Go Back
+ servings
Baba Ganoush - The Father of all Eggplant Dips | hurrythefoodup.com

Baba Ganoush - The Father of all Eggplant Dips

Course: Dip, Party, Side Dish
Cuisine: Arab, Levantine, Vegan
Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 as a side
Calories: 617kcal
Print Recipe


  • 3 small eggplants (3 small eggplants = 600-700g in total)
  • 2 cloves garlic
  • 2 tbsp tahini (or sesame paste is fine too)
  • 1 lemon (juiced)
  • 2 tbsp olive oil (plus a splash when serving the dish)
  • 1 tsp paprika
  • salt and pepper to taste


  • 1 handful pomegranate seeds
  • 1 tbsp cilantro/coriander, fresh


  • Pre-heat the oven to 180ºc.
  • Put the eggplants on a oven tray with a splash of olive oil and some salt.
    3 small eggplants, 2 tbsp olive oil
  • Using a fork, poke a couple of holes in them.
  • Add the garlic cloves as well. No need to peel them.
    2 cloves garlic
  • Roast until tender ( 25-30 minutes).
  • Let the eggplants cool for a while, then slice them open and carve out the "flesh".
  • With a beater or food processor mix the eggplant flesh with the rest of ingredients (juice the lemon and peel the garlic too before you throw it in).
    2 tbsp tahini, 1 lemon, salt and pepper to taste
  • Serve in a bowl with some paprika and a splash of olive oil for garnish. You can eat as a dip with pitas, flatbread or nachos or as a side dish of main course.
    1 tsp paprika


  • Stir in pomegranate seeds and cilantro to give this lovely Baba Ganoush an extra freshness kick.
    1 handful pomegranate seeds, 1 tbsp cilantro/coriander, fresh


Calories: 617kcal | Carbohydrates: 54.2g | Protein: 12.6g | Fat: 45.5g | Saturated Fat: 6.3g | Sodium: 1213mg | Potassium: 1823mg | Fiber: 28.1g | Sugar: 22.2g | Vitamin A: 200IU | Vitamin C: 53.6mg | Calcium: 160mg | Iron: 4.7mg