Baba Ghanoush – Eggplant Dip

April 8, 2015
Serves 2-4 people


  • 1
    medium to large eggplant
  • 1
    large garlic clove
  • 1
    lemon, juiced
  • 2 Tablespoons
  • 2 Tablespoons
    cilantro, leaves only, roughly chopped
  • 2 Tablespoons
    parsley, leaves only, roughly chopped
  • pinch
    pink salt
  • olive oil
    for roasting eggplant


  1. Preheat over to 375f or use the broiler. Line a baking sheet with paper towel.
    Slice you eggplant in 1/4 - 1/2 inch rounds and liberally apply pink salt on both sides and place on the paper towel covered baking sheet. After ten minutes, remove, rinse well with water and pat dry.
    Re-line the baking sheet with parchment paper or foil, whatever you have ( I used parchment) and put the eggplant rounds on top, drizzel with olive oil and a pinch of pink salt.
    Put in the oven for 10-15 minutes until soft and roasted. 5-10 minutes if using the broiler. Check occasionaly to prevent burning.
    Remove form the pan and place the rounds in a plastic container with lid, or plastic bag and let them steam for about 5 minutes.
    Then let cool, remove most of the skin and put in a food processor with all the remaining ingredients. Process on high until smooth consistency is achieved. Give it a little taste test, adjust as needed.
    Serve with what ever toppings and sides you'd like