Baba Ghanoush
Prep time
Cook time
Total time
When I heard baba ghanoush involved roasting an eggplant, I was hesitant to bother. Honestly, though, it was a quick and easy task, particularly with the eggplant sliced into rounds! I sprayed PAM Cooking Spray on the baking sheets, and it's a quick and easy cleanup too!
Serves: 2 cups
  • 1 large eggplant (about 1 pound)
  • 2 cloves garlic, minced
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • Pinch red pepper flakes
  • Salt
  • 3 tablespoons chopped fresh parsley
  • Sesame oil
  • PAM Cooking Spray
  1. Slice the eggplant into 1/4-inch slices and salt both sides of each slice. Set the slices in a colander in the sink to drain for 20 minutes while you prepare everything else. Spray two baking sheets with PAM Cooking Spray and preheat your oven's broiler.
  2. When the eggplant has drained, rinse the salt off of both sides and pat dry with paper towels. Place the slices on the prepared baking sheet and brush with olive oil. Sprinkle salt over the slices. Roast under the broiler for 5-10 minutes, turning every few minutes, or until soft and browned. Stack the slices onto a sheet of foil and close it up around them, allowing them to rest for 5 minutes. Then gently peel away the skin from each slice and put the flesh into the bowl of a food processor. Add the garlic, lemon juice, tahini, pepper flakes, and more salt. Process until smooth, and taste. Add more lemon juice, salt, or tahini as needed for your taste — don't be shy about tweaking, mixing, tasting, and tweaking again, which is the secret to getting any dip just perfect for your preference. Transfer to a bowl and stir in chopped parsley. Serve with a drizzle of sesame oil and pita for dipping.
Recipe by Willow Bird Baking at