Easy baba ganoush recipe

5 from 3 reviews

An flavorful eggplant dip – naturally vegan and gluten-free




  1. Cut the aubergines in half.
  2. Place them with the cuts facing down into a fireproof baking dish.
  3. Pin vegetable with a fork several times.
  4. Preheat oven at at 230 C°/446 F°.
  5. Bake for 45-60 minutes at the top of the oven until the skin is wrinkled and black.
  6. After slightly cooling down scrape out flesh using a spoon.
  7. Place roasted eggplant flesh, tahini, garlic, lemon juice, olive oil (optional) and a pinch of sea salt in a food processor.
  8. Mix until creamy.
  9. If you prefer a bit more texture you can mash the ingredients with a fork instead.