudité.

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