Slow Cooker Baba Gannouj

Baba Gannouj (also spelled ganoush) is a very tasty Middle Eastern dip. Serve it chilled with toasted pita chips or as a vegetable dip.

Serves: 6Hands-on: 20 minutesTotal: 4 hours 20 minutesDifficulty: Easy

Serves: 6


  • 1 Tbsp. olive oil
  • 1 large eggplant, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 1⁄2 cup water
  • 3 Tbsp. fresh parsley
  • 1⁄2 tsp. salt
  • 2 Tbsp. lemon juice
  • 2 Tbsp. tahini
  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. sesame seeds
  • 1⁄4 tsp. paprika


  • In a 4-quart slow cooker, add the olive oil, eggplant, garlic, and water and stir until coated. Cover and cook on high heat for 4 hours.
  • Strain the cooked eggplant and garlic and add to a food processor or blender along with the parsley, salt, lemon juice, and tahini. Pulse to process.
  • Scrape down the side of the food processor or blender container if necessary. Add the extra-virgin olive oil and process until smooth. Cover and chill. When cold top with sesame seeds and paprika before serving.