Baba Ghanoush Recipe

I love eggplant. It’s one of my favourite veggies to work with. A bit surprising because that’s not usually on top of anyone’s favourites list, but what can I say, it ranks pretty high up there for me.

Part of the reason is because its a great substitute. Use it to replace pasta in a lasagna or the chicken in a parm, you’ll get two different results, both equally delicious. The other reason for my love of eggplant, comes from eggplant dip. For as long as I can remember, my grandmother has been the key holder of the best eggplant dip around. This dip is coveted by family members at every Sunday brunch, and the recipe remains a secret so that we keep coming back for more. Since I don’t yet have the secret family recipe (working on it though, it will be mine one day) I decided to go on a quest to find a simple eggplant recipe I could make on my own.

I settled on a simple baba ganoush recipe. Only a handful of ingredients, and pretty simple to make. Definitely not as good as bubby’s, but it will do until that recipe is mine



  • 2 medium eggplants (about 2 pounds or 900 grams)
  • 1/4 cup (60 ml) tahini
  • 1/4 cup (60 ml) lemon juice
  • 2 to 3 garlic cloves, finely minced
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon kosher salt


  1. Adjust an oven rack to the middle position and turn broiler on (high heat). Line a baking sheet with aluminum foil or parchment paper.
  2. Place eggplants onto the baking sheet and prick in several places using a fork. This helps steam escape while the eggplants roast. Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky.
  3. Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F, and then roast eggplants until very soft; 30 to 35 minutes. Cool 10 to 15 minutes until easily handled.
  4. While your eggplant is roasting combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside until
  5. Once cooled, split the roasted eggplants, drain excess liquid, scrape out the flesh and add to the tahini mixture. (Discard excess liquid and skins). Mash eggplant into tahini mixture with a fork until somewhat smooth with some texture remaining. Cool to room temperature then enjoy!

You can store in an airtight container and refrigerate up to 5 days.

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