Baba Ghanoush

By Jessica Hylton - - Updated

Baba Ghanoush is a creamy, classic Mediterranean eggplant dip that with a touch of sweetness makes a crowd pleaser! 

Baba Ghanoush in a white bowl with some olives.

I’m starting to notice a trend of dips and spreads in the last few blog posts. I promise you, I don’t eat like a rabbit. Well, maybe. Okay, MAYBE most of my meals have consisted of hummus and pita chips in the past few months, and I’ve allowed other types of dips in between. I promise I’ve been eating other things! Like oatmeal, and mangoes, and…wait, what if this is a dip and/or mono foods trend?

Okay, maybe I need help.

Top down shot of Baba Ghanoush in a ramekin with chips on the side.

But, how could I not want to just eat this kind of food only?? It will always answer the long lost protein question, and it tastes amazing. Take this baba ghanoush for example. I may or may not have bought a ton of eggplants and wondered what I would do with all of them, and this recipe may or may not have come out of that. Oops. But two roasted eggplants later, tahini (my new favourite addition to every sauce) and a touch of sweetness (sometimes eggplants are bitter!) you have a dip that as usual I couldn’t get my hands off of after we shot it.
Close up of dip in white ramekin with olives.

And if this is a trend, I hope it’s hear to stay. I still have some more of this left over and plan to devou…finish it nicely today. But please, check your eggplants! Some are very bitter, which can ruin your dip, and to that I recommend adding a touch of sweetness, maple syrup or honey or even blended dates, and you’re back in business.

I’ve also gotten into the trend of adding a drizzling of olive oil on top of all dips and spreads (antioxidants?) and I’ve also been going a bit too crazy over olive oil. When I find a name for this obsession I will let you know, but something tells me it’s mediterranean food overload.

Pass the olives!
Montage of eggplants being cooked and end shot of dip.

If you liked this dip, you’ll need this recipe for How To Make Tahini! 

Tahini in a glass jar.

Love Eggplants? Then you’ll love this Almond-Crusted Baked Eggplant!

Baked eggplant on a white plate with salad.

Want more dips? This Whipped Feta Dip with Garlic Pita Chips is a delicious snack!

Whipped Feta Dip in a white ramekin.

Baba Ghanoush

Baba Ghanoush is a creamy, classic Mediterranean eggplant dip that makes a crowd pleaser! 
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Course Dips, Jams, Sauces, Dips & Spreads, Sauces, spreads
Cuisine Mediterranean
  • 2 lbs eggplants chinese eggplants, globe eggplants or italian eggplants work best - not overripe
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 3 cloves garlic
  • ¼ teaspoon ground cumin
  • generous pinch of salt to taste
  • 1 tablespoon olive oil
  • 1 tablespoon parsley chopped
  • teaspoon smoked paprika


  • Preheat oven to 400°F/200°C.
  • Prick the eggplants a few times with a fork, place on a baking sheet along with the garlic cloves still in their skins. Bake for about 30-40 minutes. The skin should be wrinkly.
  • Remove from oven. When eggplants have cooled for about 5-10 minutes, peel off the skin (it should easily peel off), or cut into the eggplant along the skin, tear to the sides, and scoop out the flesh, leaving the skin behind.
  • Strain the eggplant over a mesh colander to remove any excess liquid and remove any extra bits of eggplant skin for about 5 minutes. Using a spoon or a spatula, press out that extra liquid and discard it.
  • In a food processor (or a bowl if you don't have a food processor), add the eggplant, tahini, lemon juice, roasted garlic, cumin, sea salt, olive oil, parsley and smoked paprika. Puree until smooth, or using your fork or whisk, whisk vigorously until smooth.
  • Taste to see if you need to adjust the seasonings.
    Serve garnished with olive oil, and chopped parsley.


Calories: 123kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 7mg | Potassium: 415mg | Fiber: 5g | Sugar: 6g | Vitamin A: 120IU | Vitamin C: 9mg | Calcium: 33mg | Iron: 1mg
by Jessica

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Recipe Rating


  1. Tammy says:

    I love baba-ghanoush! This looks so good, Jessica!


  2. Pam says:

    It looks and sounds tasty. I could eat dips for dinner when it’s hot outside!

  3. Kelly says:

    I could live off dips too – especially when it’s so hot outside. I love baba ghanoush but have never made it before. Yours looks perfect and I can’t wait to try it 🙂

  4. Arpita@ TheGastronomicBong says:

    I love Mediterranean cuisine.. This Baba Ghanoush looks fab!! such a creamy and delicious dip.. 🙂

  5. I’ve eaten baba ghanoush plenty of times, but I’ve never made it. This looks like the perfect recipe to try! 🙂

  6. I just made a batch of grilled baba ghanoush, how funny. It is my all time favorite dip. I never tried adding maple syrup to it but it sounds great.

  7. There’s no need to stop the dip trend! I love snacking throughout the day, and it’s great to have some healthy options out there. I love baba ghanoush when I go to middle eastern/mediterranean restaurants, but being able to make it myself is awesome! I’ll have to try this soon 🙂

    • Jessica says:

      Thanks Alexis! You’re so right – I could keep up the dip trend forever!

  8. Jessica this look oh soooo amazing! You are killing it girl!

  9. I love baba ghanoush! Yours look amazing, Jessica.

  10. Ashley says:

    I have never made baba ghanoush at home! I’ve clearly been missing out 🙂 This looks awesome. And I love alll the dips so keep em’ coming!

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