Minted Baba Ghanoush (Roasted Eggplant Dip)

Preparation 10min Cook Time 45min
Serves 6     adjust servings



  • 3 medium eggplants
  • 1/2 cup tahini
  • juice of 1 lime
  • 2 garlic cloves, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 2 tablespoons chopped mint leaves
  • 1 tablespoon olive oil


Preheat oven to 375 degrees F. Poke the eggplants all over with a fork and place on foil, on baking sheet, and roast for 45 minutes. Let cool for about 10  minutes, then halve the eggplants vertically, scoop out the flesh and put in a fine mesh strainer. Press out and drain juice that will come out. Then place flesh into a food processor or blender. Discard the skin. 

Add tahini, lime juice, garlic, coriander, and salt. Blend until completely smooth, about 2 minutes. To serve, garnish with the mint and olive oil. 

Recipe Notes

 This recipe is lightly adapted from the cookbook Vegetarian Heartland by Shelly Westerhausen. 

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