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Babaganoush (Roasted Eggplant Dip)

Babaganoush (Roasted Eggplant Dip)

Image credit to: Boston Organics


  • 1 large eggplant (about 1 pound)
  • 1 glove garlic, minced
  • 1/4 tsp salt (plus more for eggplant prep)
  • 1/4 cup finely chopped fresh flat-leaf parsley, basil or cilantro (plus more for garnish)
  • 2 Tbsp tahini
  • 2 Tbsp lemon juice
  • olive oil (for roasting and garnish)


1. Preheat oven to 450°F. Slice your eggplant into 1/4 inch rounds. Sprinkle with salt and place in a colander in the sink to drain excess liquid. After 10 minutes, lightly rinse and pat dry between two clean towels.

2.1 Arrange on a baking sheet and drizzle with olive oil. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture, about 5 minutes.

2.2 Alternatively, grill the eggplant over a gas grill before slicing, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Peel off as much of the skin as possible and place flesh into a food processor. Process the eggplant until smooth and transfer to a medium bowl.

3. On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, basil or cilantro, plus tahini and lemon juice. Season with more salt to taste. Garnish with additional parsley, basil or cilantro and a drizzle of olive oil.

Tested and Approved by Boston Organics (Chris McIntosh)

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