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Bowl of creamy Babaganoush topped with olive oil, paprika, and parsley, served with pita bread, cucumber sticks, red pepper slices, lemon, and a glass of orange juice on a sandy beach background.

Homemade Babaganoush Recipe

Homemade Babaganoush is a creamy and smoky Middle Eastern eggplant dip made by roasting eggplants, blending them with tahini, lemon juice, olive oil, garlic, and seasoning. Served with pita bread or fresh vegetables, it’s a healthy, vegan, and flavorful dish perfect for any occasion.
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Prep Time 5 minutes
Cook Time 40 minutes
Blending and Cooling 10 minutes
Total Time 55 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: Mediterranean, Middle Eastern
Calories: 140
Ingredients Method

Ingredients
  

  • 2 medium eggplants
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil plus more for serving
  • 2 garlic cloves minced
  • ½ teaspoon sea salt
  • ½ teaspoon ground paprika optional
  • Fresh parsley for garnish optional

Method
 

  1. Roast the Eggplants – Preheat oven to 200°C (400°F). Prick eggplants with a fork and roast on a baking tray for 35–40 minutes, turning halfway, until soft and skin is charred.
  2. Cool and Scoop – Let the eggplants cool slightly. Cut them open and scoop out the flesh. Place in a strainer for 5–10 minutes to drain excess liquid.
  3. Blend the Ingredients – Transfer the eggplant flesh to a food processor. Add tahini, lemon juice, olive oil, garlic, and salt. Blend until smooth and creamy.
  4. Adjust Seasoning – Taste and add more salt or lemon juice if needed.
  5. Serve – Spoon into a serving bowl. Drizzle with olive oil, sprinkle paprika, and garnish with parsley. Serve with pita bread or vegetable sticks.