January 24, 2022

Eggplant Dip

Baba ganoush eggplant dip on a platter with pita bread

Baba Ganoush or eggplant dip is made by roasting eggplants until soft, scooping out the insides, and mashing with tahini, garlic, and parsley. Served with pita or crackers, baba ganoush is a great snack or party appetizer and I like to serve it with a white bean and goat cheese dip and, for a bit heartier fare, the tomato and feta hot dip you cook up in a cast-iron skillet.

What are your favorite dips for parties?
Baba ganoush

Eggplant Dip

Yield: 6


  • 1 large globe eggplant
  • 2 Tbsp extra virgin olive oil (1 Tbsp reserved for garnish)
  • 2 Tbsp tahini
  • 1 garlic clove grated on a micro-plane grater
  • 1/2 teaspoon cumin
  • small pinch of red pepper flakes
  • 2 Tbsp lemon juice
  • 1 Tbsp lemon zest
  • 1 teaspoon kosher salt
  • 1 Tbsp chopped Italian flat leaf parsley


Preheat oven to 400

Poke the eggplant all over with a fork

Cut in half lengthwise and brush with olive oil

Bake on a roasting pan cut side down for 40 minutes

Cool eggplants and scoop the flesh into a bowl of a food processor

Add olive oil, tahini, garlic, cumin, red pepper, lemon juice, salt, and lemon zest

Mix until incorporated but leave it a bit chunky

Stir in the chopped parsley

Scoop into a serving dish and create a swirl in the top of the dip with the back of the spoon

Drizzle olive oil in the swirl

Garnish with pomegranate seeds and serve with baguette slices or toasted pita squares

Find more appetizer recipes here. 

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