Baba Ghanoush (Pareve)

Baba Ghanoush, garnished with pomegranate seeds and parsley
Baba Ghanoush, garnished with pomegranate seeds and parsley. © Miri Rotkovitz
  • 60 mins
  • Prep: 10 mins,
  • Cook: 50 mins
  • Yield: Serves 4 to 6
Ratings (5)

Popular throughout the Middle East, Baba Ghanoush - also known as Baba Ghanouj and Babaganoush - is a dip or spread made of roasted eggplant and tahini. The recipe is straightforward - simply roast the eggplant, scoop out the softened pulp, and then puree with tahini and seasonings. Scoop it up with fresh pita bread or raw veggies for a healthful snack or meze-style appetizer.

Miri's Recipe Testing Notes and Tips:

Don't have a food processor? Once the eggplant is roasted, it'll be tender enough to mash with a fork. Roughly chop the eggplant before mashing. To blend the garlic into the Baba Ghanoush more evenly, make a paste with it before adding it to the eggplant: peel, smash and halve the cloves, sprinkle with the salt, and chop very finely with a heavy chef's knife. Use the side of the blade to smash the garlic and salt into a paste, then stir into the eggplant mixture. The texture of the Baba Ghanoush will be more rustic, but it will still be delicious. 

The Baba Ghanoush can be served immediately after preparation, but it's even better when the flavors have a chance to meld. If you've got the time, prep it least a few hours to a day ahead, and store, covered in the refrigerator, until shortly before you're ready to enjoy it. Bring to room temperature before serving.

Upgrade your Baba Ghanoush with a flavorful garnish. Try topping with pomegranate arils (seeds) and chopped mint or parsley. Or sprinkle with smoked paprika and drizzle with extra virgin olive oil. 

Edited by Miri Rotkovitz

What You'll Need

  • 1 large eggplant
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. lemon juice
  • 2 Tbsp. Tahini
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh parsley
  • 1/2 tsp. salt

How to Make It

1. Preheat the oven to 400° F (200° C). Prick the eggplant all over with a fork and place on a rimmed baking sheet.  Roast in the hot oven, turning periodically, until the eggplant is very tender, about 45 to 50 minutes. 

2. When the eggplant is cool enough to handle, slice it in half lengthwise and scoop the flesh into the work bowl of a food processor. Add the garlic, olive oil, lemon juice, tahini, garlic,  parsley, and salt.

3. Pulse until the mixture is pureed, but still, has some texture. Transfer to a serving bowl and serve warm or at room temperature with warm pita bread. Leftovers may be refrigerated, covered, for up to four days.