Healthy and simple take on Baba Ganoush

The perfect dip for your favourite bread or veggies.

1 hr 20 min



  1. Preheat the oven to 400°F and wrap the eggplant in foil. Roast the eggplant for 50 to 60 minutes, or until it is soft and collapses to the touch.
  2. Remove from the oven and set aside.  And one way to get a real flavor punch try grilling it, to add a smoky taste if you prefer.
  3. Once cool to the touch, peel the skin from the eggplant, removing any big clumps of seeds. Place the flesh in a strainer over a bowl and let stand for 20 minutes to remove excess water.
  4.  Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth.
  5. Transfer to a serving dish, sprinkle with chopped parsley, smoked paprika, and red pepper flakes, if using. Serve with pita