Baba Ghanoush (Roasted Eggplant Dip)

Image of Suzan Najjar
Rated 5.0 based on 3 customer reviews
Baba Ghanoush (Roasted Eggplant Dip)
Baba Ghanoush (Roasted Eggplant Dip)


  • 2 eggplants 
  • ½ cup plain Greek-style yogurt 
  • ⅓ cup tahini
  • 1 lemon, juiced 
  • 2 garlic cloves, minced 
  • salt to taste 
  • 1 tablespoon olive oil, or to taste 
  • 2 tablespoons diced tomatoes, or to taste
  • 1 tablespoon chopped parsley, or to taste


  • Preheat broiler to High.
  • Place eggplants on baking sheet and broil, turning eggplants every 15 minutes so all side are cooked evenly, 45 minutes to 1 hour.
  • Slice eggplants into halves and remove eggplant pulp with a spoon and place in bowl; let cool for about 15 minutes. Drain off any excess liquid.
  • In a mixing bowl, mix yogurt, tahini, lemon juice, and garlic. Add eggplant flesh and smash with fork until well combined. Season with salt to taste.
  • Drizzle olive and garnish with diced tomatoes and parsley.
Mealthy tip:

You'll get a good amount of smoky flavor in this baba ghanoush recipe. If you're craving even more smoke, grill the eggplants for 45 minutes to 1 hour instead of broiling in oven.


5.0out of 5 Stars

(3 Reviews)

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What others are saying

Image of Laura Griffin

Laura Griffin says:

Authentic tasting ghanoush! I can't decided between this and hummus, which I like more. That's why I serve both! My party guests love it.

Image of Greg Jones

Greg Jones says:

This was really good Baba Ghanoush, very authentic tasting. We've tried it both ways, grilled and broiled. I definitely prefer the grilled method, but both are fantastic.

Image of Chaz Norwood

Chaz Norwood says:

Made these for a company potluck and paired them with pita crackers. Everyone loved them. Eggplant is so underrated, I think I created a few new fans.