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How to Make Baba Ganoush (Eggplant Dip)

Baba ganoush is a Lebanese eggplant dip that is similar to hummus, but instead of chickpeas it uses roasted eggplants. It’s super creamy, has a hint of smokiness, and made with simple everyday ingredients!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Side Dish
Cuisine: Lebanese
Keyword: baba ganoush
Servings: 6
Author: Globally Flavored


  • 2 medium eggplants
  • ¼ cup tahini
  • Juice of ½ lemon
  • 2 garlic cloves
  • ½ teaspoon sea salt
  • 2 tablespoons olive oil
  • ½ teaspoon smoked paprika plus more to garnish
  • Parsley to garnish


  • Preheat the oven to 425 F. Pierce the eggplants with a knife about 10 times per eggplant all over. Bake for 50 minutes, then let cool for about 10 minutes until you can touch the eggplant without burning yourself.
  • Once cooled, peel off the skin and discard. Cut the eggplants in half. Grab a strainer and place it over a bowl. Place the eggplants into the strainer spread and mash the eggplant out to release extra water. Let drain for 5 minutes.
  • Add the eggplant, tahini, lemon juice, salt, olive oil, and paprika to a blender. Blend until creamy and smooth. If you prefer to have a dip with more texture, you can mash the eggplant by hand with the other ingredients with a fork as well.