Easy baba ganoush recipe

5 from 3 reviews

An flavorful eggplant dip – naturally vegan and gluten-free


  • roasted flesh of a medium eggplant
  • 2 tbsp. tahini
  • 1 large garlic clove, grated or finely minced
  • 1 lemon, juiced
  • sea salt
  • 1 tablespoon extra virgin olive oil (optional)


  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 bowl.
  8. Whisk it using a fork and let the magic happen.


  • If you prefer a smooth cream you can mix the ingredients in a food blender. But this I would only recommend if you double the ingredients.
  • Fill the eggplant paste into a serving bowl or store it in a jar in the refrigerator for a week minimum.
  • Sprinkle them with some sesame seeds before serving