Baba Ghanoush Recipe

Learn how to make a delicious baba ghanoush dip with this easy-to-follow recipe.

From "The Kitchen Pantry Cookbook"
April 2016

Cook Time: 35-45 min

Yield: 2 cups

The Kitchen Pantry Cookbook: Make Your Own Condiments and Essentials (Quarry Books, 2013) by Erin Coopey is the quintessential guide to making superior homemade condiments. With over 90 recipes including this delicious baba ghanoush, store-bought pantry items will soon be a thing of the past.

You can purchase this book from the MOTHER EARTH NEWS BOOKSTORE: The Kitchen Pantry Cookbook: Make Your Own Condiments and Essentials

I’m a fiend for eggplant. I even crave it sometimes. Once you try this dip, I know you’ll feel the same.

Baba Ghanoush Recipe


• 2 medium-size Italian eggplants, about 1-1/2 pounds (680 g) each
• 3 to 4 tablespoons (45 to 60 ml) extra-virgin olive oil, plus 1 teaspoon or so for garnish
• 1 teaspoon coarse sea salt or kosher salt, plus extra for sprinkling
• 1/2 cup (90 g) seeded and diced tomatoes, divided
• 2 tablespoons (30 g) tahini
• 2 tablespoons (28 ml) freshly squeeze lemon juice
• 1 teaspoon garlic purée or 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1 teaspoon minced fresh parsley, for garnish (optional)


1. Preheat the oven to 400 degrees F (200 degrees C, or gas mark 6).

2. Slice the eggplants in half, lengthwise. Prick the skin with a fork. Brush the entire eggplant liberally with the olive oil. Sprinkle the cut-side with some salt. Place cut-side down on a baking sheet. Place the baking sheet in the oven and roast until the eggplant is soft, about 35 to 45 minutes. Remove the eggplant from the oven. Tent loosely with aluminum foil and allow to cool to room temperature.

3. Scrape the seeds from the cooled eggplant. You don’t have to remove all of them, just try to get most. (The seeds can be a little bitter.) Scrape the remaining eggplant pulp into a food processor. Pulse 2 or 3 times to pulverize. Add 1/4 cup (45 g) of the tomatoes, tahini, lemon juice, 1 teaspoon salt, garlic, and cumin. Purée for 10 to 20 seconds to combine — the longer you process, the smoother the dip.

4. Scrape into a serving bowl. Taste to see if you’d like to add more salt. Top with the remaining 1/4 cup (45 g) tomatoes. Drizzle with the remaining 1 teaspoon olive oil and sprinkle with the parsley.

Baba ghanoush is typically served with warm pita bread, but you can also serve it with pita chips, tortilla chips, or cucumber slices. It’s good at room temperature or chilled leftovers can be stored, covered, in the refrigerated for up to 5 days.

Note: Baba ghanoush can be lumpy or smooth, your choice. If you prefer a little more texture, you can mash the eggplant pulp by hand with a fork and simply stir in the other ingredients.

More recipes from The Kitchen Pantry Cookbook: Make Your Own Condiments and Essentials:

Homemade Pita Chips Recipe
Homemade Potato Chips Recipe
Homemade Tortilla Chips Recipe 

Reprinted with permission from The Kitchen Pantry Cookbook: Make Your Own Condiments and Essentials by Erin Coopey. Published by Quarry Books Publishing, 2013. You can buy this book from our store: The Kitchen Pantry Cookbook: Make Your Own Condiments and Essentials