Baba Ghanoush

This is my second attempt at making baba ghanoush… I’m not sure that’s even how you spell it. I love babaganouj as a dip for veggies (carrot sticks are great with this for some reason), but I am trying to avoid buying pre-packaged stuff lately.

This attempt was good, but I feel like there is room for improvement. I did serve it as a dip at a party, and it was almost polished off. Everyone seemed pretty happy to be eating a dip that was creamy and not mayo-based.

I’ve already got a new recipe I’m waiting to try out over the holidays. But have fun experimenting with this one!

Baba Ghanoush

So few ingredients, so much to taste!









  • 2 large eggplants
  • 1 whole garlic
  • olive oil
  • lemon juice
  • tahini
  • tamarind
  • salt and pepper


  • Preheat the oven to 425 F.
  • Peel the lovely purple skin off of the eggplants. Then dice up into coins.
  • Place on a baking sheet and drizzle to coat with olive oil. Sprinkle with salt and pepper.

A little less charming without the purple.

  • Take whole garlic and chop it in half. Place each half onto a square of tinfoil and drizzle with a bit of olive oil. Wrap up.

Yup. The whole thing.

  • Place eggplant and garlic in to the oven.
  • Bake eggplant for 10 minutes, garlic for 15.

Out of the oven and into the processor.

  • Place eggplant into a food processor with a heaping spoonful of tahini, some lemon juice, a tablespoon of tamarind and some salt and pepper.
  • You should be able to easily pop the garlic out of its peel into the food processor.
  • Process ingredients until smooth.
  • Taste and adjust seasonings.
  • Serve with veggies.

Done - with some last minute help from the tarty tamarind.

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