By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
175 cal · 40 min
Baba Ganoush
Recipe GLPR55b939c18e3515
A creamy Middle Eastern dip made from roasted eggplants blended with tahini, garlic, and lemon juice. The eggplants are charred and roasted until completely soft, then pureed into a silky spread with a subtle smoky flavor. Garnished with fresh herbs and served with crackers, bread, or pita chips for dipping.
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Ingredients
3 Medium eggplants
½ cup Tahini (sesame paste)
1¼ teaspoons Coarse salt
3 tablespoons Fresh lemon juice
3 cloves Garlic cloves, peeled and minced
⅛ teaspoon Chile powder
1 tablespoon Olive oil
handful Fresh flat-leaf parsley or cilantro leaves
Directions
Preheat your oven to 375°F (190°C).
Pierce each eggplant several times with a fork. If you have a gas stove, carefully char the exterior of each eggplant by holding it directly over the flame with tongs, rotating frequently until the entire skin is blackened and blistered. If you do not have access to a gas flame, skip this step and proceed directly to roasting.
Place the eggplants on a baking sheet and transfer to the preheated oven. Roast for 20 to 30 minutes, until the flesh is completely tender and yields easily when pierced with a knife.
Remove the eggplants from the oven and allow them to cool at room temperature until they are safe to handle.
Once cool, halve each eggplant and scoop the soft pulp away from the charred skin, discarding the skin. Transfer the pulp to a blender or food processor. Add the tahini, salt, lemon juice, minced garlic, and chile powder. Blend until the mixture reaches a smooth, creamy consistency.
Taste the dip and adjust the seasoning with additional salt or lemon juice as desired. Transfer to a serving bowl, drizzle with a thin stream of olive oil, and garnish with fresh parsley or cilantro leaves. Serve with crackers, sliced baguette, or toasted pita chips.
Comments
Baba ganoush hits Charlotte grocery stores easily—eggplant is standard at Harris Teeter and Food Lion year-round, tahini is a regular pantry find at all chains, and the aromatics are everywhere. The real time commitment is roasting the eggplant itself, which the 40-minute stated time barely acknowledges; you're looking at 30–35 minutes in the oven alone, plus another 10 for cooling and pureeing, so plan for a full hour. At roughly $1.50 per serving for quality eggplant and tahini, it's a bargain dip for entertaining, and it reheats or keeps refrigerated for several days. The catch is that it demands attention to texture—overblended becomes gluey, underblended stays grainy—and it's not a dish that tolerates being made hours ahead and left unattended, so it suits a cook who can tend to it and serve it fresh or the same day.
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