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Creamy Baba Ganoush

This Creamy Baba Ganoush is a classic mediterranean dip! Roasted eggplant, garlic, tahini, and olive oil are all pureed in a blender, then topped with sea salt and a little bit of spice.

Course Appetizer
Cuisine Mediterranean
Keyword eggplant dip, baba ganoush, greek dip
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
Calories 78 kcal
Author Nicole


  • 1.5 lbs eggplant
  • 1 tbsp olive oil
  • 3/4 tsp + 1/8 tsp salt
  • 1 head roasted garlic
  • 2 tsp tahini
  • 2 tsp honey
  • 2 tsp lemon juice
  • 1/4 cup plain Greek yogurt


  1. Preheat oven to 375 degrees. Split eggplant in half and brush with 3 teaspoons olive oil. Sprinkle with 1/2 teaspoon salt. Place flesh-side down on a large baking sheet. 

  2.  Cut the very top of the head of garlic off with a sharp knife. Drizzle with 1 teaspoon olive oil. Sprinkle with a pinch of salt and pepper. Place on a piece of foil and wrap foil around garlic. Place on the baking sheet with the eggplant. 

  3. Roast eggplant and garlic until soft and caramelized, about 35-40 minutes. Garlic is done when you can feel it's soft after being pricked with a knife. Eggplant should be very soft and caramelized. Let both cool slightly.  

  4. Remove the flesh from the skin of the eggplant. Transfer to a blender. Remove all the garlic cloves from their skin. Transfer to a blender. 

  5. Add remaining salt, tahini, honey, lemon juice and Greek yogurt to the blender. Blend until smooth and creamy. Season to taste with salt and pepper. Serve with pita or pita crackers. 

Nutrition Facts
Creamy Baba Ganoush
Amount Per Serving (1 serving)
Calories 78 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 246mg11%
Potassium 298mg9%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 6g7%
Protein 3g6%
Vitamin A 26IU1%
Vitamin C 5mg6%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.