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A hand dipping pita bread into a bowl of baba ganoush.

Baba Ganoush

This baba ganoush is a creamy dip made of eggplant, tahini, olive oil, lemon juice and spices. It's a great healthier appetizer option, and can also be used as a sauce for grilled meats or vegetables.
Course Appetizer
Cuisine Mediterranean
Keyword baba ganoush, eggplant dip
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Calories 171kcal
Author Sara Welch


  • 2 medium eggplants cut in half lengthwise
  • 1/4 cup + 2 tablespoons olive oil divided use
  • 2 tablespoons lemon juice
  • 3/4 teaspoon minced garlic
  • 1/3 cup tahini
  • salt to taste
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon chopped parsley
  • additional olive oil and smoked paprika for garnish
  • cooking spray


  • Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
  • Brush the cut sides of the eggplant with 1 tablespoon of olive oil, and season the eggplant generously with salt.
  • Place the eggplant halves cut side down on the sheet pan. Roast for 30-40 minutes until eggplant is very tender.
  • Scoop out the insides of the eggplant and place in a food processor.
  • Add the remaining olive oil, lemon juice, garlic, tahjni, salt and paprika to the food processor.
  • Lightly pulse for a chunkier dip. If you prefer a smooth dip, puree the eggplant mixture until no lumps remain.
  • Spoon the dip into a bowl. Top with chopped parsley, a drizzle of olive oil and smoked paprika. Serve.



Calories: 171kcal | Carbohydrates: 10g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 6mg | Potassium: 313mg | Fiber: 4g | Sugar: 4g | Vitamin A: 63IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg