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Baba Ganoush

  • Author: Simple Vegan Blog
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 minutes
  • Yield: 8 1x
  • Category: Appetizer
  • Cuisine: Vegan, Mediterranean

Baba ganoush, a creamy roasted eggplant dip, made with just 8 ingredients. It’s a delicious snack or side dish and also great on sandwiches.

Baba Ganoush
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Ingredients

  • 2 pounds eggplants (900 g), about 2-3 eggplants
  • 1/4 cup tahini (4 tbsp)
  • 1/4 cup lemon juice (65 ml)
  • 1/4 cup fresh parsley (4 tbsp), chopped
  • 2 tbsp extra virgin olive oil (optional)
  • 1 tsp ground cumin
  • 1 tsp salt
  • 2 cloves of garlic

Instructions

  1. Preheat the oven to 400ºF or 200ºC.
  2. Place the eggplants onto a lined baking sheet and pierce the skin with a knife. This helps steam escape while the eggplants roast. 
  3. Cook for 40-45 minutes or until they’re soft. Remove from the oven and cool 10 to 15 minutes until easily handled.
  4. Chop the roasted eggplants and add them to a food processor or a blender along with the remaining ingredients. Blend until smooth.
  5. You could serve it immediately, but I prefer to eat it cold. Keep leftovers in an airtight container in the fridge for 5-7 days. I added some paprika and chopped fresh parsley on top and served with some crudités (cucumber, red bell pepper and carrot) and pita bread.

Nutrition

  • Serving Size: 1/8 of the recipe
  • Calories: 106
  • Sugar: 4.2 g
  • Sodium: 300 mg
  • Fat: 7.4 g
  • Saturated Fat: 1 g
  • Carbohydrates: 9.7 g
  • Fiber: 4.8 g
  • Protein: 2.6 g