This Classic Babaganoush will turn even the most adamant eggplant haters into lovers! | Sip and Spice #babaganoush #dip #sidedish #partyfood #dippablefood #eggplant #vegan #vegetarian

Classic Babaganoush

Prep Time 20 minutes
Servings 4


  • 1/2 medium eggplant
  • salt
  • olive oil
  • 2 tablespoon lemon juice
  • 1 1/2 teaspoons tahini
  • 1 clove garlic
  • 1 teaspoon sea salt
  • 1/4 teaspoon cayenne
  • parsley for topping


  1. Slice eggplant into 1/4" rounds and place in a colander. Sprinkle with salt and let drain for 20 minutes. Rinse with water and dry each slice thoroughly.

  2. Place eggplant slices on an oiled sheet pan and spray with olive oil. Broil for 4 minutes per side until soft in the middle. Remove eggplant from the oven and wrap in foil. Let rest for 10-15 minutes, then peel each slice. Peel should come off easily.

  3. Put eggplant in a blender with lemon juice, tahini, garlic, cumin, salt and cayenne. Blend on high for 1 minute until smooth. Sprinkle with parsley and serve with pita.