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Baba Ganoush with a slice of cucumber dipped in

Baba Ganoush

  • Author: Brita Britnell
  • Total Time: 45 minutes
  • Yield: serves 4
  • Diet: Vegan


Baked eggplant is combined with olive oil, tahini, lemon juice and garlic to create this delicious dip or spread. Serve with pita, crackers, or veggies for a flavorful, healthy appetizer.


  • 1 large eggplant
  • 1/4 cup + 1 tablespoon of olive oil, divided 
  • 1/4 cup of tahini
  • 1 lemon, juiced (about 1/4 cup
  • 3 cloves of garlic, minced
  • Salt and pepper, to taste 


  1. Preheat the oven to 400ºF. Line a medium baking sheet with parchment paper.
  2. Cut the eggplant in half from top to bottom and then rub the inside with 1 tablespoon of olive oil. Place the 2 halves, cut side down, on the prepared baking sheet and bake until they are fork tender– about 40 minutes.
  3. Remove from the oven and allow the eggplant to cool until you can handle them. Remove the flesh using a spoon and transfer it to the bowl of a food processor. 
  4. Add the remaining ⅓ cup olive oil, tahini, lemon juice, and garlic. Pulse until the mixture is well combined– about 15 seconds.  Season with salt and pepper and enjoy. 
  5. Store any leftovers in the fridge in an airtight container for up to 3 days.


For a smoky flavor, grill the eggplants instead of baking them. Garnish with smoked paprika or sesame seeds if desired.


  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Category: Appetizer
  • Method: Bake
  • Cuisine: Mediterranean


  • Serving Size:
  • Calories: 231
  • Sugar: 2.3 g
  • Sodium: 6.7 mg
  • Fat: 22.1 g
  • Carbohydrates: 9.4 g
  • Protein: 3.2 g
  • Cholesterol: 0 mg

Keywords: Baba Ganoush, dip, snack