Baba Ganoush Recipe

Baba Ganoush is an eggplant dip recipe.

This classic Middle-Eastern dip is wonderful served with pita chips, crackers, or a fresh baguette.


4small eggplants
2 garlic bulbs, roasted with olive oil
1teaspoon salt
2tablespoons lemon juice
3tablespoons olive oil


  1.  Turn the oven to broil. Wash and place the eggplant on a baking sheet lined with tin foil. Broil the eggplant until blackened, approximately 10 minutes, turning once.
  2.  Cut off the tops of the garlic, place on a sheet of tin foil, and drizzle with olive oil. Place the garlic on the same baking sheet as the eggplant. Turn the oven to 375 F and bake both garlic and eggplant for 30 minutes. The eggplant should be soft when finished.
  3. Remove the garlic and eggplant from the oven and let cool. Once cool, squeeze the garlic into a food processor, followed by the tahini, salt, lemon juice, and 2 tbsp olive oil.
  4. Remove the eggplant from its skin, and place in the food processor. Pulse a couple of times until you have a creamy mixture. Place in a container and store in fridge for up to 5 days. Serve with pita chips, cracker, or baguette.

Recipe courtesy of Heather: Food has always been an important part of Heather’s life, so it only seemed natural that she would incorporate it into her career. A registered dietitian, photographer, pescetarian, and part-time traveler, Heather was born and raised in Toronto, and has since moved to Seattle, where she spends her days writing, developing recipes and photographing food. You can find a sample of her work over at the Flourishing Foodie