Baba Ghanoush

Written by Ariana deVries on Oct 22

A Middle Eastern classic.

The last time I tried this was about 3 years ago and it was a complete disaster. I couldn't figure out how to cook the eggplant properly, and it tasted terrible.

There were two reasons for this.
1. I was a newbie, just married cook so I didn't know a lot of the basics yet.
2. I didn't use a very good recipe.

This looks and tastes 10 times better than the previous attempt.

Thank goodness for a kind and silly husband who likes to try random things and can make me laugh about recipe flops.

Scott always has to taste-test my dishes. Muffins and desserts, he gets away with not eating. Everything else he gets roped into trying. (But it's usually because I'm too chicken to taste it first in case it is repulsive to the senses). And then if it needs an ingredient added or there's something about it he doesn't love, he'll graciously let me know.

I'm glad I didn't marry a picky eater. Sometimes particular, but not picky. Yes, there's a difference.
Picky = won't touch something with a 10 foot pole.
Particular = doesn't like food to be mixed (aka. Casseroles are a last resort).

Back to the Baba Ghanoush.

It has a specific taste and texture that some people will love and others will detest. Originating in the Middle East, it's one of the staple foods there. Paired with pita bread, it makes for a wonderful appetizer or light lunch.

Having now successfully made authentic baba ghanoush, I feel all the more cultured and learned. It tastes good too! However, be warned. Even though it does taste quite yummy, it's not the same as what you'll find at the grocery store. There is no mayonnaise or extra preservatives. It is what you may actually find in Lebanon or other surrounding countries. And if you're able to use eggplant that is fresh and in season, that's even better!

Well, that's all for now. Hopefully you try out this authentic, international dish. Happy cooking!

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.*