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Baba Ghanoush

Michele Pesula Kuegler
Hummus' fun, eggplant-based sibling
Prep Time 15 mins
Cook Time 45 mins
Course Appetizer
Servings 4


  • 1 large eggplant
  • 1 garlic clove peeled
  • 1/2 tsp. salt
  • 2 Tb. tahini
  • 1-1/2 Tb. lemon juice


  • Preheat oven to 375.
  • Pierce eggplant with knife in multiple spots, and place on a foil-lined baking sheet.
  • Bake for 30-45 minutes (depending on the size of your eggplant), or until it is very tender.
  • Allow the eggplant to cool, then cut in half. Scoop out the pulp, and place in a blender.
  • Discard peel.
  • Add garlic, salt, tahini, and lemon juice to blender.
  • Purée until completely smooth. Transfer to serving dish.
  • Can be served immediately. Refrigerate if using later.
Keyword dip, eggplant