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–+ servings
Baba ganoush -- smoky yet light, garlicky yet creamy. Perfect summer mezze platter dish!

Baba Ganoush

A smoky, yet light, creamy eggplant dip, perfect with pita or crudité. Vegan!
Course Dip
Cuisine middle-eastern
Keyword baba ganoush, dip, eggplant, healthy, vegan
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 people
Calories 235 kcal
Author Cheryl Malik


  • 2 pieces medium "regular" eggplant (Black Magic, Black Beauty, etc., the kind with a dark purple skin)
  • 2 - 4 cloves garlic peeled and smashed
  • 2 - 4 tablespoons lemon juice
  • 4 - 6 tablespoons tahini (1/4 cup + 2 tablespoons)
  • 1 teaspoon paprika
  • 1 - 2 teaspoons salt


  1. Preheat your broiler on high and pierce eggplants all over with a fork. Place under broiler directly onto rack with a cookie sheet on the rack below to catch anything. Turn every so often, until blackened all over. Should take approximately 45 minutes.

  2. Remove from oven and place a large bowl over the top of the eggplant. Let cool to room or handling temperature. The bowl helps the eggplants steam so their skin is easier to remove.
  3. Once cool, remove the top and peel the skin off the eggplant and discard. Place in a blender or food processer, along with the garlic, tahini, and paprika. Start with the smaller amounts in the ingredient list.

  4. Blend until smooth and taste. Add more garlic, lemon, or tahini, to taste. Stir in paprika and 1 teaspoon salt and taste. Add additional salt, if desired (we typically use 2 teaspoons).

Recipe Notes

Refrigerate and serve chilled.

Nutrition Facts
Baba Ganoush
Amount Per Serving (4 g)
Calories 235 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g19%
Sodium 1759mg76%
Potassium 225mg6%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 1g1%
Protein 7g14%
Vitamin A 271IU5%
Vitamin C 12mg15%
Calcium 61mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.