Baba Ghanoush (eggplant dip)

oushoushsoujoush how cool does that sound?

Remember how after I made the Eggplant Pizza, I said I had half an eggplant left and I might make the pizza again? I didn't. Instead, I made this baba ghanoush. The beautiful thing about making this (or anything else, really) at home instead of ordering it at a restaurant is that you can cater it specifically to your tastes. Love garlic? Throw 3 giant cloves in there. Not a fan of tahini? Use half as much. Love spice (and a little color contrast for the photos)? Sprinkle red pepper flakes on top of the finished dip. I don't have a single bad thing to say about this baba ghanoush. In fact, it puts even the various hummuses (hummusi? humussee?) from Trader Joe's to total shame.


  • 1/2 large eggplant, cubed
  • 3 whole cloves garlic
  • Salt
  • Pepper
  • Olive oil (to toss eggplant and garlic)
  • 5-6 tbsp tahini
  • 1 small red onion, diced
  • 2-3 tbsp chopped cilantro
  • 1 tbsp lemon juice
  • Extra virgin olive oil (use a good tasting, salad dressing quality, fruity one)
  • Red pepper flakes


Preheat oven to 400 degrees F. I used my conveniently sized toaster oven, so it didn't take as long to heat up. Place cut eggplant pieces and garlic on a foil-lined baking tray and toss with salt, pepper, and olive oil. Roast for  20-30 minutes. Add cooked eggplant and garlic to a food processor and add tahini, onion, cilantro, lemon juice, and extra virgin olive oil. Pulse together until a nice paste forms. Transfer to a serving bowl and garnish with red pepper flakes.

Serve with pita or a crusty bread.

Baba ghanoush (eggplant dip)

Baba ghanoush (eggplant dip)