Baba Ganouj - Eggplant Dip with Sesame Oil

NateNate Brown
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Makes 6 cups
total time:
1 hr

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Baba Ganouj - Eggplant Dip with Sesame Oil photo Save this recipe 4
Makes 6 cups
total time:
1 hr


  • 2 medium dark-skinned eggplants (pierced with fork to let steam escape)
  • 4-5 cloves garlic, to taste
  • 6 tablespoons tahini (Arabic sesame paste)
  • 4 lemons, juice of
  • 2 tablespoons water
  • salt & freshly ground black pepper
  • 1 dash hot red pepper, to taste (cayenne)
  • chopped parsley (for garnish) (optional)
  • toasted pine nuts (for garnish) (optional)
  • pomegranate seeds (for garnish) (optional)
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  • 1

    Broil eggplants with skin on, turning frequently, until skin is lightly charred and eggplants are fairly soft.

  • 2

    Alternately, slice eggplants in half lengthwise and place on an oiled cookie sheet.

  • 3

    Broil in oven or bake at 450oF until fairly soft.

  • 4

    Allow to cool enough to be handled.

  • 5

    Remove most of skin, and mash eggplant.

  • 6

    If you don’t mind a little grayness in the color, allow a little charred skin in with the pulp; it will add a pleasant smoky flavor.

  • 7

    Fit food processor with steel blade.

  • 8

    With machine running, drop in garlic cloves.

  • 9

    Add tahini, lemon juice, and water; blend until thoroughly combined.

  • 10

    Add eggplant, and pulse until coarsely pureed.

  • 11

    Add salt and red and black pepper to taste.

  • 12

    Refrigerate for 1-2 hours for flavor to develop.

  • 13

    Adjust seasonings, including tahini if desired.

  • 14

    Garnish with parsley, pine nuts, and pomegranate seeds as desired.

  • 15

    Serve with pita bread or veggies.

Recipe Notes

Edit note

One of my most favorite dips. Eat it together or you won't get kissed. Garlic breath :-).

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