Homemade Baba Ganoush
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Baba Ganoush

Makes about 1 cup
Prep Time10 mins
Cook Time45 mins
Author: Mandy Jackson


  • 1 large eggplant, halved lengthwise
  • 1 tablespoon olive oil
  • 2 teaspoons tahini
  • 2 teaspoons lemon juice
  • 2 cloves garlic, chopped
  • 1/2 teaspoon salt


  • Preheat oven to 450 degrees. Place the halved eggplant - cut sides down - on a baking sheet lined with parchment paper. Roast for 25-30 minutes, until tender. Cover with foil and allow to cool for 15 minutes.
    When eggplant is cool enough to handle, scrape the insides into a strainer, discarding as many seeds as you can. Drain for 5 minutes.
    Transfer drained eggplant to a food processor. Add olive oil, tahini, lemon juice, garlic, and salt. Pulse 10-12 times, until ingredients are combined and baba ganoush is creamy. Adjust seasoning to taste.
    Chill completely. Drizzle with olive oil prior to serving.