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Babaganush - Eggplants and tahini blended into a delicious dip! (באבא גנוש)

There are many versions of this delicious Middle Eastern dip, but the best part about it is it's so easy to prepare.

It is important to pick eggplants or aubergines as they are known in Europe that are light in weight as these contain less seeds.

Also if possible pick the eggplant with a dot at the bottom (female) rather than a short line (male), this is also an indication that there are less seeds. Too many seeds create a bitter taste.

Here is my version of this delicious and healthy dip!


3 medium Eggplants

Juice of 1 Lemon

2-3 cloves of Garlic. This is according to taste, so if you like less or more adjust it.

1/2 cup of Tehini paste, you can add more/less according to your taste. The more you add the creamier your Babaganush will be. In my house we like it creamy.

1 teaspoon of salt, or more/less to taste.

1 Tablespoon Olive oil and a drizzle for garnish

1/2 cup Fresh chopped Parsley, save some for garnish

A little water if needed.

Paprika for garnish.

To prepare:

Heat oven to 400 degrees.

Place eggplants on a baking pan lined with parchment paper. Poke a few holes in each one with a fork.

Bake for approximately 45 minutes turning eggplants a few times during baking time. Keep an eye on them because every oven has different heat levels, you don't want to burn them.

Eggplants are fully cooked when the skin is completely shriveled and they feel soft. Take out of oven and let cool for 10 minutes.

Remove skin. It should peel off easily.

Put eggplant flesh in a bowl and mash with a fork if your like a textured dip or use a food processor if you prefer a smoother dip.

Mix all ingredients until smooth and taste to see if you need to add more salt or garlic. If your mixture is a little too thick, you can add a little more water or more lemon juice to make it a thinner consistency.

Spread in a dish and drizzle with olive oil in the middle. Sprinkle with paprika and chopped parsley.

Done! Such an easy dip and so delicious and healthy! And vegan too. Yum!

Don't forget to dip the pita bread!

This is one of my favorite brands of Tahini. There are also many others on the market.

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178 views2 comments


Claudia Wisdom-Good
Claudia Wisdom-Good
May 01, 2021

Shoshy! What a delicious recipe - I am bringing this down to plein-aire paint in Bath County at a beautiful lodge and a friend's cabin on 'Cow Pasture River'.....with cucumbers and organic tri-colored carrots. Yum! I topped with a dozen pistachios too. Thank you!

Shoshy Roback
Shoshy Roback
May 01, 2021
Replying to

Oh wonderful I’m so happy to hear you like it. Have a great time. Sounds like an amazing place.

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