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Roasted Eggplant Dip (Baba Ganoush)

Servings: 8

Prep time: 10 min Cooking time: 30 min


  • 1 large eggplant (about 1 1/2 lbs.)

  • 2 Tbsp olive oil

  • 1/4 cup plain Greek yogurt (optional)

  • 2 Tbsp tahini paste

  • 2 garlic cloves, minced

  • Lemon, juiced

  • 1/4 tsp ground cumin

  • 1/2 tsp kosher salt

  • 1/4 tsp black pepper

  • 1/8 tsp cayenne pepper


1. Preheat oven to 400F.

2. Cut eggplant in half lengthwise. Line a baking sheet with aluminum foil. Poke a few holes in the eggplant halves with a fork and drizzle 1 Tbsp olive oil to coat on both sides. Place cut side down on foil.

3. Roast for 30-40 mins or until very tender.

4. Let eggplants cool for about 15 mins. Then, scoop out the flesh into a bowl or food processor.

5. Add all other ingredients and mash/stir or process until the dip is smooth and creamy. Enjoy.



  • Keep for up to 3 days in the fridge. Do not freeze.

  • Serve with fresh veggies, whole grain pita bread, crackers or chips.

  • Makes about 2 cups. The serving size is 3-4 Tbsp per person.

RENEW Roasted Eggplant Dip (Baba Ganoush)
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