Nothing beats a classic babaganoush with its creamy texture and smoky flavor. And it’s so easy to make that it’s sure to become part of your weekly repertoire!

I’m a sucker for dips and this one is a staple in my house. It’s so easy to make, since it doesn’t require any dicing, peeling or slicing, and it’s so delicious with its smoky, garlicky flavor and creamy texture. It’s just perfect with chunks of warm homemade challah or a crusty artisan bread.

You can make this classic babaganoush two ways — either leave it slightly chunky by just mashing the roasted eggplant flesh by hand, or use an immersion blender or food processor to blend until it’s nice and smooth. Either way is delicious and satisfying!

For the tahini, make sure you use plain tahini paste and not prepared techinah. You can find it on the shelf (not the fridge section) of any grocery store.

For another take on babaganoush with a little more personality, try this eggplant carpaccio with pomegranate, feta, and pistachios. It takes babaganoush to a whole new level and is amazing to serve for shalosh seudos or a light dairy meal!

Classic Babaganoush

I love a good eggplant dip, and you can't beat babaganoush for its smoky flavor and super simple prep!

Print Recipe

Ingredients

1 large eggplant
3-4 garlic cloves, peeled
1 Tbsp tahini paste (not prepared techinah)
Salt and pepper, to taste

Instructions

Preheat oven to 400°F.
Pierce the eggplant with a knife as many times as you have cloves of garlic. Stuff the garlic inside the slits.
Place eggplant on a baking sheet and bake for 1-1½ hours, until very crispy. If it gets a bit burnt, it’s even better!
Remove the eggplant from the oven and allow to cool. Slice cooled eggplant in half and scoop out the insides. Mix with tahini, and salt and pepper. You can either leave it chunky or blend for a smoother dip.