Baba Ghanoush

Somewhere Deliciously between Dip and Salad


Preparation info

  • About

    2 1/2

    • Difficulty


    • Ready in

      30 min

Appears in

Well Fed: Paleo Recipes for People Who Love to Eat

Well Fed

By Melissa Joulwan

Published 2011

  • About

Baba ghanoush is a Lebanese dish, but cooks in Egypt, Turkey, India, and even Romania have their own versions: a little more tahini here, onion instead of garlic there. Slightly smokey and laced with garlic and sesame, baba ghanoush is as much fun to eat as it is to say. “Baba” means father in Arabic, so I guess it’s no accident that my dad taught me his way to make this timeless dish.


  • 2 pounds globe eggplant, about 2
  • 1/4 cup tahini
  • 1 teaspoon salt
  • 3 tablespoons lemon juice
  • 2 garlic cloves, roughly chopped
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon ground cumin



    Preheat a gas grill or broiler on high heat with the lid closed, about 10 minutes.

    Cut the eggplant in half lengthwise and use a sharp knife to cut a few diagonal score lines in the flesh. Place face down on the grill, close the lid, and grill for 5 minutes. Turn the eggplant face up, close the lid, and grill for an additional 10 minutes, until the skin is blackened and the eggplant is very tender (almost squishy). Set aside to cool.

    While the eggplant cools, place the tahini, salt, lemon juice, garlic, chili powder, and cumin in the bowl of a food processor.

    Scoop the roasted eggplant pulp out of the skin and place in a colander to drain extra moisture for 3-5 minutes. You should have about 2 cups of eggplant. Place it in the food processor and puree to your desired consistency.

    To serve the traditional way, spread the baba ghanoush on a plate or in a shallow bowl and drizzle with olive oil, parsley, and sesame seeds. Use raw veggies and olives to scoop it into your mouth with abandon. Baba ghanoush tastes best at room temperature, but should be stored in the fridge. Its delicate flavor will hold up for 2-3 days.