Easy Baba Ganoush

Andrea Lo
by Andrea Lo
1 batch
55 min

A message from one of my followers: "I was so stunned because some people are like 'it's sooo easy' and it's not. But this one took me less than 10 minutes once the eggplant was ready!" Trust me -- homemade baba ganoush looks tricky, but I promise is this recipe makes it extremely simple and you'll have a fresh Mediterranean spread in front of you in minutes. I used to make homemade hummus often and avoided making baba ganoush because I thought it'd be more difficult, but it's actually the other way around. If you're ever craving a Mediterranean dip, this is definitely a simple and quick solution for you!

Recipe details
  • 1  batch
  • Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
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  • 1 eggplant
  • 3 cloves garlic
  • juice from half a lemon
  • 2 tbsp tahini
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1/8 tsp cumin
  • chopped parsley

Cut the eggplant in half, brush with olive oil, and bake at 450 with the open side down for about 40-50 min.
Scoop out the flesh, place over a mesh strainer, and let sit for a few minutes.
Add it to a bowl with the rest of the ingredients and stir to break up the eggplant.
Top with olive oil, smoked paprika, & more parsley!
  • Cso51108026 Cso51108026 on Feb 27, 2023

    This is absolutely the way I make baba ganoush!!! If I'm in a hurry and the eggplant/s is/are small, I will just broil them, but that blackened skin is what MAKES the flavor (in summer, try it on a grill!!). I usually pulse it 4-5 times with the rest of the ingredients in a food processor, but it is SO delish!!!

    PS: Homemade hummus is amazing with canned chickpeas (don't judge me! I learned from a Greek boyfriend's mother!) - here's the cheat: while the food processor is running with the rest of the ingredients, add a few ice cubes!!! I'm not nuts, and it doesn't "melt," later - but the ice cubes boost the texture of the hummus to absolute velvet!!! Best trick ever!!!