I tend to go through phases where I am either addicted to hummus or baba ganoush – and right now – we are DEFINITELY in the baba ganoush phase! There’s just something about the creamy texture, the subtle sweetness and tanginess from the lemon and tahini that makes me want to spread this on everythingggg. Sometimes, I even have this (& only this) for breakfast and am completely satisfied because it really does hit all those major food points!

You’ll see in my recipe that I include Greek yogurt; and to be honest – I (personally) would never leave it out now after testing out this recipe with it included and without it. In addition to being a great stabilizer and “creaminess enhancer”; it also really serves to balance out all the flavours and make them all work so well together making this dip very versatile.



  • 2 large eggplants (about 1.5 lbs each)
  • 1 head of garlic
  • Juice from 1 lemon
  • 1/2 tsp cumin powder
  • 4 tbsp tahini paste
  • 3 tbsp olive oil, plus more for drizzling
  • 1/2 cup plain full fat Greek yogurt
  • Salt and Pepper to taste
  • For Garnish: 5 pitted & halved kalamata olives, 2 tbsp crumbled feta cheese, 1 tbsp olive oil, 1 tsp chili flakes, parsley


  1. Preheat oven to 400 F.
  2. Cut the top off the top of the garlic head, drizzle with 1 tbsp olive oil and wrap in aluminum foil. Place in the preheated oven and roast for about 45 minutes, or until garlic is completely softened.
  3. Preheat Grill to medium-high heat.
  4. Poke holes in the eggplants using a skewer or knife and place directly on the heat source and cook for 15-20 minutes (turning occasionally) until the outside is completely blistered.
  5. Transfer to a sheet pan and place in the oven (alongside the garlic) for another 15-20 minutes, or until cooked through. (Eggplants should be very tender when cooked. Poke eggplant with a toothpick or skewer near the ends and if meets any resistance – continue cooking.) Allow egglplant and garlic to cool for about 10-15 minutes.
  6. Scoop out the inside of the eggplant and add to a large bowl. Squeeze out the roasted garlic cloves and add to the same bowl. Use a fork to mash garlic and eggplant together until just combined.
  7. Add lemon juice, olive oil, tahini, cumin, greek yogurt, season with salt and pepper and mix with a fork until combined. Use an immersion blender or food processor to smooth out the mixture, for about 3-5 minutes.
  8. Top with pitted & halved kalamata olives, 2 tbsp crumbled feta cheese, 1 tbsp olive oil, 1 tsp chili flakes, parsley and serve with toasted pita bread.
  9. *I always find it better the next day, so make a day ahead and store in the fridge over night. Bring to room temp before serving*