Baba Ghanoush: A Home-Style Recipe
Dips & salads · Makes 6 side servings · Published October 22, 2026
Roasted eggplant becomes a soft, smoky-tasting dip with tahini and lemon. Oven roasting is a safe, straightforward home method.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 2 large eggplants
- 1/4 cup tahini
- 2 tbsp lemon juice, plus to taste
- 1 minced garlic clove
- 1/2 tsp salt
- 1 tbsp olive oil
- 1 tbsp chopped parsley
Method
- Heat oven to 425°F. Pierce eggplants several times and roast on a lined tray 40–55 minutes, turning once, until collapsed and very soft.
- Cool enough to handle, split and scoop flesh into a strainer. Drain 15 minutes to remove excess liquid.
- Chop or mash flesh with tahini, lemon, garlic and salt. Keep a little texture rather than blending completely smooth.
- Spread in a bowl and finish with oil and parsley. Refrigerate within 2 hours and use within 3–4 days.
A better result
Undercooked eggplant tastes spongy and bitter. Wait for the whole fruit to collapse, not just the skin to darken.
Serve it together
Serve with warm flatbread and hummus. Order ready-made baba ghanoush to add a second dip without roasting vegetables.
Prefer it ready to serve?
Explore the matching item below or start an order request. Call 646•462•8646 to confirm quantities, availability and timing. U.S. UPS shipping is $15; worldwide shipping is quoted by phone. Ask which dishes can travel to your destination.