Name: Baba Ghanoush (Roasted Eggplant Dip)
Prep time: 5 min
Cook time: 40 min
Ingredients: 4 cloves garlic, finely minced; 1/4 teaspoon ground cumin; 1/2 teaspoon kosher salt; 2 medium eggplants; 1 tablespoon olive oil, optional; Pomegranate Seeds, to garnish; 1/4 cup tahini (sesame paste); Juice of one large lemon; 3 tablespoons parsley, chopped; Pita, for dipping

Baba Ghanoush (Roasted Eggplant Dip)

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By: Morgan (via Hostthetoast)

Original Publish: Mar 4, 2014

Last Updated: Mar 2, 2026

Prep: 5 mins

Cook: 40 mins

Instructions

In a medium-sized bowl, combine the tahini, lemon juice, cumin, and salt. Cover and refrigerate.
Turn the broiler on high and adjust the oven rack to middle position. Line a baking sheet with foil.
Pierce the eggplants all over with a fork to let steam escape. Place the eggplants on the baking sheet and broil, turning every minute or so, until the skin darkens, about 8-10 minutes total.
Turn off the broiler, but leave the eggplants in the oven. Heat the oven to 350 degrees F and roast the eggplants for 30 more minutes, or until the eggplant is very soft. Let cool.