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Mediterranean Eggplant Dip

Mediterranean Eggplant Dip



Babaganoush is a Mediterranean eggplant dip, commonly served at Shabbat meals with salads and Middle Eastern dips like hummus, tahini and matbucha. It’s not difficult to make, and you can tweak it to your family’s preferences.

I find that one eggplant yields approximately one cup of babaganoush, so if you’re feeding a crowd, you might want to double the recipe.

Prick the eggplant on all sides and bake at 400° F for about 2 hours. The eggplant should look shriveled when ready.

Slit the eggplant open lengthwise and scoop out the insides (everything except the actual peel). Put the eggplant and garlic cloves into the bowl of a food processor and pulse until puréed. You can use garlic powder instead, if you prefer, in which case add the powder later, with the other ingredients.

Wait for the eggplant to reach room temperature, and then add the mayonnaise, lemon juice and salt. Refrigerate until ready to serve. Some people use tahini instead of mayonnaise.

You can eat it as a dip with challah, or a spread on toast.

It also makes a great dip for veggie sticks.

I like it with cucumbers.


  • 1 medium-sized eggplant
  • 1 tbsp. mayonnaise
  • 1 tbsp. lemon juice
  • 1–2 small garlic cloves (or ¼ tsp. garlic powder)
  • ¾ tsp. kosher salt


  1. Prick eggplant with a fork on all sides. Bake at 400° F for 2 hours. Eggplant should look shriveled when ready.
  2. Cut eggplant in half lengthwise and scoop out the insides.
  3. Put eggplant and garlic in a food processor and pulse until puréed.
  4. Let the mixture cool to room temperature. Then mix in the mayonnaise, salt and lemon juice.
  5. Refrigerate until serving.

Yields: 1 cup


Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the editorial team. She shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher.
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Edna Turner Montreal February 27, 2014

To Joyce from Philadelphia Just buy a new blade. You must give them the model number of your machine.

Had to order one as they were not in stock. Result: super babaghanoush (you must gargle the gh sound otherwise it won't be the same thing...I'm joking") Reply

Joyce Oxfeld Philadelphia February 26, 2014

Great to see the recipe at last. My parents introduced me to eggplant caviar, but didn't call it that, in childhood. I grew to really like it and learned to make it. It's babaganusch without either Mayonnaise or Tahina sauce which is pureed sesame paste liquefied. The tahina can also be used with hummus. I am trying to get my chick pea hummus to be creamer in texture , but my food processor doesn't quite seem up to it at present. It may need to be replaced. I also tried to raffle for a bullet, but will need to shell out for buying one. I think that would help in many of my dishes. Babaganusch is such a favorite of mine because it combines the best of both worlds. Chopped eggplants, mayo. or tahinni, together with garlic too. The eggplant of my Parents had burnt pepper and onions, vinegar and oil but no garlic. Garlic is my personal friend, but not necessarily PC. Reply

Sarah Moore Leventhal Dayton, Ohio via February 26, 2014

babaganoush revisited Microwaving the eggplant is a shona... umless you have been crawling the desert---and haven't eaten in a week. The char taste is where the flavor reigns... You can bake , with little effort after as the above cook suggests coating with V/OO-- but the high heat-quick char makes the babaganoush. I was once told that mine was the best he had tasted since his grandmother's...I actually got a lump in my throat! I always do 3-4 eggplants--- same work 4 X the deliciousness in the frig. My Boykin Spaniel (state dog of S.C. loves it)*** You should taste our rebbetzen, Devorah Leah Mangel's!!!!! Reply

Edna Montreal February 20, 2014

Chaiya, if you first peel the egg plant, thrn cook it in foil, and use mayo instead of tahini, you come up with :

Mammaghanoush or bubbeghanoush (depending what age group you are on)

The taste of this new "improved" concoction has nothing whatsoever to do with the delish healthy delicacy of my Mediterranean youth.

Please do revert to the ancient tried and true recipe. New, improved, modernized is not necessary better in every case.

I wash and make lengthwise slits in the eggplant. I put a small glob of oil in the palm of my hands, and wipe this off on the skin of the babagh.

I then broil it, making sure it does not burn. Put it into a platic bag and Let it cool, and remove as many seeds as possible with a tsp.

The peel comes off very easily.

If you really are desperate for time, par-cook it in the micro-wave and finish it off by broiling.

It absolutely must have a charred taste....and don't toss the mayo and use tahini instead.

Edna Reply

Chaia Teitelbaum Morristown February 20, 2014

I generally prepared mine on top of the stove, wrapped in foil. I always struggled with scraping the inside from the peel until one day, feeling lazy, peeled the eggplant first, sprayed the foil with non-stick spray, and roasted it as usual. What a difference!! I now peel the eggplant first whichever method I choose. Reply

Edna Montreal February 18, 2014

Baba Ghanoush I put the eggplants on the grill. They adopt a smoky flavour and cook very fast. Nuking them does not do much for the taste. I agree with Miriam.

Tahini is much healthier than mayo. Lots of sorely needed vitamins, especially in winter, and tastes so gooood.

Add a little virgin olive oil from Crete (Greece) which is amazing, and sprinkle with paprika.

I eat this with pita for breakfast....yumyum

Edna Reply

Miriam Szokovski February 18, 2014

Microwave I don't mind the long cooking time because it doens't require any "hands-on" care. I can just put it in the oven and forget about it for an hour or two.

But cooking it in the microwave is definitely a good shortcut. It won't have quite the smokey/charred taste it gets in the oven, but it will still be delicious.

Thanks for sharing! Reply

Sharon locke Commack, NY February 18, 2014

Cheating! I, too, love babaganoush but hate waiting for it to bake. I found that cutting it in half, placing it in a microwave-safe dish, and zapping it for about 15 - 20 minutes makes this recipe so much quicker.
Enjoy! Reply

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