Baba Ganoush


August 2, 2019

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Baba Ganoush is a creamy roasted eggplant dip that tastes great when served with carrots or cucumber sticks.

  • Prep: 5 mins
  • Cook: 45 mins
  • 5 mins

    45 mins

    50 mins


1. Preheat the oven to 400ºF or 200ºC.

2. Place the eggplants onto a lined baking sheet and pierce the skin with a knife. This helps steam escape while the eggplants roast.

3. Cook for 40-45 minutes or until they’re soft. Remove from the oven and cool 10 to 15 minutes until easily handled.

4. Chop the roasted eggplants and add them to a food processor or a blender along with the remaining ingredients. Blend until smooth.

5. You could serve it immediately, but it tastes nice cold. Keep leftovers in an airtight container in the fridge for 5-7 days. Add some paprika and chopped fresh parsley on top and serve with some crudités (cucumber, red bell pepper and carrot).

This recipe is taken from Simple Vegan:


2-3 lbs eggplants (900 g), about 2-3 eggplants

1/4 cup tahini (4 tbsps)

1/4 cup lemon juice (65ml)

1/4 cup fresh parsley (4 tbsps chopped)

2 tbsp extra virgin olive oil (optional)

1 tsp ground cumin

1 tsp sea salt

2 garlic cloves


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