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–+ servings
Baba ganoush dip.

Baba Ganoush

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 medium (2 medium) eggplants about 2 pounds or 900 grams
  • ⅓ cup (80 grams) tahini swap Greek yogurt
  • 2 tablespoons (30 grams) lemon juice
  • ½ clove (½ clove) garlic
  • ½ teaspoon (1 teaspoon) salt or more to taste
  • 1 pinch (1 pinch) parsley chopped
  • 1 drizzle (1 drizzle) extra virgin olive oil
  • 1 pinch (½ teaspoon) smoked paprika + optional pin nuts or pomegranate seeds

  • Prep the Eggplant: Cut 2 medium eggplants in half lengthwise and score the flesh. Drizzle with olive oil (optional), and season with a pinch of salt and pepper.
    Step picture 1_Preparing the eggplant by scoring its flesh and seasoning it.
  • Oven: Bake cut side down at 430°F / 220°C for 40–50 minutes.
    Air Fryer: Cook cut side down at 400°F / 200°C for 18–22 minutes, until soft.
    Step picture 2_Tender roasted eggplant.
  • Scoop & Blend: Let cool, then scoop out the flesh and discard skin and stem.
    Blend in a food processor with ⅓ cup tahini, 2 tablespoons lemon juice, ½ clove garlic, and ½ teaspoon salt until smooth but without over-blending. Taste and adjust seasoning.
    Step picture 3_Scooping the eggplant flesh and blending everything in a food processor.
  • Serve: Spoon into a bowl and garnish with 1 drizzle extra virgin olive oil, 1 pinch parsley, 1 pinch smoked paprika, and pomegranate seeds or toasted pine nuts.
    Baba ganoush on a plate topped with olive oil, parsley, and paprika.
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