Baba Ganoush with Smoked Paprika

This dip goes incredibly well with spiced lamb meatballs and pita, or you can use it for dipping vegetables like carrots, cucumbers and peppers.

A huge shout out to Kate at Cookie and Kate for this recipe. It’s an absolute hit and we’ve made some slight adjustments in the technique, but the overall texture and end result is one we’ll be making for years to come.

Equipment Needed

Ingredients and Recipe

Baba Ganoush with Smoked Paprika

Recipe Credit
Publisher – Cookie and Kate
Note: This recipe has been updated + slightly altered for website editorial purposes.
Servings 4 people
Prep Time 10 mins
Cook Time 50 mins
Hands-Off Cooking Time 45 mins
Total Time 1 hr


  • Chefs Knife
  • Measuring Spoons
  • Measuring Cups
  • Mixing Bowls
  • Baking Sheet
  • Parchment Paper or Silpat Baking Mat


  • 2 lbs eggplant about 3-4 small to medium eggplants
  • 2 cloves garlic minced or crushed
  • 2 tbsp lemon juice about ½ of 1 lemon
  • ¼ cup tahini
  • cup extra virgin olive oil plus more for brushing the eggplant and garnish
  • 2 tbsp parsley chopped, about 5-6 parsley sprigs
  • 1 tsp salt
  • ¼ tsp cumin
  • tsp smoked paprika


  • Preheat the oven to 400°F.
  • Line a large, rimmed baking sheet with parchment paper or a Silpat baking mat. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Make sure to rub the oil in as soon as you put it on each eggplant, since they absorb the oil very quickly. Place them in the prepared pan with the halved sides up. Roast the eggplant for 40-45 minutes, or until the interior is very tender throughout and the skin is collapsing.
  • After 40-45 minutes, remove the eggplant from the oven and set aside to cool for a few minutes. Scoop out the flesh with a large spoon, discarding the skin. Place a mesh strainer over a mixing bowl, then transfer the eggplant flesh to the strainer. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest in the strainer for a few minutes to release any leftover liquid. Lightly move the eggplant around to release moisture.
  • After a few minutes, discard the eggplant liquid from the mixing bowl and wipe the bowl clean. Add the eggplant from the strainer into the bowl and add the garlic and lemon juice to the eggplant. Stir with a fork until eggplant breaks down and ingredients are combined. Then add the tahini to the bowl and stir until it’s incorporated.
  • Slowly drizzle the olive oil into the bowl, constantly stirring with a fork, until the mixture has a nice, creamy texture. Use your fork to break up or remove any remaining strings of eggplant.
  • Stir in the parsley, salt and cumin and stir to incorporate.
  • Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle the smoked paprika and chopped parsley on top, as desired. Enjoy!
Author: Cookie and Kate
Course: Dinner, Dips, Sides
Cuisine: Middle Eastern

All products featured on Cooking Cookbooks are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.


Did you make this recipe?

Please like it, rate it and leave a comment below! Tag @ccbcookbooks on Instagram and hashtag #cookingcookbooks.

Related Recipes

Cooking Cookbooks © Copyright 2021. All rights reserved.