Baba Ghanoush recipe

This scrumptious eggplant dip is healthy and nutritious.

Make this delicious recipe for a healthy snack or a crowd-pleasing appetizer



1 large eggplant

60 mL (¼ cup) tahini, plus more as needed

3 garlic cloves, minced

60 mL (¼ cup) fresh lemon juice, plus more as needed

1 pinch ground cumin

Salt to taste

15 mL (1 Tbsp.) extra virgin olive oil

15 mL (1 Tbsp.) chopped fresh flat-leaf parsley

60 mL (¼ cup) kalamata olives (optional)


1. Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 120°C (375°F).

2. Prick the eggplant with a fork in several places and place on the grill rack about 10 cm (4 in.) from the fire.

3. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.

4. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.

5. Remove from the oven, let cool slightly, and peel off and discard the skin.

6. Place the eggplant flesh in a bowl. Using a fork, mash the eggplant to a paste.

7. Add the 60 mL (¼ cup) tahini, the garlic, the 60 mL (¼ cup) lemon juice and the cumin and mix well.

8. Season with salt, then taste and add more tahini and/or lemon juice, if needed.

9. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.

10. Drizzle the olive oil over the top and garnish with parsley and olives. Serve at room temperature.