Basic Baba Ganoush

Serve this eggplant dip with pita and fresh vegetables.

Serves: 12Hands-on: 10 minutesTotal: 2 hours 10 minutesDifficulty: Easy

Serves: 12


  • 1 medium eggplant (1 lb.)
  • 2 Tbsp. tahini
  • 2 Tbsp. lemon juice
  • 2 cloves garlic, peeled
  • 1⁄4 cup chopped parsley


  • Pierce the eggplant with a fork. Cook on high in a 4-quart slow cooker for 2 hours.
  • Allow to cool. Slice it in half and scoop out the flesh. Discard the skin. Place the eggplant over a sieve and gently press on it to drain any excess liquid.
  • Place the pulp in a food processor and add the tahini, lemon juice, garlic, and parsley. Pulse until smooth.