Baba Ganoush

Baba ganoush, a smokey, garlicky eggplant dip, is one of our favorite dishes. Although it seems difficult to make, it’s actually really simple.

The main ingredient in Baba ganoush is eggplant. For a nice smokey flavor, you want to it really cooked on the inside and charred on the outside. You can do this on out outdoor grill if you have one, but on busy weeknights I prefer to cook it in the oven under the broiler. John’s family is Lebanese and I learned this technique from his aunts.

The first step is to turn the oven to broil — this is when the heat comes from the top of the oven and you have strong direct heat on your food, similar to using an outdoor grill. Then place the eggplant on a foil-lined baking sheet under the broiler, and cook for about 30 minutes until the flesh is thoroughly cooked and skin is charred all over. Once the eggplant is cool, peel away the charred skin, remove stem and discard. What’s left is about 1 cup soft eggplant flesh. And this is exactly what you need for Baba ganoush!

From there, you just add a few other ingredients, blend and dip! We love Baba ganoush with stuffed grape leaves, homemade hummus, fresh bread, tabbouli and a big Greek Salad. Yum!

Baba Ganoush


1 medium eggplant

1 small clove garlic

1 Tablespoon extra virgin olive oil

3 Tablespoons high-quality tahini

1 Tablespoon fresh lemon juice

1/2 teaspoon salt

Freshly ground pepper


  1. Set oven to broil. Line a baking sheet with foil. Set the eggplant on the foil and prick it all over with a knife, about 10-12 times. (This will prevent the eggplant from exploding, so don’t skip this step!). Broil the eggplant for 25-30 minutes, turning every 10 minutes or so, or until eggplant is thoroughly cooked and skin is charred. Let cool completely.
  2. Peel the charred eggplant skin away from the flesh and discard. Cut off the stem and place the flesh (about 1 cup) into the bowl of a small food processor. Add garlic, olive oil, tahini, lemon juice, salt and pepper. Blend until smooth. Taste; add additional salt or lemon if needed.
  3. Serve in a shallow bowl with a drizzle of olive oil and sprinkle of black pepper on top.


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Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author. 

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!


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Marie Saba

From My Kitchen To Yours