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Baba Ganoush
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Baba Ganoush - Fire Roasted Eggplant Dip

Course Appetizer, Dip, Snack, Spread
Cuisine Middle Eastern, Vegan
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 2 cups
Author Deb Delozier | Vegelicious Kitchen


  • 2 medium/large eggplants
  • 1 Tablespoon minced garlic
  • 4 Tablespoons sesame tahini
  • 3 Tablespoons ground sesame seeds
  • 4 Tablespoons of the smoky juices released from the charred eggplants
  • 6 Tablespoons fresh lemon juice
  • 3 Tablespoons olive oil
  • 1/2 teaspoon sugar


  • Start charring your eggplant over a grill or flame from a gas burner
  • Use tongs or a fork (or combination) to turn the eggplant to char all sides
  • When sufficiently charred, place both eggplants in a large bowl and cover the top of the bowl tightly with plastic wrap
  • As the eggplants cool, juices will be released that have a smoky flavor
  • When the eggplants are still slightly warm, remove from the bowl and reserve the juices for the recipe
  • Place the eggplants on a parchment lined baking sheet and poke in several places with a fork or the tip of a pointed knife
  • Bake in the oven at 375 degrees F until done - about 30 minutes
  • Remove the eggplant from the baking sheet and cool on a plate or in a bowl covered with plastic wrap
  • When the eggplant is cool enough to handle, remove the outer charred skin and discard
  • Place the cooked eggplant in a food processor with the metal S blade and add the other ingredients
  • Process until completely combined
  • Taste and adjust if necessary
  • Put the dip into a container and refrigerate for at least 4-6 hours until the flavors have mingled
  • Garnish with fresh chopped parsley
  • Enjoy with pita or Lavish bread chips, veggie sticks, crackers, olives, etc.