eggplant dip

Eggplant Dip (Baigan Choka) Baba Ganoush Recipe

eggplant dip

Eggplant Dip


  • 1 eggplant
  • 1/4 cup tahini
  • 2 cloves garlic, minced
  • 2 tbsp lemon juice
  • 1/2 tsp ground cumin
  • Salt and pepper, to taste
  • Olive oil
  • Chopped fresh parsley or mint for garnish (optional)


  1. Preheat the oven to 400 degrees F.
  2. Slice the eggplant in half lengthwise and place cut-side-down on a baking sheet. Roast in the oven for 30-40 minutes, or until the eggplant is soft and the skin is wrinkled.
  3. Allow the eggplant to cool slightly, then scoop the flesh into a food processor or blender.
  4. Add the tahini, garlic, lemon juice, cumin, salt, and pepper to the food processor or blender with the eggplant.
  5. Process until the dip is smooth and creamy.
  6. Transfer the dip to a serving dish and drizzle with olive oil.
  7. Garnish with chopped parsley or mint, if desired.
  8. Serve the dip with pita chips, vegetables, or crackers. Enjoy!
baigan choka on bread


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