Cost Plus World Market

Roasted Eggplant Dip Recipe

Also known as baba ganoush, this addictive dip is a classic Mediterranean appetizer. Serve with warm pita bread, raw veggies or crackers.

By World Market Editorial |

Prep Time: 1 hr.

Cook Time: 15 min.

Total Time: 1 hr. 15 min.

Servings: 8

Roasted eggplant dip served with pita bread


2 eggplants

3 tbsp tahini

1 tbsp Greek yogurt

2 garlic cloves, crushed

3 tbsp lemon juice

1 tbsp pomegranate molasses (optional)

salt and pepper

lemon zest, chopped parsley, EVOO for garnish


1. Roast eggplants by placing them directly over the flame of a gas burner (or a grill), turning with tongs frequently as skin chars until completely soft, about 15 minutes.

2. When cool enough to handle, peel off charred skin and place eggplant flesh in a colander to drain, about 1 hour.

3. In a blender, add eggplant flesh, tahini, Greek yogurt, crushed garlic, lemon juice, pomegranate molasses (if using) and salt and pepper.

4. Pulse a few times until desired consistency. Note: If you prefer a textured dip, skip the blender and instead roughly chop eggplant flesh and combine with rest of ingredients in a medium bowl.

5. Garnish with lemon zest, chopped parsley and a little finishing olive oil.

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