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Baba Ghanoush
Egyptian Baba Ghanoush a smoky, creamy eggplant dip that’s perfect with warm pita, falafel, or as part of a mezze spread
Ingredients
- 1 kg large eggplants (about 2–3 medium ones)
- ½ cup tahini
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 tablespoon chopped red pepper
- 3 tablespoons chopped fresh dill
- ¼ cup water
- ¼ cup olive oil
- Salt to taste
- Extra dill and olive oil for garnish
Instructions
- Roast the Eggplants
- Wash and pierce the eggplants with a fork.
- Roast them directly over a flame or in a hot pan, turning until the skin is charred and the flesh is soft.
- Let them cool completely — this helps preserve the smoky aroma.
- Peel and Mash
- Once cooled, peel off the charred skin and scoop out the soft flesh.
- Place the flesh in a bowl and mash with a fork until chunky-smooth.
- Blend the Flavor Base
- In a separate bowl or food chopper, mix tahini, garlic, lemon juice, red pepper, dill, olive oil, and water until smooth.
- Combine and Mix
- Add the mashed eggplant to the tahini mixture.
- Stir gently to combine — don’t overmix; Egyptian Baba Ghanoush is traditionally a bit rustic in texture.
- Serve and Garnish
- Transfer to a serving bowl.
- Top with a drizzle of olive oil and sprinkle with fresh dill.
- Serve with warm pita bread or fresh veggies.