Baba Ghanoush

The eggplant and chilies in this Middle-Eastern spread can be roasted in the oven, or grilled outside.



  1. Turn on oven to broiler setting, or prepare grill for use at medium-high heat. Poke each eggplant 5-6 times with a fork. Put eggplants in a foil-lined roasting pan, or on the grill. Broil or grill, turning the eggplants a couple times, until the eggplants are very tender, about 20 minutes.
  2. Cut off the stem-ends of the eggplants, and then halve the eggplants lengthwise. Scoop out the pulp from inside the skin of the eggplant, and transfer to a colander. Let any residual liquid drain out, about 5 min. Coarsely chop the drained eggplant pulp; this should yield about 2 cups.
  3. Transfer eggplant pulp to a bowl, and mix in the minced garlic.
  4. In another bowl, combine tahini, yogurt, and lemon juice to make a smooth paste. Add this mixture to eggplant and garlic mixture; add salt, pepper, and Aleppo chile to taste. If spread is too chunky for your taste, blend in a food processor or blender briefly, adding olive oil as needed, until desired consistency is achieved.
  5. Drizzle top of spread with olive oil and refrigerate at least 1 hour.
  6. Garnish with minced fresh parsley. Serve with pita or other flatbread, or with raw or lightly steamed vegetables. Also makes a great spread for bagels.


  • May optionally substitute Paprika, Hungarian Hot or Paprika, Smoked Sweet for the Aleppo Pepper
  • For extra zing, you can also add roasted, diced hot peppers such as poblano or jalapeno.
  • To keep the recipe dairy-free/vegan, use more tahini and/or olive oil in place of the yogurt.
  • Can be made up to several days ahead.


Have you made this recipe? Share your experience with us in the comments below.