Grilled Eggplant Dip (Baba Ghanoush)

Servings 8 servings
Author Jessica Ivey, RDN


  • 1 (1 ¼-lb) eggplant
  • 2 tablespoons olive oil
  • 1/4 cup tahini
  • Juice of 1 lemon
  • 2 cloves garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup chopped fresh parsley

Optional garnishes: olive oil, chopped parsley, sesame seeds


  1. Heat a grill pan over medium-high heat. Trim ends from eggplants, and cut into ½-inch-thick rounds; brush both sides with olive oil.

  2. Grill eggplant, in batches, 3 to 5 minutes on each side or until charred. Remove from grill, and let cool 5 minutes.

  3. Combine tahini, lemon juice, garlic, cumin, salt, and pepper in a food processor. Cover and process until smooth. Add eggplant and parsley, and pulse until blended.

  4. Transfer to a bowl, and garnish, if desired. Serve with whole wheat pita bread or fresh veggies, like bell pepper strips or cucumber slices.