Baba Ghanoush

For the full experience, make this recipe with the Drop Recipes app.

recipe by Drop

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
  • Calories icon
based on 2 ratings

A smoky eggplant dip with garlic, tahini and olive oil. Perfect for picnics, and delicious in a mezze spread.

recipe updated Oct 8, 2019


  • Eggplant icon
    2 (600g)
  • Salt icon
    as needed
  • Garlic clove icon
    Garlic clove
    10g (about 1¼ tbsp)
  • Olive oil icon
    Olive oil
    5 tbsp (74ml)
  • Cumin seeds icon
    Cumin seeds
    1 tbsp (6g)
  • Coriander seeds icon
    Coriander seeds
    1 tbsp (5g)
  • Tahini icon
    2 tbsp (33g)
  • Lemon icon
    2 tbsp (22g)
  • Ground cumin icon
    Ground cumin
    1 tsp


  • kCook icon Food processor
  • kCook icon Water
  • kCook icon Large mixing bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Large mixing bowl

Step preview

  1. Pre-heat oven - 200°C
  2. Add eggplant to a clean large mixing bowl
  3. Sprinkle with salt generously
  4. Let rest - 20 min
  5. Rinse with water
  6. Add garlic clove, olive oil, cumin seeds and coriander seeds to the vegetables
  7. Toss together until covered
  8. Transfer vegetables to baking sheet
  9. Roast until soft - 30 min
  10. Let cool
  11. Add tahini, olive oil, garlic clove, lemon and ground cumin to a clean large mixing bowl
  12. Transfer roasted vegetables to purée
  13. Blend until smooth
  14. Season to taste
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.