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Baba Ghanoush (Roasted Eggplant Dip)

  • Author: Morgan
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 minutes


  • 2 medium eggplants
  • 1/4 cup tahini (sesame paste)
  • Juice of one large lemon
  • 4 cloves garlic, finely minced
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 3 tablespoons parsley, chopped
  • 1 tablespoon olive oil, optional
  • Pomegranate Seeds, to garnish
  • Pita, for dipping


  1. In a medium-sized bowl, combine the tahini, lemon juice, cumin, and salt. Cover and refrigerate.
  2. Turn the broiler on high and adjust the oven rack to middle position. Line a baking sheet with foil.
  3. Pierce the eggplants all over with a fork to let steam escape. Place the eggplants on the baking sheet and broil, turning every minute or so, until the skin darkens, about 8-10 minutes total.
  4. Turn off the broiler, but leave the eggplants in the oven. Heat the oven to 350 degrees F and roast the eggplants for 30 more minutes, or until the eggplant is very soft. Let cool.
  5. Split the eggplants in half and drain the excess water. Use a spoon to scrape out the roasted eggplant and add it to the refrigerated tahini mixture.
  6. Mash the eggplant into the tahini mixture until smooth or quickly process it together. Drizzle the top with olive oil and sprinkle with a few pomegranate seeds.
  7. Serve with pita, crackers, chips, or veggies.