Baba Ghanoush

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Baba Ganoush Recipe – Category: Appetizer

Baba Ganoush Recipe


  • 1 medium eggplant
  • sea salt
  • olive oil (for roasting)
  • 2-3 Tbsp lemon juice (1 medium lemon yields -3 Tbsp juice)
  • 1 large clove garlic (grated or finely minced)
  • 2 Tbsp tahini
  • 2 Tbsp fresh cilantro, parsley or basil (optional // chopped)


  1. Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven
  2. Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid
  3. After 10 minutes, rinse slightly and then pat dry between two towels
  4. Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt
  5. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown
  6. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes
  7. Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor
  8. It should be soft and tender and the skin should come off easy
  9. Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy
  10. Add herbs last and pulse to incorporate
  11. Taste and adjust seasonings as needed
  12. I added a bit more tahini and another pinch of salt
  13. Serve with pita and/or pita chips or veggies (for gluten-free friendly option)
  14. Will keep covered in the fridge for several days

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