Simple Baba Ganoush Recipe


  • 1 medium eggplant
  • Sea salt
  • Olive oil (for roasting)
  • 1 large clove garlic (grated or finely minced)
  • 2-3 Tbsp lemon juice (1 medium lemon yields ~3 Tbsp juice)
  • 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. After 10 minutes, rinse slightly and then pat dry between two towels.
  3. Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
  4. Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
  5. Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.
  6. Serve with pita and/or pita chips or veggies (for gluten-free friendly option). Will keep covered in the fridge for several days.

    Nutrition Facts

    • Calories: 114
    • Fat: 7.7g
    • Saturated fat: 1.1g
    • Polyunsaturated fat: 2.2g
    • Monounsaturated fat: 4g
    • Sodium: 48mg
    • Potassium: 374mg
    • Carbohydrates: 11.1g
    • Fiber: 5g
    • Sugar: 5.5g
    • Protein: 2.8g
    • Vitamin A:                 50%
    • Vitamin C:              10.7%
    • Calcium:                     50%
    • Iron:                             1.1%

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