Baba Ghanoush

Serving Size: 10-12 Prep Time: 7 minutes Cook Time: 30-45 minutes


2 medium Eggplant(s) (Roasted)
1/3 cup Tahini Paste (Light)
4 cloves Garlic (Roasted) + 1 raw garlic clove
2 tsp Lemon Juice
1/2 tsp Chili Powder
1/2 tsp Kosher Salt (Or more to taste)
Pinch Cayenne Pepper
Paprika (To garnish)
Parsley (Fresh, to garnish)


  1. Roast eggplant and garlic.
  2. Remove pulp from roasted eggplant and place in a bowl along with some of the smoky roasting liquid.
  3. Add tahini, garlic, fresh lemon juice, chili powder, salt, cayenne pepper and 1 tbsp extra virgin olive oil to the bowl.
  4. Use a fork and/or immersion blender to mash together the mixture, using quite a bit of pressure to break up the tahini paste, roasted garlic, and any stringiness of the eggplant. Mix until well combined.
  5. Taste the dip. Add additional tahini, lemon juice, salt or cayenne pepper, if desired. The cayenne is very spicy, so add with care.
  6. Drizzle the surface of the dip lightly with extra virgin olive oil. Sprinkle with paprika and fresh parsley to garnish.
  7. Serve as a dip with pita bread, crackers or chips. If you prefer a cold dip, chill in the fridge prior to garnishing. Store in an airtight container and keep refridgerated.

*Original recipe was found on the Tori Avey website. She also has a great tutorial on how to properly roast eggplant and garlic.*