clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baba Ganoush

Baba Ganoush

  • Author: Meghan Telpner


A simple dip that goes well with your favourite crackers and crudites.



1 large eggplant
3 Tbsp lemon juice
2 Tbsp sesame tahini
2 Tbsp Olive oil
1/4 cup pine nuts, toasted (I toasted mine in a dry pan over medium heat)
2 cloves garlic, peeled and smashed
1 tsp sea salt
1/8 tsp chile powder (optinal)


  1. Preheat the oven to broil setting.
  2. Prick eggplant a few times.
  3. Place the eggplant on a baking sheet and roast in the oven for 20 to 30 minutes, until soft, and looking kind of toasty on the outside (skin may blacken a little).
  4. Remove from oven and let cool.
  5. Cut the eggplant in half and scrape out the gooey inside
  6. Blend/process eggplant together with remaining ingredients in a food processor or blender.
  7. Add additional sea salt (or lemon juice) as needed.
  8. Enjoy on salad, in a wrap/sandwich or as a dip.

Keywords: babaganoush, babaganoush recipe, eggplant dip, eggplant