Babaganoosh (Grilled Eggplant Dip)

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Makes about 2 1/2 Cups


2 Large Eggplants (approx. 2 lbs),
2 Garlic Cloves,
2 Scallions
4 Tbsp Italian Flat Leaf Parsley,
4 Tbsp Fresh Squeezed Lemon Juice,
2 Tbsp Plain Yogurt,
2-3 Tbsp Extra Virgin Olive Oil,
1/2 Tsp Ground Cumin,
Salt and Fresh Ground Black Pepper to taste


  1. Wash the eggplants and prick in a few spots to allow the steam to escape. Grill them over a medium flame; turning frequently, until charred on all sides and the flesh is soft. Let cool and then split lengthwise and scoop out the flesh.
  2. In the bowl add garlic, scallion, parsley and lemon juice and pulse until all items are minced. Add eggplant, olive oil, cumin, salt and pepper and pulse until items are pureed. Adjust seasoning and serve in bowl with additional olive oil drizzled on top and garnish with parsley sprigs.
  3. Serve with warm pita wedges, your favorite bread or an assortment of raw vegetables.


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