Go Back

Baba Ganoush

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Appetizer
Cuisine Mediterranean
Servings 4 - 6


  • 2 large Italian eggplants, cut in half lengthwise
  • 4-5 cloves garlic, unpeeled
  • 1/4 cup  tahini
  • 3 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped
  • 5 tbsp quality extra virgin olive oil, divided
  • Sea salt and black pepper, to taste
  • 3 tbsp pomegranate arils
  • Vegetable crudités, to serve


  • Place top oven rack in the center position and pre-heat oven to 425°F.  Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat. Set aside.
  • Arrange the eggplant halves on the prepared baking sheet without overcrowding and place them in the oven. Roast for 35-40minutes, or until the eggplant is tender and appears to be collapsing. Remove from oven and set aside to cool.
  • When cool enough to handle, gently scoop out the eggplant interior into a mesh strainer set over a large bowl. Squeeze the roasted garlic cloves to release the edible interior into the strainer, as well.  
  • Press down on the eggplant and garlic with the back of a large spoon to release as much liquid as possible. Remove the strainer and discard the liquid in the bowl. Wipe dry before adding the eggplant mixture to the same bowl.
  • Add the tahini, fresh lemon juice, parsley, and one-quarter cup olive oil to the bowl. Season generously with salt and black pepper, to taste, and stir vigorously to combine.
  • Transfer the dip to a serving bowl and garnish with the remaining olive oil and the pomegranate arils. Serve immediately with a selection of vegetable cruditésand/or gluten-free pita or crackers, if desired. Enjoy!
Keyword Baba Ganoush