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–+ servings
bowl of baba ganoush topped with fresh chopped parsley, olive oil and smoked paprika, tortilla chips and more fresh parsley around it

RECIPE FOR BABA GANOUSH

This Recipe for Baba Ganoush (aka chunky eggplant dip) is authentic, fresh, flavourful and super easy to make. It's incredibly delicious served up with anything from tortilla chips and crackers to veggie sticks and pita bread.
Prep Time 5 minutes
Cook Time 1 hour
Drain Time 20 minutes
Total Time 1 hour 25 minutes
Servings 1 cup

Ingredients

  • 1 large Eggplant
  • 2 tbsp Tahini
  • 1 Clove Garlic minced
  • 1 tbsp Lemon Juice
  • 1 tsp Extra Virgin Olive Oil plus more for serving
  • ¼ tsp Salt
  • Sprinkle of Smoked Paprika
  • Fresh Parsley chopped, optional, for serving

Instructions

  • Preheat the oven to 400°F. Wrap the eggplant in foil.
    whole eggplant wrapped in foil
  • Roast for 1 hour, flipping halfway through. I do this directly on the oven rack as there is no need for a sheet pan. Allow it to cool to the touch before handling.
    whole roasted unpeeled eggplant in a piece of foil
  • Once cooled, peel the skin of the eggplant.
    whole roasted peeled eggplant in foil with peels on the end
  • Slice it in half lengthwise.
    whole roasted eggplant in foil sliced in half and then into thirds
  • Remove any large clumps of seeds and discard.
    eggplant flesh in a colander
  • Slice the eggplant into thirds and place it in a colander over a bowl. Let it drain for 20 minutes.
    eggplant flesh in a colander
  • Once the 20 minutes is up, gently press the eggplant pieces down with a fork to release the last of the excess water/moisture.
    bowl of unclear water
  • Add the eggplant flesh, tahini, garlic, lemon juice, olive oil, and salt to the base of a food processor.
    base of a food processor with eggplant flesh, olive oil, tahini and garlic
  • PULSE (not blend) the ingredients a few time until you reach your desired consistency (it should be a bit chunky)*
    blended eggplant dip in the base of a food processor
  • Transfer the dip to a serving dish and garnish with an extra splash of olive oil, a sprinkle of smoked paprika and some chopped fresh parsley. Serve with veggie sticks, tortilla chips, crackers, or pita bread or use as a spread.
    bowl of baba ganoush with a spoon in it on a plate with cucumber slices, celery sticks and tortilla chips

Notes

If you don't have a food processor, just use a fork to manually mash up the eggplant and mix the ingredients together.

Nutrition

Serving: 1Batch | Calories: 335kcal | Carbohydrates: 35g | Protein: 10g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Sodium: 602mg | Potassium: 1214mg | Fiber: 15g | Sugar: 17g | Vitamin A: 127IU | Vitamin C: 18mg | Calcium: 90mg | Iron: 2mg
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