Babaghanoush Will Be Your New Favorite Dip

Babaghanoush is a delicious Middle Eastern dip used in for all sorts of occasions, and for most meals of the day. The main ingredient for it is eggplant, which is treated in a way that gets transformed into a creamy, lush dip. This is the perfect dish to make and have in the fridge for a snack, to display at parties at the dip table, or even on the dinner table with a Middle Eastern feast. If your mouth is watering now, follow this recipe!


  1. Put entire eggplants on a foil-lined baking sheet. Don’t cut it at all!
  2. Put the eggplants under the broiler and cook for 45-60 minutes. Turn them every 10 minutes or so. The eggplants should be completely tender.
  3. Pull the eggplants out of the oven and let them rest for 15 minutes until cool enough to touch.
  4. Carefully cut the eggplant in half and scoop out the flesh. Put the flesh in a strainer over a bowl and let the excess liquid drain off.
  5. Put the pulp into a food processor with garlic, lemon, tahini, and salt.
  6. As the machine is going, drizzle in olive oil. Taste as you go for seasoning.
  7. Serve alongside pita bread or vegetables!