Quick Baba Ganoush

This baba ganoush recipe is about to become your new favorite spread. It’s creamy and has bold flavors of roasted eggplant, garlic, tahini, lemon juice and olive oil. It’s a cinch to make and perfect for spreading on sandwiches or scooping with pita, falafel or veggies. You can easily prepare it days in advance, too. This is a recipe you want to keep on hand!

Baba ganoush has Middle Eastern origins. It is similar to hummus but made with roasted eggplants instead of chickpeas. This baba ganoush recipe is very simple and easy. We will first roast the eggplant, then blend it with the rest of the ingredients. And that’s it! 

I first made this recipe for a ‘friendsgiving’ party where it was very well received. Almost everyone asked for the recipe. Someone expressed a desire to eat it “straight off the spoon”! My husband has never been a fan of eggplant and even he loves this dip. So I’ve decided to write it down and share it with everyone. If you’re going to make a party platter, this recipe pairs well with best falafels, roasted red pepper hummus, smoky sun-dried tomato hummus, Harissa, pesto and zhoug.

I encourage you to share your experience in the comments below if you tried this Quick Baba Ganoush Recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!

Quick Baba Ganoush

Zahra

This baba ganoush recipe is creamy, easy to make, and has bold flavors of roasted eggplant, garlic, tahini, lemon juice and olive oil.

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Prep Time 5 minutes mins

Bake Time 40 minutes mins

Total Time 45 minutes mins

Course Appetizer, Dips, Side Dish

Cuisine Mediterranean, Middle Eastern

Servings 2 cups (yields)

Ingredients

  

• 2 Eggplants medium-size
• 4 cloves Garlic
• ¼ cup Vegan Mayo
• 2 tbsp Tahini
• 1 tbsp Lemon Juice
• 2 tbsp Olive Oil
• 1 tsp Salt

Garnishes

• Olive Oil
• Fresh Parsley
• Smoked Paprika

Instructions

 

• Preheat the oven to 475 F.
• Make several holes or incisions in eggplants. Place them on a sheet pan and bake  for 20 minutes. Then flip eggplants on their sides and bake for another 20 minutes. If the insides are not fully cooked, bake for another 10 to 15 minutes.
• Let eggplants cool down a little. Chop off and discard the leafy green top, then peel the eggplants. Place them in a food processor along with garlic, mayo, tahini, lemon juice, olive oil and salt and blend until smooth.
• Transfer baba ganoush to a container with a lid and refrigerate for at least one hour.
• Add garnishes and serve chilled with warm bread, pita chips or fresh veggies.

Notes

Yields 2 cups.

This recipe pairs well with best falafels, roasted red pepper hummus, smoky sun-dried tomato hummus, harissa, pesto, and zhoug.

Keyword dipping, eggplant, platter, vegan