Baba Ghanoush with Sea Salt Recipe | Middle Eastern Recipes | PBS Food

Baba Ghanoush with Sea Salt

Try this Middle Eastern recipe for baba ghanoush with sea salt for a delicious roasted eggplant dip. Jenna Weber shares her technique for making baba ghanoush in a full post on the Fresh Tastes blog.


Yield: Makes about ¾ cup


  • 1 large eggplant (about 1 lb)
  • 2 tablespoons tahini (sesame seed paste)
  • 2 lemons, juiced
  • ½ tsp paprika
  • 1 tsp garlic
  • sea salt


  1. Slice the eggplant into 1” cubes. Lay eggplant on a paper towel-lined tray and generously sprinkle with salt. Place more paper towels on top and let sit for 1 hour.
  2. Preheat oven to 400 degrees.
  3. Squeeze out any extra liquid from eggplant with paper towels, then scatter eggplant cubes onto a greased cookie sheet, sprinkle with a little more salt (really!), and roast for 25 minutes.
  4. Remove roasted eggplant from the oven and transfer to a food processor or high-speed blender. Add tahini, lemon juice, paprika and garlic. Process until smooth but still slightly chunky. Add additional salt to taste.
  5. Serve babaganoush with pita bread, crackers or as a sandwich spread. Babaganoush will keep in the fridge for up to six days.


You can peel the eggplant prior to slicing and roasting if you prefer, but I like the bit of color that the pretty purple skin adds along with texture. It’s up to you!
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