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Easy Dip Recipes – Baba Ganoush

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  • Author: Mavis Butterfield



1 large eggplant
1/4 cup tahini sauce {I got mine free from Vitacost}
3 garlic cloves, minced
1/4 cup lemon juice {I used bottled}
1/8 teaspoon ground cumin
1 tablespoon extra virgin olive oil {I like ZOE* brand}
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup roasted red peppers or Kalamata olives {I used peppers}
dash of salt


  1. Preheat  oven to 375 degrees.
  2. Fire up the bbq, poke a few holes in the egg plant with a fork and grill on each side for about 4 minutes each until each side of the egg plant has a nice roasted texture to it.
  3. Place the roasted eggplant on a lined baking sheet {I used a silpat*} and bake until soft {about 20 minutes}
  4. When the eggplant has finished cooking, let it cool on the pan for about 10 minutes.  Cut the stem off and peel the skin off slowly.
  5. Toss all the ingredients {except the olive oil} in a blender {I used my Blendtec*} and pulse until smooth.
  6. Transfer to a serving dish, make a well in the center and fill with 1 tablespoon of olive oil.


Serve with hearty chips or thinly sliced french bread.