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Baba Ghanoush

This baba ghanoush is a delicious creamy egg plant dip. Roast the eggplants in the oven or the air fryer for a simple and delicious dip that is so easy to make.
Course Appetizer
Cuisine Middle Eastern
Keyword baba ghanoush recipe, eggplant dip
Prep Time 10 minutes
Cook Time 20 minutes
Cooling time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 144kcal
Author Tanya


  • 2 lbs eggplant about 2 medium-sized eggplants
  • 3 garlic cloves minced
  • 2 Tbsps Tahini
  • 2 Tbsp flat-leaf parsley chopped
  • Juice of 1 lemon
  • 1 Tbsp extra virgin olive oil
  • ¾ tsp salt
  • tsp cayenne pepper optional


  • Poke holes in the eggplant and roast in air fryer or oven.
  • Air Fryer: place in air fryer basket and air fry on 400 degrees Fahrenheit for 20-25 minutes, or until softened.
  • Oven: Preheat oven to 450 degrees and roast until softened, about 25-30 minutes.
  • Once eggplants are softened, remove from air fryer or oven and slice open and sit them up in a large bowl, allowing them to drain a little while the cool. Allow eggplants to cool for about 10 minutes.
  • Once cool, remove the insides of the eggplant with a spoon and place in a bowl. Try to avoid taking the seeds. Mash with a fork until the mixture is smooth and creamy. Mix in garlic cloves, tahini, parsley, lemon juice, olive oil, and salt. Sprinkle with cayenne pepper if using.
  • Serve and enjoy.


  • Eggplant is known for being bitter at times. If your baba ghanoush tastes bitter, add additional salt to temper the bitterness.
  • To avoid bitterness, pick fresh and smaller eggplants. Large and older eggplants are known for being bitter.
  • Seeds in eggplant are notorious for causing bitterness. Try to avoid adding the seeds to the dip. It’s ok if you get a few in there.


Calories: 144kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 445mg | Potassium: 611mg | Fiber: 8g | Sugar: 9g | Vitamin A: 244IU | Vitamin C: 23mg | Calcium: 45mg | Iron: 1mg