Baba Ganoush (Roasted Eggplant Dip)

from ButterYum
makes 3 cups


  • 2 eggplants, cut in half lengthwise
  • 4 large cloves garlic, peeled
  • 1/4 cup prepared tahini
  • 3-4 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 2 tablespoons chopped fresh parsley


  1. Preheat oven to 375F.
  2. Line a sheet pan with foil.
  3. Make a small foil package to wrap the garlic cloves in.  
  4. Place foil-wrapped garlic and eggplants, cut side down, on sheet pan.  
  5. Bake in center of preheated oven for 30-40 minutes, or until the eggplants are soft and their flesh is easy to scoop out of their skins.
  6. Remove from oven and cool.  
  7. Scoop softened eggplant into a blender or food processor; add garlic, tahini, lemon juice, cumin, salt, and parsley.  Pulse to combine; continue pulsing until you reach the consistency you desire.  Serve with pita chips or vegetables.  Refrigerate leftovers in an airtight container.  Makes approximately 3 cups.