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Best-Ever Baba Ghanoush

We like our baba ghanoush GARLICKY. If you don't, skip grating the raw clove in at the end. Without it, you'll have a more subtle (slightly sweet) garlic flavor that will make everyone very, very happy. We like serving it as part of a trio of dips, along with homemade hummus and Greek feta dip. Accompanied by crudités and pita chips, you really can't go wrong.

Made it? Let us know how it went in the comment section below!



1 head garlic, plus 1 clove garlic 1 tbsp. plus 1 tsp. extra-virgin olive oil, plus more for garnish Kosher salt Freshly ground black pepper 2 medium eggplants 3 tbsp. lemon juice 1/4 c. tahini 1 tbsp. freshly chopped parsley Pinch of crushed red pepper flakes Toasted pita and chopped vegetables, for serving


  1. Move oven rack to top third of oven and preheat to broil on high. Line a large baking sheet with foil.

  2. Cut the top off the head of garlic and drizzle with a teaspoon of olive oil. Season with salt and pepper and wrap in foil.

  3. Pierce eggplants all over with a fork. Place eggplants and garlic on a large baking sheet and place in oven. Broil, turning occasionally, until eggplant is charred on the outside and tender on the inside, and garlic is soft, 30 to 35 minutes. Tip: Test the eggplant doneness by inserting a paring knife into the center of the eggplant. If there is any resistance, continue roasting.

  4. Let eggplant cool 10 minutes, then cut open and scoop out flesh. Discard skin and place flesh in a colander to drain for 30 minutes, stirring once at 15 minutes.

  5. In a large bowl, combine eggplant, roasted garlic cloves, and lemon juice. Use a fork to mash garlic cloves, then continue stirring until eggplant is broken down and lemon juice is incorporated. Add tahini, 1 tablespoon olive oil, and grate remaining clove of garlic into bowl. Stir to combine and season with salt, then transfer to serving dish. 

  6. Garnish with parsley, pepper flakes, and a drizzle of olive oil. Serve with toasted pita and/or vegetables.

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