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Epic Baba Ganoush Recipe

I have always loved Baba Ganoush. I bought it from the store almost every week and would go through the tub in two days (not kidding!), but when we were told to stay home due to Covid-19 I was reeeeallyyy missing my Baba Ganoush and was forced to get a little creative!

For some reason, I assumed that making this dip was a super long and messy process... I was totally wrong! This recipe is beyond simple and it comes out tasting absolutely amazing. Best of all - It doesn't even require a food processor!

In traditional Baba Ganoush recipes the Eggplants are roasted on a grill to get that nice, charred flavour. I didn't have access to one so I roasted them face down in the oven and let me tell you - they turned out PERFECTLY caramelized... It was so hard to stop myself from eating them before they went into the Baba!

This is a perfect dip to bring to parties or to keep on hand for snacks! It's also great just spread on toast or added to big salad bowls. You really can't go wrong with it. It is SO yummy.


2 medium Eggplants (about 2 lbs)

1/4 cup Tahini

2 tbsp Lemon Juice (or to taste)

2 medium Garlic Cloves, minced

1/3 cup Olive Oil (plus more for roasting the Eggplants)

1/4 tsp Cumin

1 tsp Sea Salt

1/2 tsp Black Pepper


1. Preheat your oven to 450 F. Slice eggplants in half, lengthwise, and drizzle with olive oil. Season with salt and pepper.

2. Line a baking sheet with parchment paper and place eggplants cut-side down. Roast for 45 minutes, or until the insides of the eggplant are very tender and the skins are collapsing.

3. Once cooked, removed the eggplants from the oven and set them aside to cool (about 5 - 10 minutes).

4. Scoop the insides of the eggplants using a spoon, but don't discard the skins! Next, place a mesh strainer or cheese cloth over a large bowl. Use this to strain as much liquid out of the eggplant as possible (I like to sit the eggplant on top and let it drip for a few minutes, and then either shake the strainer or use my hands to squeeze out any excess).

5. Discard the excess liquid and add the eggplant to the bowl. Add garlic and lemon juice, stirring vigorously with a fork to breakdown the eggplant. Add tahini and continue to stir. Slowly drizzle and stir-in the olive oil with cumin and salt, to taste. Keep stirring until the mixture is nice and creamy!

6. Chop the eggplant skins into small pieces and stir them into the dip. Drizzle with additional olive oil and serve with your favourite pita chips, crackers or chopped veggies. Store leftovers in an airtight container in the fridge for 3-4 days. Enjoy!


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