Easy Baba Ghanoush

Baba Ghanoush

Easy Baba Ghanoush

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Prep Time20 minutes
Cook Time30 minutes
Cooling Time10 minutes
Total Time1 hour


parchment paper
small roasting pan
immersion blender or food processor
mesh strainer


  • 1 large eggplant
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 pinch ground cumin
  • ¼ teaspoon paprika
  • 2-3 tablespoons olive oil, extra virgin
  • fresh parsley, finely chopped (optional)


  • Set oven to roast at 425 degrees.
  • Cut eggplant in half and drizzle olive oil on each meaty half. Lay cut side down on a parchment lined roasting pan and place in ready temperature oven for approximately 30 minutes. A large eggplant may require as much as an additional 10 minutes. The pulp should be very soft when done.
    1 large eggplant
  • Allow to cool 10 minutes. Scoop into a fine strainer and mash with a fork to drain as much liquid as possible.
  • Add the eggplant mash to a medium bowl (if using an immersion blender) or food processor with the lemon juice. Add the tahini (this keeps well for a long time in the refrigerator!), spices, and pulse several times.
    2 tablespoons tahini
    1 tablespoon lemon juice
    1/2 teaspoon garlic powder
    1/2 teaspoon salt
    1 pinch ground cumin
    1/4 teaspoon paprika
  • Slowly drizzle olive oil. Eyeball for creaminess to determine need for additional tablespoon.
    2-3 tablespoons olive oil
  • Transfer baba ganoush to a serving dish and garnish with paprika and fresh parsley. Enjoy with assorted raw vegetables and warmed pita bread.
    fresh parsley


Tahini keeps for quite a long while in the refrigerator.  



Serving: 1serving | Calories: 276kcal | Carbohydrates: 18g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Sodium: 593mg | Potassium: 620mg | Fiber: 8g | Sugar: 8g | Vitamin A: 89IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 2mg
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