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Baba Ghanoush {Eggplant Dip}

Pioneer Woman
The incredible flavors of this dish make it a must try.


  • 3 medium eggplant
  • 3 Tbl. Tahini sesame paste found in a jar in the International isle of the super market
  • 3 cloves minced garlic
  • juice of 1 lemon
  • 3 Tbl. Extra Virgin Olive Oil
  • 2 Tbl. fresh chopped parsley
  • dash of cumin
  • sea salt to taste


  • Most important step: take a fork and prick the skin of each eggplant at least 10 times on both sides. This allows the steam to escape while it's cooking.
  • Roast on high about 4-6" from broiler.
  • Turn eggplant every 5 minutes until completely charred. This will take 45 - 60 minutes.
  • Remove them from the oven, let cool slightly.
  • Then cut in half and scoop out insides with a spoon.
  • Discard skins.
  • Put eggplant flesh in a medium bowl and mash with a fork.
  • Combine with all other ingredients until well blended and season with salt to taste.


Serve with pita bread or chips.