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Babaganoush Recipe

Babaganoush Recipe

This babaganoush recipe is a creamy, smoky Mediterranean dip made with roasted eggplant, tahini, olive oil, lemon juice, and garlic. Perfect with pita bread or fresh vegetables, it’s naturally vegan, gluten-free, and full of bold flavor. Roasting the eggplant until tender brings out its sweetness, while tahini and olive oil add a rich, velvety texture.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling & Draining Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer, Dip
Cuisine: Mediterranean, Middle Eastern
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Babaganoush Ingredients
  • 2 pounds Italian eggplants About 2 small-to-medium
  • 2 cloves Garlic Minced or pressed
  • 2 tablespoons Lemon juice More to taste
  • 0.25 cup Tahini
  • 0.33 cup Extra-virgin olive oil Plus more for brushing and garnish
  • 2 tablespoons Fresh flat-leaf parsley Chopped, plus more for garnish
  • 0.75 teaspoon Salt Or to taste
  • 0.25 teaspoon Ground cumin
  • 1 pinch Smoked paprika For garnish
  • Pita bread, carrot sticks, cucumber slices, bell pepper strips For serving

Equipment

  • Baking sheet
  • Parchment paper
  • Mesh strainer
  • Mixing Bowl
  • Fork
  • Knife
  • Spoon

Method
 

  1. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
  2. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil.
  3. Place eggplants cut-side down on the prepared baking sheet and roast for 35–40 minutes until tender and skins collapse.
  4. Let cool for a few minutes, then scoop the flesh into a mesh strainer, discarding the skins.
  5. Drain excess moisture for about 10 minutes, stirring occasionally.
  6. Transfer the eggplant to a mixing bowl. Mash with garlic and lemon juice until smooth.
  7. Add tahini and slowly stir in olive oil until creamy and pale.
  8. Mix in parsley, salt, and cumin. Adjust seasoning with more salt or lemon juice to taste.
  9. Transfer to a serving bowl. Drizzle with olive oil, sprinkle with smoked paprika, and garnish with parsley.

Notes

For best flavor, serve at room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir before serving. Roasting the eggplant cut-side down creates rich caramelization and smoky depth.