Easy Baba Ganoush

Published on

August 24, 2026

Ingredients

1 large eggplant
2 Tbsp tahini
1–2 cloves garlic
Juice of ½–1 lemon
1–2 Tbsp olive oil
½ tsp salt
Black pepper to taste
Optional: parsley, smoked paprika or cumin

Directions

Heat oven to 450°F.
Cut eggplant in half lengthwise and place cut-side down on a baking sheet.
Roast 30–40 minutes, until very soft and slightly charred.
Let cool, then scoop out the soft inside and discard the skin.
Mix or pulse eggplant with tahini, garlic, lemon juice, olive oil, salt and pepper. Keep it slightly chunky or blend smooth.
Taste and add more lemon or salt if needed.
Drizzle with olive oil and sprinkle with paprika or parsley.

Serve with: pita bread, crackers, cucumbers, peppers or carrots.

Tip: Roast the eggplant until it is truly collapsing, not just tender. That is where the smoky flavor comes from.

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